1 Palacin A, "Wheat lipid transfer protein is a major allergen associated with baker’s asthma" 120 : 1132-1138, 2007
2 Salcedo G, "Wheat allergens associated with Baker’s asthma" 21 : 81-92, 2011
3 Pastorello EA, "Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins: allergenic molecules recognized by double-blind, placebo-controlled food challenge" 144 : 10-22, 2007
4 Zuidmeer L, "The prevalence of plant food allergies: a systematic review" 121 : 1210-1218, 2008
5 Van Ree R, "The CREATE project : development of certified reference materials for allergenic products and validation of methods for their quantification" 63 : 310-326, 2008
6 Matsuo H, "Sensitivity and specificity of recombinant omega-5 gliadin-specific IgE measurement for the diagnosis of wheat-dependent exercise-induced anaphylaxis" 63 : 233-236, 2008
7 Palacin A, "Recombinant lipid transfer protein Tri a 14 : a novel heat and proteolytic resistant tool for the diagnosis of baker’s asthma" 39 : 1267-1276, 2009
8 Bock SA, "Prospective appraisal of complaints of adverse reactions to foods in children during the first 3 years of life" 79 : 683-688, 1987
9 Salcedo G, "Plant non-specific lipid transfer proteins as food and pollen allergens" 34 : 1336-1341, 2004
10 Houba R, "Occupational respiratory allergy in bakery workers : a review of the literature" 34 : 529-546, 1998
1 Palacin A, "Wheat lipid transfer protein is a major allergen associated with baker’s asthma" 120 : 1132-1138, 2007
2 Salcedo G, "Wheat allergens associated with Baker’s asthma" 21 : 81-92, 2011
3 Pastorello EA, "Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins: allergenic molecules recognized by double-blind, placebo-controlled food challenge" 144 : 10-22, 2007
4 Zuidmeer L, "The prevalence of plant food allergies: a systematic review" 121 : 1210-1218, 2008
5 Van Ree R, "The CREATE project : development of certified reference materials for allergenic products and validation of methods for their quantification" 63 : 310-326, 2008
6 Matsuo H, "Sensitivity and specificity of recombinant omega-5 gliadin-specific IgE measurement for the diagnosis of wheat-dependent exercise-induced anaphylaxis" 63 : 233-236, 2008
7 Palacin A, "Recombinant lipid transfer protein Tri a 14 : a novel heat and proteolytic resistant tool for the diagnosis of baker’s asthma" 39 : 1267-1276, 2009
8 Bock SA, "Prospective appraisal of complaints of adverse reactions to foods in children during the first 3 years of life" 79 : 683-688, 1987
9 Salcedo G, "Plant non-specific lipid transfer proteins as food and pollen allergens" 34 : 1336-1341, 2004
10 Houba R, "Occupational respiratory allergy in bakery workers : a review of the literature" 34 : 529-546, 1998
11 Mittag D, "Immunoglobulin E-reactivity of wheat-allergic subjects (baker’s asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibility" 48 : 380-389, 2004
12 Bittner C, "Identification of wheat gliadins as an allergen family related to baker’s asthma" 121 : 744-749, 2008
13 Julie Wang, "Food allergy: recent advances in pathophysiology and treatment" 대한천식알레르기학회 1 (1): 19-29, 2009
14 Park HJ, "Diagnostic value of the serum-specific IgE ratio of ω-5 gliadin to wheat in adult patients with wheat-induced anaphylaxis" 157 : 147-150, 2012
15 Sander I, "Comparison of wheat and rye flour skin prick test solutions for diagnosis of baker’s asthma" 59 : 95-98, 2004
16 Van Ree R, "Clinical importance of non-specific lipid transfer proteins as food allergens" 30 : 910-913, 2002