1. Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity. Issue 7 (12th May 2016) Authors: Tao, B.; Bernardo, K.; Eldi, P.; Chegeni, N.; Wiese, M.; Colella, A.; Kral, A.; Hayball, J.; Smith, W.; Forsyth, K.; Chataway, T. Journal: Clinical & experimental allergy Issue: Volume 46:Issue 7(2016:Jul.) Page Start: 1004 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sequential hypoallergenic boiled peanut and roasted peanut oral immunotherapy. Issue 11 (26th September 2017) Authors: Tao, B.; Morris, S.; Grzeskowiak, L.; Smith, W.; Forsyth, K.; Chataway, T. Journal: Clinical & experimental allergy Issue: Volume 47:Issue 11(2017) Page Start: 1501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