FARRP Publications

Note: Book Chapters appear at end of list.


FARRP Publications 2013-2014

Allen, K. J., P. J. Turner, R. Pawankar, S. Taylor, S. Sicherer, G. Lack, N. Rosario, M. Ebisawa, G. Wong, E. N. C. Mills, K. Beyer, A. Fiocchi, H. A. Sampson. 2014.  Precautionary labelling of foods for allergen content:  are we ready for a global framework?  World Allergy Organ. J. 7: 14 pages.

Crevel, R. W., J. L. Baumert, A. Baka, G. F. Houben, A. C. Knulst, A. G. Kruizinga, S. Luccioli, S. L. Taylor, C. B. Madsen. 2014.  Development and evolution of risk assessment for food allergens. Food Chem. Tox. 67: 262-276.

Crevel R. W., J. L. Baumert, S. Luccioli, A. Baka, S. Hattersley, J. O'B. Hourihane, S. Ronsmans, F. Timmermans, R. Ward, Y. Chung. 2014.  Translating reference doses into allergen management practice:  challenges for stakeholders. Food Chem. Tox. 67: 277-287.

Taylor, S. L., J. L. Baumert, A. G. Kruizinga, B. C. Remington, R. W. R. Crevel, S. Brooke-Taylor, K. J. Allen, G. Houben. 2014. Establishment of reference doses for residues of allergenic foods: report of the Vital Expert Panel. Food Chem. Tox. 63: 9-17.

Klein Entink, R. H., B. C. Remington, W. M. Blom, C. M. Rubingh, A. G. Kruizinga, J. L. Baumert, S. L. Taylor, G. F. Houben.  2014.  Food allergy population thresholds:  an evaluation of the number of oral food challenges and dosing schemes on the accuracy of threshold dose distribution modeling.  Food Chem. Tox. 70: 134-143.

Panda R., H. Ariyyarathna, P. Amnuaycheewa, A. Tetteh, S. N. Pramod, S. L. Taylor, B. K. Ballmer-Weber, R. E. Goodman. 2013. Challenges in testing genetically modified crops for potential increases in endogenous allergen expression for safety. Allergy. 68: 142-151.

Zurzolo G. A., K. A. Allen, S. L. Taylor, W. Shreffler, J. L. Baumert, M. L. Tang, L. Gurrin, M. L. Mathai, J. A. Nordlee, A. Dunn Galvin, J. O. Hourihane. 2013. Peanut allergen threshold study (PATS): validation of eliciting doses using a novel single-dose challenge protocol. Allergy Asthma Clin. Immunol. 9: 35

Zurzolo G. A., J. J. Koplin, M. L. Mathai, S. L. Taylor, D. Tey, K. J. Allen. 2013. Foods with precautionary allergen labeling in Australia rarely contain detectable allergen. J. Allergy Clin. Immunol. In Pract. 4: 401-403.

FARRP Publications 2011-2012

Bauermeister, K. A. Wangorsch, L. Perono-Garoffo, A. Reuter, A. Conti, S. L. Taylor, J. Lidholm, A. Marknell De Witt, E. Enrique, S. Vieths, S. Holzhauser, B. Ballmer-Weber, G. Reese. 2011. Generation of a comprehensive panel of crustacean allergens from the North Sea shrimp Crangon crangon. Mol. Immunol. 48: 1983-1992.

de Jong, H. H. J., C. L. Robles, E. Timmerman, J. A. Nordlee, P. W. Lee, J. L. Baumert, R. G. Hamilton, S. L. Taylor, S. J. Koppelman. 2012. Digestibility and IgE-binding of glycosylated codfish parvalbumin. BioMed Res. Intl., 10 pages.

Gaskin, F. E. and S. L. Taylor. 2011.  Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of cashew nut in foods. J. Food Sci. 76: T218-T226.

Lee, P. W., J. A. Nordlee, S. J. Koppelman, J. L. Baumert, S. L. Taylor. 2011. Evaluation and comparison of the species-specificity of 3 anti-parvalbumin IgG antibodies. J. Ag. Food Chem. 59: 12309-12316.

Nordlee, J. A., R. Panda, J. L. Baumert, R. E. Goodman, S. L. Taylor. 2011. Wild buckwheat is unlikely to pose a risk to buckwheat-allergic individuals. J. Food Sci. 76: T189-T191.

Rigby, N. M., A. I. Sancho, L. J. Salt, R. Foxall, S. L. Taylor, A. Raczynski, S. A. Cochrane, R. W. R. Crevel, C. E. N. Mills. 2011. Quantification and partial characterization of the residual protein in fully and partially refined commercial soybean oils. J. Ag. Food Chem. 59: 1752-1759.

Stelk T., L. Niemann, D. M. Lambrecht, J. L. Baumert, S. L. Taylor. 2012. False positive detection of peanut residue in liquid caramel coloring using commerical ELISA kits. J. Food Sci. 78: T1091-T1093.

Lee, P. W., J. A. Nordlee, S. J. Koppelman, J. L. Baumert, S. L. Taylor. 2012. Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditions. Food Chem. 135: 502-507.

Koppelman, S. J., J. A. Nordlee, R. P. Happe, M. Hessing, R. Norland, T. Manning, R. Deschene, G. De Jong, S. L. Taylor. 2012. Parvalbumin in fish skin-derived gelatin:  is there a risk for fish allergic consumers? Food Addit. Contam. Pt. A 29: 1347-1355.

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. 2014. Reactions to food and drug additives. In:  Middleton's Allergy Principles and Practice, 8th ed., ed. N. F. Adkinson, B. S. Bochner, S. T. Holgate, R. F. Lemanske, W. Burks, W. W. Busse, and R. E. O' Hehir, Mosby, St. Louis, vol. 2, pp. 1340-1356.

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.