This page shows the publications co-authored by Lynda Schneider and Lisa Bartnikas.
Bartnikas LM, Sheehan WJ, Tuttle KL, Petty CR, Schneider LC, Phipatanakul W. Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg. Allergy Rhinol (Providence). 2015 Jan; 6(3):198-204.
Bartnikas LM, Sheehan WJ, Larabee KS, Petty C, Schneider LC, Phipatanakul W. Ovomucoid is not superior to egg white testing in predicting tolerance to baked egg. J Allergy Clin Immunol Pract. 2013 Jul-Aug; 1(4):354-60.
Bartnikas LM, Sheehan WJ, Hoffman EB, Permaul P, Dioun AF, Friedlander J, Baxi SN, Schneider LC, Phipatanakul W. Predicting food challenge outcomes for baked milk: role of specific IgE and skin prick testing. Ann Allergy Asthma Immunol. 2012 Nov; 109(5):309-313.e1.
Permaul P, Stutius LM, Sheehan WJ, Rangsithienchai P, Walter JE, Twarog FJ, Young MC, Scott JE, Schneider LC, Phipatanakul W. Sesame allergy: role of specific IgE and skin-prick testing in predicting food challenge results. Allergy Asthma Proc. 2009 Nov-Dec; 30(6):643-8.
Simberloff T, Parambi R, Bartnikas LM, Broyles AD, Hamel V, Timmons KG, Miller DM, Graham DA, Schneider LC, MacGinnitie AJ. Implementation of a Standardized Clinical Assessment and Management Plan (SCAMP) for Food Challenges. J Allergy Clin Immunol Pract. 2017 Mar - Apr; 5(2):335-344.e3.
The connection strength for co-authors is the sum of the scores for each of their shared publications.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.