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There are 24000 results for: content related to: Prediction of challenge test results by flour-specific IgE and skin prick test in symptomatic bakers

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

    Clinical & Experimental Allergy

    Volume 39, Issue 12, December 2009, Pages: 1896–1902, V. Van Kampen, R. Merget, S. Rabstein, I. Sander, T. Bruening, H. C. Broding, C. Keller, H. Muesken, A. Overlack, G. Schultze-Werninghaus, J. Walusiak and M. Raulf-Heimsoth

    Version of Record online : 25 AUG 2009, DOI: 10.1111/j.1365-2222.2009.03342.x

  2. Baking for the common good: a reassessment of the assize of bread in Medieval England

    The Economic History Review

    Volume 57, Issue 3, August 2004, Pages: 465–502, JAMES DAVIS

    Version of Record online : 22 NOV 2005, DOI: 10.1111/j.1468-0289.2004.00285.x

  3. You have free access to this content
    Multiple wheat flour allergens and cross-reactive carbohydrate determinants bind IgE in baker’s asthma


    Volume 66, Issue 9, September 2011, Pages: 1208–1215, I. Sander, P. Rozynek, H.-P. Rihs, V. van Kampen, F. T. Chew, W. S. Lee, N. Kotschy-Lang, R. Merget, T. Brüning and M. Raulf-Heimsoth

    Version of Record online : 10 MAY 2011, DOI: 10.1111/j.1398-9995.2011.02636.x

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    Respiratory allergy in apprentice bakers: do occupational allergies follow the allergic march?


    Volume 59, Issue 4, April 2004, Pages: 442–450, J. Walusiak, W. Hanke, P. Górski and C. Pałczyński

    Version of Record online : 8 MAR 2004, DOI: 10.1111/j.1398-9995.2003.00418.x

  5. Prevalence of sensitization to ‘improver’ enzymes in UK supermarket bakers


    Volume 71, Issue 7, July 2016, Pages: 997–1000, M. Jones, J. Welch, J Turvey, J. Cannon, P. Clark, J. Szram and P. Cullinan

    Version of Record online : 2 MAR 2016, DOI: 10.1111/all.12854

  6. Is fungal α-amylase in bread an allergen?

    Clinical & Experimental Allergy

    Volume 30, Issue 4, April 2000, Pages: 560–565, Sander, Raulf-Heimsoth, Van Kampen and Baur

    Version of Record online : 24 DEC 2001, DOI: 10.1046/j.1365-2222.2000.00746.x

  7. Hand eczema in 45 bakers − a clinical study

    Contact Dermatitis

    Volume 48, Issue 1, January 2003, Pages: 7–11, B. Meding, K. Wrangsjö, J. Brisman and B. Järvholm

    Version of Record online : 17 MAR 2003, DOI: 10.1034/j.1600-0536.2003.480102.x

  8. Development of New Strains for the Food Industry

    Biotechnology Progress

    Volume 12, Issue 2, 1996, Pages: 149–163, Tahía Benítez, José María Gasent-Ramírez, Francisco Castrejón and Antonio C. Codón

    Version of Record online : 4 SEP 2008, DOI: 10.1021/bp960001o

  9. Allergens to wheat and related cereals

    Clinical & Experimental Allergy

    Volume 38, Issue 11, November 2008, Pages: 1712–1726, A. S. Tatham and P. R. Shewry

    Version of Record online : 24 SEP 2008, DOI: 10.1111/j.1365-2222.2008.03101.x

  10. Exposure to wheat allergen and fungal α-amylase in the homes of bakers

    Clinical & Experimental Allergy

    Volume 31, Issue 10, October 2001, Pages: 1577–1582, M. Vissers, G. Doekes and D. Heederik

    Version of Record online : 7 JUL 2008, DOI: 10.1046/j.1365-2222.2001.01204.x

  11. Yeasts

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Paul Vaughan and Ian G. Macreadie

    Published Online : 5 JAN 2007, DOI: 10.1002/0471238961.2505011913011215.a01.pub2

  12. Occupational asthma caused by soybean flour in bakers—differences with soybean-induced epidemic asthma

    Clinical & Experimental Allergy

    Volume 30, Issue 6, June 2000, Pages: 839–846, Quirce, Polo, Figueredo, González and Sastre

