159 results on '"Crespo, Jesus F."'
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2. Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing
3. Major peanut allergens are quickly released from peanuts when seeds are hydrated under specific conditions
4. Food allergens: Classification, molecular properties, characterization, and detection in food sources
5. Recent advances in cellular and molecular mechanisms of IgE-mediated food allergy
6. Ara h 1 but not Ara h 2 strongly adheres to oral epithelium and remains in the oral area upon peanut release
7. Immunoproteomic tools are used to identify masked allergens: Ole e 12, an allergenic isoflavone reductase from olive (Olea europaea) pollen
8. IgE epitopes of Ara h 9, Jug r 3, and Pru p 3 in peanut-allergic individuals from Spain and the US
9. Novel alimentary pasta made of chickpeas has an important allergenic content that is altered by boiling in a different manner than chickpea seeds
10. Anaphylaxis to tiger nut milk: Analysis of individual allergens profile
11. An experimental and modeling-based approach to locate IgE epitopes of plant profilin allergens
12. Epitope mapping of the major allergen 2S albumin from pine nut
13. Chapter Three - Food allergens: Classification, molecular properties, characterization, and detection in food sources
14. Anaphylaxis to pickled chili pepper (Capsicum frutescens): Role of pickling processing in the allergic reactivity
15. Interaction of Monocyte-Derived Dendritic Cells with Ara h 2 from Raw and Roasted Peanuts
16. The relevance of crossreactivity in pediatric allergy
17. Food allergy: nuts and tree nuts
18. Germin-like protein Cit s 1 and profilin Cit s 2 are major allergens in orange (Citrus sinensis) fruits
19. Interaction of Monocyte-Derived Dendritic Cells with Ara h 2 from Raw and Roasted Peanuts
20. Novel plant pathogenesis-related protein family involved in food allergy
21. Profilin is a relevant melon allergen susceptible to pepsin digestion in patients with oral allergy syndrome
22. Molecular characterization and allergenic activity of Lyc e 2 (β-fructofuranosidase), a glycosylated allergen of tomato
23. Randomized, double-blind, crossover challenge study in 53 subjects reporting adverse reactions to melon (Cucumis melo)
24. Asthma and rhinitis induced by exposure to raw green beans and chards
25. Clinical cross-reactivity among foods of the Rosaceae family
26. Detection and quantitation of raw fish aeroallergens from an open-air fish market
27. Beer anaphylaxis
28. Anti-inflammatory effects of flavonoids
29. Isolation and characterization of barley lipid transfer protein and protein Z as beer allergens
30. Occupational IgE-mediated allergy after exposure to lupine seed flour
31. Safety of oral immunotherapy in addition to omalizumab in patients with severe allergy to cow's milk proteins
32. Real-world safety of treatment with mepolizumab and reslizumab in patients with severe eosinophilic asthma
33. Thermal processing effects on the IgE-reactivity of cashew and pistachio
34. IgE-binding and histamine-release capabilities of the main carbohydrate component isolated from the major allergen of olive tree pollen, Ole e 1
35. Effects of Pressure and Thermal Processing on Cashew and Pistachio in vitro Allergic Reactivity
36. Effects of Pressure and Thermal Processing on Chestnut in vivo Allergic Reactivity
37. Effects of Pressure and Thermal Processing on Pistachio and Cashew in vivo Allergic Reactivity
38. Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens
39. Pin p 1 is a major allergen in pine nut and the first food allergen described in the plant group of gymnosperms
40. Component-Resolved Diagnosis in Hazelnut Allergy
41. Potential changes in the allergenicity of three forms of peanut after thermal processing
42. Germin-like protein Cit s 1 and profilin Cit s 2 are major allergens in orange (Citrus sinensis) fruits
43. Unexpected spice allergy in the meat industry
44. Uncovered reactivity to lupine in lentil-allergic patients
45. Detection of Almond Allergen Coding Sequences in Processed Foods by Real Time PCR
46. Effects of Pressure and Temperature Processing on the Allergic Reactivity of the Chestnut
47. Effect of Instant Controlled Pressure Drop on IgE Antibody Reactivity to Peanut, Lentil, Chickpea and Soybean Proteins
48. Effect of an Instantaneous Controlled Pressure Drop on in vitro Allergenicity to Lupins (Lupinus albus var Multolupa)
49. Molecular characterization and allergenic activity of Lyc e 2 (beta-fructofuranosidase), a glycosylated allergen of tomato
50. Clinical features of cross-reactivity of food allergy caused by fruits
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