Research Topics
| Steve L TaylorSummaryAffiliation: University of Nebraska Country: USA Publications
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Detail Information
Publications
A consensus protocol for the determination of the threshold doses for allergenic foods: how much is too much?S L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Lincoln, NE 68583, USA
Clin Exp Allergy 34:689-95. 2004..While low-dose challenge trials have been conducted on an appreciable number of allergic individuals, a variety of different clinical protocols were used making the estimation of the threshold dose very difficult...
Threshold dose for peanut: Risk characterization based upon diagnostic oral challenge of a series of 286 peanut-allergic individualsSteve L Taylor
Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, NE, USA
Food Chem Toxicol 48:814-9. 2010..These data and this modeling approach could be used to establish population thresholds for peanut-allergic consumers and thereby provide a sound basis for allergen control measures in the food industry...- Cross-contamination of foods and implications for food allergic patientsSteve L Taylor
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
Curr Allergy Asthma Rep 10:265-70. 2010.... - Genetically engineered foods: implications for food allergySteve L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583 0919, USA
Curr Opin Allergy Clin Immunol 2:249-52. 2002..However, the adequacy of the current approach to the assessment of the potential allergenicity of foods produced through agricultural biotechnology has been the subject of considerable scientific and regulatory debate... - Tagatose and milk allergyS L Taylor
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583-0919, USA
Allergy 60:412-3. 2005 - Protein allergenicity assessment of foods produced through agricultural biotechnologySteve L Taylor
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska 68583 0919, USA
Annu Rev Pharmacol Toxicol 42:99-112. 2002..Applying such criteria provides a reasonable approach to determining whether or not the novel protein is likely to become an allergen... - Food allergen labeling in the USA and EuropeSteve L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583 0919, USA
Curr Opin Allergy Clin Immunol 6:186-90. 2006..New legislation in the USA and European Union will increase the amount of information available to food-allergic consumers... - Review of the development of methodology for evaluating the human allergenic potential of novel proteinsSteve L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Lincoln, Nebraska 68583, USA
Mol Nutr Food Res 50:604-9. 2006..The role of bioinformatics and knowledge of allergenic epitopes in developing new approaches to this problem is discussed... - Allergen immunoassays--considerations for use of naturally incurred standardsSteve L Taylor
Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, 255 Food Industry Bldg, Lincoln, NE 68583 0919, USA
Anal Bioanal Chem 395:83-92. 2009..Methods for the preparation of naturally incurred standards in chocolate, cookie, muffin, ice cream, pasta, frankfurter, and cream of potato soup are provided as examples... - Threshold dose for peanut: risk characterization based upon published results from challenges of peanut-allergic individualsSteve L Taylor
Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska Lincoln, 255 Food Industry Complex, Lincoln, NE 68583 0919, USA
Food Chem Toxicol 47:1198-204. 2009..5mg for immunotherapy trials; patient selection and other biases may have influenced the estimates. These data and risk assessment models provide the type of information that is necessary to establish regulatory thresholds for peanut... - Evaluation and comparison of the species-specificity of 3 antiparvalbumin IgG antibodiesPoi Wah Lee
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska, United States
J Agric Food Chem 59:12309-16. 2011.... - Wild buckwheat is unlikely to pose a risk to buckwheat-allergic individualsJulie A Nordlee
Food Allergy Research and Resource Program, Dept of Food Science and Technol, Univ of Nebraska, Lincoln, NE 68583 0919, USA
J Food Sci 76:T189-91. 2011..Thus, wild buckwheat is highly unlikely to pose any risk to buckwheat-allergic individuals. The common names of plants should not be a factor in the risk assessment for possible cross-allergenicity... - Development of a sandwich enzyme-linked immunosorbent assay (ELISA) for detection of buckwheat residues in foodRakhi Panda
Univ of Nebraska, Lincoln, NE 68583 0955, USA
J Food Sci 75:T110-7. 2010..We describe the development of a new test assay to help food producers ensure that buckwheat is not present in foods that are not intended to contain buckwheat... - Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs)Poi Wah Lee
Dept of Food Science and Technology, Univ of Nebraska, Lincoln, 68583 0919, USA
J Food Sci 74:T46-50. 2009..Our study highlighted the importance of evaluating the utility of various ELISAs for specific food matrices and the recovery as a function of product storage... - Detection of walnut residues in foods using an enzyme-linked immunosorbent assayLynn Niemann
