Marcel Brohée
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View article: A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept
A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept Open
The establishment of a reference method for the determination of the allergen protein content in a processed food material has been explored. An analytical approach was developed to enable the comparability of food allergen measurement res…
View article: Label‐Free Proteomic Analysis of Wheat Gluten Proteins and Their Immunoreactivity to ELISA Antibodies
Label‐Free Proteomic Analysis of Wheat Gluten Proteins and Their Immunoreactivity to ELISA Antibodies Open
Enzyme‐linked immunosorbent assay (ELISA) methods are currently the most widely used for gluten quantification. However, the lack of comparable measurements among commercial kits has caused much concern. Here, we studied the immunoreactivi…
View article: Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach
Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach Open
The measurement of gluten in processed food products in support of regulatory limits is performed routinely. Mass spectrometry is emerging as a viable alternative to ELISA based methods. Here we outline a set of peptide markers that are re…