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  1. 1
    Quantitative Proteomic Profiling of Peanut Allergens in Food Ingredients Used for Oral Food Challenges

    Quantitative Proteomic Profiling of Peanut Allergens in Food Ingredients Used for Oral Food Challenges von Johnson, Philip E, Sayers, Rebekah L, Gethings, Lee A, Balasundaram, Anuradha, Marsh, Justin T, Langridge, James I, Mills, E. N. Clare


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  2. 2
    Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity: e96475

    Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity: e96475 von Kroghsbo, Stine, Rigby, Neil M, Johnson, Philip E, Adel-Patient, Karine, Boegh, Katrine L, Salt, Louise J, Mills, E NClare, Madsen, Charlotte B

    Veröffentlicht in PloS one

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