 Connection
Stephen Dreskin to Cross Reactions
This is a "connection" page, showing publications Stephen Dreskin has written about Cross Reactions.
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Connection Strength |
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0.399 |
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Dreskin SC, Koppelman SJ, Andorf S, Nadeau KC, Kalra A, Braun W, Negi SS, Chen X, Schein CH. The importance of the 2S albumins for allergenicity and cross-reactivity of peanuts, tree nuts, and sesame seeds. J Allergy Clin Immunol. 2021 04; 147(4):1154-1163.
Score: 0.175
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Chen X, Dreskin SC. Application of phage peptide display technology for the study of food allergen epitopes. Mol Nutr Food Res. 2017 06; 61(6).
Score: 0.134
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Foo ACY, Nesbit JB, Gipson SAY, DeRose EF, Cheng H, Hurlburt BK, Kulis MD, Kim EH, Dreskin SC, Mustafa S, Maleki SJ, Mueller GA. Structure and IgE Cross-Reactivity among Cashew, Pistachio, Walnut, and Peanut Vicilin-Buried Peptides. J Agric Food Chem. 2023 Feb 15; 71(6):2990-2998.
Score: 0.051
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Hazebrouck S, Guillon B, Paty E, Dreskin SC, Adel-Patient K, Bernard H. Variable IgE cross-reactivity between peanut 2S-albumins: The case for measuring IgE to both Ara h 2 and Ara h 6. Clin Exp Allergy. 2019 08; 49(8):1107-1115.
Score: 0.039
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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