Louise J. Salt

How much is too much? Threshold dose distributions for 5 food allergens

Barbara Ballmer‐Weber, Montserrat Fernández‐Rivas, Kirsten Beyer et al. · Journal of Allergy and Clinical Immunology · 2015 · 174 citations · Full text

Life Sciences, Food Science, Immunology +14

In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation

Giuseppina Mandalari, Karine Adel‐Patient, Vibeke Barkholt et al. · Regulatory Toxicology and Pharmacology · 2009 · 158 citations

Agriculture, Food Science, Nutritional Sciences +17

Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

Helen Brown, Mark Reuter, Louise J. Salt et al. · Applied and Environmental Microbiology · 2014 · 146 citations · Full text

Life Sciences, Food Science, Microbiology +14

Cephalosporinases associated with outer membrane vesicles released by Bacteroides spp. protect gut pathogens and commensals against β-lactam antibiotics

Régis Stentz, Nikki Horn, Kathryn Cross et al. · Journal of Antimicrobial Chemotherapy · 2014 · 127 citations · Full text

Life Sciences, Microbiology, Molecular Biology +14

Bubble Formation and Stabilization in Bread Dough

E. N. Clare Mills, Peter J. Wilde, Louise J. Salt et al. · Food and Bioproducts Processing · 2003 · 116 citations

Engineering, Food Science, Cereal Science +12