FARRP Book Chapters

2019 2017-2018 2015-2016 2013-2014 2011-2012 

Book Chapters

Downs, M., P. Johnson, M. Zeece. 2016. Insects and their connection to food allergy. In: Insects as sustainable food ingredients. Production, processing, and food applications, ed. A. T. Dossey, J. A. Morales-Ramos, M. G. Rojas, Elsevier, UK, pp. 255-272.

Baumert, J. L. and D. H. Tran. 2015. Lateral flow devices for detecting allergens in food. In: Handbook of Food Allergen Detection and Control, ed. S. Flanagan, Woodhead Publishing, UK, pp. 219-228.

Taylor, S. L., B. C. Remington, R. Panda, R. E. Goodman, J. L. Baumert. 2015. Detection and control of soybeans as a food allergen. In: Handbook of Food Allergen Detection and Control, ed. S. Flanagan, Woodhead Publishing, UK, pp. 341-366.

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.

Updated 14 April, 2017