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1. 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 positive double-blind, placebo-controlled food challenge results

Author

Pastorello, Elide A., Pompei, Carlo, Pravettoni, Valerio, Farioli, Laura, Calamari, Ambra Marianna, Scibilia, Joseph, Robino, Anna Maria, Conti, Amedeo, Iametti, Stefania, Fortunato, Donatella, Bonomi, Simona, and Ortolani, Claudio

Published
2003
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