Joan Bartra
0000-0001-7767-4730
5 papers found
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Effect of Hormones as Cofactors in Food Allergy
Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food—A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper
Prostaglandin E2 Decreases Basophil Activation In Patients With Food‐Induced Anaphylaxis
Comparison of diagnostic accuracy of acoustic rhinometry and symptoms score for nasal allergen challenge monitoring
Phenotyping peach‐allergic patients sensitized to lipid transfer protein and analysing severity biomarkers
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