Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry
Author:
Affiliation:
1. Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska—Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
Funder
Institute of Agriculture and Natural Resources
Thermo Fisher Scientific
Publisher
American Chemical Society (ACS)
Subject
General Chemistry,Biochemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jproteome.1c00076
Reference32 articles.
1. Principles of Cereal Science and Technology
2. THE PROTEIDS OF BARLEY.
3. Chemistry of gluten proteins
4. Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale
5. Celiac Disease
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2. Simple detection of gluten in wheat-containing food samples of celiac diets with a novel fluorescent nanosensor made of folic acid-based carbon dots through molecularly imprinted technique;Food Chemistry;2023-06
3. Proteomics and glycoproteomics of beer and wine;PROTEOMICS;2022-06-26
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