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Journal of Food Protection|September 15, 2017
Economic Factors Impacting Food Allergen Management: Perspectives from the Food IndustryRuchi S Gupta, Steve L Taylor, Joseph L Baumert, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|January 12, 2025
Symptoms at population Eliciting Doses ≤ED05 for 11 priority allergenic foods are mild to moderateW Marty Blom, Joost Westerhout, Thuy-My Le, et al.Nature Biotechnology|January 10, 2008
Allergenicity assessment of genetically modified crops--what makes sense?Richard E Goodman, Stefan Vieths, Hugh A Sampson, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 8, 2007
Assessment of the potential allergenicity of a Milk Basic Protein fractionRichard E Goodman, Steve L Taylor, Junichi Yamamura, et al.Journal of Agricultural and Food Chemistry|April 17, 2015
Electrophoretic Behavior in Relation to the Structural Integrity of Codfish Parvalbumin upon Heat TreatmentHarmen H J de Jongh, Marta de los Reyes Jimenez, Joseph L Baumert, et al.Frontiers in Allergy|June 30, 2022
Development of a Sequence Searchable Database of Celiac Disease-Associated Peptides and Proteins for Risk Assessment of Novel Food ProteinsPlaimein Amnuaycheewa, Mohamed Abdelmoteleb, John Wise, et al.Current Developments in Nutrition|June 13, 2019
Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium ReviewTim J A Finnigan, Benjamin T Wall, Peter J Wilde, et al.Regulatory Toxicology and Pharmacology : RTP|April 24, 2024
In silico evaluation of the potential allergenicity of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredientKevin Scaife, Steve L Taylor, Lucie Pařenicová, 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.Food Chemistry|May 22, 2020
Effect of heat treatment on the conformational stability of intact and cleaved forms ofthe peanut allergen Ara h 6 in relation to its IgE-binding potencyHarmen H J de Jongh, Govardus A H de Jong, Danijela Apostolovic, et al.Pageof 12