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Results: 1-6 |
Results: 6

Authors: HOLZHAUSER T DEHNE LI HOFFMANN A HAUSTEIN D VIETHS S
Citation: T. Holzhauser et al., ROCKET IMMUNOELECTROPHORESIS (RIE) FOR DETERMINATION OF POTENTIALLY ALLERGENIC PEANUT PROTEINS IN PROCESSED FOODS AS A SIMPLE MEANS FOR QUALITY ASSURANCE AND FOOD SAFETY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 1-8

Authors: JANKIEWICZ A BALTES W BOGL KW DEHNE LI JAMIN A HOFFMANN A HAUSTEIN D VIETHS S
Citation: A. Jankiewicz et al., IN-VITRO STUDY OF THE GASTROINTESTINAL STABILITY OF CELERY ALLERGENS, FOOD AND AGRICULTURAL IMMUNOLOGY, 9(3), 1997, pp. 203-217

Authors: JANKIEWICZ A BALTES W BOGL KW DEHNE LI JAMIN A HOFFMANN A HAUSTEIN D VIETHS S
Citation: A. Jankiewicz et al., INFLUENCE OF FOOD-PROCESSING ON THE IMMUNOCHEMICAL STABILITY OF CELERY ALLERGENS, Journal of the Science of Food and Agriculture, 75(3), 1997, pp. 359-370

Authors: JANKIEWICZ A AULEPP H BALTES W BOGL KW DEHNE LI ZUBERBIER T VIETHS S
Citation: A. Jankiewicz et al., ALLERGIC SENSITIZATION TO NATIVE AND HEATED CELERY ROOT IN POLLEN-SENSITIVE PATIENTS INVESTIGATED BY SKIN-TEST AND IGE BINDING, International archives of allergy and immunology, 111(3), 1996, pp. 268-278

Authors: ZAGON J DEHNE LI BOGL KW
Citation: J. Zagon et al., D-AMINO ACIDS IN ORGANISMS AND FOOD, Nutrition research, 14(3), 1994, pp. 445-463

Authors: VIETHS S FISCHER K DEHNE LI BOGL KW
Citation: S. Vieths et al., ALLERGENIC POTENTIAL OF PROCESSED FOOD .1 . INFLUENCE BY FOOD-PROCESSING AND PREPARATION, Ernährungs-Umschau, 41(4), 1994, pp. 140-143
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