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Journal of Food Protection|April 10, 2019
Sulfite Residues in Restaurant SaladsLaura B Martin, Julie A Nordlee, Steve L TaylorMethods in Molecular Biology (Clifton, N.J.)|September 22, 2023
Preparation of Blinded Food Matrixes for Clinical Oral ChallengesJulie A Nordlee, Joe L Baumert, Steve L TaylorJournal of Food Protection|September 22, 2018
Evaluation of a Handheld Gluten Detection DeviceSteve L Taylor, Julie A Nordlee, Shyamali Jayasena, et al.Analytical and Bioanalytical Chemistry|July 31, 2009
Allergen immunoassays--considerations for use of naturally incurred standardsSteve L Taylor, Julie A Nordlee, Lynn M Niemann, et al.Journal of Food Science|March 16, 2012
Wild buckwheat is unlikely to pose a risk to buckwheat-allergic individualsJulie A Nordlee, Rakhi Panda, Joseph L Baumert, et al.Journal of Food Science|August 4, 2009
Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs)Poi-Wah Lee, Lynn M Niemann, Debra M Lambrecht, et al.Journal of Agricultural and Food Chemistry|October 18, 2011
Evaluation and comparison of the species-specificity of 3 antiparvalbumin IgG antibodiesPoi-Wah Lee, Julie A Nordlee, Stef J Koppelman, et al.Food Chemistry|August 8, 2012
Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditionsPoi-Wah Lee, Julie A Nordlee, Stef J Koppelman, et al.Journal of Food Science|May 25, 2010
Purification of parvalbumin from carp: a protocol that avoids heat-treatmentStef J Koppelman, Roland A Romijn, Harmen H J de Jongh, et al.The Journal of Allergy and Clinical Immunology|February 28, 2017
Peanut Allergen Threshold Study (PATS): Novel single-dose oral food challenge study to validate eliciting doses in children with peanut allergyJonathan O'B Hourihane, Katrina J Allen, Wayne G Shreffler, et al.Pageof 2