1. Direct colorimetric assay of free thiol-groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins;Chan;Cereal Chemistry,1993
2. Characterization of non-covalent oligomers of proteins treated with hypochlorous acid;Chapman;Biochemical Journal,2003
3. Codex Stan 118-1979. The Codex Standard for foods for special dietary use for persons intolerant to gluten. Obtained from http://www.codexalimentarius.net/web/standard_list.do?lang=en, January 21th 2015.
4. Studies in vivo of omega-gliadins in gluten sensitivity (coeliac sprue disease);Ensari;Clinical Science,1998
5. Barley seed proteomics from spots to structures;Finnie;Journal of Proteomics,2009