A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices

Author:

Scarafoni A.,Ronchi A.,Duranti M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Bez, J., Schott, M., & Seger, A. (2005). Application of lupin protein ingredients in muffins, biscuits and extruded snacks. In A. Arnoldi (Ed.), Proceedings of the final conference of the “Healthy Pro-Food” European Project (pp. 51–66). Aracne, Roma.

2. Inhibitors and enhancers of PCR;Bickley,1999

3. Critical points of DNA quantification by real-time PCR – effects of DNA extraction method and sample matrix on quantification of genetically modified organisms;Cankar;BMC Biotechnology,2006

4. Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta;Capraro;LWT – Food Science and Technology,2008

5. A quantitative competitive PCR system to detect contaminations in wheat, barley or rye in gluten-free food for celiac patients;Dahinden;European Food Research and Technology,2001

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