Food Allergy Research and Resource Program, Dept of Food Science and Technology, Univ of Nebraska Lincoln, Lincoln, NE 68583 0919, USA
J Food Sci 74:T51-7. 2009..This walnut ELISA can be used to detect undeclared walnut residues in foods and ingredients and as a tool to validate the effectiveness of allergen control programs for walnuts... - Allergenicity assessment of genetically modified crops--what makes sense?Richard E Goodman
Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska, 68583 0955, USA
Nat Biotechnol 26:73-81. 2008..However, not all tests currently being applied to assessing allergenicity have a sound scientific basis. Recent events with transgenic crops reveal the fallacy of applying such tests to GM crops... - Purification of parvalbumin from carp: a protocol that avoids heat-treatmentStef J Koppelman
Food Allergy Research and Resource Program, Univ of Nebraska, Lincoln, NE, USA
J Food Sci 75:T49-56. 2010..PRACTICAL APPLICATION: Parvalbumin is a major allergen from fish. Here, we have purified a comparatively large quantity from carp that can be used to develop antisera for use in an assay method to detect fish allergens... - Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditionsPoi Wah Lee
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA
Food Chem 135:502-7. 2012..However, the parvalbumin content decreased in fish muscles from anterior to posterior positions. This factor may partially explain for the inconsistent reactivity of anti-parvalbumin antibodies to different fish species... - Safety assessment of foods produced through agricultural biotechnologySteve L Taylor
University of Nebraska, Lincoln, 143 Food Industry Complex, Lincoln, NE 68583-0919, USA
Nutr Rev 61:S135-40. 2003..The three phases of safety assessment are discussed and the concept of substantial equivalence is explained... - Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of cashew nut in foodsFerdelie E Gaskin
Food Allergy Research and Resource Program, Dept of Food Science and Technology, Univ of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
J Food Sci 76:T218-26. 2011.... - Food allergy and the food industrySusan L Hefle
Food Allergy Research and Resource Program, University of Nebraska, 143 H C Filley Hall, Lincoln, NE 68583 0919, USA
Curr Allergy Asthma Rep 4:55-9. 2004..Additional research to determine eliciting doses for allergenic foods is needed to enable science-based risk assessment and risk management... - Assessment of the potential allergenicity of a Milk Basic Protein fractionRichard E Goodman
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE, USA
Food Chem Toxicol 45:1787-94. 2007.... - Consumer attitudes and risks associated with packaged foods having advisory labeling regarding the presence of peanutsSusan L Hefle
Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583 0919, USA
J Allergy Clin Immunol 120:171-6. 2007..Foods with advisory labeling (eg, "may contain") are increasingly prevalent. Consumers with food allergies might ignore advisory labeling advice... - Detecting fish parvalbumin with commercial mouse monoclonal anti-frog parvalbumin IgGLingyun Chen
Food Allergy Research and Resource Program, University of Nebraska, Lincoln, Nebraska 68583-0919, USA, and Department of Pathophysiology, General Hospital, Medical University of Vienna, Wahringer Gurtel 18-20, Vienna A-1090, Austria
J Agric Food Chem 54:5577-82. 2006..These results suggest that the frog anti-parvalbumin antibody can be used as a valuable tool to detect parvalbumins from the fish tested in this study, except yellowfin tuna... - Effects of thermal processing on the enzyme-linked immunosorbent assay (ELISA) detection of milk residues in a model food matrixMelanie L Downs
Food Allergy Research and Resource Program at the University of Nebraska Lincoln, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
J Agric Food Chem 58:10085-91. 2010..However, a lower detection of milk residues does not necessarily indicate decreased allergenicity. These ELISA kits are not acceptable for all applications, and users should understand the strengths and limitations of each method... - How much food is too much? Threshold doses for allergenic foodsSusan L Hefle
Food Allergy Research and Resource Program, University of Nebraska, 351 Food Industry Complex, Lincoln, NE 68583 0919, USA
Curr Allergy Asthma Rep 2:63-6. 2002.... - Sandwich enzyme-linked immunosorbent assay (ELISA) for the detection of lupine residues in foodsC H Kaw
Food Allergy Research and Resource Program, Univ of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
J Food Sci 73:T135-40. 2008..8% and 103.1%+/- 11.5%, respectively. The sandwich-type lupine ELISA developed in this study provides food manufacturers and regulatory agencies with an effective analytical tool to detect and quantify lupine residues in processed foods... - Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foodsP W Lee
Food Allergy Research and Resource Program, Univ of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0919, USA
