What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer-Reference-Cited by-同舟云学术

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What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer

Published:2011-11-07 Issue:1 Volume:11 Page:386-396
ISSN:1535-3893
Container-title:Journal of Proteome Research
language:en
Short-container-title:J. Proteome Res.

Author:

Colgrave Michelle L.¹²,Goswami Hareshwar¹²,Howitt Crispin A.²³,Tanner Gregory J.²³

Affiliation:

1. CSIRO Livestock Industries, CSIRO Livestock Industries, QBP, Building 80, Services Rd, The University of Queensland, St Lucia, QLD 4067, Australia

2. CSIRO Food Futures National Research Flagship, GPO Box 1600, Canberra, ACT 2601, Australia

3. CSIRO Plant Industry, GPO Box 1600 Canberra, ACT, 2601, Australia

Publisher

American Chemical Society (ACS)

Subject

General Chemistry,Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/pr2008434

Reference54 articles.

1. In vivo antigen challenge in celiac disease identifies a single transglutaminase-modified peptide as the dominant A-gliadin T-cell epitope

2. Structural Basis for Gluten Intolerance in Celiac Sprue

3. Celiac Disease

4. Mortality in Celiac Disease, Intestinal Inflammation, and Gluten Sensitivity

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3. Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients;Fermentation;2024-05-23

4. 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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