A novel single-tube nested real-time PCR method to quantify pistachio nut as an allergenic food: Influence of food matrix-Reference-Cited by-同舟云学术

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A novel single-tube nested real-time PCR method to quantify pistachio nut as an allergenic food: Influence of food matrix

Published:2023-01 Issue: Volume:115 Page:105042
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Costa Joana^ORCID,Silva Isa^ORCID,Villa Caterina^ORCID,Mafra Isabel^ORCID

Funder

Agencia Estatal de Investigación

Fundação para a Ciência e a Tecnologia

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Fonds Wetenschappelijk Onderzoek

Ministero delle Politiche Agricole Alimentari e Forestali

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

European Commission

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Identification of two pistachio allergens, Pis v 1 and Pis v 2, belonging to the 2S albumin and 11S globulin family;Ahn;Clin. Exp. Allergy,2009

2. Clinical cross-reactivity among mango, pistachio nut, and cashew nut in allergic children;Azcona;J. Allergy Clin. Immunol.: Pract.,2020

3. IgE cross-reactivity of cashew nut allergens;Bastiaan-Net;Int. Arch. Allergy Immunol.,2019

4. Pasta-making process: a narrative review on the relation between process variables and pasta quality;Bresciani;Foods,2022

5. A novel real-time polymerase chain reaction method for the qualitative detection of pistachio in food;Brežná;Eur. Food Res. Technol.,2008

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill;Foods;2024-07-25

2. Quantitative Real-Time PCR for the Detection of Allergenic Species in Foods;Methods in Molecular Biology;2023

3. Molecular Techniques for identification applied to food: A review;International Journal of Agricultural Science and Food Technology;2022-12-08

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