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Journal of Agricultural and Food Chemistry|January 29, 2005
A novel approach for the detection of potentially hazardous pepsin stable hazelnut proteins as contaminants in chocolate-based foodJaap H Akkerdaas, Marjolein Wensing, André C Knulst, et al.Journal of Food Protection|February 24, 2019
A Survey of Histamine Levels in Sausages <sup>1,</sup> <sup>2</sup>Steve L Taylor, Matthew Leatherwood, Ellen R LieberJournal of Food Science|August 21, 2010
Development of a sandwich enzyme-linked immunosorbent assay (ELISA) for detection of buckwheat residues in foodRakhi Panda, Steve L Taylor, Richard E GoodmanThe Journal of Allergy and Clinical Immunology|December 5, 2002
The distribution of individual threshold doses eliciting allergic reactions in a population with peanut allergyMarjolein Wensing, André H Penninks, Susan L Hefle, et al.Journal of Food Protection|May 5, 2019
Biogenic Amines in Cheese and other Fermented Foods: A ReviewJayne E Stratton, Rovert W Hutkins, Steve L TaylorJournal of Food Protection|February 22, 2017
Evaluation of Commercial Milk-Specific Lateral Flow DevicesRachel C Courtney, Steve L Taylor, Joe L BaumertJournal of Food Protection|May 11, 2019
Histamine Production in Low-Salt Cheddar CheeseJayne E Stratton, Robert W Hutkins, Steve L TaylorThe Journal of Allergy and Clinical Immunology. in Practice|July 4, 2017
Quantitative Assessment of the Safety Benefits Associated with Increasing Clinical Peanut Thresholds Through ImmunotherapyJoseph L Baumert, Steve L Taylor, Stef J KoppelmanFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 3, 2014
Steviol glycoside safety: are highly purified steviol glycoside sweeteners food allergens?Jonathan D Urban, Michael C Carakostas, Steve L TaylorJournal of Food Protection|April 10, 2019
Sulfite Residues in Restaurant SaladsLaura B Martin, Julie A Nordlee, Steve L TaylorPageof 12