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23. [Characteristics of gliadin and antibodies against gliadin in celiac disease]. Szabolcs M; Csorba S; Kávai M; Francia I; Szabó B Acta Paediatr Acad Sci Hung; 1977; 18(2):155-66. PubMed ID: 341642 [No Abstract] [Full Text] [Related]
26. [Determination of wheat gliadins in food with ELISA]. Fritschy F; Windemann H; Baumgartner E Z Lebensm Unters Forsch; 1985 Nov; 181(5):379-85. PubMed ID: 4072424 [TBL] [Abstract][Full Text] [Related]
27. A radioimmunoassay for alpha- and beta-gliadins. Ciclitira PJ; Lennox ES Clin Sci (Lond); 1983 Jun; 64(6):655-9. PubMed ID: 6839670 [TBL] [Abstract][Full Text] [Related]
28. Reaction of wheat proteins with sulphite. 3. Measurement of labile and reactive disulphide bonds in gliadin and in the protein of aleurone cells. Stevens DJ J Sci Food Agric; 1973 Mar; 24(3):279-83. PubMed ID: 4696597 [No Abstract] [Full Text] [Related]
29. [A comparative analysis of the proteins of wheat, rye and two kinds of triticale T275 and T294. II. Separation of gliadines and glutenines in polyacrylamide gel (author's transl)]. Górski A; Iskierko J Ann Univ Mariae Curie Sklodowska Med; 1979; 34():297-302. PubMed ID: 262144 [No Abstract] [Full Text] [Related]
31. [Structural differences between various quality glutens and between their protein components]. Wakar AB; Pristschep EG; Kolpakowa WW Nahrung; 1975; 19(9-10):759-68. PubMed ID: 1226208 [TBL] [Abstract][Full Text] [Related]
32. Nucleic acid (cDNA) and amino acid sequences of alpha-type gliadins from wheat (Triticum aestivum). Kasarda DD; Okita TW; Bernardin JE; Baecker PA; Nimmo CC; Lew EJ; Dietler MD; Greene FC Proc Natl Acad Sci U S A; 1984 Aug; 81(15):4712-6. PubMed ID: 6589619 [TBL] [Abstract][Full Text] [Related]
33. The chemical composition of a crystalline bacteriochlorophyll-protein complex isolated from the green bacterium, Chloropseudomonas ethylicum. Thornber JP; Olson JM Biochemistry; 1968 Jun; 7(6):2242-9. PubMed ID: 5660048 [No Abstract] [Full Text] [Related]
34. Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay. Freedman AR; Galfre G; Gal E; Ellis HJ; Ciclitira PJ Clin Chim Acta; 1987 Jul; 166(2-3):323-8. PubMed ID: 3621609 [TBL] [Abstract][Full Text] [Related]
35. Studies on four components of wheat gliadins. Booth MR; Ewart JA Biochim Biophys Acta; 1969 May; 181(1):226-33. PubMed ID: 5792585 [No Abstract] [Full Text] [Related]
36. Amino acid composition of gliadin fractions which may be toxic to individuals with coeliac disease. Cornell HJ; Maxwell RJ Clin Chim Acta; 1982 Aug; 123(3):311-9. PubMed ID: 6811164 [TBL] [Abstract][Full Text] [Related]
37. Properties of the protein and carbohydrate fractions in immature wheat kernels. Iametti S; Bonomi F; Pagani MA; Zardi M; Cecchini C; D'Egidio MG J Agric Food Chem; 2006 Dec; 54(26):10239-44. PubMed ID: 17177566 [TBL] [Abstract][Full Text] [Related]
38. Aminoethylation and fractionation of glutenin: evidence of differences from gliadin. Rothfus JA; Crow MJ Biochim Biophys Acta; 1968 Aug; 160(3):404-12. PubMed ID: 5680268 [No Abstract] [Full Text] [Related]
39. [Comparative studies of the preparation of alpha-gliadin]. Mühle W; Remke H; Walther P; Müller F Acta Biol Med Ger; 1979; 38(11-12):1543-8. PubMed ID: 121786 [TBL] [Abstract][Full Text] [Related]
40. Physicochemical and chemical studies on wheat embryo ribosomal proteins. Wolfe FH; Kay CM Can J Biochem; 1968 Apr; 46(4):373-80. PubMed ID: 5656091 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]