Basophil activation reveals divergent patient-specific responses to thermally processed peanuts

Journal of Investigational Allergology and Clinical Immunology

Volumn 21, Issue 7, 2011, Pages 527-531

  Sabato, V ^a,b   van Henge, A J ^c   de Knop, K J ^a   Verweij, M M ^a   Hagendorens, M M ^d   Bridts, C H ^a   de Clerck, L S ^a   Schiavino, D ^b   Stevens, W J ^a   Ebo, D G ^a  

^a UNIVERSITY OF ANTWERP   (Belgium)

^b CATHOLIC UNIVERSITY   (Italy)

^c JOINT RESEARCH CENTRE   (Italy)

^d UNIVERSITY OF ANTWERP   (Belgium)

Author keywords

Allergy diagnosis; Basophil activation test; Peanut allergy; Peanut processing

Indexed keywords

IMMUNOGLOBULIN E;

ALLERGENICITY; ARTICLE; BASOPHIL; BASOPHIL ACTIVATION TEST; CHILD; CLINICAL ARTICLE; CONTROLLED STUDY; FEMALE; FLOW CYTOMETRY; FOOD PROCESSING; HUMAN; IMMUNE FUNCTION TEST; IMMUNOBLOTTING; IN VITRO STUDY; LEUKOCYTE ACTIVATION; MALE; PEANUT; PEANUT ALLERGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SCHOOL CHILD; VARIETAS;

ADULT; BASOPHILS; CHILD; CHILD, PRESCHOOL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; FOOD HANDLING; HOT TEMPERATURE; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; MALE; PEANUT HYPERSENSITIVITY;

EID: 83755225390     PISSN: 10189068     EISSN: 16980808     Source Type: Journal    
DOI: None     Document Type: Article

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