Evaluation of Allergenicity of Egg Yolk Immunoglobulin Y and Other Egg Proteins by Passive Cutaneous Anaphylaxis

By Akita E. M.   Jang C. B.   Kitts D. D.   Nakai S.  

Food and Agricultural Immunology, Vol. 11, Iss. 2, 1999-06 ,pp. : 191-201

Taylor & Francis Ltd

Access to resources Recommend Favorite

Comparative Analysis of Methods of Purification of Egg Yolk Immunoglobulin

By Deignan Tina   Kelly Jacinta   Alwan Adel   O'Farrelly Cliona  

Food and Agricultural Immunology, Vol. 12, Iss. 1, 2000-03 ,pp. : 77-85

Taylor & Francis Ltd

Access to resources Recommend Favorite

Isolation and Purification of Chicken Egg Yolk Immunoglobulins: A Review

By De Meulenaer Bruno   Huyghebaert André  

Food and Agricultural Immunology, Vol. 13, Iss. 4, 2001-12 ,pp. : 275-288

Taylor & Francis Ltd

Access to resources Recommend Favorite

The production of anti-Vibrio harveyi egg yolk immunoglobulin and evaluation of its stability and neutralisation efficacy

By        

Food and Agricultural Immunology, Vol. 24, Iss. 3, 2013-09 ,pp. : 279-294

Taylor & Francis Ltd

Access to resources Recommend Favorite

Immunoglobulin Dosage and Switch from Intravenous to Subcutaneous Immunoglobulin Replacement Therapy in Patients with Primary Hypogammaglobulinemia: Decreasing Dosage Does Not Alter Serum IgG Levels

By Thépot Sylvain   Malphettes Marion   Gardeur Anaëlle   Galicier Lionel   Asli Bouchra   Karlin Lionel   Gérard Laurence   Laumont Richard   Doize Marie-Laure   Arnulf Bertrand   Fieschi Claire   Bengoufa Djaouïda   Oksenhendler Eric  

Journal of Clinical Immunology, Vol. 30, Iss. 4, 2010-07 ,pp. : 602-606

Springer Publishing Company

Access to resources Recommend Favorite