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Publisher: Wiley-Blackwell

Volume 56, Supplement 67, 1 April 2001

Introducing chemists to food allergy
pp. 5-8(4)
Authors: Ortolani, C.; Ispano, M.; Scibilia, J.; Pastorello*, E.A.

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Introducing allergists to food chemistry
pp. 9-11(3)
Authors: Steinhart, H.; Wigotzki, M.; Zunker, K.

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Oral tolerance to protein antigens
pp. 12-15(4)
Authors: Mayer, L.; Sperber, K.; Chan, L.; Child, J.; Toy, L.

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Gastrointestinal eosinophils
pp. 21-22(2)
Author: Rothenberg, M.E.

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Breast milk – immunomodulatory signals against allergic diseases
pp. 23-26(4)
Authors: Hoppu, U.; Kalliomäki, M.; Laiho, K.; Isolauri, E.

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Structural aspects of cross-reactivity and its relation to

antibody affinity

pp. 27-29(3)
Authors: Aalberse, R.C.; Kleine Budde, I.; Stapel, S.O.; van Ree, R.

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Structure and function of milk allergens
pp. 35-38(4)
Author: Wal, J.M.

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Allergens from fish and egg
pp. 39-42(4)
Authors: Poulsen, L.K.; Hansen, T.K.; Nørgaard, A.; Vestergaard, H.; Stahl Skov, P.; Bindslev-Jensen, C.

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Plant food allergens homologous to pathogenesis-related proteins
pp. 43-44(2)
Authors: Ebner, C.; Hoffmann-Sommergruber, K.; Breiteneder, H.

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Lipid transfer proteins and 2S albumins as allergens
pp. 45-47(3)
Authors: Pastorello, E.A.; Pravettoni, V.; Trambaioli, C.; Pompei, C.; Brenna, O.; Farioli, L.; Conti, A.

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Lipocalin allergens
pp. 48-51(4)
Author: Virtanen, T.

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Impact of (bio)chemical and physical procedures on food

allergen stability

pp. 52-55(4)
Authors: Soler-Rivas, C.; Wichers, H.J.

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How can thermal processing modify the antigenicity of proteins?
pp. 56-60(5)
Authors: Davis, P.J.; Smales, C.M.; James, D.C.

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How to make foods safer – genetically modified foods
pp. 61-63(3)
Author: Moseley, B.E.B.

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Ingredient and labeling issues associated with allergenic foods
pp. 64-69(6)
Authors: Taylor, S.L.; Hefle, S.L.

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Standardization of in vitro methods
pp. 70-74(5)
Author: Yman, L.

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Optimized allergen extracts and recombinant allergens in diagnostic applications
pp. 78-82(5)
Authors: Vieths, S.; Scheurer, S.; Reindl, J.; Lüttkopf, D.; Wangorsch, A.; Kästner, M.; Haase, T.; Haustein, D.

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Statistical model for assessing the proportion of subjects with subjective sensitisations in adverse reactions to foods
pp. 83-85(3)
Authors: Briggs, D.; Aspinall, L.; Dickens, A.; Bindslev-Jensen, C.

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Skin manifestations in food allergy
pp. 98-101(4)
Author: Werfel, T.

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Food-induced anaphylaxis
pp. 102-104(3)
Authors: Wüthrich, B.; Ballmer-Weber, B.K.

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Milk allergy/intolerance and atopic dermatitis in infancy and childhood
pp. 105-108(4)
Authors: Novembre, E.; Vierucci, A.

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Nickel allergy, a model of food cellular hypersensitivity?
pp. 109-112(4)
Authors: Ricciardi, L.; Gangemi, S.; Isola, S.; Fogliani, O.; Saitta, S.; Purello-D'Ambrosio, F.

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Food allergen avoidance – the patient's viewpoint
pp. 117-120(4)
Author: Gowland, M.H.

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Probiotics and prebiotics and food intolerance
pp. 125-126(2)
Author: Capurso, L.

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DNA-based vaccination for the treatment of food allergy
pp. 127-130(4)
Authors: Nguyen, M-D.; Cinman, N.; Yen, J.; Horner, A.A.

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