Gluten Analysis-Reference-Cited by-同舟云学术

Gluten Analysis

Published:2020 Issue: Volume: Page:109-143
ISSN:
Container-title:Wheat Quality For Improving Processing And Human Health
language:
Short-container-title:

Author:

Haraszi Réka,Ikeda Tatsuya M.,Peña Roberto Javier,Branlard Gérard

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.

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