Note: Book Chapters appear at end of list.

FARRP Publications 2009-2010

Bidlack, W. R., D. Birt, J. Borzelleca, R. Clemens, N. Coutrelis, J. R. Coughlin, G. E. Dunaif, A. Ebert, R.Hall, J. T. Heimbach, W. Helferich, B. Magnuson, D. B. McColl, R. S. McQuate, I. Munro, B. Peterson, A. Roberts, J. Scimeca, M. Slayne, T. Trautman, R. Newsome, T. Tarver, C. Bryant, F. Shank, and S. Taylor. 2009. Expert report: making decisions about the risks of chemicals in foods with limited scientific information. Comp. Rev. Food Sci. Food Safety 8:269-303.

Crotty, M. P. and S. L. Taylor. 2010. Risks associated with foods having advisory milk labeling. J. Allergy Clin. Immunol. 125:935-937.

Dekking L, F. Koning, D. Hosek, T. D. Ondrak, S. L. Taylor, J. W. Schroeder, and M. Bauer. 2009. Intolerance of celiac disease patients to bovine milk is not due to the presence of T-cell stimulatory epitopes of gluten. Nutrition 25:122-123.

Koppelman, S. J., R. Romijn, H. H. J. deJongh, J. A. Nordlee, S. Piersma, M. Hessing, and S. L. Taylor. 2010. Purification of parvalbumin from carp; a protocol that avoids heat-treatment. J. Food Sci. 75:T49-T56.

Lee, P. W., L. M. Niemann, D. M. Lambrecht, J. A. Nordlee, and S. L. Taylor. 2009. Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs). J. Food Sci. 74:T46-T50.

Madsen, C. B., S. Hattersley, J. Buck, S. M. Gendel, G. F. Houben, J. O’B. Hourihane, A. Mackie, E. N. C. Mills, P. Norhede, S. L. Taylor, and R. W. R. Crevel. 2009. Approaches to risk assessment in food allergy: report from a workshop “Developing a framework for assessing the risk from allergenic foods”. Food Chem. Toxicol. 47:480-489.

Niemann, L., S. L. Taylor, and S. L. Hefle. 2009. Detection of walnut residues in foods using an enzyme-linked immunosorbent assay. J. Food Sci. 74:T51-T57.

Peeters, K. A. B. M., S. J. Koppelman, A. H. Penninks, A. Lebens, C. A. F. M. Bruijnzeel-Koomen, S. L. Hefle, S. L. Taylor, E. Van Hoffen, and A. C. Knulst. 2009. Clinical relevance of sensitization to lupine in peanut-sensitized adults. Allergy 64:549-555.

Taylor, S. L., R. W. R. Crevel, D. Sheffield, J. Kabourek, and J. Baumert. 2009. Threshold dose for peanut: a risk assessment based upon published results from challenges of peanut-allergic individuals. Food Chem. Toxicol. 47:1198-1204.

Taylor, S. L., S. M. Gendel, G. F. Houben, and E. Julian. 2009. The key events dose-response framework: a foundation for examining variability in elicitation thresholds for food allergens. Crit. Rev. Food Sci. Nutr. 49:729-739.

Taylor, S. L., J. A. Nordlee, L. M. Niemann, and D. M. Lambrecht. 2009. Allergen immunoassays - considerations for use of naturally incurred standards. Anal. Bioanal. Chem. 395:83-92.

Taylor, S. L., D. A. Moneret-Vautrin, R. W. R. Crevel, D. Sheffield, M. Morisset, P. Dumont, B. C. Remington, and J. L. Baumert. 2010. Threshold dose for peanut: risk characterization based upon diagnostic oral challenges of a series of 286 peanut-allergic individuals. Food Chem. Toxicol. 48:814-819.

Taylor, S. L., R. W. R. Crevel, D. Sheffield, J. Kabourek, and J. Baumert. 2010. Corrigendum to “Threshold dose for peanut: risk characterization based upon published results from challenges of peanut-allergic individuals” [Food and Chemical Toxicology 47 (2009) 1198-1204]. Food Chem. Toxicol. 48:1002.

Taylor, S. L., and J. L. Baumert. 2010. Cross-contamination of foods and implications for food-allergic patients. Curr. Allergy Asthma Rpt. 10:265-270.

