Egg Allergenicity

Egg Allergenicity is a biological property denoting the capacity of specific egg proteins to induce adverse immunological reactions in susceptible individuals, distinguishing it from other nutritional attributes by its role in triggering IgE-mediated or non-IgE-mediated hypersensitivity responses.

279

Publications

16.6K

Citations

1.1K

Authors

391

Institutions

Publications per year

2017–2026

53

Authors

1.1K

  1. HA
    Hugh A. Sampson

    Icahn School of Medicine at Mount Sinai, United States

    19 publications · 3.6K citations

    18

    h-index

  2. EM
    Elena Molina

    Instituto de Investigación en Ciencias de la Alimentación, Spain

    12 publications · 449 citations

    12

    h-index

  3. RL
    Rosina López‐Fandiño

    Instituto de Fermentaciones Industriales, Spain

    12 publications · 449 citations

    12

    h-index

  4. SH
    Scott H. Sicherer

    Icahn School of Medicine at Mount Sinai, United States

    11 publications · 2.3K citations

    11

    h-index

  5. SM
    Stacie M. Jones

    University of Arkansas for Medical Sciences, United States

    10 publications · 1.9K citations

    10

    h-index

1–5 of 1.1K

Venues

  1. Journal of Allergy and Clinical Immunology

    32 publications · 5.8K citations

    30

    h-index

  2. Allergy

    31 publications · 1.8K citations

    23

    h-index

  3. Clinical & Experimental Allergy

    15 publications · 744 citations

    14

    h-index

  4. Journal of Agricultural and Food Chemistry

    13 publications · 746 citations

    13

    h-index

  5. Pediatric Allergy and Immunology

    15 publications · 567 citations

    13

    h-index

1–5