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  Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

Untersmayr, E., Diesner, S. C., Oostingh, G. J., Selzle, K., Pfaller, T., Schultz, C., et al. (2010). Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy. PLoS ONE, 5(11): e14210.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-0014-8048-3 Version Permalink: http://hdl.handle.net/11858/00-001M-0000-0014-8049-1
Genre: Journal Article
Alternative Title : PLoS One

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 Creators:
Untersmayr, E., Author
Diesner, S. C., Author
Oostingh, G. J., Author
Selzle, K., Author
Pfaller, T., Author
Schultz, C., Author
Zhang, Y. Y.1, Author              
Krishnamurthy, D., Author
Starkl, P., Author
Knittelfelder, R., Author
Förster-Waldl, E., Author
Pollak, A., Author
Scheiner, O., Author
Pöschl, U.1, Author              
Jensen-Jarolim, E., Author
Duschl, A., Author
Affiliations:
1Biogeochemistry, Max Planck Institute for Chemistry, Max Planck Society, ou_1826286              

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Language(s): eng - English
 Dates: 2010-12-02
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Method: -
 Identifiers: eDoc: 529652
ISI: 000284868000020
 Degree: -

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Title: PLoS ONE
  Alternative Title : PLoS One
Source Genre: Journal
 Creator(s):
Affiliations:
Publ. Info: -
Pages: - Volume / Issue: 5 (11) Sequence Number: e14210 Start / End Page: - Identifier: ISSN: 1932-6203