Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

Detalles Bibliográficos
Autores principales: Kroghsbo, Stine, Rigby, Neil, Vissers, Yvonne, Mills, Clare, Madsen, Charlotte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2011
Materias:
Oral Presentation
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3354077/
http://dx.doi.org/10.1186/2045-7022-1-S1-O20
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author Kroghsbo, Stine
Rigby, Neil
Vissers, Yvonne
Mills, Clare
Madsen, Charlotte
author_facet Kroghsbo, Stine
Rigby, Neil
Vissers, Yvonne
Mills, Clare
Madsen, Charlotte
author_sort Kroghsbo, Stine
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spelling pubmed-33540772012-05-18 Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy Kroghsbo, Stine Rigby, Neil Vissers, Yvonne Mills, Clare Madsen, Charlotte Clin Transl Allergy Oral Presentation BioMed Central 2011-08-12 /pmc/articles/PMC3354077/ http://dx.doi.org/10.1186/2045-7022-1-S1-O20 Text en Copyright ©2011 Kroghsbo et al; licensee BioMed Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Oral Presentation
Kroghsbo, Stine
Rigby, Neil
Vissers, Yvonne
Mills, Clare
Madsen, Charlotte
Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
title Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
title_full Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
title_fullStr Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
title_full_unstemmed Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
title_short Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
title_sort roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown norway rat model for food allergy
topic Oral Presentation
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3354077/
http://dx.doi.org/10.1186/2045-7022-1-S1-O20
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AT millsclare roastingorheatingincreaseselicitationcapacityofpeanutallergensbutdoesnotaffecttheirsensitisationpotentialinabrownnorwayratmodelforfoodallergy
AT madsencharlotte roastingorheatingincreaseselicitationcapacityofpeanutallergensbutdoesnotaffecttheirsensitisationpotentialinabrownnorwayratmodelforfoodallergy

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