Book Chapters

Bush, R. K. and S. L. Taylor. 2009. Adverse reactions to food and drug additives. In:  Middleton’s Allergy Principles and Practice, 7th ed., ed. N. F. Adkinson, S. T. Holgate, B. S. Bochner, R. F. Lemanske, W. W. Busse, and F. E. R. Simons, Mosby, St. Louis, pp. 1169-1187.

Taylor, S. L. 2009. Gluten-free ingredients. In: The Science of Gluten-Free Foods and Beverages, ed. E. K. Arendt and F. Dal Bello, American Assoc. of Cereal Chemists International, St. Paul, MN, pp. 83-87.

FARRP Publications 2007-2008

Bjorksten, B., R. Crevel, C. Hischenhuber, M. Lovik, F. Samuels, S. Strobel, S. L. Taylor, J.-M. Wal, and R. Ward. 2008. Criteria for identifying allergenic foods of public health importance. Reg. Toxicol. Pharmacol. 51:42-52.

Crevel, R. W. R., D. Briggs, S. L. Hefle, A. C. Knulst, and S. L. Taylor. 2007. Hazard characterisation in food allergen risk assessment: the application of statistical approaches and the use of clinical data. Food Chemical Toxicol. 45:691-701.

Crevel, R. W. R., B. K. Ballmer-Weber, T. Holzhauser, J. O’B. Hourihane, A. C. Knulst, A. R. Mackie, F. Timmermans, and S. L. Taylor. 2008. Thresholds for food allergens and their value to different stakeholders. Allergy 63:597-609.

Davis, P. A., M. Jenab, J. P. Vanden Heuvel, T. Furlong, and S. Taylor. 2008. Tree nut and peanut consumption in relation to chronic and metabolic diseases including allergy. J. Nutr. 138:1757S-1762S.

Goodman, R. E., S. L. Taylor, J. Yamamura, T. Kobayashi, H. Kawakami, C. L. Kruger, and G. P. Thompson. 2007. Assessment of the potential allergenicity of a milk basic protein fraction. Food Chem. Toxicol. 45:1787-1794.

Goodman, R. E., S. Vieths, H. A. Sampson, D. Hill, M. Ebisawa, S. L. Taylor, and R. van Ree. 2008. Allergenicity assessment of genetically modified crops – what makes sense? Nature Biotechnol. 26:73-81.

Goodman, R. E., S. L. Taylor, R. van Ree, S. Vieths, M. Ebisawa, and D. Hill. 2008. Authors’ response to Aalberse letter. Nature Biotechnol. 26:5-6.

Hefle, S. L., R. K. Bush, and S. L. Taylor. 2007. Seafood allergies. In: Wilderness Medicine, 5th edition, ed. P. S. Auerbach, Mosby/Elsevier, Philadelphia PA, pp. 1559-1566.

Hefle, S. L., T. J. Furlong, L. Niemann, H. Lemon-Mule, S. Sicherer, and S. L. Taylor. 2007. Consumer attitudes and risks associated with packaged foods having advisory labeling regarding the presence of peanuts. J. Allergy Clin. Immunol. 120:171-176.

Kaw, C. H., S. L. Hefle, and S. L. Taylor. 2008. Sandwich enzyme-linked immunosorbent assay (ELISA) for the detection of lupine residues in foods. J. Food Sci. 73:T135-T140.

Lee, P. W., S. L. Hefle, and S. L. Taylor. 2008. Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods. J. Food Sci. 73:T62-T68.

Lee, P. W., S. L. Taylor, T. Treloar, A. E. Ryan, and M. S. Ryan. 2008. Revision of sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods (revision). J. Food Sci. 73(8):vii.

Peeters, K. A. B. M., J. A. Nordlee, A. H. Penninks, L. Chen, R. E. Goodman, C. A. F. M. Bruijnzeel- Koomen, S. L. Hefle, S. L. Taylor, and A. C. Knulst. 2007. Lupine allergy: not simply cross-reactivity with peanut or soy. J. Allergy Clin. Immunol. 120:647-653.

Taylor, S. L., S. L. Hefle, K. Farnum, S. W. Rizk, J. Yeung, M. E. Barnett, F. Busta, S. Davis, R. Newsome, F. R. Shank, and C. M. Bryant. 2007. Survey and evaluation of pre-FALCPA labeling practices used by food manufacturers to address allergen concerns. Comp. Rev. Food Sci. Food Safety 6:36-46.

