Fluorescence Correlation Spectroscopy Assay for Gliadin in Food
Author:
Affiliation:
1. Institute of Protein Biochemistry, CNR, Naples, Italy, Institute of Food Sciences, CNR, Avellino, Italy, and ISS Inc., Champaign, Illinois 61822
Publisher
American Chemical Society (ACS)
Subject
Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ac070475%2B
Reference11 articles.
1. Coeliac disease
2. High-performance liquid chromatography of gliadins from different wheat varieties: Amino acid composition and N-terminal amino acid sequence of components
3. Structural Basis for Gluten Intolerance in Celiac Sprue
4. Tissue transglutaminase selectively modifies gliadin peptides that are recognized by gut-derived T cells in celiac disease
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