    Version of Record online : 24 DEC 2001, DOI: 10.1046/j.1365-2222.2000.00829.x

  13. Dirty data: longitudinal classification systems

    The Sociological Review

    Volume 59, Issue s2, December 2011, Pages: 93–112, Emma Uprichard

    Version of Record online : 1 JUN 2012, DOI: 10.1111/j.1467-954X.2012.02058.x

  14. Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 7, May 2008, Pages: 1194–1200, Dr Mike J Sissons, Ian L Batey, Sue Balfe, Ray Hare and Finlay MacRitchie

    Version of Record online : 28 MAR 2008, DOI: 10.1002/jsfa.3197

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    Comparison of wheat and rye flour skin prick test solutions for diagnosis of baker's asthma


    Volume 59, Issue 1, January 2004, Pages: 95–98, I. Sander, R. Merget, P. O. Degens, N. Goldscheid, T. Brüning and M. Raulf-Heimsoth

    Version of Record online : 12 DEC 2003, DOI: 10.1046/j.1398-9995.2003.00349.x

  16. Prevalence of cross-reactive carbohydrate determinants in UK bakers

    Clinical & Experimental Allergy

    Volume 45, Issue 10, October 2015, Pages: 1613–1615, H. Howarth, S. Schofield, J. Cannon and M. Jones

    Version of Record online : 15 SEP 2015, DOI: 10.1111/cea.12584

  17. Bakery Processes, Yeast-Raised Products

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Joseph G. Ponte, Joel D. Payne and

    Published Online : 13 JUL 2007, DOI: 10.1002/0471238961.2505011916151420.a01.pub2

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    Use of flow cytometry to monitor cell damage and predict fermentation activity of dried yeasts

    Journal of Applied Microbiology

    Volume 89, Issue 2, August 2000, Pages: 207–214, P.V. Attfield, S. Kletsas, D.A. Veal, R. Van Rooijen and P.J.L. Bell

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2672.2000.01100.x

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    Wheat allergen exposure and the prevalence of work-related sensitization and allergy in bakery workers


    Volume 63, Issue 12, December 2008, Pages: 1597–1604, J. H. Jacobs, T. Meijster, E. Meijer, E. Suarthana and D. Heederik

    Version of Record online : 30 MAY 2008, DOI: 10.1111/j.1398-9995.2008.01698.x

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    Allergic Rhinitis and its Impact on Asthma (ARIA) 2008


    Volume 63, Issue s86, April 2008, Pages: 8–160, J. Bousquet, N. Khaltaev, A. A. Cruz, J. Denburg, W. J. Fokkens, A. Togias, T. Zuberbier, C. E. Baena-Cagnani, G. W. Canonica, C. Van Weel, I. Agache, N. Aït-Khaled, C. Bachert, M. S. Blaiss, S. Bonini, L.-P. Boulet, P.-J. Bousquet, P. Camargos, K.-H. Carlsen, Y. Chen, A. Custovic, R. Dahl, P. Demoly, H. Douagui, S. R. Durham, R. Gerth Van Wijk, O. Kalayci, M. A. Kaliner, Y.-Y. Kim, M. L. Kowalski, P. Kuna, L. T. T. Le, C. Lemiere, J. Li, R. F. Lockey, S. Mavale-Manuel, E. O. Meltzer, Y. Mohammad, J. Mullol, R. Naclerio, R. E. O’Hehir, K. Ohta, S. Ouedraogo, S. Palkonen, N. Papadopoulos, G. Passalacqua, R. Pawankar, T. A. Popov, K. F. Rabe, J. Rosado-Pinto, G. K. Scadding, F. E. R. Simons, E. Toskala, E. Valovirta, P. Van Cauwenberge, D.-Y. Wang, M. Wickman, B. P. Yawn, A. Yorgancioglu, O. M. Yusuf, H. Zar, I. Annesi-Maesano, E. D. Bateman, A. Ben Kheder, D. A. Boakye, J. Bouchard, P. Burney, W. W. Busse, M. Chan-Yeung, N. H. Chavannes, A. Chuchalin, W. K. Dolen, R. Emuzyte, L. Grouse, M. Humbert, C. Jackson, S. L. Johnston, P. K. Keith, J. P. Kemp, J.-M. Klossek, D. Larenas-Linnemann, B. Lipworth, J.-L. Malo, G. D. Marshall, C. Naspitz, K. Nekam, B. Niggemann, E. Nizankowska-Mogilnicka, Y. Okamoto, M. P. Orru, P. Potter, D. Price, S. W. Stoloff, O. Vandenplas, G. Viegi and D. Williams

    Version of Record online : 7 MAR 2008, DOI: 10.1111/j.1398-9995.2007.01620.x