Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A
Authors:
- 1 January 2017
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 214, 47-52
Abstract
No abstract availableKeywords
Funding Information
- Agriculture and Food Research Initiative Competitive Grant (2011-67005-20676)
- USDA National Institute of Food and Agriculture
This publication has 35 references indexed in Scilit:
- Impact of pH on the Stability and the Cross-Reactivity of Ochratoxin A and CitrininToxins, 2013
- Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beerFood Additives & Contaminants: Part A, 2012
- Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skinsBiochimie, 2010
- Ochratoxin A: General Overview and Actual Molecular StatusToxins, 2010
- ELISA and HPLC analysis of ochratoxin A in red wines of CroatiaFood Control, 2009
- Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic originJournal of Food Composition and Analysis, 2007
- Pistachio Skin Phenolics Are Destroyed by Bleaching Resulting in Reduced Antioxidative CapacitiesJournal of Agricultural and Food Chemistry, 2006
- Determination of Peanut Traces in Food by a Commercially-available ELISA TestFood and Agricultural Immunology, 1999
- Diagnosis of Phytophthora infections in raspberry and strawberry plants by ELISA testsJournal of Phytopathology, 1995
- The Interaction of Polyvinylpyrrolidone with Aromatic Compounds in Aqueous Solution. Part I. Thermodynamics of the Binding Equilibria and Interaction Forces1Journal of the American Chemical Society, 1961