Gluten Analysis
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-34163-3_6
Reference91 articles.
1. Aghagholizadeh R, Kadivar M, Nazari M, Mousavi F, Azizi MH, Zahedi M, Rahiminezhad MR (2017) Characterization of wheat gluten subunits by liquid chromatography – mass spectrometry and their relationship to technological quality of wheat. Journal of Cereal Science 76: 229–235.
2. Allred LK, Sealey-Voyksner JA and Voyksner RD (2014) Evaluation of qualitative and quantitative immunoassays to detect barley contamination in gluten-free beer with confirmation using LC-MS/MS. Journal of AOAC International 97(6): 1615–1625.
3. Altenbach SB, Vensel WH, DuPont FM (2010) Analysis of expressed sequence tags from a single wheat cultivar facilitates interpretation of tandem mass spectrometry data and discrimination of gamma gliadin proteins that may play different functional roles in flour. BMC Plant Biol 10: 7.
4. Alves TO, D’Almeida CTS, Ferreira MSL (2017) Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry, In “Celiac Disease and Non-Celiac Gluten Sensitivity” Publisher: InTech DOI: https://doi.org/10.5772/67547
5. Batey IL, Gupta RB, MacRitchie F (1991) Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure. Cereal Chemistry 68: 207–209.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Analytical and functional approaches to assess the immunogenicity of gluten proteins;Frontiers in Nutrition;2023-01-18
2. Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten;PLOS ONE;2021-09-23
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