Development and Validation of an Enzyme-Linked Immunosorbent Assay (ELISA) for Quantification of Lysozyme in Cheese-Reference-Cited by-同舟云学术

Development and Validation of an Enzyme-Linked Immunosorbent Assay (ELISA) for Quantification of Lysozyme in Cheese

Published:2009-11-17 Issue:1 Volume:58 Page:76-81
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schneider Nadine¹,Weigel Ingrid¹,Werkmeister Knut²,Pischetsrieder Monika¹

Affiliation:

1. Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany

2. Bavarian Health and Food Safety Authority, Eggenreuther Weg 43, 91058 Erlangen, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9025019

Reference29 articles.

1. The chemistry of lysozyme and its use as a food preservative and a pharmaceutical

2. Hen egg white fractionation by ion-exchange chromatography

3. The prevalence of allergy to egg: a population-based study in young children

4. Epidemiology of food allergy/food intolerance in adults: associations with other manifestations of atopy

5. Prevalence of lysozyme sensitization in an egg-allergic population

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