Article
Chemistry, Applied
Majlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, Zsuzsanna Bugyi, Sandor Tomoskozi, Katharina A. Scherf
Summary: Celiac disease (CD) can occur when susceptible individuals consume gluten found in wheat, rye, and barley. The lack of specific reference material (RM) for barley results in inaccurate measurement of barley gluten in gluten-free foods. This study aimed to identify representative barley cultivars to establish a new barley RM. The protein composition of the selected cultivars was determined, and eight potential RMs were chosen to improve food safety for CD patients.
Article
Chemistry, Applied
Majlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, Zsuzsanna Bugyi, Sandor Tomoskozi, Katharina A. Scherf
Summary: The study aimed to select representative samples out of 32 rye cultivars for use as reference materials in gluten analysis, in order to ensure the safety of gluten-free products.
Review
Nutrition & Dietetics
Carlo Caffarelli, Arianna Giannetti, Arianna Rossi, Giampaolo Ricci
Summary: Eggs are essential in the human diet, but they are also the most common food allergen. This paper highlights the importance of eggs in a child's diet and analyzes the risk factors for developing egg allergies. It also discusses interventions to reduce the occurrence of food allergies and provides a synthesis of the research study based on the latest guidelines and position papers.
Article
Food Science & Technology
Alba Civera, Patricia Galan-Malo, Luis Mata, Ana P. Tobajas, Lourdes Sanchez, Maria D. Perez
Summary: In this study, sandwich ELISA and Lateral Flow Immunoassay (LFIA) were developed to detect hazelnut based on the determination of Cor a 9 protein. Both methods were able to detect 0.1 ppm and 0.5 ppm of hazelnut protein, and were also effective in detecting hazelnut protein in baked cookies and working surfaces. The combination of both assays can improve allergen risk management plans in the food industry.
Article
Nutrition & Dietetics
Jeongmin Lee, Purevsan Gantulga, Changhoon Lee, Kyunguk Jeong, Eunjoo Lee, Sooyoung Lee
Summary: Different heat treatments had varying effects on egg white proteins, with boiling showing limited impact on allergenicity. Stone-baked egg white could serve as an alternative for children with egg allergy.
Article
Chemistry, Analytical
Yuxi Chen, Mengrui Yang, Min Wang, Hansong Yu, Jian Zhou, Tongtong Wang
Summary: This paper presents the complete process of developing a matrix CRM for metronidazole in egg powder, including sample preparation, homogeneity and stability studies, and uncertainty assessment. The matrix CRM was quantified using isotope dilution high-performance liquid chromatography coupled with tandem mass spectrometry, and found to be stable at various temperatures during a monitoring period.
MICROCHEMICAL JOURNAL
(2021)
Article
Allergy
Suzana Radulovic, Ru-Xin Foong, Irene Bartha, Andreina Marques-Mejias, Marta Krawiec, Matthew Kwok, Zainab Jama, Faye Harrison, Cristian Ricci, Gideon Lack, George Du Toit, Alexandra F. Santos
Summary: Identifying patients at risk of severe allergic reactions and/or low threshold of reactivity to staple foods like egg is crucial. A study found that blood serology and basophil activation test (BAT) could better predict the severity and threshold of allergic reactions to egg compared to the double-blind placebo-controlled food challenge (DBPCFC).
Article
Chemistry, Applied
Chia-Lin Tsai, I-Ning Chen, Yi-Tien Chen
Summary: Mollusks, a major allergenic food, must be declared on food products to reduce the risk of allergies. However, there is currently no reliable immunoassay for detecting edible mollusks. In this study, a sandwich enzyme-linked immunosorbent assay (sELISA) was developed to detect 32 edible mollusk species without cross-reaction with non-mollusk species. The assay proved effective in detecting various cooked and raw mollusk samples, as well as commercial mollusk products.
Article
Nutrition & Dietetics
Xiaozhong Wen, Giulia M. Martone, Heather K. Lehman, Todd C. Rideout, Claire E. Cameron, Samuel Dashley, Becka J. Konnayil
Summary: Recent research indicates that introducing eggs to infants early in life may prevent the development of egg allergies. This study analyzed data from 1252 children and found that consuming eggs at least twice a week at 12 months of age was associated with a significantly reduced risk of egg allergy at 6 years old.
JOURNAL OF NUTRITION
(2023)
Article
Allergy
Mansi Kotwal, Ammara Ahmed, Jaqueline Isola, Jennifer A. Dantzer, Corinne Keet, Joan H. Dunlop, Robert A. Wood
Summary: Introduction of baked egg can accelerate the resolution of egg allergy, but there is limited long-term data on its safety and success in real-world settings. Lower egg white IgE levels and younger age were found to predict egg consumption in some form in the future. While most patients continued to consume some form of egg after the baked egg oral food challenges, many reverted to avoidance and adverse reactions were common.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE
(2023)
Article
Chemistry, Analytical
Mengrui Yang, Shan Li, Min Wang, Jian Zhou, Quanhui Liu, Liyuan Zhang, Tongtong Wang
Summary: A new egg powder certified reference material was developed for the measurement of florfenicol residue, with a certified value assigned and stability testing conducted. The CRM showed homogeneity within and between bottles, and its uncertainty was assessed based on characterization, homogeneity, and stability contributions. This CRM has great potential for method validation and quality control in florfenicol determination in eggs.
