2023 2021-2022 2019-2020 2017-2018  Book Chapters


Abdullah, S. U., Y. Alexeev, P. E. Johnson, N. M. Rigby, A. R. Mackie, B. Dhaliwal, E. N. C. Mills. 2016. Ligand building to an allergenic lipid transfer protein enhances conformational flexibility resulting in an increase in susceptibility to gastroduodenal proteolysis. Nature Sci. Rep. 6: 30279.

Apostolovic, D., D. Stanic-Vucinic, H. de Jongh, G. de Jong, J. Mihailovic, J. Radosavljevic, M. Radibratovic, J. Nordlee, J. Baumert, M. Milcic, S. Taylor, N. Garrido Clua, T. Cirkovic Velickovic, S. Koppelman. 2016. Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity. Nature Sci. Rep. 6: 29249.

Courtney, R. C., S. L. Taylor, J. L. Baumert. 2016. Evaluation of commercial milk-specific lateral flow devices. J. Food Prot. 79: 1767-1774.   Supplementary Tables

Downs, M. L., J. L. Baumert, S. L. Taylor, E. N. C. Mills. 2016. Mass spectrometric analysis of allergens in roasted walnuts. J. Proteomics 142: 62-69.

Downs, M. L., A. Simpson, A. Custovic, A. Semic-Jusufagic, J. Barta, M. Fernandez-Rivas, S. L. Taylor, J. L. Baumert, E. N. C. Mills. 2016.  Insoluble and soluble roasted walnut proteins retain antibody reactivity. Food Chem. 194: 1013-1021.

Goodman, R. E., M. Ebisawa, F. Ferreira, H. Sampson, R. van Ree, S. Vieths, J. Baumert, B. Bohle, S. Lalithambika, J. Wise, S. Taylor. 2016. AllergenOnline: a peer-reviewed, curated allergen database to assess novel food proteins for potential cross-reactivity. Mol. Nutr. Food Res. 60: 1183-1198.

Houben, G., P. Burney, C.-H. Chan, R. Crevel, A. Dubois, R. Faludi, R. Kleine Entink, A. Knulst, S. Taylor, S. Ronsmans.  2016. Prioritisation of allergenic foods with respect to public health relevance: Report from an ILSI Europe Food Allergy Task Force Expert Group. Food Chem. Tox. 89: 8-18.

Ivens, K. O., J. L. Baumert, S. L. Taylor. 2016. Commercial milk enzyme-linked immunosorbent assay (ELISA) kit reactivities to purified milk proteins and milk-derived ingredients. J. Food Sci. 81: T1871-1888.

Johnson, P. E., R. L. Sayers, L. A. Gethings, A. Balasundaram, J. T. Marsh, J. I. Langridge, E. N. C. Mills. 2016. Quantitative proteomic profiling of peanut allergens in food ingredients used for oral food challenges. Anal. Chem. 88: 5689-5695.

Koppelman, S. J., S. Jayasena, D. Luykx, E. Schepens, D. Apostolovic, G. de Jong, T. Isleib, J. Nordlee, J. Baumert, S. Taylor, H. Cheng, S. Maleki. 2016. Allergenicity attributes of different peanut market types. Food Chem. Tox. 91: 82-90.

Marchisotto, M. J., L. Harada, J. Blumenstock, L. Bilaver, S. Waserman, S. Sicherer, Y. Boloh, L. Regent, M. Said, S. Schnadt, K. Allen, A. Muraro, S. Taylor, R. Gupta. 2016. Global perceptions of food allergy thresholds in 16 countries. Allergy 71: 1081-1085.

Sayers, R. L., P. E. Johnson, J. T. Marsh, P. Barran, H. Brown, E. N. C. Mills. 2016. The effect of thermal processing on the behaviour of peanut allergen peptide targets  used in multiple reaction monitoring mass spectrometry experiments. Analyst 141: 4130-4141.

Schocker, F., J. L. Baumert, S. Kull, A. Petersen, W-M. Becker, U. Jappe. 2016. Prospective investigation on the transfer of Ara h 2, the most potent peanut allergen, in human breast milk. Ped. Allergy Immunol. 27: 348-355.

