MSE Based Multiplex Protein Analysis Quantified Important Allergenic Proteins and Detected Relevant Peptides Carrying Known Epitopes in Wheat Grain Extracts-Reference-Cited by-同舟云学术

MSE Based Multiplex Protein Analysis Quantified Important Allergenic Proteins and Detected Relevant Peptides Carrying Known Epitopes in Wheat Grain Extracts

Published:2013-09-05 Issue:11 Volume:12 Page:4862-4869
ISSN:1535-3893
Container-title:Journal of Proteome Research
language:en
Short-container-title:J. Proteome Res.

Author:

Uvackova Lubica¹,Skultety Ludovit²³,Bekesova Slavka²,McClain Scott⁴,Hajduch Martin¹²

Affiliation:

1. Institute of Plant Genetics and Biotechnology, Slovak Academy of Sciences, 950 07, Nitra, Slovakia

2. Institute of Virology, Slovak Academy of Sciences, 845 05’ Bratislava, Slovakia

3. Center for Molecular Medicine, Slovak Academy of Sciences, 845 05 Bratislava, Slovakia

4. Syngenta Crop Protection, LLC, Research Triangle Park, North Carolina 27709-2257, United States

Publisher

American Chemical Society (ACS)

Subject

General Chemistry,Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/pr400336f

Reference74 articles.

1. Food Allergy

2. Food hypersensitivity and atopic dermatitis: Pathophysiology, epidemiology, diagnosis, and management

3. Development of atopic dermatitis in the DARC birth cohort

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Non-Thermal Processing Technologies for Allergen Control in Alternative Protein Sources for Food Industry Applications;Food Engineering Reviews;2024-06-27

2. Food allergen detection by mass spectrometry: From common to novel protein ingredients;PROTEOMICS;2023-09-10

3. Mining the Wheat Grain Proteome;International Journal of Molecular Sciences;2022-01-10

4. The realm of plant proteins with focus on their application in developing new bakery products;Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition;2022

5. Release and conformational changes in allergenic proteins from wheat gluten induced by high hydrostatic pressure;Food Chemistry;2022-01