Taylor, S. L. and R. E. Goodman. 2007. The safety and allergenicity of genetically modified foods - impact on the global markets for cereals and oilseeds. Cereal Foods World 52:174-178.

Taylor, S. L. 2008. Food toxicology. In: Food Allergy – Adverse Reactions to Foods and Food Additives, 4th ed., ed. D. D. Metcalfe, H. A. Sampson, and R. A. Simon, Blackwell Publishing, Malden MA, pp. 498-507.

Taylor, S. L., R. K. Bush, and J. A. Nordlee. 2008. Sulfites. In: Food Allergy – Adverse Reactions to Foods and Food Additives, 4th ed., ed. D. D. Metcalfe, H. A. Sampson, and R. A. Simon, Blackwell Publishing, Malden MA, pp. 353-368.

Taylor, S. L. and J. O’B. Hourihane. 2008. Food allergen thresholds of reactivity. In: Food Allergy –  Adverse Reactions to Foods and Food Additives, 4th ed., ed. D. D. Metcalfe, H. A. Sampson, and R. A. Simon, Blackwell Publishing, Malden, MA, pp. 82-89.

Taylor, S. L. 2008. Reply – Are allergy advisory statements helpful to food allergy patients? J. Allergy Clin. Immunol. 121:537.

Taylor, S. L. 2008. Molluscan shellfish allergy. Adv. Food Nutr. Res. 54:139-177.

Taylor, S. L. 2008. Entering the “free-from” zone: sourcing allergen-free ingredients and preventing contamination. Organic Processing. July-August issue.

Young, K. W. H., I. C. Munro, S. L. Taylor, P. Veldkamp, and J. T. van Dissel. 2007. The safety of whey protein concentrate derived from the milk of cows immunized against Clostridium difficile. Reg. Toxicol. Pharmacol. 47:317-325.

FARRP Publications 2005-2006

Chen, L., J. S. Lucas, J. O. Hourihane, J. Lindemann, S. L. Taylor, and R. E. Goodman. 2006. Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis), and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruit. Food Chem. Toxicol. 44:1100-1107.

Chen, L., S. L. Hefle, S. L. Taylor, I. Swoboda, and R. E. Goodman. 2006. Detecting fish parvalbumin with commercial mouse monoclonal anti-frog parvalbumin IgG. J. Agric. Food Chem. 54:5577-5582.

Goodman, R. E., S. L. Hefle, S. L. Taylor, and R. van Ree. 2005. Assessing genetically modified crops to minimize the risk of increased food allergy: a review. Int. Arch. Allergy Immunol. 137:153-166.

Taylor, S. L. and S. L. Hefle. 2005. Allergen control. Food Technol. 59(2):40-43,75.

Taylor, S. L., D. M. Lambrecht, and S. L. Hefle. 2005. Tagatose and milk allergy. Allergy 60:411-412.

Taylor, S. L. and S. L. Hefle. 2005. Food allergies and intolerances. In: Modern Nutrition in Health and Disease, 10th ed., ed. M. E. Shils, M. Shike, A. C. Ross, B. Caballero, and R. J. Cousins, Lippincott Williams & Wilkins, Philadelphia PA, pp. 1512-1530 .

Taylor, S. L. 2005. Food additives, contaminants and natural toxins and their risk assessment. In: Modern Nutrition in Health and Disease, 10th ed., ed. M. E. Shils, M. Shike, A. C. Ross, B. Caballero, and R. J. Cousins, Lippincott Williams & Wilkins, Philadelphia PA, pp 1809-1826.

Taylor, S. L. 2005. The allergic risk of ingredients in the food industry. Alim. Inter. 10:193.

Taylor, S. L. and S. L. Hefle. 2006. Introduction to food allergy. In: Nutraceutical Proteins and  Peptides in Health and Disease, ed. Y. Mine and F. Shahidi, Taylor & Francis, Boca Raton, FL, pp. 393-410.

Taylor, S. 2006. The nature of food allergy. In: Detecting Allergens in Foods, ed. S. J. Koppelman and S. L. Hefle, Woodhead Publishing Ltd., Cambridge, England, pp. 3-20.

Taylor, S. L. 2006. Estimating the prevalence of soy protein allergy. Soy Connection 14(2):1-4.

