Clare Mills

Professor of Food and Molecular Immunology

University of Surrey

United Kingdom

Research Interests

Explore related searches

Professors in United Kingdom Professors in Immunology Immunology professors in United Kingdom

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Clare Mills is a Professor of Food and Molecular Immunology at the University of Surrey, UK. Her research primarily focuses on the quantification of gluten, proteomic profiling of allergens, and the assessment of allergenicity in food proteins. Recent publications highlight her work on mass spectrometry methodologies and the gastrointestinal behavior of food proteins, contributing to advancements in food safety and allergen risk assessment.

Articles (14)

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Collaborators (6)

Kate Grimshaw

Manchester Metropolitan University

UNITED KINGDOM

View details

Cristina Fernández Pérez

Profesor Titular Vinculado

SPAIN

View details

R. Van Ree

NETHERLANDS

View details

Hervé BERNARD

Université Paris-Saclay

FRANCE

View details

Francesco Capozzi

University of Bologna

ITALY

View details

Pasquale Comberiati

ITALY

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Clare Mills

Research Interests

Explore related searches

Contact this professor

About

Articles (14)

From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry

Proteomic Profiling of Celiac-Toxic Motifs and Allergens in Cereals Containing Gluten

Mass spectrometry imaging of lipids in a gut epithelial cell model

Advancing the allergenicity assessment of new proteins using a text mining resource

A European-Japanese study on peach allergy: IgE to Pru p 7 associates with severity.

A chromatographic and immunoprofiling approach to optimising workflows for extraction of gluten proteins from flour.

An in vitro protocol to characterise the resistance of food proteins to intestinal digestion.

Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves.

Assessing protein digestibility in allergenicity risk assessment: A comparison of in silico and high throughput in vitro gastric digestion assays.

The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base.

'Too high, too low': The complexities of using thresholds in isolation to inform precautionary allergen ('may contain') labels.

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis.

Development and validation of the Food Allergy Severity Score

No apparent impact of incremental dosing on eliciting dose at double-blind, placebo-controlled peanut challenge.

Collaborators (6)

Kate Grimshaw

Cristina Fernández Pérez

R. Van Ree

Hervé BERNARD

Francesco Capozzi

Pasquale Comberiati

Make your next move.