{"refrec":{"BRefID":310496,"RR":"<b>Faber, M.A.; Pascal, M.; El Kharbouchi, O.; Sabato, V.; Hagendorens, M.M.; Decuyper, I.I.; Bridts, C.H.; Ebo, D.G.</b> (2017). Shellfish allergens: tropomyosin and beyond. <i>Allergy 72(6)</i>: 842-848. <a href=\"https://dx.doi.org/10.1111/all.13115\" target=\"_blank\">https://dx.doi.org/10.1111/all.13115</a>","BEntID":302827,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Allergy 72(6)</i>: 842-848. <a href=\"https://dx.doi.org/10.1111/all.13115\" target=\"_blank\">https://dx.doi.org/10.1111/all.13115</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Faber, M.A.; Pascal, M.; El Kharbouchi, O.; Sabato, V.; Hagendorens, M.M.; Decuyper, I.I.; Bridts, C.H.; Ebo, D.G.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Faber, M.A. <i>et al.</i>","Englishabstract":"IgE-mediated shellfish allergy constitutes an important cause of food-related adverse reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the class of arthropoda. Among crustaceans, shrimps are the most predominant cause of allergic reactions and thus more extensively studied. Several major and minor allergens have been identified and cloned. Among them, invertebrate tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, and hemocyanin are the most relevant. 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