Taylor, S. L. 2006. Soybean oil and lecithin: are they allergenic? Soy Connection 14(2):2,4.

Taylor, S. L. and S. L. Hefle. 2006. Food allergen labeling in the USA and Europe. Curr. Opinion Allergy Clin. Immunol. 6:186-190.

Taylor, S. L., R. E. Goodman, and S. L. Hefle. 2006. The development of safety assessment for genetically modified foods. Asia Pacific Biotech News 10:614-616.

Taylor, S. L. 2006. Review of the development of methodology for evaluating the human allergenic potential of novel proteins. Molecular Nutr. Food Res. 50:604-609.

Taylor, S. L., S. L. Hefle, K. Farnum, S. W. Rizk, J. Yeung, M. E. Barnett, F. Busta, F. R. Shank, R. Newsome, S. Davis, and C. M. Bryant. 2006. Analysis and evaluation of the current manufacturing  and labeling practices used by food manufacturers to address allergen concerns. Comp. Rev. Food Sci. Food Safety 5:138-157.

Taylor, S. L. and S. L. Hefle. 2006. Food allergy. In: Present Knowledge in Nutrition, 9th ed., Volume II, ed. B. A. Bowman and R. M. Russell, ILSI Press, Washington, D.C., pp. 625-634.

Taylor, S. L. 2006. Update on food allergens for confectioners. Manufacturing Confectioner November:49-54.

Van Hengel, A. J., E. Anklam, S. L. Taylor, and S. L. Hefle. 2006. Analysis of food allergens. Practical applications. In: Food Toxicants Analysis, ed. Y. Pico, Elsevier, Amsterdam, Netherlands, pp. 189-230. FARRP Publications 2003-2004

FARRP Publications 2003-2004

Adkinson, N. F., J. W. Yunginger, W. W. Busse, B. S. Bochner, S. T. Holgate, and F. E. R. Simons, Mosby, St. Louis, MO, pp. 1645-1663.

Akkerdaas, J. H., Wensing, M., Knulst, A. C., Krebitz, M., Breiteneder, H., De Vries, S., Penninks, A. H., Aalberse, R. C., Hefle, S. L., van Ree, R. How accurate and safe is the diagnosis of hazelnut allergy by means of commercial skin prick test reagents? Intl. Arch. Allergy Immunol. 2003; 132: 132-140.

Bannon, G., J. Astwood, R. Goodman, S. Hefle, and S. Taylor. 2003. Allergy assessment for food biotechnology. In: Agricultural Biotechnology – Challenges and Prospects, ed. M. K. Bhalgat, W. P. Ridley, A. S. Felsot, and J. N. Seiber, American Chemical Society, Washington, D. C., pp. 151-163.

Bush, R. K., Taylor, S. L., Hefle, S. L. 2003. Adverse reactions to food and drug additives. In: Middleton’s Allergy Principles and Practice, 6th edition, Ed.

Bush, R. K., and Taylor, S. L. 2003. Histamine. In: Encyclopedia of Food Sciences and Nutrition, 2nd edition, Ed. B. Caballero, L. Trugo, P. Finglas, Elsevier Science Ltd., Oxford, U. K., pp. 3108-3111.

Grimshaw, K. E. C., King, R. M., Nordlee, J. A., Hefle, S. L., Warner, J. O., Hourihane, J. O’B. Presentation of allergen in different food preparations affects the nature of the allergic reaction – a case series. Clin. Exp. Allergy 2003; 33: 1581-1585.

Hansen, T. K., L. K. Poulsen, P. S. Skov, S. L. Hefle, J. J. Hlywka, S. L. Taylor, U. Bindslev-Jensen, and C. Bindslev-Jensen. 2004. A randomized, double-blind, placebo-controlled oral challenge study to evaluate the allergenicity of commercial, food-grade fish gelatin. Food Chem. Toxicol. 42:2037-2044.

Hefle, S. L. and Taylor, S. L. Food allergy and the food industry. Curr. Asthma Allergy Rep. 2004; 4: 55-59.

Koppelman, S. J., Knol, E. F., Vlooswijk, R. A. A., Wensing, M., Knulst, A. C., Hefle, S. L, Gruppen, H., Piersma, S. Peanut allergen Ara h 3: isolation from peanuts and biochemical characterization. Allergy 2003; 58: 1144-1151.

