Comparison of wheat and rye flour solutions for skin prick testing: A multi-centre study (Stad 1)

Clinical and Experimental Allergy

Volumn 39, Issue 12, 2009, Pages 1896-1902

  Van Kampen, V ^a   Merget, R ^a   Rabstein, S ^a   Sander, I ^a   Bruening, T ^a   Broding, H C ^a,b   Keller, C ^c   Muesken, H ^d   Overlack, A ^e   Schultze Werninghaus, G ^f   Walusiak, J ^g   Raulf Heimsoth, M ^a  

^a RUHR UNIVERSITY BOCHUM   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^c Pneumological Practice   (Germany)

^d Pneumological Practice   (Germany)

^e Pneumological Practice   (Germany)

^f RUHR UNIVERSITY BOCHUM   (Germany)

^g NOFER INSTITUTE OF OCCUPATIONAL MEDICINE   (Poland)

Author keywords

Baker's asthma; Occupational allergy; Skin prick test

Indexed keywords

ALLERGEN; IMMUNOGLOBULIN E;

ADULT; ALLERGY; ARTICLE; CALCULATION; CONTROLLED STUDY; FEMALE; FLOUR; GOLD STANDARD; HUMAN; MAJOR CLINICAL STUDY; MALE; PREDICTION; PRICK TEST; PRIORITY JOURNAL; REFERENCE VALUE; RYE; SENSITIVITY AND SPECIFICITY; SKIN; WHEAT;

ADULT; ANTIGENS, PLANT; AREA UNDER CURVE; ASTHMA; BRONCHIAL PROVOCATION TESTS; FEMALE; FLOUR; FOOD HYPERSENSITIVITY; HUMANS; IMMUNOGLOBULIN E; MALE; MIDDLE AGED; OCCUPATIONAL DISEASES; PREDICTIVE VALUE OF TESTS; PROTEINS; ROC CURVE; SECALE CEREALE; SENSITIVITY AND SPECIFICITY; SKIN TESTS; TRITICUM; WHEAT HYPERSENSITIVITY;

EID: 72449166921     PISSN: 09547894     EISSN: 13652222     Source Type: Journal    
DOI: 10.1111/j.1365-2222.2009.03342.x     Document Type: Article

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