Allergenic Proteins in Enology: A Review on Technological Applications and Safety Aspects

Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential

(2014) Marina Deckwart et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Immunochemical investigation of allergenic residues in experimental and commercially-available wines fined with egg white proteins

(2014) Francesca Uberti et al.   FOOD CHEMISTRY

Development of a Sensitive ELISA for the Detection of Casein-Containing Fining Agents in Red and White Wines

(2014) Marina Deckwart et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Orbitrap™ monostage MSversushybrid linear ion trap MS: application to multi-allergen screening in wine

(2014) Rosa Pilolli et al.   JOURNAL OF MASS SPECTROMETRY

Collaborative Tests of ELISA Methods for the Determination of Egg White Protein and Caseins Used as Fining Agents in Red and White Wines

(2013) M. Lacorn et al.   Food Analytical Methods

Collaborative Interlaboratory Studies for the Validation of ELISA Methods for the Detection of Allergenic Fining Agents Used in Wine According to the Criteria of OIV Resolution 427–2010 Modified by OIV–Comex 502–2012

(2013) Patrizia Restani et al.   Food Analytical Methods

Investigation of different sample pre-treatment routes for liquid chromatography–tandem mass spectrometry detection of caseins and ovalbumin in fortified red wine

(2013) Monica Mattarozzi et al.   FOOD CONTROL

Development of a Method for the Quantification of Caseinate Traces in Italian Commercial White Wines Based on Liquid Chromatography–Electrospray Ionization–Ion Trap–Mass Spectrometry

(2013) Ilario Losito et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2013) Adam Cryar et al.   JOURNAL OF AOAC INTERNATIONAL

Multi-allergen quantification of fining-related egg and milk proteins in white wines by high-resolution mass spectrometry

(2013) Linda Monaci et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Absence of allergenic residues in experimental and commercial wines fined with caseinates

(2012) Patrizia Restani et al.   FOOD CHEMISTRY

Analysis of commercial wines by LC-MS/MS reveals the presence of residual milk and egg white allergens

(2012) Serena Tolin et al.   FOOD CONTROL

Determination of Residual Egg White Proteins in Red Wines during and after Fining

(2011) Markus Lacorn et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Mass spectrometry detection of egg proteins in red wines treated with egg white

(2011) Serena Tolin et al.   FOOD CONTROL

Immunochemical and Mass Spectrometry Detection of Residual Proteins in Gluten Fined Red Wine

(2011) Barbara Simonato et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization, antigenicity and detection of fish gelatine and isinglass used as processing aids in wines

(2010) Patrick Weber et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Identification of allergenic milk proteins markers in fined white wines by capillary liquid chromatography–electrospray ionization-tandem mass spectrometry

(2010) L. Monaci et al.   JOURNAL OF CHROMATOGRAPHY A

Noah's nectar: The proteome content of a glass of red wine

(2010) Alfonsina D'Amato et al.   Journal of Proteomics

Molecular aspects of milk allergens and their role in clinical events

(2009) Patrizia Restani et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite

(2009) Francois-Xavier Sauvage et al.   FOOD CHEMISTRY

Determination of the Bovine Food Allergen Casein in White Wines by Quantitative Indirect ELISA, SDS−PAGE, Western Blot and Immunostaining

(2009) Weber Patrick et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg

(2009) Patrick Weber et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Development of Animal Models and Sandwich-ELISA Tests to Detect the Allergenicity and Antigenicity of Fining Agent Residues in Wines

(2008) Awatif Lifrani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between protein fining agents and proanthocyanidins in white wine

(2007) F. Cosme et al.   FOOD CHEMISTRY

Specific and Sensitive Enzyme-Linked Immunosorbent Assays for Analysis of Residual Allergenic Food Proteins in Commercial Bottled Wine Fined with Egg White, Milk, and Nongrape-Derived Tannins

(2007) Jennifer M. Rolland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY