Hlywka J, Hefle S, Taylor S. A sandwich enzyme-linked immunoassay for the detection of almonds in foods. J. Food Prot. 2000; 63: 252-257.
Hefle S, Jeanniton E, Taylor S. Development of a sandwich enzyme-linked immunosorbent assay for the detection of egg residues in processed foods. J. Food Prot. 2001; 64: 1812-1816.
Hefle S and Lambrecht D. Validated sandwich enzyme-linked immunosorbent assay for casein and its application to retail and milk-allergic complaint foods. J. Food Prot. 2004; 67: 1933-1938.
Kaw C, Hefle S, Taylor S. Sandwich enzme-linked immunosorbent assay (ELISA) for detection of lupine residuces in foods. J. Food Sci. 2008; 73: T135-T140.
Lee P, Hefle S, Taylor S. Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods. J. Food Sci. 2008; 73: T62-T68.
Lee P, Niemann L, Lambrecht D, Nordlee J, Taylor S. Detection of mustard, egg, milk and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs). J. Food Sci. 2009; 74: T46-T50.
Niemann L, Taylor S, Hefle S. Detection of walnut residues in foods using an enzyme-linked immunosorbent assay. J. Food Sci. 2009; 74: T51-T57.
Taylor S, Nordlee J, Niemann L, Lambrecht D. Allergen immunoassays - considerations for use of naturally incurred standards. Anal. Bioanal. Chem. 2009; 395: 83-92.
Abbott M, Hayward S, Ross W, Godefroy S, Ulberth F, van Hengel A, Roberts J, Akiyama H, Popping B, Yeung J, Wehling P, Taylor S, Poms R, Delahaut P. Validation procedures for quantitative food allergen ELISA methods: community guidance and best practices. J. AOAC Intl. 2010; 93: 442-450.
Downs M and Taylor S. Effects of thermal processing on the enzyme-linked immunosorbent assay (ELISA) detection of milk residues in a model food matrix. J. Agric. Food Chem. 2010; 58: 10085-10091.
Panda R, Taylor S, Goodman R. Development of a sandwich enzyme-linked immunosorbent assay for detection of buckwheat residues in food. J. Food Sci. 2010; 75: T110-T117.
Gaskin F and Taylor S. Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of cashew nut in foods. J. Food Sci. 2011; 76: T218-T226.
Lee P, Nordlee J, Koppelman S, Baumert J, Taylor S. Evaluation and comparison of the species-specificity of 3 antiparvalbumin IgG antibodies. J. Agr. Food Chem. 2011; 59: 12309-12316.
Koppelman S, Nordlee J, Lee P, Happe R, Hessing M, Norland R, Manning T, Deschene R, De Jong G, Taylor S. Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers? Food Add. Contam. Pt. A 2012; 29: 1347-1355.