Determination of Allergenic Egg Proteins in Food by Protein-, Mass Spectrometry-, and DNA-Based Methods

By Lee Ji-Yun   Kim Chang Jong  

Journal of AOAC International, Vol. 93, Iss. 2, 2010-04 ,pp. : 462-477

AOAC International

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Towards Absolute Quantification of Allergenic Proteins in Food—Lysozyme in Wine as a Model System for Metrologically Traceable Mass Spectrometric Methods and Certified Reference Materials

By Cryar Adam   Pritchard Caroline   Burkitt William   Walker Michael   O'Connor Gavin   Burns Duncan Thorburn   Quaglia Milena  

Journal of AOAC International, Vol. 96, Iss. 6, 2013-11 ,pp. : 1350-1361

AOAC International

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LC/MS Method Using Cloud Point Extraction for the Determination of Permitted and Illegal Food Colors in Liquid, Semiliquid, and Solid Food Matrixes: Single-Laboratory Validation

By Ates Ebru   Mittendorf Klaus   Senyuva Hamide  

Journal of AOAC International, Vol. 94, Iss. 6, 2011-11 ,pp. : 1853-1862

AOAC International

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Qualitative Polymerase Chain Reaction Methods for Detecting Major Food Allergens (Peanut, Soybean, and Wheat) by Using Internal Transcribed Spacer Region

By Hirao Takashi   Watanabe Satoshi   Temmei Yusuke   Hiramoto Masayuki   Kato Hisanori  

Journal of AOAC International, Vol. 92, Iss. 5, 2009-10 ,pp. : 1464-1471

AOAC International

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Evaluation of Graphene as a Solid-Phase Extraction Sorbent for the Preconcentration and Determination of Trace Amounts of Nickel in Food Samples Prior to Flame Atomic Absorption Spectrometry

By Ebrahimi Bahram   Bahar Soleiman   Moedi Seyde Elham  

Journal of AOAC International, Vol. 98, Iss. 3, 2015-05 ,pp. : 822-827

AOAC International

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