Proteomic and peptidomic characterisation of beer: Immunological and technological implications-Reference-Cited by-同舟云学术

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Proteomic and peptidomic characterisation of beer: Immunological and technological implications

Published:2011-02 Issue:4 Volume:124 Page:1718-1726
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Picariello Gianluca,Bonomi Francesco,Iametti Stefania,Rasmussen Patrizia,Pepe Carolina,Lilla Sergio,Ferranti Pasquale

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Characterization of haze-forming proteins of beer and their roles in chill haze formation;Asano;Journal of the American Society Brewing Chemists,1982

2. Blue silver: A very sensitive colloidal Coomassie G-250 staining for proteome analysis;Candiano;Electrophoresis,2004

3. The effects of malting and mashing on barley protein extractability;Celus;Journal of Cereal Science,2006

4. Further studies of the in vitro activity of synthetic gliadin peptides in coeliac disease;Cornell;Biochimica et Biophysica Acta (BBA) – Molecular Basis of Disease,1995

5. Analysis of beer components by capillary electrophoretic methods;Cortacero-Ramírez;Trends in Analytical Chemistry,2003

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2. Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct;Journal of the Institute of Brewing;2024-03-11

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