Results 261 to 270 of about 64,542 (305)
Some of the next articles are maybe not open access.
2015
Fish and shellfish consumption has increased worldwide, and there are increasing reports of adverse reactions to fish and shellfish, with an approximate prevalence of 0.5-5%. Fish allergy often develops early in life, whilst shellfish allergy tends to develop later, from adolescence onwards. Little is known about the natural history of these allergies,
Thalayasingam M., Lee, Bee Wah
openaire +2 more sources
Fish and shellfish consumption has increased worldwide, and there are increasing reports of adverse reactions to fish and shellfish, with an approximate prevalence of 0.5-5%. Fish allergy often develops early in life, whilst shellfish allergy tends to develop later, from adolescence onwards. Little is known about the natural history of these allergies,
Thalayasingam M., Lee, Bee Wah
openaire +2 more sources
2008
Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock.
openaire +2 more sources
Food allergies affect approximately 3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock.
openaire +2 more sources
1984
Paralytic shellfish poisons (PSP) are the toxins responsible for acute and often fatal poisonings caused by the consumption of certain shellfish. The phenomenon has been known since prehistoric times. A thorough docuinen tation of the incidents can be found in HALSTEAD’S treatise on poisonousmarine organisms (7).
openaire +2 more sources
Paralytic shellfish poisons (PSP) are the toxins responsible for acute and often fatal poisonings caused by the consumption of certain shellfish. The phenomenon has been known since prehistoric times. A thorough docuinen tation of the incidents can be found in HALSTEAD’S treatise on poisonousmarine organisms (7).
openaire +2 more sources
Fish and Shellfish Upgrading, Traceability
2005Recognition of the limited biological resources and the increasing environmental pollution has emphasised the need for better utilisation of by-products from the fisheries. Currently, the seafood industry is dependent on the processing of the few selected fish and shellfish species that are highly popular with consumers but, from economic and ...
Sellos, Daniel +2 more
openaire +5 more sources
An examination of the occurrence and potential risks of microplastics across various shellfish
Science of the Total Environment, 2020Ding Jinfeng +2 more
exaly
Symptoms of Shellfish Poisoning
New England Journal of Medicine, 1977M H, Blanc, A, Zwahlen, M, Robert
openaire +2 more sources