Detection of Hazelnut in Foods Using ELISA: Challenges Related to the Detectability in Processed Foodstuffs

By Cucu Tatiana   Devreese Bart   Trashin Stanislav   Kerkaert Barbara   Rogge Maarten   De Meulenaer Bruno  

Journal of AOAC International, Vol. 95, Iss. 1, 2012-01 ,pp. : 149-156

AOAC International

Access to resources Recommend Favorite

Interlaboratory Study of ELISA Kits for the Detection of Egg and Milk Protein in Processed Foods

By Kato Shigeki   Yagi Takahiro   Kato Ayako   Yamamoto Shunsuke   Akimoto Masanobu   Arihara Keizo  

Journal of AOAC International, Vol. 98, Iss. 3, 2015-05 ,pp. : 810-816

AOAC International

Access to resources Recommend Favorite

DNA-based Authentication Method for Detection of Yak (Bos grunniens) in Meat Products

By Wang Ping   Hu Yue   Yang Hairong   Han Jiangxun   Zhao Yongsheng   Chen Ying  

Journal of AOAC International, Vol. 96, Iss. 1, 2013-01 ,pp. : 142-146

AOAC International

Access to resources Recommend Favorite

Evaluation of a Commercial ELISA for Detection of Ruminant Processed Animal Proteins in Non-Ruminant Processed Animal Proteins

By Bremer Maria G.E.G.   Margry Rob J.C.F.   Vaessen Judith C.H.   Van Doremalen Anke M.H.   Van Der Palen Johan G.P.   Van Kaathoven Robert G.C.   Kemmers-Vonken Anniek E.M.   Van Raamsdonk Leo W.D.  

Journal of AOAC International, Vol. 96, Iss. 3, 2013-05 ,pp. : 552-559

AOAC International

Access to resources Recommend Favorite

Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods

By Fste Christiane K   Lvberg Kjersti E   Lindvik Helene   Egaas Eliann  

Journal of AOAC International, Vol. 90, Iss. 2, 2007-02 ,pp. : 427-436

AOAC International

Access to resources Recommend Favorite