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Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow's milk allergy.
Bøgh KL, Nielsen DM, Mohammad-Beigi H, Christoffersen HF, Jacobsen LN, Norrild RK, Svensson B, Schmidthaler K, Szépfalusi Z, Upton J, Eiwegger T, Bertelsen H, Buell AK, Sørensen LV, Larsen JM. Bøgh KL, et al. Among authors: eiwegger t. Food Res Int. 2024 Apr;181:114063. doi: 10.1016/j.foodres.2024.114063. Epub 2024 Feb 2. Food Res Int. 2024. PMID: 38448113 Free article.
How Low Should We Go.
Upton J, Eiwegger T. Upton J, et al. Among authors: eiwegger t. Int Arch Allergy Immunol. 2015;168(3):147-9. doi: 10.1159/000443764. Epub 2016 Jan 21. Int Arch Allergy Immunol. 2015. PMID: 26788722 Free article. No abstract available.
Avoiding avoidance in milk and egg allergy.
Wong D, Eiwegger T, Upton JEM. Wong D, et al. Among authors: eiwegger t. Ann Allergy Asthma Immunol. 2022 Dec;129(6):657-658. doi: 10.1016/j.anai.2022.09.019. Ann Allergy Asthma Immunol. 2022. PMID: 36464391 No abstract available.
Recent developments and highlights in food allergy.
Eiwegger T, Hung L, San Diego KE, O'Mahony L, Upton J. Eiwegger T, et al. Allergy. 2019 Dec;74(12):2355-2367. doi: 10.1111/all.14082. Epub 2019 Oct 30. Allergy. 2019. PMID: 31593325 Review.
145 results