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Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

机译：焙烤或加热会增加花生过敏原的诱导能力，但不影响其对褐色挪威大鼠食物过敏模型的致敏潜力

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Kroghsbo Stine; Rigby Neil; Vissers Yvonne; Mills Clare; Madsen Charlotte Bernhard;
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年度 2011
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1. Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy [J] . Stine Kroghsbo, Neil Rigby, Yvonne Vissers, Clinical and Translational Allergy . 2011,第Supplementa1期

机译：烘烤或加热增加了花生过敏原的诱导能力，但不会影响其在棕色挪威大鼠模型中的敏感潜力进行食物过敏
2. An oral Brown Norway rat model for food allergy: comparison of age, sex, dosing volume, and allergen preparation. [J] . Pilegaard K, Madsen C Toxicology: An International Journal Concerned with the Effects of Chemicals on Living Systems . 2004,第3期

机译：食物过敏的布朗挪威大鼠口服模型：年龄，性别，剂量和过敏原制备的比较。
3. Peanut Allergen Threshold Study (PATS): Novel single-dose oral food challenge study to validate eliciting doses in children with peanut allergy [J] . Hourihane Jonathan OB., Allen Katrina J., Shreffler Wayne G., The Journal of Allergy and Clinical Immunology . 2017,第5期

机译：花生过敏原阈值研究（PATS）：新型单剂量口服食物挑战研究，以验证服用花生过敏的儿童诱因剂量
4. Sensitization to food and pollen allergens and their implication for travelers with respiratory allergies [C] . I Rengganis, L S Pakasi Annual Applied Science and Engineering Conference . 2019

机译：对食物和花粉过敏原的敏感及其对呼吸过敏的旅行者的含义
5. Using BALB/c mice as a model of food allergy to study gene expression profiles in response to common food allergens. [D] . Husain, Mainul. 2010

机译：使用BALB / c小鼠作为食物过敏的模型来研究对常见食物过敏原的基因表达谱。
6. Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy [O] . Stine Kroghsbo, Neil Rigby, Yvonne Vissers, 2011

机译：焙烧或加热可增加花生过敏原的诱导能力但不会影响褐褐挪威大鼠食物过敏的致敏性
7. Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy [O] . Stine Kroghsbo, Neil Rigby, Yvonne Vissers, 2011

机译：焙烧或加热可增加花生过敏原的诱导能力，但不会影响褐褐挪威大鼠食物过敏的致敏性
8. Chemotherapy in a Transplantable Myeloid Leukemia in Brown Norway Rats: Studies on BNML as a Model for Human Acute Myeloid Leukemia [R] . Golly, L. P. 1980

机译：Brown Norway大鼠可移植骨髓性白血病的化疗：BNmL作为人类急性髓性白血病模型的研究

Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

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