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Background: Epidemiologic evidence suggests delayed introduction of egg might not protect against egg allergy in infants at risk… Expand BACKGROUND
Baked egg is tolerated by a majority of egg-allergic children.
To characterize immunologic changes… Expand BACKGROUND
Hen's egg allergy is among the most common food allergies in childhood and predicts later development of allergic… Expand Dried egg and egg-derived proteins have a range of applications in baking, dressings, and confectionery products. Egg powder was… Expand Maternal antibodies are transferred from hens to the chicks via the egg. To gain insight into maternal antibody transfer and… Expand In the present study we evaluate the blood pressure-lowering effect of the following products: the hydrolysate obtained from egg… Expand The cause of allergy is multi‐factorial, and the development of an allergic disease seems to be the result of an interaction… Expand Abstract Supercritical fluid extrusion, a low temperature and low shear process, was used to produce pre-gelatinized corn and… Expand Serum levels of IgE, IgE antibodies to egg white (EW) and cow's milk (CM), IgG, and IgA antibodies to ovalbumin (OA) and beta… Expand The antibody response to Newcastle disease virus was monitored in the sera and salivas of adult chickens immunized by two methods… Expand