2009

1. 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

2. Why can patients with baker's asthma tolerate wheat flour ingestion? Is wheat pollen allergy relevant?

   Allergologia et Immunopathologia, Vol. 37, Núm. 4, pp. 203-204