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Séverine Fourdrilis
Séverine Fourdrilis
University of Liège
Food science
Engineering
catering industry
Chemistry
Allergen
6
Papers
92
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“Development of an integrated strategy for controlling the allergen issue in the Belgian food and catering industry ALLERRISK”. Final Report. Brussels : Belgian Science Policy 2011 – 109 p. (Research Programme Science for a Sustainable Development)
2011
Céline Platteau
Tatiana Cucu
Rowan Dobson
Séverine Fourdrilis
Cédric Bourgeon
Didier G. Ebo
Marc De Loose
Isabel Taverniers
Els Daeseleire
Bruno De Meulenaer
Bart Devreese
Edwin De Pauw
Guy Maghuin-Rogister
Marie-Louise Scippo
Wim J. Stevens
Chris H. Bridts
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Quantitative methods for food allergens: a review
2009
Analytical and Bioanalytical Chemistry
Stéphanie Kirsch
Séverine Fourdrilis
Rowan Dobson
Marie-Louise Scippo
Guy Maghuin-Rogister
Edwin De Pauw
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Citations (92)
Development of a quantitative method to detect trace amounts of hazelnut and soy allergens in food
2009
Rowan Dobson
Séverine Fourdrilis
Stéphanie Kirsch
Dominique Baiwir
Guy Maghuin-Rogister
Marie-Louise Scippo
Edwin De Pauw
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DEVELOPMENT OF AN INTEGRATED STRATEGY FOR CONTROLLING THE ALLERGEN ISSUE IN THE BELGIAN FOOD AND CATERING INDUSTRY - ALLERRISK
2009
Marc De Loose
Else Daeseleire
Isabelle Taverniers
Céline Platteau
Bruno De Meulenaer
Bart Devreese
Tatiana Cucu
Edwin De Pauw
Guy Maghuin-Rogister
Marie-Louise Scippo
Séverine Fourdrilis
Wim J. Stevens
Didier G. Ebo
C.H. Bridts
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A new method for absolute quantification of allergens in food: the "Heavy Peptides method".
2008
Séverine Fourdrilis
Cédric Bourgeon
Stéphanie Kirsch
Joëlle Widart
Guy Maghuin-Rogister
Marie-Louise Scippo
Edwin De Pauw
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