Respiratory symptoms, lung function, and sensitisation to flour in a British bakery.

Respiratory symptoms, lung function, and sensitisation to flour in a British bakery.

A survey of dust exposure, respiratory symptoms, lung function, and response to skin prick tests was conducted in a modern British bakery. Of the 318 bakery employees, 279 (88%) took part. Jobs were ranked from 0 to 10 by perceived dustiness and this ranking correlated well with total dust concentra...

書目詳細資料
Main Authors:	Musk, A, Venables, K, Crook, B, Nunn, A, Hawkins, R, Crook, G, Graneek, B, Tee, R, Farrer, N, Johnson, D
格式:	Journal article
語言:	English
出版:	1989

相似書籍

Immune response to flour and dust mites in a United Kingdom bakery.
由: Tee, R, et al.
出版: (1992)

Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills.
由: Nieuwenhuijsen, M, et al.
出版: (1999)

Work related symptoms, sensitisation, and estimated exposure in workers not previously exposed to flour.
由: Cullinan, P, et al.
出版: (1994)

Dust and flour aeroallergen exposure in flour mills and bakeries.
由: Nieuwenhuijsen, M, et al.
出版: (1994)

Respiratory symptoms questionnaire for asthma epidemiology: validity and reproducibility.
由: Venables, K, et al.
出版: (1993)

Peak exposure concentrations of dust and flour aeroallergen in flour mills and bakeries.
由: Nieuwenhuijsen, M, et al.
出版: (1995)

Flour dust exposure variability in flour mills and bakeries.
由: Nieuwenhuijsen, M, et al.
出版: (1995)

Risk factors for sensitisation and respiratory symptoms among workers exposed to acid anhydrides: A cohort study
由: Barker, R, et al.
出版: (1999)

Exposure-response relations of alpha-amylase sensitization in British bakeries and flour mills.
由: Smith, T, et al.
出版: (1999)

Risk factors for sensitisation and respiratory symptoms among workers exposed to acid anhydrides: a cohort study.
由: Barker, R, et al.
出版: (1998)

Exposure-response relations for work related respiratory symptoms and sensitisation in a cohort exposed to alpha-amylase.
由: Brisman, J, et al.
出版: (2004)

Work related symptoms, sensitisation, and estimated exposure in workers not previously exposed to laboratory rats.
由: Cullinan, P, et al.
出版: (1994)

Respiratory symptoms, immunological responses, and aeroallergen concentrations at a sawmill.
由: Halpin, D, et al.
出版: (1994)

Correlation between different measures of exposure in a cohort of bakery workers and flour millers.
由: Nieuwenhuijsen, M, et al.
出版: (1995)

Investigation of Respiratory Exposure to Flour Dust in Workers of Different Bakeries in Urmia, Iran, 2021
由: Esmail Vakili, et al.
出版: (2022-12-01)

Technology of bakery products from buckwheat flour, research of their quality and safety
由: A. B. Nurysh
出版: (2021-05-01)

The Influence of Gluten-Free Flour on Bakery Dough Quality
由: Anastasia A. Merker, et al.
出版: (2022-06-01)

Application of textured wheat flour in bakery technology
由: Martirosyan Vladimir, et al.
出版: (2023-01-01)

The use of corn and buckwheat flour in the production of bakery products
由: E. N. Efremova, et al.
出版: (2024-01-01)

Obtaining Special Additives for Bakery Products from Fine-disperse Flour
由: M. B. Bekbolatova, et al.
出版: (2022-12-01)

Bakery properties of composite mixtures of wheat and spelt flour
由: N. S. Sanzharovskaya, et al.
出版: (2018-09-01)

Sorghum Flour: A Valuable Ingredient for Bakery Industry?
由: Livia Apostol, et al.
出版: (2020-11-01)

TECHNOLOGY SOLUTIONS IN CASE OF USING CHICKPEA FLOUR IN INDUSTRIAL BAKERY
由: MADINA K. SADIGOVA, et al.
出版: (2018-06-01)

Asthma Symptoms in Bakeries at Parakou, Benin
由: Serge Ade, et al.
出版: (2020-01-01)

Nutritional and biological value of new bakery and flour confectionery products
由: N. K. Lapteva, et al.
出版: (2018-10-01)

Evaluating Microbial Contamination of Bakeries, Wheat Flour in Ghaemshahr, Iran
由: Reyhaneh Gouran, et al.
出版: (2023-12-01)

Research on the Potential Use of Grape Seed Flour in the Bakery Industry
由: Oana Bianca Oprea, et al.
出版: (2022-05-01)

Evaluation of iron content in bakery flour samples of Tehran, Iran
由: Sara Mohamadi, et al.
出版: (2023-01-01)

The influence of lupine flour on selected parameters of novel bakery products
由: Jana Štefániková, et al.
出版: (2020-12-01)

WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES
由: D. Zhygunov, et al.
出版: (2020-03-01)

Improvement of the technology of bakery products using the wholemeal spelt flour
由: Sanzharovskaya Nadezhda, et al.
出版: (2021-01-01)

Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products
由: Sakač Marijana B., et al.
出版: (2015-01-01)

Bronchial responsiveness and the reproducibility of forced expiratory volume in one second.
由: Venables, K, et al.
出版: (1993)

Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products
由: Mafalda Alexandra Silva, et al.
出版: (2024-12-01)

Bakery with flour composed of wheat and butternut squash (Cucurbita moschata Duchesne)
由: Magda Valdes Restrepo, et al.
出版: (2023-01-01)

INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT
由: D. Zhygunov, et al.
出版: (2019-10-01)

The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products
由: N. N. Filonova, et al.
出版: (2022-07-01)

Respiratory health among workers at bakery company
由: Nur Fatihah, Mohd Ghani
出版: (2015)

Incorporation of barley and corn flour as a functional ingredients in bakery products: Review
由: Rifky Mohamed, et al.
出版: (2024-01-01)

The Greek revival : neo-classical attitudes in British architecture 1760-1870 /
由: 374506 Crook, J. Mordaunt
出版: (1972)