Development of a dot-blot system to detect gluten in food
Author:
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09540100400003576
Reference27 articles.
1. Coupling of enzymes to proteins with glutaraldehyde
2. WHEAT CULTIVAR IDENTIFICATION BY GLIADIN ELECTROPHOREGRAMS. I. APPARATUS, METHOD AND NOMENCLATURE
3. Optimization of a competitive ELISA with polyclonal antibodies for quantification of prolamins in foods
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1. Development of transgenic wheat (Triticum aestivum L.) expressing avidin gene conferring resistance to stored product insects;BMC Plant Biology;2015-07-22
2. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten;Food & Function;2014-05-19
3. A simple and reliable methodology to detect egg white in art samples;Journal of Biosciences;2013-04-26
4. Transglutaminase Treatment of Wheat and Maize Prolamins of Bread Increases the Serum IgA Reactivity of Celiac Disease Patients;Journal of Agricultural and Food Chemistry;2008-01-15
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