Jorgen V. Norgaard
Geel, VLG 2440, Belgium
Last Updated: 09/26/2026
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Found 8 publications
Food Allergen Quantitative Risk Assessment at a Crossroads: A Critical Evaluation of Laboratory Performance for Quantifying Total Egg and Milk Protein in Cookies.
Journal: Foods (Basel, Switzerland)
Published: February 05, 2025
Barley based gluten free beer - A blessing or an uncontrollable risk?
Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Published: June 24, 2024
Assignment of a Reference Value of Total Cow's Milk Protein Content in Baked Cookies Used in an Interlaboratory Comparison.
Journal: Foods (Basel, Switzerland)
Published: February 10, 2022
A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept.
Journal: Analytical and bioanalytical chemistry
Published: July 28, 2020
An assessment of the impact of extraction and digestion protocols on multiplexed targeted protein quantification by mass spectrometry for egg and milk allergens.
Journal: Analytical and bioanalytical chemistry
Published: November 13, 2018
Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach.
Journal: Journal of proteomics
Published: September 01, 2015
Current challenges in detecting food allergens by shotgun and targeted proteomic approaches: a case study on traces of peanut allergens in baked cookies.
Journal: Nutrients
Published: December 25, 2011
Showing 1-8 of 8
Last Updated: 09/26/2026