D. Briggs

Can we determine a threshold level for allergenic foods by statistical analysis of published data in the literature?

C. Bindslev‐Jensen, M. Osterballe, D. Briggs, 2002, Allergy.

Utility of historical vehicle‐control data in the interpretation of the local lymph node assay

D. Basketter, I. Kimber, G. Gerberick, 2003, Contact dermatitis.

A model to estimate the oestrogen receptor mediated effects from exposure to soy isoflavones in food.

P. Carthew, B. Safford, V. Baker, 2003, Regulatory toxicology and pharmacology : RTP.

Allergic reactions in the community: a questionnaire survey of members of the anaphylaxis campaign

D. Reading, G. Lack, J. Warner, 2005, Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology.

Hazard characterisation in food allergen risk assessment: the application of statistical approaches and the use of clinical data.

R W R Crevel, S. Taylor, A. Knulst, 2007, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

A prevalidation study on in vitro tests for acute skin irritation. results and evaluation by the Management Team.

R Roguet, J H Fentem, C Chesné, 2001, Toxicology in vitro : an international journal published in association with BIBRA.

Probabilistic risk assessment model for allergens in food: sensitivity analysis of the minimum eliciting dose and food consumption.

G F Houben, R W R Crevel, A. Knulst, 2008, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

A comparison of statistical approaches to the derivation of EC3 values from local lymph node assay dose responses

I Kimber, R J Dearman, D A Basketter, 1999, Journal of applied toxicology : JAT.

A comparison of statistical approaches to the derivation of EC3 values from local lymph node assay dose responses

D. Basketter, I. Kimber, R. Dearman, 1999, Journal of applied toxicology : JAT.

Statistical model for assessing the proportion of subjects with subjective sensitisations in adverse reactions to foods

C. Bindslev‐Jensen, D. Briggs, L. Aspinall, 2001, Allergy.