Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Monica Ferm"'
Publikováno v:
European Food Research and Technology. 217:344-349
Real-time PCR methods, using melting curve analysis for product identification, were established for the specific discrimination of wheat, rye, barley and oats in food samples. Specific primers targeting cereal prolamin genes were chosen for the ampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d5ed26f2577cd597c4fba775134575b
https://doi.org/10.1007/s00217-003-0758-4
https://doi.org/10.1007/s00217-003-0758-4
Autor:
Ian M. Mackie, Ricardo I. Pérez-Martín, Ingrid Malmheden Yman, Carmen Piñeiro, Rogério Mendes, Joop Luten, Hartmut Rehbein, Rainer Kündiger, Flemming Jessen, Monique Etienne, Monica Ferm, Anne Craig, Iciar Martinez, Marc Jérôme, Anita Smelt
Publikováno v:
Food Chemistry. 67:333-339
The suitability and reliability of urea IEF and SDS-PAGE for the identification of cooked fish flesh was tested by a collaborative study among nine laboratories. Urea IEF was performed with CleanGels as well as with ImmobilineGels, and ExcelGels were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4caf08c6d76d9c1145a259f23b31afbc
https://doi.org/10.1016/s0308-8146(99)00175-2
https://doi.org/10.1016/s0308-8146(99)00175-2
Autor:
Marc Jérôme, Monique Etienne, Flemming Jessen, Joop Luten, Anita Smelt, Ian M. Mackie, Monica Ferm, Anne Craig, Joël Fleurence, Ingrid Malmheden Yman, Rainer Kündiger, Hartmut Rehbein
Publikováno v:
Electrophoresis. 20:1923-1933
A urea-isoelectric focusing (urea-IEF) method of identifying fish species in processed fishery products was investigated as an interlaboratory collaborative study. The technique was optimized with respect to (i) protein extraction conditions, composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89fc08173c8419e651208d5e8fd46398
https://doi.org/10.1002/(sici)1522-2683(19990701)20:10<1923::aid-elps1923>3.0.co
https://doi.org/10.1002/(sici)1522-2683(19990701)20:10<1923::aid-elps1923>3.0.co
Autor:
Monica Ferm, Ylva Sjogren-Bolin
Publikováno v:
The World Allergy Organization Journal
Background Allergy to milk proteins is a common allergic manifestation, especially among children. Different types of food products could be a risk factor for milk allergic individuals. According to the European Community Directive 2000/13/EC the lis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fed340864a76d0a6db8f7ddccd296e9b
https://doi.org/10.1097/01.wox.0000411610.80926.6a
https://doi.org/10.1097/01.wox.0000411610.80926.6a