Turner, P. J., J. L. Baumert, K. Beyer, R. J. Boyle, C. H. Chan, A. T. Clark, R. W. R. Crevel, A. Dunn-Galvin, M. Fernandez-Rivas, M. H. Gowland, L. Grabenhenrich, S. Hardy, G. Houben, J. Hourihane, A. Muraro, L. K. Poulsen, K. Pyrz, B. C. Remington, S. Schnadt, R. van Ree, C. Venter, M. Worm, E. N. C. Mills, G. Roberts, B. K. Ballmer-Weber. 2016. Can we identify patients at risk of life-threatening allergic reactions to food? Allergy 71: 1241-1255.

van der Valk, P. M. R. Gerth van Wijk, J. L. Baumert, J. A. Nordlee, B. J. Vlieg-Boerstra, H. de Groot, A. E. J. Dubois, N. W. de Jong. 2016. Threshold dose distribution and eliciting dose of cashew nut allergy. Ann. Allergy, Asthma Immunol. 117: 712-714.


Dano, D., B. C. Remington, C. Astier, J. L. Baumert, A. G. Kruizinga, B. E. Bihain, S. L. Taylor, G. Kanny. 2015. Sesame allergy threshold dose distribution. Food Chem. Tox. 83: 48-53.

De Jongh, H. H., M. de Los Reyes Jimenez, J. L. Baumert, S. L. Taylor, S. J. Koppelman. 2015. Electrophoretic behavior in relation to the structural integrity of codfish parvalbumin upon heat treatment. J. Agric. Food Chem. 63: 4683-4689.

Duar, R. M., K. J. Clark, P. B. Patil, C. Hernandez, S. Bruning, T. E. Burkey, N. Madayiputhiya, S. L. Taylor, J. Walter. 2015. Identification and characterization of intestinal lactobacilli strains capable of degrading immunotoxic peptides present in gluten. J. Applied Micro. 118: 515-527.

Dunn Galvin A., C. H. Chan, R. Crevel, K. Grimshaw, R. Poms, S. Schadt, S. L. Taylor, P. Turner, K. J. Allen, M. Austin, A. Baka, J. L. Baumert, S. Baumgartner, K. Beyer, L. Bucchini, M. Fernandez-Rivas, K. Grinter, G. Houben, J. Hourihane, F. Kenna, A. G. Kruizinga, G. Lack, C. B. Madsen, E. N. C. Mills, N. G. Papadopoulos, A. Alldick, L. Regent, R. Sherlock, J. M. Wal, G. Roberts. 2015. Precautionary allergen labelling: perspectives from key stakeholder groups. Allergy 70: 1039-1051.

Jayasena, S., M. Smits, D. Fiechter, A. de Jong, J. Nordlee, J. Baumert, S. L. Taylor, R. H. Peters, S. J. Koppelman. 2015. Comparison of six commercial ELISA kits for their specificity and sensitivity in detecting different major peanut allergens. J. Agric. Food Chem. 63: 1849-1855.

Koppelman, S. J., G. Solymez, L. Niemann, F. E. Gaskin, S. L. Hefle, J. L. Baumert, S. L. Taylor. 2015. Sandwich enzyme-linked immunosorbent assay for detecting sesame seed in foods. BioMed Res. Intl. 10 pp, Retrieved from https://dx.doi.org/10.1155/2015/853836

Remington, B. C., J. L. Baumert, W. M. Blom, G. F. Houben, S. L. Taylor, Kruizinga, A. G. 2015. Unintended allergens in precautionary labelled and unlabelled products pose significant risks to UK allergic consumers. 2015. Allergy 70: 813-819.

Taylor, S. L. and J. L. Baumert. 2015. Worldwide food allergy labeling and detection of allergens in processed foods. Chem. Immunol. Allergy 101: 227-234.

Taylor, S. L., G. F. Houben, J. L. Baumert, R. W. R. Crevel, K. J. Allen, A. E. J. Dubois, A. C. Knulst, B. C. Remington, A. G. Kruizinga, W. M. Blom. 2015. Understanding food allergen thresholds requires careful analysis of the available clinical data. J. Allergy Clin. Immunol. 135: 583-584.

Urban, J. D., M. C. Carakostas, S. L. Taylor. 2015. Steviol glycoside safety: are highly purified steviol glycoside sweeteners food allergens? Food Chem. Tox. 75C: 71-78.

Verhoeckx, K. C. M., Y. M. Vissers, J. L. Baumert, R. Faludi, M. Feys, S. Flanagan, C. Herouet-Guicheney, T. Holzhauser, R. Shimojo, N. van der Bolt, H. Wichers, I. Kimber. 2015. Food processing and allergenicity. Food Chem. Tox. 80: 223-240.

Versluis, A., A. C. Knulst, A. G. Kruizinga, A. Michelsen, G. F. Houben, J. L. Baumert, H. van Os-Medendorp. 2015. Frequency, severity and causes of unexpected allergic reactions to food: a systematic literature review. Clin. Exp. Allergy 45: 347-367.

Updated 16 March, 2023