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Gluten Cross-Contact in Restaurant-Scale Pasta Cooking.
Korth N, Taylor SL, Clarke JL, Downs ML. Korth N, et al. Among authors: taylor sl. J Food Prot. 2021 Dec 1;84(12):2159-2162. doi: 10.4315/JFP-21-230. J Food Prot. 2021. PMID: 34324674 Free article.
Insoluble and soluble roasted walnut proteins retain antibody reactivity.
Downs ML, Simpson A, Custovic A, Semic-Jusufagic A, Bartra J, Fernandez-Rivas M, Taylor SL, Baumert JL, Mills EN. Downs ML, et al. Among authors: taylor sl. Food Chem. 2016 Mar 1;194:1013-21. doi: 10.1016/j.foodchem.2015.08.119. Epub 2015 Sep 3. Food Chem. 2016. PMID: 26471647 Free article.
Mass spectrometric analysis of allergens in roasted walnuts.
Downs ML, Baumert JL, Taylor SL, Mills EN. Downs ML, et al. Among authors: taylor sl. J Proteomics. 2016 Jun 16;142:62-9. doi: 10.1016/j.jprot.2016.04.045. Epub 2016 May 3. J Proteomics. 2016. PMID: 27150359
Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in Oats.
Boison J, Allred L, Almy D, Anderson L, Baumert J, Bhandari S, Cebolla A, Chen Y, Crowley E, Diaz-Amigo C, Doi H, Don C, Downs M, Dubiel N, Dyer B, Emerson L, Farrow M, Fritz R, Galera C, Garber E, Godefroy S, Grace T, Hochegger R, Johnson K, Kasturi P, Koerner T, Lacorn M, Massong F, Meinhardt P, Mui T, O'Meara M, Pan SJ, Popping B, Prinster M, Quesada E, Radcliffe S, Scherf K, Sharma G, Shoji M, Stoughton M, Sweeney L, Szpylka J, Taylor S, Tittlemier S, Torgler C, Wehling P, Yeung J, Zweigenbaum J. Boison J, et al. J AOAC Int. 2018 Jul 1;101(4):1238-1242. doi: 10.5740/jaoacint.SMPR2017.021. J AOAC Int. 2018. PMID: 29986797 No abstract available.
638 results