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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.

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.

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.


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.

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.

Updated 19 November, 2019