Skip to main content

Allergy and Asthma Proceedings is a peer reviewed publication dedicated to distributing timely scientific research regarding advancements in the knowledge and practice of allergy, asthma and immunology. Its primary readership consists of allergists and pulmonologists.

The goal of the Proceedings is to publish articles with a predominantly clinical focus which directly impact quality of care for patients with allergic disease and asthma.

Featured topics include asthma, rhinitis, sinusitis, food allergies, allergic skin diseases, diagnostic techniques, allergens, and treatment modalities. Published material includes peer-reviewed original research, clinical trials and review articles.

Articles marked "F" offer free full text for personal noncommercial use only.

The journal is indexed in Thomson Reuters Web of Science and Science Citation Index Expanded, plus the National Library of Medicine's PubMed service.

Publisher: OceanSide Publications, Inc

More about this publication?
Volume 8, Number 1, January-February 1987


Unproven Procedures for Diagnosis and Treatment of Food Allergy
pp. 17-21(5)
Author: Van Metre, Thomas E.


Insoluble and Soluble Allergens from Wheat Grain and Wheat Dust: Detection of IgE Binding in Inhalant and Ingestion Allergy
pp. 27-33(7)
Authors: Walsh, Bradley J.; Baldo, Brian A.; Bass, Diana J.; Clancy, Robert; Musk, A. William; Wrigley, Colin W.


Type I Wheat Ingestion Allergy: A Model of Masked Allergy
pp. 34-36(3)
Authors: Aoki, Toshiyuki; Kushimoto, Higashi


Bakers' Rhinoconjunctivitis: A Case Report
pp. 37-38(2)
Author: Rosen, James P.


The Restaurant Syndromes
pp. 39-46(8)
Author: Settipane, Guy A.



Minutes of Regional and State Allergy Societies

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more