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

Authors

106

  1. SH
    Scott H. Sicherer

    Icahn School of Medicine at Mount Sinai, United States

    4 publications · 203 citations

    4

    h-index

  2. HA
    Hugh A. Sampson

    Icahn School of Medicine at Mount Sinai, United States

    4 publications · 203 citations

    4

    h-index

  3. SM
    Stacie M. Jones

    University of Arkansas for Medical Sciences, United States

    3 publications · 154 citations

    3

    h-index

  4. AW
    A. Wesley Burks

    University of Arkansas for Medical Sciences, United States

    3 publications · 154 citations

    3

    h-index

  5. DY
    Donald Y.M. Leung

    University of Colorado Denver, United States

    3 publications · 154 citations

    3

    h-index

1–5 of 106

Venues

  1. Pediatric Allergy and Immunology

    4 publications · 120 citations

    4

    h-index

  2. World Allergy Organization Journal

    4 publications · 138 citations

    4

    h-index

  3. Annals of Allergy Asthma & Immunology

    ACAAI · 2 publications · 41 citations

    2

    h-index

  4. European Journal of Pediatrics

    1 publications · 13 citations

    1

    h-index

  5. Journal of Allergy and Clinical Immunology

    1 publications · 84 citations

    1

    h-index

1–5