ArticleMethods in molecular biology (Clifton, N.J.)2024
Biosensors for the Detection of Food Allergens.
Article in Methods in molecular biology (Clifton, N.J.), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Analyzing aptamer structure and interactions: in silico modelling and instrumental methods.Biophysical reviews · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biosensors enable fast and specific detection of various molecules, including allergens. Surface plasmon resonance (SPR) aptasensors combine the capabilities of SPR detection, i.e., sensitive, fast, label-free, and real-time monitoring with the specificity and stability of aptamers for the biorecognition of various ligands. Compared to other toxic compounds in food, allergens pose specific analytical challenges. Among allergens, lysozyme, also named Gal d 4, is a food additive used in cheese, wine, beer, sausages, etc., to control bacterial activity. In this chapter, we describe an SPR aptasensor that is applicable for lysozyme analysis in wines. Besides detecting residual allergen amounts, the aptasensor can be used to monitor the interaction of lysozyme with phenolic compounds in wine.
Indexed as
Identifiers
37737989What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.