Authors: Simonato, B De Lazzari, F Pasini, G Polato, F Giannattasio, M Gemignani, C Peruffo, ADB Santucci, B Plebani, M Curioni, A

Citation: B. Simonato et al., IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion, CLIN EXP AL, 31(11), 2001, pp. 1771-1778

Authors: Pasini, G Simonato, B Giannattasio, M Peruffo, ADB Curioni, A

Citation: G. Pasini et al., Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study, J AGR FOOD, 49(5), 2001, pp. 2254-2261

Authors: Simonato, B Pasini, G Giannattasio, M Peruffo, ADB De Lazzari, F Curioni, A

Citation: B. Simonato et al., Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust, J AGR FOOD, 49(11), 2001, pp. 5668-5673

Authors: Pasini, G Simonato, B Giannattasio, M Gemignani, C Curioni, A

Citation: G. Pasini et al., IgE binding to almond proteins in two CAP-FEIA-negative patients with allergic symptoms to almond as compared to three CAP-FEIA-false-positive subjects, ALLERGY, 55(10), 2000, pp. 955-958

Authors: Curioni, A Santucci, B Cristaudo, A Canistraci, C Pietravalle, M Simonato, B Giannattasio, M

Citation: A. Curioni et al., Urticaria from beer: an immediate hypersensitivity reaction due to a 10-kDa protein derived from barley, CLIN EXP AL, 29(3), 1999, pp. 407-413