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| 1 |
Reduction Rate of Specific IgE Level as a Predictor of Persistent Egg Allergy in Children
Jong Deok Kim, Soo Yeon Kim, Eun Ji Kwak, In Suk Sol, Min Jung Kim, Yoon Hee Kim, Kyung Won Kim, Myung Hyun Sohn
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| 2 |
Hyperresponsiveness to Boiled Egg Yolk in Early Life Leads to Prolonged Egg Allergy
Satoshi Horino, Hiroshi Kitazawa, Taiki Satou, Katsushi Miura
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| 3 |
Anti-inflammatory effect of egg white-chalcanthite and purple bamboo salts mixture on arthritis induced by monosodium iodoacetate in Sprague-Dawley rats
Tae-Hee Lee, Hyun-kyung Song, Ja-Young Jang, Dong-Yoon Kim, Hyun-Kyung Park, Eun-A Choi, Beom-Seok Han
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| 4 |
The Clinical Usefulness of IgE Antibodies Against Egg White and Its Components in Korean Children
Taek Ki Min, You Hoon Jeon, Hyeon Jong Yang, Bok Yang Pyun
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| 5 |
The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins
Meeyong Shin, Youngshin Han, Kangmo Ahn
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| 6 |
The Influence of the Presence of Wheat Flour on the Antigenic Activities of Egg White Proteins
Meeyong Shin, Jeongok Lee, Kangmo Ahn, Sang Il Lee, Youngshin Han
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| 7 |
Morphologic Analysis of Water-Cooled Bipolar Radiofrequency lesions on Egg White in Vitro
Sang Soo Kang, Jung Chan Park, Young Jun Yoon, Keun Man Shin
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| 8 |
Anaphylactic Shock in a Breast Milk-Fed Infant due to Skin Contact with Egg White
Eo Jin Kim, Young Ran Yoon, Jung Sook Yeom, Jum Su Kim, Ji Hyun Seo, Jae Young Lim, Myoung Bum Choi, Chan Hoo Park, Hyang Ok Woo, Hee Shang Youn
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