Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 C, as demonstrated in anaphylactic patients and patients with …

EA Pastorello, C Pompei, V Pravettoni, L Farioli… - Journal of Allergy and …, 2003 - Elsevier
BACKGROUND: In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the
major allergen of raw maize in a population of 22 anaphylactic patients. However, the …
被引用次数：116 相关文章

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and …

EA Pastorello, C Pompei, V Pravettoni… - The Journal of Allergy …, 2003 - europepmc.org
BACKGROUND: In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the
major allergen of raw maize in a population of 22 anaphylactic patients. However, the …

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100° C, as demonstrated in anaphylactic patients and patients with …

EA Pastorello, C Pompei, V Pravettoni, L Farioli… - Journal of Allergy and …, 2003 - Elsevier
Background In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the
major allergen of raw maize in a population of 22 anaphylactic patients. However, the …

[引用][C] Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 o C, as demonstrated in anaphylactic patients and …

EA Pastorello, C Pompei, V Pravettoni, L Farioli… - The Journal of Allergy …, 2003 - infona.pl
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking
at 100 o C, as demonstrated in anaphylactic patients and patients with positive double-blind …

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and …

EA Pastorello, C Pompei, V Pravettoni… - … OF ALLERGY AND …, 2003 - air.unimi.it
Background: In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the
major allergen of raw maize in a population of 22 anaphylactic patients. However, the …

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100° C, as demonstrated in anaphylactic patients and patients with …

EA Pastorello, C Pompei, V Pravettoni, L Farioli… - 2003 - cabidigitallibrary.org
The allergenic potential of 5 maize hybrids (Alicia, Lolita, Proxima, Tevere and Aramis) were
examined using sera from anaphylactic patients and patients with positive double-blind …

[引用][C] Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and …

P EA - J Allergy Clin Immunol, 2003 - cir.nii.ac.jp
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking
at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive …

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100° C, as demonstrated in anaphylactic patients and patients with …

EA Pastorello, C Pompei, V Pravettoni… - Journal of Allergy and …, 2003 - jacionline.org
Background In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the
major allergen of raw maize in a population of 22 anaphylactic patients. However, the …

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and …

EA Pastorello, C Pompei… - The Journal of …, 2003 - pubmed.ncbi.nlm.nih.gov
Background In a previous study a 9-kd lipid-transfer protein (LTP) was identified as the
major allergen of raw maize in a population of 22 anaphylactic patients. However, the …

[引用][C] Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100° C, as demonstrated in anaphylactic patients and patients …

EA PASTORELLO, A POMPEI… - Journal of allergy …, 2003 - pascal-francis.inist.fr
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after
cooking at 100C, as demonstrated in anaphylactic patients and patients with positive double-blind …