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Publisher: Wiley-Blackwell

Volume 56, Supplement 67, 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, Lloyd; Sperber, Kirk; Chan, Lisa; Child, Joseph; Toy, Lisa

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

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Breast milk – immunomodulatory signals against allergic diseases
pp. 23-26(4)
Authors: Hoppu, Ulla; Kalliomäki, Marko; Laiho, Kirsi; Isolauri, Erika

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Structural aspects of cross-reactivity and its relation to

antibody affinity

pp. 27-29(3)
Authors: Aalberse, Rob C.; Kleine Budde, Ilona; Stapel, Steven O.; van Ree, Ronald

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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, Lars K.; Hansen, Tine K.; Nørgaard, Astrid; Vestergaard, Helle; Stahl Skov, Per; Bindslev-Jensen, Carsten

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

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Lipid transfer proteins and 2S albumins as allergens
pp. 45-47(3)
Authors: Pastorello, Elide A.; Pravettoni, Valerio; Trambaioli, Chiara; Pompei, Carlo; Brenna, Oreste; Farioli, Laura; Conti, Amedeo

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

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Impact of (bio)chemical and physical procedures on food

allergen stability

pp. 52-55(4)
Authors: Soler-Rivas, Cristina; Wichers, Harry 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, Bevan E. B.

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

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

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Standardization of double-blind, placebo-controlled food challenges
pp. 75-77(3)
Author: Bindslev-Jensen, Carsten

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Optimized allergen extracts and recombinant allergens in diagnostic applications
pp. 78-82(5)
Authors: Vieths, Stefan; Scheurer, Stephan; Reindl, Jürgen; Lüttkopf, Dirk; Wangorsch, Andrea; Kästner, Marion; Haase, Tanja; Haustein, Dieter

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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, David; Aspinall, Laurence; Dickens, Andrea; Bindslev-Jensen, Carsten

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Risk assessment for food allergy – the industry viewpoint
pp. 94-97(4)
Author: Crevel, R. W. R.

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

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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 in primary prevention of food allergy
pp. 113-116(4)
Author: Arshad, S. Hasan

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

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Classic specific immunotherapy and new perspectives in specific immunotherapy for food allergy
pp. 121-124(4)
Authors: Burks, Wesley; Bannon, Gary; Lehrer, Samuel B.

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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, Minh-Duc; Cinman, Nadya; Yen, Jack; Horner, Anthony A.

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