According to Codex only foods not exceeding a level of 20 mg gluten/kg may bear a gluten-
free label. This also sets the standard for analytical methods for gluten detection. In this …

Abstract Development of highly sensitive analytical procedures for food contaminants is one
of the critical points in addressing new challenges related to food safety worldwide …

Fast immunoassay‐based screening methods are unavailable for most small‐molecule
pesticides because of a lack of immunogenicity and the difficulty in obtaining antibodies by …

Lupine is commonly utilized as a technological food and ingredient in a great variety of
processed products (snacks, bakery, meat, and dairy products) principally owing to its …

Food allergens are proteins from nuts and tree nuts, fish, shellfish, wheat, soy, eggs or milk
which trigger severe adverse reactions in the human body, involving IgE-type antibodies …

The quest to improve the detection of biomolecules and cells in health and life sciences has
led to the discovery and characterization of various affinity bioprobes. Libraries of synthetic …

A biomimetic “intestinal microvillus” electrochemical cell sensor based on three-dimensional
(3D) bioprinting was developed, which can specifically and accurately detect wheat gliadin …

Triggering unpredictable allergic reactions associated with the presence of hidden allergens
in the food chains have raised the need for precise, fast and reliable analytical methods to …

Abstract The discovery of Systematic Evolution of Ligands by Exponential Enrichment
(SELEX) assay has led to the generation of aptamers from libraries of nucleic acids …

Celiac disease represents a significant public health problem in large parts of the world. A
major hurdle in the effective management of the disease by celiac sufferers is the sensitivity …