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

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Detection of Soy Proteins in Processed Foods: Literature Overview and New Experimental Work

By Koppelman Stef J.   Lakemond Catriona M.M.   Vlooswijk Riek   Hefle Susan L.  

Journal of AOAC International, Vol. 87, Iss. 6, 2004-11 ,pp. : 1398-1407

AOAC International

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Immunochemical Analytical Methods for the Determination of Peanut Proteins in Foods

By Whitaker Thomas B.   Williams Kristina M.   Trucksess Mary W.   Slate Andrew B.  

Journal of AOAC International, Vol. 88, Iss. 1, 2005-01 ,pp. : 161-174

AOAC International

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Method Validation for the Quantitative Analysis of Aflatoxins (B1, B2, G1, and G2) and Ochratoxin A in Processed Cereal-Based Foods by HPLC with Fluorescence Detection

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Journal of AOAC International, Vol. 98, Iss. 4, 2015-01 ,pp. : 939-945

AOAC International

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Validation of a Method Based on Triglycerides for the Detection of Low Percentages of Hazelnut Oil in Olive Oil by Column Liquid Chromatography

By Garca-Gonzlez Diego L   Viera-Macas Mara   Aparicio-Ruiz Ramn   Morales Maria T   Aparicio Ramn  

Journal of AOAC International, Vol. 90, Iss. 5, 2007-09 ,pp. : 1346-1353

AOAC International

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