P. Lee

Detection of mustard, egg, milk, and gluten in salad dressing using enzyme-linked immunosorbent assays (ELISAs).

J. Nordlee, Lynn M Niemann, Debra M Lambrecht, 2009, Journal of food science.

Fish, Crustaceans and Mollusks

Poi-Wah Lee, Steve Taylor, P. Lee, 2010 .

Digestibility and IgE-Binding of Glycosylated Codfish Parvalbumin

J. Nordlee, J. Baumert, H. D. de Jongh, 2013, BioMed research international.

Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditions.

J. Nordlee, J. Baumert, S. Koppelman, 2012, Food chemistry.

Evaluation and comparison of the species-specificity of 3 antiparvalbumin IgG antibodies.

J. Nordlee, J. Baumert, S. Koppelman, 2011, Journal of agricultural and food chemistry.

Characterization of IgG and IgE Binding to Parvalbumin Derived from Commercially Important Fish Species

J. Nordlee, J. Baumert, S. Koppelman, 2011 .

Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods.

S. Hefle, S. Taylor, P. Lee, 2008, Journal of food science.

Measuring parvalbumin levels in fish muscle tissue: relevance of muscle locations and storage conditions.

J. Nordlee, J. Baumert, S. Koppelman, 2012, Food chemistry.