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Critical Reviews in Food Science and Nutrition|January 1, 1996
Principles and characteristics of food allergensS L Taylor, S B LehrerThe Journal of Allergy and Clinical Immunology|May 1, 1976
Properties of mouse homocytotropic and heterocytotropic antibodiesS B Lehrer, J H VaughanPostgraduate Medicine|October 1, 1987
Common seasonal and environmental allergensR P Stankus, S B LehrerThe Journal of Allergy and Clinical Immunology|August 1, 1987
Reactivity of IgE antibodies with crustacea and oyster allergens: evidence for common antigenic structuresS B Lehrer, M L McCantsAllergy|April 27, 2000
Identification of bovine IgG as a major cross-reactive vertebrate meat allergenR Ayuso, S B Lehrer, M Lopez, et al.International Archives of Allergy and Immunology|March 15, 2002
Identification of continuous, allergenic regions of the major shrimp allergen Pen a 1 (tropomyosin)R Ayuso, S B Lehrer, G ReeseInternational Archives of Allergy and Immunology|September 4, 1999
Tropomyosin: an invertebrate pan-allergenG Reese, R Ayuso, S B LehrerAllergy|April 12, 2001
Classic specific immunotherapy and new perspectives in specific immunotherapy for food allergyW Burks, G Bannon, S B LehrerInternational Archives of Allergy and Applied Immunology|January 1, 1985
Basidiomycete allergy: what is the best source of antigen?M Lopez, B T Butcher, J E Salvaggio, et al.Marine Biotechnology (New York, N.Y.)|January 14, 2004
Seafood allergy and allergens: a reviewS B Lehrer, R Ayuso, G ReesePageof 268