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1. Abstracts from the Food Allergy and Anaphylaxis Meeting 2016. (30th March 2017)

3. Development and Evaluation of an Enzyme-Linked Immunosorbent Assay Using a Nonpoisonous Extraction System for the Determination of Crustacean Protein in Processed Foods. (23rd November 2019)

5. Experimental assessments of the cross-reactivity of IgE from patients sensitised with acid-hydrolysed wheat protein in a cosmetic soap. Issue 3 (December 2015)

6. Experimental assessments of the cross‐reactivity of IgE from patients sensitised with acid‐hydrolysed wheat protein in a cosmetic soap. (30th March 2015)