MICROCHEMICAL JOURNAL
(2021)
Review
Food Science & Technology
Gamze Nil Yazici, Mehmet Sertac Ozer
Summary: In recent years, the growing demand for egg replacement has been driven by health concerns, dietary preferences, religious beliefs, and economic factors. Whey and soy-based proteins are popular choices for egg replacement, with pulses cooking water also showing potential. Studies have shown promising results in using these egg replacers in cake production.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Mieke Faber, Linda Malan, Herculina S. Kruger, Hannah Asare, Marina Visser, Tshiphiri Mukwevho, Cristian Ricci, Cornelius M. Smuts
Summary: The aim of this study was to examine the impact of egg consumption on infant growth in a low socioeconomic community in South Africa. However, due to COVID-19 lockdown regulations, the study was prematurely stopped. The results showed that frequent egg consumption can safely contribute to complementary food for babies, especially in low- and middle-income countries.
Article
Allergy
Rachel L. Peters, David Sutherland, Shyamali C. Dharmage, Adrian J. Lowe, Kirsten P. Perrett, Mimi L. K. Tang, Kate Lycett, Luke D. Knibbs, Jennifer J. Koplin, Suzanne Mavoa
Summary: Exposure to environmental greenness in childhood is associated with an increased risk of food allergy, especially peanut allergy. Socioeconomic status and air pollution may modify this association.
PEDIATRIC ALLERGY AND IMMUNOLOGY
(2022)
Article
Allergy
Marta Krawiec, Suzana Radulovic, Ru-Xin Foong, Andreina Marques-Mejias, Irene Bartha, Matthew Kwok, Zainab Jama, Faye Harrison, Cristian Ricci, Gideon Lack, George Du Toit, Alexandra F. Santos
Summary: This study assessed the accuracy of current and new diagnostic tests compared to the gold standard DBPCFC, and found that BAT was the best diagnostic test in terms of accuracy and reduction in OFC.
Article
Chemistry, Analytical
Bert Popping, Laura Allred, Francois Bourdichon, Kurt Brunner, Carmen Diaz-Amigo, Patricia Galan-Malo, Markus Lacorn, Jennifer North, Salvatore Parisi, Adrian Rogers, Jennifer Sealy-Voyksner, Tricia Thompson, Jupiter Yeung
JOURNAL OF AOAC INTERNATIONAL
(2018)
Editorial Material
Chemistry, Analytical
Carmen Diaz-Amigo, Bert Popping
JOURNAL OF AOAC INTERNATIONAL
(2018)
Article
Chemistry, Analytical
Bert Popping, Carmen Diaz-Amigo
JOURNAL OF AOAC INTERNATIONAL
(2018)
Review
Food Science & Technology
D. De Medici, T. Kuchta, R. Knutsson, A. Angelov, B. Auricchio, M. Barbanera, C. Diaz-Amigo, A. Fiore, E. Kudirkiene, A. Hohl, D. Horvatek Tomic, V. Gotcheva, B. Popping, E. Prukner-Radovcic, S. Scaramaglia, P. Siekel, K. A. To, M. Wagner
FOOD ANALYTICAL METHODS
(2015)
Article
Agriculture, Multidisciplinary
Sefat Khuda, Andrew Slate, Marion Pereira, Fadwa Al-Taher, Lauren Jackson, Carmen Diaz-Amigo, Elmer C. Bigley, Thomas Whitaker, Kristina Williams
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2012)
Article
Agriculture, Multidisciplinary
Sefat Khuda, Andrew Slate, Marion Pereira, Fadwa Al-Taher, Lauren Jackson, Carmen Diaz-Amigo, Elmer C. Bigley, Thomas Whitaker, Kristina M. Williams
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2012)
Article
Agriculture, Multidisciplinary
Carmen Diaz-Amigo, Bert Popping
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Chemistry, Analytical
Zsuzsanna Bugyi, Kitti Toeroek, Livia Hajas, Zsanett Adonyi, Roland E. Poms, Bert Popping, Carmen Diaz-Amigo, Sandra Kerbach, Sandor Toemoeskoezi
JOURNAL OF AOAC INTERNATIONAL
(2012)
Editorial Material
Chemistry, Analytical
Carmen Diaz-Amigo, Bert Popping
JOURNAL OF AOAC INTERNATIONAL
(2012)
Article
Chemistry, Analytical
Carmen Diaz-Amigo, Bert Popping
JOURNAL OF AOAC INTERNATIONAL
(2012)
Article
Chemistry, Analytical
Terry B. Koerner, Michael Abbott, Samuel Benrejeb Godefroy, Bert Popping, Jupiter M. Yeung, Carmen Diaz-Amigo, James Roberts, Steve L. Taylor, Joseph L. Baumert, Franz Ulberth, Paul Wehling, Peter Koehler
JOURNAL OF AOAC INTERNATIONAL
(2013)
Editorial Material
Chemistry, Analytical
Bert Popping, Carmen Diaz-Amigo
JOURNAL OF AOAC INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Bert Popping, Carmen Diaz-Amigo
AGRO FOOD INDUSTRY HI-TECH
(2014)
Article
Biotechnology & Applied Microbiology
Carmen Diaz-Amigo, Bert Popping
AGRO FOOD INDUSTRY HI-TECH
(2010)
Article
Chemistry, Analytical
Carmen Diaz-Amigo, Bert Popping
JOURNAL OF AOAC INTERNATIONAL
(2010)