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Expression levels of parvalbumins determine allergenicity of fish species.
Allergy. 2010 Feb;65(2):191-8. doi: 10.1111/j.1398-9995.2009.02162.x. Epub 2009 Oct 1.
Allergy. 2010.
PMID: 19796207
Comparison of natural and recombinant forms of the major fish allergen parvalbumin from cod and carp.
Ma Y, Griesmeier U, Susani M, Radauer C, Briza P, Erler A, Bublin M, Alessandri S, Himly M, Vàzquez-Cortés S, de Arellano IR, Vassilopoulou E, Saxoni-Papageorgiou P, Knulst AC, Fernández-Rivas M, Hoffmann-Sommergruber K, Breiteneder H.
Ma Y, et al. Among authors: griesmeier u.
Mol Nutr Food Res. 2008 Nov;52 Suppl 2:S196-207. doi: 10.1002/mnfr.200700284.
Mol Nutr Food Res. 2008.
PMID: 18504705
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Physicochemical properties and thermal stability of Lep w 1, the major allergen of whiff.
Griesmeier U, Bublin M, Radauer C, Vázquez-Cortés S, Ma Y, Fernández-Rivas M, Breiteneder H.
Griesmeier U, et al.
Mol Nutr Food Res. 2010 Jun;54(6):861-9. doi: 10.1002/mnfr.200900043.
Mol Nutr Food Res. 2010.
PMID: 19937851
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