Gluten Detection in Foods
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-88697-4_7
Reference91 articles.
1. Alves, T.O., D’Almeida, C. T., & Ferreira, M. S. (2017). Determination of gluten peptides associated with celiac disease by mass spectrometry. Celiac Disease and Non-Celiac Gluten Sensitivity, 43.
2. Alves, T. O., D’Almeida, C. T., Scherf, K. A., & Ferreira, M. S. (2019). Modern approaches in the identification and quantification of immunogenic peptides in cereals by LC-MS/MS. Frontiers in Plant Science, 10.
3. Amaya-González, S., de los Santos Álvarez, N., Miranda-Ordieres, A. J., & Lobo-Castañón, M. J. (2015). Sensitive gluten determination in gluten-free foods by an electrochemical aptamer-based assay. Analytical and Bioanalytical Chemistry, 6021–6029.
4. Bean, S. R., & Lookhart, G. L. (2000). Electrophoresis of cereal storage proteins. Journal of Chromatography, 23–36.
5. Besler, M. (2001). Determination of allergens in foods. Trends in Analytical Chemistry, 662–672.
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