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Sensitisation profiles of workers exposed to bakery flours
Munyadziwa Muvhali
, Edith Ratshikhopha
, Tahira Kootbodien
,
Nisha Naicker
,
Tanusha S. Singh
Environmental Health
National Health Laboratory Service (NHLS
University of the Witwatersrand
Research output
:
Contribution to journal
›
Article
›
peer-review
1
Citation (Scopus)
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Keyphrases
Aeroallergens
40%
Allergic Sensitization
20%
Atopy
40%
Bakery
100%
Bermudagrass
20%
Dermatophagoides Pteronyssinus
20%
Exposed Workers
20%
Flour Dust
20%
House Dust
20%
Oat Flour
20%
Respiratory Allergy
20%
Rye Flour
20%
Sensitization Rate
100%
Skin Prick
20%
Skin Prick Test
20%
Skin Prick Testing
20%
Soy Flour
20%
Pharmacology, Toxicology and Pharmaceutical Science
Allergen
100%
Atopy
66%
Cynodon Dactylon
33%
Dermatophagoides
33%
Dermatophagoides pteronyssinus
33%
Disease
66%
Rye
66%
Soybean
33%
Agricultural and Biological Sciences
Aeroallergen
66%
Allergen
100%
Cynodon Dactylon
33%
Dermatophagoides
33%
Dermatophagoides pteronyssinus
33%
Risk Factor
66%
Rye Flour
33%
Soybean
33%
Wheat Flour
33%
Food Science
Oat Flour
100%
Rye Flour
100%
Soy Flour
100%
Wheat Flour
100%
Immunology and Microbiology
Allergen
33%
Atopy
22%
Cynodon Dactylon
11%
Dermatophagoides
11%
Dermatophagoides pteronyssinus
11%
Sensitization
100%