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  • Scott P Commins, Shama M Satinover, +5 authors Thomas A E Platts-Mills
  • Medicine
  • The Journal of allergy and clinical immunology
  • 2009 (First Publication: 1 February 2009)
  • BACKGROUND Carbohydrate moieties are frequently encountered in food and can elicit IgE responses, the clinical significance of which has been unclear. Recent work, however, has shown that IgEExpand
  • Scott P Commins, Hayley R. James, +9 authors Thomas A E Platts-Mills
  • Medicine, Biology
  • The Journal of allergy and clinical immunology
  • 2011 (First Publication: 1 May 2011)
  • BACKGROUND In 2009, we reported a novel form of delayed anaphylaxis to red meat that is related to serum IgE antibodies to the oligosaccharide galactose-α-1,3-galactose (alpha-gal). Most of theseExpand
  • Raymond J Mullins, Hayley R. James, Thomas A E Platts-Mills, Scott P Commins
  • Medicine
  • The Journal of allergy and clinical immunology
  • 2012 (First Publication: 1 May 2012)
  • BACKGROUND We have observed patients clinically allergic to red meat and meat-derived gelatin. OBJECTIVE We describe a prospective evaluation of the clinical significance of gelatin sensitization,Expand
  • Theo Rispens, Ninotska I. L. Derksen, Scott P Commins, Thomas A E Platts-Mills, Rob C Aalberse
  • Medicine, Biology
  • PloS one
  • 2013 (First Publication: 4 February 2013)
  • IgE antibodies to gal-α-1,3-gal-β-1,4-GlcNAc (α-gal) can mediate a novel form of delayed anaphylaxis to red meat. Although IgG antibodies to α-gal (anti-α-gal or anti-Gal) are widely expressed inExpand