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Risk of allergic reactions to wine, in milk, egg and fish-allergic patients
Emilia Vassilopoulou
, Athanassios Karathanos
, George Siragakis
, Stavroula Giavi
, Athanassios Sinaniotis
, Nikolaos Douladiris
, Montserrat Fernandez-Rivas
, Michael Clausen
, Nikolaos G. Papadopoulos
School of Life and Health Sciences
Technological Educational Institute of Larissa
University of Crete
National and Kapodistrian University of Athens
Sotiria General Hospital
Complutense University
Landspitali University Hospital
Research output
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peer-review
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Keyphrases
Wine
100%
Allergic Reaction
100%
Allergic Diseases
100%
Milk
100%
Isinglass
33%
Casein
33%
Fining Agents
33%
Skin Prick Test
22%
Wine Producers
11%
Allergy
11%
Food Allergy
11%
Wine Consumption
11%
Egg White
11%
PCR Kit
11%
Reaction Activation
11%
Egg Albumin
11%
Very Low Risk
11%
Legislators
11%
ELISA Kit
11%
IgE-mediated
11%
Physician Awareness
11%
Test Reactions
11%
Laboratory Methods
11%
Food Proteins
11%
Basophil Activation
11%
Non-allergic
11%
Patient Awareness
11%
Basophil Activation Test
11%
Awareness Campaign
11%
Negative Impact
11%
Food Science
Casein
60%
Protein Intake
20%