mercaptoethanol has been researched along with Food Hypersensitivity in 2 studies
Mercaptoethanol: A water-soluble thiol derived from hydrogen sulfide and ethanol. It is used as a reducing agent for disulfide bonds and to protect sulfhydryl groups from oxidation.
Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 2 (100.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Strannegård, O | 1 |
| Yurchision, A | 1 |
| Elsayed, S | 1 |
| Aas, K | 1 |
2 other studies available for mercaptoethanol and Food Hypersensitivity
| Article | Year |
|---|---|
Formation of agglutinating and reaginic antibodies in rabbits following oral administration of soluble and particulate antigens.
Topics: Animals; Antibodies; Antibody Formation; Antigens; Cellulose; Centrifugation, Density Gradient; Chro | 1969 |
Characterization of a major allergen (cod). Observations on effect of denaturation on the allergenic activity.
Topics: Albumins; Alkylation; Allergens; Amino Acid Sequence; Animals; Electrophoresis, Disc; Fishes; Food H | 1971 |