Publikationen, an denen er mitarbeitet Gregorio Salcedo Díaz (19)

2009

  1. Molecular basis of allergen cross-reactivity: Non-specific lipid transfer proteins from wheat flour and peach fruit as models

    Molecular Immunology, Vol. 47, Núm. 2-3, pp. 534-540

  2. Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 8, pp. 3325-3330

2008

  1. Reply

    Journal of Allergy and Clinical Immunology

2007

  1. Wheat lipid transfer protein is a major allergen associated with baker's asthma

    Journal of Allergy and Clinical Immunology, Vol. 120, Núm. 5, pp. 1132-1138

2003

  1. Enhancement of tomato allergenicity after treatment with plant hormones

    Allergologia et Immunopathologia, Vol. 31, Núm. 1, pp. 44-46

2002

  1. Allergy after ingestion or inhalation of cereals involves similar allergens in different ages

    Clinical and Experimental Allergy, Vol. 32, Núm. 8, pp. 1216-1222

2001

  1. Anaphylaxis associated with antiphospholipid syndrome

    Annals of Allergy, Asthma and Immunology, Vol. 87, Núm. 1, pp. 54-59

1997

  1. Occupational allergy to rye flour in carpenters

    Allergy: European Journal of Allergy and Clinical Immunology, Vol. 52, Núm. 11, pp. 1151-1152

  2. Wheat flour peroxidase is a prominent allergen associated with baker's asthma

    Clinical and Experimental Allergy, Vol. 27, Núm. 10, pp. 1130-1137

1996

  1. Role of complex asparagine-linked glycans in the allergenicity of plant glycoproteins

    Glycobiology, Vol. 6, Núm. 4, pp. 471-477

  2. Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues

    Clinical and Experimental Allergy, Vol. 26, Núm. 4, pp. 428-435

1995

  1. A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart

    FEBS Letters, Vol. 364, Núm. 1, pp. 36-40

1993

  1. In vivo allergenic activities of eleven purified members of a major allergen family from wheat and barley flour

    Clinical and Experimental Allergy, Vol. 23, Núm. 5, pp. 410-415

1992

  1. Evaluation of immune complexes after immunotherapy with wheat flour in bakers' asthma

    Annals of Allergy, Vol. 69, Núm. 5, pp. 441-444

  2. Sensitization to the storage mite Lepidoglyphus destructor in wheat flour respiratory allergy

    Annals of Allergy, Vol. 68, Núm. 5, pp. 398-403

  3. Wheat and barley allergens associated with baker's asthma. Glycosylated subunits of the α-amylase-inhibitor family have enhanced IgE-binding capacity

    Biochemical Journal, Vol. 281, Núm. 2, pp. 401-405

1991

  1. ASMA DEL PANADERO: PREVALENCIA, EFICACIA Y SEGURIDAD DE LA INMUNOTERAPIA CON EXTRACTO ACUOSO DE HARINA DE TRIGO. PERSPECTIVAS DE FUTURO CON EXTRACTOS PURIFICADOS DE ALERGENOS MAYORITARIOS

    Revista Espanola de Alergologia e Inmunologia Clinica

  2. SENSIBILIZACION A POLEN DE ALFALFA (MEDICAGO SATIVA) Y OTRAS LEGUMINOSAS EN LA PROVINCIA DE VALLADOLID. PREVALENCIA Y REVISION DE LA LITERATURA

    Revista Espanola de Alergologia e Inmunologia Clinica, Vol. 6, Núm. 2, pp. 97-102

1989

  1. A barley flour inhibitor of insect α-amylase is a major allergen associated with baker's asthma disease

    FEBS Letters, Vol. 248, Núm. 1-2, pp. 119-122