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