Investigation of the effects of food processing and matrix components on the analytical results of ELISA using an incurred gliadin reference material candidate-Reference-Cited by-同舟云学术

Investigation of the effects of food processing and matrix components on the analytical results of ELISA using an incurred gliadin reference material candidate

Published:2015-09 Issue:3 Volume:44 Page:390-399
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Török K.,Hajas L.,Bugyi Zs.,Balázs G.,Tömösközi S.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.2014.0018

Reference20 articles.

1. Protein changes during various stages of breadmaking of four spring wheats: Quantification by size-exclusion HPLC;Borneo R.;Cereal Chem.,1999

2. Allergen Management in the Food Industry

3. Celiac disease: From gluten to autoimmunity;Briani C.;Autoimmun. Rev.,2008

4. Comparative study of commercially available gluten ELISA kits using an incurred reference material;Bugyi Z.;Qual. Assur. Saf. Crop. (QAS),2013

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