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980 results
D2.269 - Diagnostic challenges in evaluating diagnosis of mast cell disorder in a patient with severe allergy to hymenoptera venom
D2.270 - Roadmap of anaphylaxis registries across the world
D2.271 - The non-mandatory food allergens that we should not sweep under the rug: data from the Allergy-Vigilance Network
D2.272 - Anaphylaxis caused by Psyllium
D2.273 - Kratom-induced anaphylaxis revealed Monoclonal Mast Cells of Clinical Significance
D2.274 - Incidence of Perioperative Hypersensitivity Reactions in Spanish hospitals group. Three years of study 2022 to 2024
D2.275 - Pine nuts, an emerging food allergen: data from the Allergy-Vigilance Network
D2.276 - Buckwheat, an emerging allergen: data from the French Allergy-Vigilance Network
D2.277 - First described case of bean-dependent exercise-induced anaphylaxis (AIEDA) associated with eosinophilic esophagitis (EE): presentation of investigation protocol
D2.278 - National Survey on Perioperative Hypersensitivity Reactions: Evaluating Practices and Challenges in Spanish Hospitals
D2.279 - In an emergency, can YOU really give that adrenaline pen? – the need for structured, further and improved training in Ireland
D2.282 - IgE-mediated anaphylaxis to quinine confirmed with a basophil activation test
D2.284 - Eat the fruit, do not swallow the seed: A rare case of Cucurbitaceae allergy causing anaphylaxis
D2.286 - A case of prawn induced FDEIA
D2.287 - Evaluation of NSAID Hypersensitivity in Children: A Retrospective Analysis
D2.288 - Idursulfase Hypersensitivity Reactions: Unpacking Immunological Mechanisms Beyond Clinical Manifestations
D2.289 - A Cardiovascular Enigma in the Emergency Room
D2.290 - Allergens involved in a case report of anaphylaxis to ginger (Zingiber officinale), a very rare but severe allergy
D2.291 - The level of knowledge of adolescent and young adults about food allergies and anaphylaxis: Key information that can save lives - a pilot study
D2.309 - Descriptive Study of Chronic Urticaria Under Treatment with Omalizumab: Our Experience
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