J Food Sci 73:T62-8. 2008..This sandwich-type ELISA can serve as a powerful tool for food manufacturers and regulatory agencies to detect and quantify mustard residues in processed foods... - Development of a sandwich enzyme-linked immunosorbent assay for the detection of egg residues in processed foodstS L Hefle
University of Nebraska Lincoln, Department of Food Science and Technology, 68583 0919, USA
J Food Prot 64:1812-6. 2001..This sandwich-type ELISA method can be used to detect undeclared egg residues in processed foods and to evaluate industrial clean-up operations... - Evaluation of IgE binding to proteins of hardy (Actinidia arguta), gold (Actinidia chinensis) and green (Actinidia deliciosa) kiwifruits and processed hardy kiwifruit concentrate, using sera of individuals with food allergies to green kiwifruitLingyun Chen
Food Allergy Research and Resource Program, University of Nebraska, 143 Food Industry Complex, Lincoln, NE 68583 0955, USA
Food Chem Toxicol 44:1100-7. 2006..Processing likely reduces the risk of eliciting an allergic response in those with allergies to raw kiwifruit... - Molluscan shellfish allergySteve L Taylor
Department of Food Science and Technology, Food Allergy Research and Resource Program, University of Nebraska, Lincoln, NE 68583 0919, USA
Adv Food Nutr Res 54:139-77. 2008..Molluscan shellfish, like virtually all foods that contain protein, can provoke allergic reactions in some individuals... - Factors affecting the determination of threshold doses for allergenic foods: how much is too much?Steve L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Lincoln 68583 0919, USA
J Allergy Clin Immunol 109:24-30. 2002..Are these very low, residual quantities hazardous to allergic consumers? How much of the offending food is too much? Very little quantitative information exists to allow any risk assessments to be conducted by the food industry... 
The Key Events Dose-Response Framework: a foundation for examining variability in elicitation thresholds for food allergensSteve L Taylor
Food Allergy Research and Resource Program, Dept of Food Science and Technology, University of Nebraska, Lincoln, NE, USA
Crit Rev Food Sci Nutr 49:729-39. 2009..Data needs, as well as implications for identifying thresholds, and for characterizing variability in thresholds, are also discussed...- Ingredient and labeling issues associated with allergenic foodsS L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Department of Food Science and Technology, Lincoln, Nebraska, USA
Allergy 56:64-9. 2001..Food manufacturers should declare the presence of allergenic food ingredients in the ingredient listings on product labels so that allergic consumers can know to avoid these potentially hazardous products... - Identification of a Brazil-nut allergen in transgenic soybeansJ A Nordlee
Department of Food Science and Technology, University of Nebraska, Lincoln, 68583 0919, USA
N Engl J Med 334:688-92. 1996..Our study show that an allergen from a food known to be allergenic can be transferred into another food by genetic engineering... - Will genetically modified foods be allergenic?S L Taylor
University of Nebraska, Food Allergy Research and Resource Program, Lincoln, USA
J Allergy Clin Immunol 107:765-71. 2001..Applying such criteria provides reasonable assurance that the newly introduced protein has limited capability to become an allergen... - Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentationA Sulaeman
Department of Nutritional Science and Dietetics, and Food Processing Center, University of Nebraska, Lincoln, Nebraska 68583, USA
J Agric Food Chem 49:3253-61. 2001..Carrot chips prepared using sodium metabisulfite, without dehydration and without fermentation, had the highest carotenoid content and retention, and the highest overall acceptability score... - A randomized, double-blinded, placebo-controlled oral challenge study to evaluate the allergenicity of commercial, food-grade fish gelatinTine K Hansen
Allergy Center, Odense University Hospital, Sdr Boulevard 29, DK 5000 Odense C, Denmark
Food Chem Toxicol 42:2037-44. 2004..Fish gelatin is extracted from the skin of fish species known to elicit allergic reactions in sensitized individuals... - The safety of whey protein concentrate derived from the milk of cows immunized against Clostridium difficileKaren W H Young
Cantox Health Sciences International, 2233 Argentia Road, Suite 308, Mississauga, ON, Canada L5N 2X7
Regul Toxicol Pharmacol 47:317-26. 2007..The available analytical and clinical evidence demonstrate that anti-CD WPC is safe for use by individuals with CDAD, under the described conditions of use... - The safety of genetically modified foods produced through biotechnologyRobert M Hollingworth
Michigan State University, USA
Toxicol Sci 71:2-8. 2003 - Comment on digestibility of food allergens and nonallergenic proteins in simulated gastric fluid and simulated intestinal fluid--a comparative studySteve L Taylor
J Agric Food Chem 51:5183-4; author reply 5185-7. 2003 - Lupine allergy: not simply cross-reactivity with peanut or soyKim A B M Peeters
Department of Dermatology Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
J Allergy Clin Immunol 120:647-53. 2007..Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized...