Predicting Outcomes of Baked Egg and Baked Milk Oral Food Challenges by Using a Ratio of Food-Specific IgE to Total IgE

Lignende værker

• Predicting Food Challenge Outcomes for Baked Milk: Role of Specific IgE and Skin Prick Testing
  af: Bartnikas, Lisa M., et al.
  Udgivet: (2012)
• Ovomucoid Is Not Superior to Egg White Testing in Predicting Tolerance to Baked Egg
  af: Bartnikas, Lisa M., et al.
  Udgivet: (2013)
• Role of specific IgE and skin-prick testing in predicting food challenge results to baked egg
  af: Cortot, Catherine F., et al.
  Udgivet: (2012)
• Specific IgE as the best predictor of the outcome of challenges to baked milk and baked egg
  af: De Boer, Rachel, et al.
  Udgivet: (2020)
• Turning Up the Heat on Skin Testing for Baked Egg Allergy
  af: Bartnikas, Lisa M., et al.
  Udgivet: (2013)