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IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen

Author
PASINI, G1 ; SIMONATO, B1 ; CURIONI, A2 ; VINCENZI, S2 ; CRISTAUDO, A3 ; SANTUCCI, B3 ; DAL BELIN PERUFFO, A2 ; GIANNATTASIO, M4
[1] Dipartimento di Biotecnologie Agrarie, Università di Padova, Italy
[2] Dipartimento Scientifico e Tecnologico, Università di Verona, Italy
[3] Servizio di Allergologia, IRCCS San Gallicano Roma, Italy
[4] Dipartimento di Arboricoltura, Botanica e Patologia vegetale, University di Napoli, Italy
Source

Allergy (Copenhagen). 2002, Vol 57, Num 2, pp 98-106 ; ref : 29 ref

CODEN
LLRGDY
ISSN
0105-4538
Scientific domain
Dermatology; Immunology, immunopathology, allergology; Pneumology
Publisher
Blackwell, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Aliment Allergie Allergène Allergénicité Cuisson Diagnostic Digestion Farine maïs Homme Maïs Protéine transfert phospholipide Protéolyse Stabilité Test provocation Immunopathologie
Keyword (en)
Food Allergy Allergen Allergenicity Cooking Diagnosis Digestion Corn flour Human Corn Phospholipid transfer protein Proteolysis Stability Provocation test Immunopathology
Keyword (es)
Alimento Alergia Alergeno Alergenicidad Cocción Diagnóstico Digestión Harina maiz Hombre Maiz Proteína transferencia fosfolípido Proteolisis Estabilidad Prueba provocación Inmunopatología
Classification
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B06 Immunopathology / 002B06C Allergic diseases / 002B06C01 General aspects

Discipline
Immunopathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
13587164

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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