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January 1, 2007International Archives of Allergy and Immunology

Wheat IgE-Mediated Food Allergy in European Patients: α-Amylase Inhibitors, Lipid Transfer Proteins and Low-Molecular-Weight Glutenins

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Authors

EPElide A. PastorelloAzienda Socio Sanitaria Territoriale Grande Ospedale Metropolitano NiguardaLFLaura FarioliAzienda Socio Sanitaria Territoriale Grande Ospedale Metropolitano NiguardaACAmedeo ContiNational Academies of Sciences, Engineering, and Medicine

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Pastorello et al. (2007) studied this question.

synapsesocial.com/papers/6a95ca7d46cd8039cb92c448https://doi.org/10.1159/000102609
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The role of cereal and fungal aṁylases in cereal flour hypersensitivity1994 · 69 citations
  2. 2Food allergy to wheat: identification of immunogloglin E and immunoglobulin G‐binding proteins with sequential extracts and purified proteins from wheat flour2003 · 137 citations