Page last updated: 2024-08-25

ig 10 and Food Hypersensitivity

ig 10 has been researched along with Food Hypersensitivity in 1 studies

Research

Studies (1)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	1 (100.00)	29.6817
2010's	0 (0.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Armentia, A; de Gregorio, M; Díaz-Perales, A; Dueñas-Laita, A; Martín, B; Palacín, A; Salcedo, G; Sánchez-Monge, R	1

Other Studies

1 other study(ies) available for ig 10 and Food Hypersensitivity

Article	Year
Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour. Journal of agricultural and food chemistry, 2009, Apr-22, Volume: 57, Issue:8 Topics: Adult; Aged; Antigens, Plant; Bread; Child, Preschool; Cyclohexanecarboxylic Acids; Digestion; Female; Flour; Food Handling; Food Hypersensitivity; Hot Temperature; Humans; Male; Middle Aged; Plant Proteins; Sodium Chloride; Solubility; Triticum	2009

Article

Year

Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour.

Journal of agricultural and food chemistry, 2009, Apr-22, Volume: 57, Issue:8

Topics: Adult; Aged; Antigens, Plant; Bread; Child, Preschool; Cyclohexanecarboxylic Acids; Digestion; Female; Flour; Food Handling; Food Hypersensitivity; Hot Temperature; Humans; Male; Middle Aged; Plant Proteins; Sodium Chloride; Solubility; Triticum

2009