Mills, E. N. C., E. Valovirta, C. Madsen, S. L. Taylor, S. Vieths, E. Anklam, S. Baumgartner, P. Koch, R. W. R. Crevel, and L. Frewer. 2004. Information provision for allergic consumers – where are we going with food allergen labeling? Allergy 59:1262-1268.

Richards, H. and Hefle, S. L. 2003. Plant biotechnology and food safety evaluation. In: Transgenic Plants: Current Innovations and Future Trends, Ed. C. N. Stewart, Horizon Scientific Press, Wymondham, U. K., pp. 217-232.

Sulaeman, A., L. Keeler, D. W. Giraud, S. L. Taylor, and J. A. Driskell. 2003. Changes in carotenoid, physicochemical, and sensory values of deep-fried carrot chips during storage. Int. J. Food Sci. Technol.
38:603-613.

Sulaeman A., D. W. Giraud, L. Keeler, S. L. Taylor, and J. A. Driskell. 2004. Effect of moisture content of carrot slices on the fat content, carotenoid content, and sensory characteristics of deep-fried carrot chips. J. Food Sci. 69:450-455.

Taylor, S. L., Hefle, S. L., Bindslev-Jensen, C., Atkins, F. M., Andre, C., Bruijnzeel-Koomen, C., Burks, A. W., Busk, R. K., Ebisawa, M., Eigenmann, P. A., Host, A., Hourihane, J. O’B., Isolauri, E., Hill, D. J., Knulst, A., Lack, G., Sampson, H. A., Moneret-Vautrin, D. A., Rance, F., Vadas, P. A., Yunginger, J. W., Zeiger, R. S., Salminen, J. W., Madsen, C., Abbot, P. A consensus protocol for the determination of threshold doses for allergenic foods: how much is too much? Clin. Exp. Allergy 2004; 34: 1-7.

Taylor, S. L. 2003. Safety assessment of genetically modified foods. In: Molecular Nutrition, Ed. H. Daniel and J. Zempleni, CABI Publishing, Wallingford, U. K., pp. 381-394.

Taylor, S. L. Safety assessment of foods produced through agricultural biotechnology. Nutr. Rev. 2003; 61: S135-S140.

Taylor, S. L. 2003. Food toxicology. In: Food Allergy: Adverse Reactions to Foods and Food Additives, 3rd edition, Ed. D. D. Metcalfe, H. A. Sampson, R. A. Simon, Blackwell Publishing, Elmsford, N.Y., pp. 475-486.

Taylor, S. L., Bush, R. K., Nordlee, J. A. 2003. Sulfites. In: Food Allergy: Adverse Reactions to Foods and Food Additives, 3rd edition, Ed. D. D. Metcalfe, H. A. Sampson, R. A. Simon, Blackwell Publishing, Elmsford, N. Y., pp. 324-341.

Taylor, S. L. 2003. Molluscan shellfish allergens. In: Molluscan Shellfish Safety, Proc. 4th Intl. Conf. on Molluscan Shellfish Safety, Ed. A. Villalba, B. Reguera, J. L. Romalde, R. Beiras, Consellaria de Pesce e Asuntos Maritimos, Xunta de Galicia and Intergovernmental Oceanographic Commission of UNESCO, Vilanova de Arousa, Spain, pp. 595-605.

Taylor, S. L. and Kabourek, J. L. 2003. Food intolerance (c) milk allergy: In: Encyclopedia of Food Sciences and Nutrition, 2nd edition, Ed. B. Caballero, L. Trugo, P. Finglas, Elsevier Science Ltd., Oxford, U. K., pp. 2631-2633.

Taylor, S. L. 2003. Comment on digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid – a comparative study. J. Agr. Food Chem. 51:5183-5184.

Taylor, S., J. Brock, C. Kruger, T. Berner, and M. Murphy. 2004. Safety determination of the use of bovine milk-derived lactoferrin as a component of an antimicrobial beef carcass spray. Reg. Toxicol. Pharmacol. 39:12-24.

Taylor, S. L., J. L. Kabourek, and S. L. Hefle. 2004. Allergic reactions to honey. Food Allergy Intolerance 5:81-91.

Taylor, S. L., J. L. Kabourek, and S. L. Hefle. 2004. Fish allergy: fish and products thereof. J. Food Sci. 69:175-180.