High-specificity quantification method for almond-by-products, based on differential proteomic analysis-Reference-Cited by-同舟云学术

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High-specificity quantification method for almond-by-products, based on differential proteomic analysis

Published:2016-03 Issue: Volume:194 Page:522-528
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Shiwei,Wang Shifeng,Huang Jingmin,Lai Xintian,Du Yegang,Liu Xiaoqing,Li Bifang,Feng Ronghu,Yang Guowu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Purification, crystallization and preliminary X-ray characterization of Pru-1, a major component of the almond (Prunus dulcis) allergen amandin;Albillos;Journal of Agricultural and Food Chemistry,2008

2. Measurement of monoclonal antibody affinity by non-competitive enzyme immunoassay;Beatty;Journal of Immunological Methods,1987

3. Genomic characterization of putative allergen genes in peach/almond and their synteny with apple;Chen;BMC Genomics,2008

4. High resolution melting analysis as a new approach to detect almond DNA encoding for Pru du 5 allergen in foods;Costa;Food Chemistry,2012

5. Molecular characterization of cDNAs corresponding to genes expressed during almond (Prunus amygdalus Batsch) seed development;Garcia-Mas;Pant Molecular Biology,1995

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