Establishment of a sandwich ELISA for the determination of beef content in processed foods by using monoclonal antibodies to myoglobin-Reference-Cited by-同舟云学术

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Establishment of a sandwich ELISA for the determination of beef content in processed foods by using monoclonal antibodies to myoglobin

Published:2012-09 Issue:3 Volume:23 Page:289-301
ISSN:0954-0105
Container-title:Food and Agricultural Immunology
language:en
Short-container-title:Food and Agricultural Immunology

Author:

Kotoura Satoshi,Murakami-Yamaguchi Yukie,Kizu Kumiko,Nakamura Miyuki,Fuchu Hidetaka,Miake Kiyotaka,Sugiyama Masaaki,Narita Hiroshi

Publisher

Informa UK Limited

Subject

Agronomy and Crop Science,Immunology,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09540105.2011.624176

Reference28 articles.

1. Effects of amino acid substitutions outside an antigenic site on protein binding to monoclonal antibodies of predetermined specificity obtained by peptide immunization: Demonstration with region 145?151 (antigenic site 5) of myoglobin

2. Japan Food Allergen Labeling Regulation—History and Evaluation

3. Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay

4. Identification of bovine IgG as a major cross-reactive vertebrate meat allergen

5. Detection of Pork in Heat-Processed Meat Products by Monoclonal Antibody-Based ELISA

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1. Myoglobin as a molecular biomarker for meat authentication and traceability;Food Chemistry;2024-11

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3. Establishment of enzyme-linked immunosorbent assay for beef and lamb contents in cooked meat;Journal of Future Foods;2024-03

4. Lateral Flow Test System to Control Total Content of Muscle Tissues in Raw Meat Products;Sensors;2022-12-12

5. Enzyme-Linked Immunosorbent Assay for Pork Determination in Raw and Heated Meats: Combination of Monoclonal Antibodies to Denatured Porcine Myoglobin and Sodium Dodecyl Sulfate Extraction;ACS Food Science & Technology;2021-12-31

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