Baked Egg Tolerance
Baked Egg Tolerance is a clinical immunological phenomenon characterized by the ability of individuals with IgE-mediated egg allergy to consume baked egg products without eliciting allergic reactions, distinguishing it from persistent egg allergy by virtue of thermal processing-induced conformational changes in egg proteins that reduce their allergenicity.
18
Publications
660
Citations
106
Authors
57
Institutions
Publications per year
2017–2026
8
Parents
18
George Ν. Konstantinou, Anna Nowak‐Węgrzyn, Ramon Bencharitiwong et al. · Pediatric Allergy and Immunology · 2013 · 49 citations · Full text
1–5 of 18
106
Icahn School of Medicine at Mount Sinai, United States
4 publications · 203 citations
4
h-index
4
h-index
University of Arkansas for Medical Sciences, United States
3 publications · 154 citations
3
h-index
University of Arkansas for Medical Sciences, United States
3 publications · 154 citations
3
h-index
3
h-index
1–5 of 106
57

Icahn School of Medicine at Mount Sinai
New York, United States
4 h-index
24 publications
1.1K citations
University of North Carolina at Chapel Hill
Chapel Hill, United States
3 h-index
4 publications
238 citations

National Jewish Health
Denver, United States
3 h-index
4 publications
238 citations

Johns Hopkins University
Baltimore, United States
3 h-index
3 publications
154 citations

Johns Hopkins Medicine
Baltimore, United States
3 h-index
3 publications
154 citations

University of Colorado Denver
Denver, United States
3 h-index
4 publications
238 citations

University of Arkansas for Medical Sciences
Little Rock, United States
3 h-index
5 publications
322 citations

Arkansas Children's Hospital
Little Rock, United States
3 h-index
5 publications
322 citations
1–8 of 57
4 publications · 120 citations
4
h-index
4 publications · 138 citations
4
h-index
ACAAI · 2 publications · 41 citations
2
h-index
1 publications · 13 citations
1
h-index
1 publications · 84 citations
1
h-index
1–5