Matrix effect on food allergen detection – A case study of fish parvalbumin-Reference-Cited by-同舟云学术

Matrix effect on food allergen detection – A case study of fish parvalbumin

Published:2019-02 Issue: Volume:274 Page:526-534
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Keshavarz Behnam^ORCID,Jiang Xingyi,Hsieh Yun-Hwa Peggy,Rao Qinchun^ORCID

Funder

Florida State University Dissertation Research

Council on Research and Creativity

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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2. Electrophoretic behavior in relation to the structural integrity of codfish parvalbumin upon heat treatment;de Jongh;Journal of Agricultural and Food Chemistry,2015

3. Effects of thermal processing on the enzyme-linked immunosorbent assay (ELISA) detection of milk residues in a model food matrix;Downs;Journal of Agricultural and Food Chemistry,2010

4. Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes;EFSA NDA Panel (EFSA Panel on Dietetic Products Nutrition and Allergies);EFSA Journal,2014

5. Monoclonal antibody specific to a major fish allergen: Parvalbumin;Gajewski;Journal of Food Protection,2009

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