Rice : Another potential cause of food allergy in patients sensitized to lipid transfer protein
- Author
- ASERO, Riccardo1 ; AMATO, Stefano2 ; ALFIERI, Beatrice3 ; FOLLONI, Silvia3 ; MISTRELLO, Gianni2
[1] Ambulatorio di Allergologia, Clinica San Carlo, Paderno Dugnano, Italy
[2] Lofarma SpA, Milan, Italy
[3] Department of Biochemistry and Molecular Biology, University of Parma, Parma, Italy - Source
International archives of allergy and immunology. 2007, Vol 143, Num 1, pp 69-74, 6 p ; ref : 26 ref
- ISSN
- 1018-2438
- Scientific domain
- Dermatology; Immunology, immunopathology, allergology; Pneumology
- Publisher
- Karger, Basel
- Publication country
- Switzerland
- Document type
- Article
- Language
- English
- Author keyword
- Anaphylaxis Food allergy, Rice Lipid transfer protein
- Keyword (fr)
- Allergie alimentaire Anaphylaxie Homme Riz Sensibilisation Protéine LTP Appareil digestif pathologie Immunologie Immunopathologie
- Keyword (en)
- Food allergy Anaphylaxis Human Rice Sensitization Lipid transfer protein Digestive diseases Immunology Immunopathology
- Keyword (es)
- Alergia alimentaria Anafilaxia Hombre Arroz Sensibilización Aparato digestivo patología Inmunología Inmunopatología
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A06 Fundamental immunology
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B06 Immunopathology / 002B06C Allergic diseases / 002B06C03 Digestive allergic diseases
- Discipline
- Fundamental immunology Immunopathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18670827
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1159/000098226 
https://dx.doi.org/10.1159/000098226
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