Influence of cultivar and processing on cherry (Prunus avium) allergenicity

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 9930-9935

  Primavesi, L ^a   Brenna, O V ^a,d   Pompei, C ^a   Pravettoni, V ^b   Farioli, L ^c   Pastorello, E A ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b FONDAZIONE IRCCS CA GRANDA OSPEDALE MAGGIORE POLICLINICO   (Italy)

^c OSPEDALE NIGUARDA CA GRANDA   (Italy)

^d NONE   (Italy)

Author keywords

Allergy; Fruit processing; Lipid transfer protein; Prunus avium; Syruping

Indexed keywords

VEGETABLE PROTEIN;

ADULT; ARTICLE; CHEMISTRY; FEMALE; FOOD ALLERGY; FOOD HANDLING; FRUIT; HEAT; HUMAN; IMMUNOLOGY; MALE; METHODOLOGY; PRUNUS; SKIN TEST; SPECIES DIFFERENCE;

ADULT; FEMALE; FOOD HANDLING; FOOD HYPERSENSITIVITY; FRUIT; HEAT; HUMANS; MALE; PLANT PROTEINS; PRUNUS; SKIN TESTS; SPECIES SPECIFICITY;

PRUNUS; PRUNUS AVIUM;

EID: 33846500350     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0622376     Document Type: Article

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