21 results
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D1.275 - Wheat-free diet restore the normal intestinal microbiome structure in patients with wheat-dependent exercise-induced anaphylaxis

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D1.279 - Vit v 5: A Chitinase Implicated in Grape-Induced Anaphylaxis

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D1.282 - Identification of Thaumatin-like protein (Ole E 13) as a potential allergen in green olives, a case report

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D1.283 - Idiopathic anaphylaxis in a child, Alpha-gal syndrome. Is it an entity in children?

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D1.285 - Analysis of systemic food reactions in patients sensitized to Bet v1 in Madrid (Spain)

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D1.286 - Nebulized inhaled epinephrine versus epinephrine autoinjector for the treatment of food-induced anaphylaxis in young children – a randomized controlled clinical trial

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D1.287 - Lipid profiling of Co-factor Induced Anaphylaxis: The Impact of Exercise and Aspirin on metabolism

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D2.213 - Unveiling Pitaya Pollen Allergenicity: A Case Study in Occupational Allergy

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D2.215 - Retrospective evaluation of the outcome of 106 oral food challenges performed in 2017 to 2024

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D2.216 - Sensitization to legumes after an occupational allergy produced by guar gum

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D2.217 - A human monoclonal antibody displays promiscuous binding to multiple nsLTP allergens

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D2.218 - ASSESSING THE DIAGNOSTIC VALUE OF SPECIFIC IgG4 IN KOREAN ADULT SHRIMP ALLERGY BASED ON SYMPTOM PRESENCE

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D2.219 - An “egg-bird syndrome” in a 12-year-old male child

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D2.220 - NsLTPs as Allergens in Pitaya and Hemp Seeds: A Case Study

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D2.222 - Histamine intolerance is uncommon among Chinese patients reporting allergic reactions to shrimp

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D2.223 - Implementing a liberated diet in food allergy management: Practical approaches and challenges from the TINA trial

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D2.224 - Cross-tolerance to cashew by prophylactic sublingual immunotherapy with different tree nuts in Brown Norway rats

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D2.225 - Fixed-Dose Oral Immunotherapy for High-Threshold Food Allergy: Efficacy and Safety in Real-World Practice

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D2.226 - Optimised recovery of specific food allergens from challenging food matrices

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D2.228 - Changes in temperature during allergic reactions to food in human volunteers