Food allergy affects up to 6% of Europeans. Allergen identification is important for the risk
assessment and management of the inadvertent presence of allergens in foods. The VITAL® …

Food allergies are increasing worldwide and becoming a public health concern. Food
legislation requires detailed declarations of potential allergens in food products and …

Climate change has an impact on the chemical risks associated to wine consumption related
with grape development and microbial contamination. We can classify chemical hazards in …

Food allergy prevalence is rising worldwide, motivating the development of assays that can
sensitively and reliably detect trace amounts of allergens in manufactured food. Mass …

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic
Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on …

Fining treatments involve the addition of a substance or a mixture to wine, and are generally
carried out in order to clarify, stabilize or modify the wine's organoleptic characteristics …

A simple, sensitive and label-free optical sensor method was developed for allergens
analysis using α-casein as the biomarker for cow's milk detection, to be used directly in final …

Peptide marker identification is one of the most important steps in the development of a
mass spectrometry (MS) based method for allergen detection, since the robustness and …

The aim of this work was to develop a liquid chromatography-tandem mass spectrometry
method for the determination of milk allergen and egg allergen in food products. Signature …

Food allergens are molecules, mainly proteins, that trigger immune responses in susceptible
individuals upon consumption even when they would otherwise be harmless. Symptoms of a …