204 related articles for article (PubMed ID: 10825254)
1. Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry.
Mamone G; Ferranti P; Chianese L; Scafuri L; Addeo F
Rapid Commun Mass Spectrom; 2000; 14(10):897-904. PubMed ID: 10825254
[TBL] [Abstract][Full Text] [Related]
2. Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry.
Mamone G; Addeo F; Chianese L; Di Luccia A; De Martino A; Nappo A; Formisano A; De Vivo P; Ferranti P
Proteomics; 2005 Jul; 5(11):2859-65. PubMed ID: 15952231
[TBL] [Abstract][Full Text] [Related]
3. The MS(E)-proteomic analysis of gliadins and glutenins in wheat grain identifies and quantifies proteins associated with celiac disease and baker's asthma.
Uvackova L; Skultety L; Bekesova S; McClain S; Hajduch M
J Proteomics; 2013 Nov; 93():65-73. PubMed ID: 23268118
[TBL] [Abstract][Full Text] [Related]
4. A proteomic approach to verify in vivo expression of a novel gamma-gliadin containing an extra cysteine residue.
Ferrante P; Masci S; D'Ovidio R; Lafiandra D; Volpi C; Mattei B
Proteomics; 2006 Mar; 6(6):1908-14. PubMed ID: 16485260
[TBL] [Abstract][Full Text] [Related]
5. Characterization of wheat gluten proteins by HPLC and MALDI TOF mass spectrometry.
Qian Y; Preston K; Krokhin O; Mellish J; Ens W
J Am Soc Mass Spectrom; 2008 Oct; 19(10):1542-50. PubMed ID: 18657440
[TBL] [Abstract][Full Text] [Related]
6. Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation.
Lutz E; Wieser H; Koehler P
J Agric Food Chem; 2012 Apr; 60(14):3708-16. PubMed ID: 22439977
[TBL] [Abstract][Full Text] [Related]
7. Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour.
DuPont FM; Chan R; Lopez R; Vensel WH
J Agric Food Chem; 2005 Mar; 53(5):1575-84. PubMed ID: 15740043
[TBL] [Abstract][Full Text] [Related]
8. Improved Quantitation of Gluten in Wheat Starch for Celiac Disease Patients by Gel-Permeation High-Performance Liquid Chromatography with Fluorescence Detection (GP-HPLC-FLD).
Scherf KA; Wieser H; Koehler P
J Agric Food Chem; 2016 Oct; 64(40):7622-7631. PubMed ID: 27633005
[TBL] [Abstract][Full Text] [Related]
9. Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry.
Lagrain B; Brunnbauer M; Rombouts I; Koehler P
PLoS One; 2013; 8(3):e58682. PubMed ID: 23520527
[TBL] [Abstract][Full Text] [Related]
10. Characterization and quantification of low molecular weight glutenins in durum wheats.
Autran JC; Laignelet B; Morel MH
Biochimie; 1987; 69(6-7):699-711. PubMed ID: 3120804
[TBL] [Abstract][Full Text] [Related]
11. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.
Murakami T; Nishimura T; Kitabatake N; Tani F
J Food Sci; 2016 Mar; 81(3):C553-62. PubMed ID: 26865190
[TBL] [Abstract][Full Text] [Related]
12. Structural studies of glutenin subunits 1Dy10 and 1Dy12 by matrix-assisted laser desorption/ionisation mass spectrometry and high-performance liquid chromatography/electrospray ionisation mass spectrometry.
Cunsolo V; Foti S; Saletti R; Gilbert S; Tatham AS; Shewry PR
Rapid Commun Mass Spectrom; 2003; 17(5):442-54. PubMed ID: 12590393
[TBL] [Abstract][Full Text] [Related]
13. Development and optimisation of a generic micro LC-ESI-MS method for the qualitative and quantitative determination of 30-mer toxic gliadin peptides in wheat flour for food analysis.
Vatansever B; Muñoz A; Klein CL; Reinert K
Anal Bioanal Chem; 2017 Feb; 409(4):989-997. PubMed ID: 27796452
[TBL] [Abstract][Full Text] [Related]
14. Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour.
Mazzeo MF; Bonavita R; Maurano F; Bergamo P; Siciliano RA; Rossi M
Biochim Biophys Acta; 2013 Nov; 1830(11):5166-74. PubMed ID: 23891939
[TBL] [Abstract][Full Text] [Related]
15. Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat.
Mamone G; De Caro S; Di Luccia A; Addeo F; Ferranti P
J Mass Spectrom; 2009 Dec; 44(12):1709-23. PubMed ID: 19830788
[TBL] [Abstract][Full Text] [Related]
16. Structural studies of the allelic wheat glutenin subunits 1Bx7 and 1Bx20 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionization mass spectrometry.
Cunsolo V; Foti S; Saletti R; Gilbert S; Tatham AS; Shewry PR
J Mass Spectrom; 2004 Jan; 39(1):66-78. PubMed ID: 14760615
[TBL] [Abstract][Full Text] [Related]
17. Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from gamma-gliadins.
Köhler P; Belitz HD; Wieser H
Z Lebensm Unters Forsch; 1993 Mar; 196(3):239-47. PubMed ID: 8465610
[TBL] [Abstract][Full Text] [Related]
18. Identification and analysis of multivalent proteolytically resistant peptides from gluten: implications for celiac sprue.
Shan L; Qiao SW; Arentz-Hansen H; Molberg Ø; Gray GM; Sollid LM; Khosla C
J Proteome Res; 2005; 4(5):1732-41. PubMed ID: 16212427
[TBL] [Abstract][Full Text] [Related]
19. A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergies.
Mameri H; Bouchez I; Pecquet C; Raison-Peyron N; Choudat D; Chabane H; Kerre S; Denery-Papini S; Gohon Y; Briozzo P; Laurière M; Snégaroff J
J Agric Food Chem; 2012 Aug; 60(32):8059-68. PubMed ID: 22809016
[TBL] [Abstract][Full Text] [Related]
20. In vitro assessment of acetic-acid-soluble proteins (glutenin) toxicity in celiac disease.
De Vincenzi M; Luchetti R; Peruffo AD; Curioni A; Pogna NE; Gasbarrini G
J Biochem Toxicol; 1996; 11(4):205-10. PubMed ID: 9062852
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
