All Outputs (2)

Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment. (2024)
Journal Article
Čermáková, E., Mukherjee, S., Nováková, D., Horká, P., Zdeňková, K., & Demnerová, K. (2024). Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment. Journal of Agricultural and Food Chemistry, 72(22), 12788–12797. https://doi.org/10.1021/acs.jafc.4c01410

Fish from the pike ( ) genus are valued in gastronomy for their superior meat quality. However, they can cause allergic reactions in sensitive consumers. This work aimed to fill the gap in the detection of pike allergens using molecular-biological te... Read More about Parvalbumin Gene: A Valuable Marker for Pike Authentication and Allergen Risk Assessment..

Fish parvalbumin gene: Detection and quantification by universal primers for forensic application (2024)
Journal Article
Mukherjee, S., Horka, P., Zdenkova, K., & Cermakova, E. (2024). Fish parvalbumin gene: Detection and quantification by universal primers for forensic application. Journal of Food Composition and Analysis, 128, Article 106029. https://doi.org/10.1016/j.jfca.2024.106029

The substitution of illegal fish species poses economic, health and environmental risks. Identifying fish species, particularly closely related ones lacking external features, is a challenge. This study introduces an alternative approach using nuclea... Read More about Fish parvalbumin gene: Detection and quantification by universal primers for forensic application.