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Richard E Goodman

Showing results (21-30 of 52) with videos related to

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Journal of Agricultural and Food Chemistry|July 20, 2006
Detecting fish parvalbumin with commercial mouse monoclonal anti-frog parvalbumin IgGLingyun Chen, Sue L Hefle, Steve L Taylor, et al.
Foods (Basel, Switzerland)|March 10, 2022
Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA KitsPlaimein Amnuaycheewa, Lynn Niemann, Richard E Goodman, 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.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 31, 2022
Safety evaluation of Fy Protein™ (Nutritional Fungi Protein), a macroingredient for human consumptionBrian Furey, Kathleen Slingerland, Mark R Bauter, et al.
Molecular Nutrition & Food Research|September 19, 2017
Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastorisYuan Jin, Xiaoyun He, Kwame Andoh-Kumi, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 4, 2020
Evaluating potential risks of food allergy of novel food sources based on comparison of proteins predicted from genomes and compared to www.AllergenOnline.orgMohamed Abdelmoteleb, Chi Zhang, Brian Furey, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 22, 2020
Evaluating the potential allergenicity of dietary proteins using model strong to non-allergenic proteins in germ-free miceNathan L Marsteller, Richard E Goodman, Kwame Andoh-Kumi, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 17, 2006
Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruitLingyun Chen, Jane S Lucas, Jonathan O Hourihane, et al.
Molecular Nutrition & Food Research|February 19, 2020
Shellfish Tropomyosin IgE Cross-Reactivity Differs Among Edible Insect SpeciesLee K Palmer, Justin T Marsh, Mei Lu, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 17, 2015
Evaluation of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered Brassica juncea (Indian mustard) for potential risks of food allergy using bioinformatics and literature searchesVasanthi Siruguri, Dinesh Kumar Bharatraj, Raju Naik Vankudavath, et al.
Pageof 6

Showing results (21-30 of 52) with videos related to

Sort By:
Pageof 6
Journal of Agricultural and Food Chemistry|July 20, 2006
Detecting fish parvalbumin with commercial mouse monoclonal anti-frog parvalbumin IgGLingyun Chen, Sue L Hefle, Steve L Taylor, et al.
Foods (Basel, Switzerland)|March 10, 2022
Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA KitsPlaimein Amnuaycheewa, Lynn Niemann, Richard E Goodman, 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.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 31, 2022
Safety evaluation of Fy Protein™ (Nutritional Fungi Protein), a macroingredient for human consumptionBrian Furey, Kathleen Slingerland, Mark R Bauter, et al.
Molecular Nutrition & Food Research|September 19, 2017
Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastorisYuan Jin, Xiaoyun He, Kwame Andoh-Kumi, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 4, 2020
Evaluating potential risks of food allergy of novel food sources based on comparison of proteins predicted from genomes and compared to www.AllergenOnline.orgMohamed Abdelmoteleb, Chi Zhang, Brian Furey, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 22, 2020
Evaluating the potential allergenicity of dietary proteins using model strong to non-allergenic proteins in germ-free miceNathan L Marsteller, Richard E Goodman, Kwame Andoh-Kumi, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 17, 2006
Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruitLingyun Chen, Jane S Lucas, Jonathan O Hourihane, et al.
Molecular Nutrition & Food Research|February 19, 2020
Shellfish Tropomyosin IgE Cross-Reactivity Differs Among Edible Insect SpeciesLee K Palmer, Justin T Marsh, Mei Lu, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 17, 2015
Evaluation of Bar, Barnase, and Barstar recombinant proteins expressed in genetically engineered Brassica juncea (Indian mustard) for potential risks of food allergy using bioinformatics and literature searchesVasanthi Siruguri, Dinesh Kumar Bharatraj, Raju Naik Vankudavath, et al.
Pageof 6