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IN VITRO-UNTERSUCHUNGEN ZUR FRAGE DER KREUZSENSIBILISIERUNG IM IGE-BEREICH
Translated title of the contribution
:
In vitro studies about cross sensitivities in IgE
B. Jessberger
Department of Dermatology and Allergology
Research output
:
Contribution to journal
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Article
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peer-review
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Keyphrases
In Vitro Study
100%
Food Allergens
100%
Cross-sensitivity
100%
Foodstuffs
50%
Allergen
50%
Specific IgE Antibodies
50%
Same Patient
25%
Peanut
25%
Hazelnut
25%
Degree of Relatedness
25%
Chicken Egg
25%
Vegetable Foods
25%
Food Animals
25%
Animal Products
25%
Natura
25%
Mold Material
25%
Immunology and Microbiology
Immunoglobulin E
100%
Food Allergen
100%
Cross Allergy
100%
Sensitization
75%
Allergen
50%
Immunoglobulin E Antibody
50%
Mould
25%
Food Science
Immunoglobulin E
100%
Hazelnut
33%
Egg
33%
Vegetable Foods
33%