Ghent University Academic Bibliography

@article{2983891,
  abstract     = {Soybean and hazelnut represent major food allergens. Their inadvertent presence in foods might pose a serious threat to allergic consumers. Therefore, reliable detection methods are needed. Commercial enzyme-linked immunosorbent assays (ELISA) are the preferred methods especially by the food industry and enforcement agencies for the detection of contamination levels of food allergens. However, they are susceptible to erroneous results due to the modification of the allergens (proteins) during food processing. In this paper, the impact of protein oxidation on the detectability of soybean and hazelnut was investigated. Lipidinduced oxidation did not have a great impact on the detectability while the more severe hypochlorous acid-induced oxidation led to dramatic decrease in detectability for both hazelnut and soybeans. The observed impact was highly dependent on the type of ELISA kit used.},
  author       = {Platteau, C{\'e}line and Cucu, Tatiana and Taverniers, Isabel and Devreese, Bart and De Loose, Marc and De Meulenaer, Bruno},
  issn         = {0954-0105},
  journal      = {FOOD AND AGRICULTURAL IMMUNOLOGY},
  keyword      = {hazelnut,ELISA,oxidation,detectability,soybean,MAILLARD REACTION,MAJOR ALLERGEN,FOOD,PRODUCTS,ACID,PEANUT},
  language     = {eng},
  number       = {2},
  pages        = {179--192},
  title        = {Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA},
  url          = {http://dx.doi.org/10.1080/09540105.2012.677009},
  volume       = {24},
  year         = {2013},
}

Chicago

Platteau, Céline, Tatiana Cucu, Isabel Taverniers, Bart Devreese, Marc De Loose, and Bruno De Meulenaer. 2013. “Effect of Oxidation in the Presence or Absence of Lipids on Hazelnut and Soybean Protein Detectability by Commercial ELISA.” Food and Agricultural Immunology 24 (2): 179–192.

APA

Platteau, C., Cucu, T., Taverniers, I., Devreese, B., De Loose, M., & De Meulenaer, B. (2013). Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA. FOOD AND AGRICULTURAL IMMUNOLOGY, 24(2), 179–192.

Vancouver

1.

Platteau C, Cucu T, Taverniers I, Devreese B, De Loose M, De Meulenaer B. Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA. FOOD AND AGRICULTURAL IMMUNOLOGY. 2013;24(2):179–92.

MLA

Platteau, Céline, Tatiana Cucu, Isabel Taverniers, et al. “Effect of Oxidation in the Presence or Absence of Lipids on Hazelnut and Soybean Protein Detectability by Commercial ELISA.” FOOD AND AGRICULTURAL IMMUNOLOGY 24.2 (2013): 179–192. Print.