142 related articles for article (PubMed ID: 2398921)
1. What is gluten-free--levels and tolerances in the gluten-free diet.
Hekkens WT; van Twist-de Graaf M
Nahrung; 1990; 34(5):483-7. PubMed ID: 2398921
[No Abstract] [Full Text] [Related]
2. A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease.
Ciclitira PJ; Ellis HJ; Evans DJ; Lennox ES
Clin Exp Immunol; 1985 Mar; 59(3):703-8. PubMed ID: 3987095
[TBL] [Abstract][Full Text] [Related]
3. Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods.
Freedman AR; Galfrè G; Gal E; Ellis HJ; Ciclitira PJ
J Immunol Methods; 1987 Apr; 98(1):123-7. PubMed ID: 3559211
[TBL] [Abstract][Full Text] [Related]
4. The determination of prolamins in gluten-free food. Introductory remarks.
Hekkens WT
Panminerva Med; 1991; 33(2):61-4. PubMed ID: 1923556
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. [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]
7. [Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].
Meier P; Windemann H; Baumgartner E
Z Lebensm Unters Forsch; 1984 May; 178(5):361-5. PubMed ID: 6464556
[TBL] [Abstract][Full Text] [Related]
8. Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten-free ingredient.
Peñas E; Uberti F; di Lorenzo C; Ballabio C; Brandolini A; Restani P
Plant Foods Hum Nutr; 2014 Dec; 69(4):297-303. PubMed ID: 25359556
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food.
Méndez E; Vela C; Immer U; Janssen FW
Eur J Gastroenterol Hepatol; 2005 Oct; 17(10):1053-63. PubMed ID: 16148550
[TBL] [Abstract][Full Text] [Related]
11. Adherence to gluten-free diet and serum antigliadin antibodies in celiac disease.
Valletta EA; Mastella G
Digestion; 1990; 47(1):20-3. PubMed ID: 2292344
[TBL] [Abstract][Full Text] [Related]
12. Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease.
Hischenhuber C; Crevel R; Jarry B; Mäki M; Moneret-Vautrin DA; Romano A; Troncone R; Ward R
Aliment Pharmacol Ther; 2006 Mar; 23(5):559-75. PubMed ID: 16480395
[TBL] [Abstract][Full Text] [Related]
13. Wheat starch, gliadin, and the gluten-free diet.
Thompson T
J Am Diet Assoc; 2001 Dec; 101(12):1456-9. PubMed ID: 11762742
[TBL] [Abstract][Full Text] [Related]
14. The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?
Collin P; Thorell L; Kaukinen K; Mäki M
Aliment Pharmacol Ther; 2004 Jun; 19(12):1277-83. PubMed ID: 15191509
[TBL] [Abstract][Full Text] [Related]
15. Specificity analysis of anti-gliadin mouse monoclonal antibodies used for detection of gliadin in food for gluten-free diet.
Sánchez D; Tucková L; Burkhard M; Plicka J; Mothes T; Hoffmanová I; Tlaskalová-Hogenová H
J Agric Food Chem; 2007 Apr; 55(7):2627-32. PubMed ID: 17335223
[TBL] [Abstract][Full Text] [Related]
16. Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations.
Merz M; Kettner L; Langolf E; Appel D; Blank I; Stressler T; Fischer L
J Sci Food Agric; 2016 Aug; 96(10):3358-64. PubMed ID: 26526345
[TBL] [Abstract][Full Text] [Related]
17. Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol.
Valdés I; García E; Llorente M; Méndez E
Eur J Gastroenterol Hepatol; 2003 May; 15(5):465-74. PubMed ID: 12702901
[TBL] [Abstract][Full Text] [Related]
18. How gluten-free is gluten-free, and what does this mean to coeliac patients?
Mothes T; Stern M
Eur J Gastroenterol Hepatol; 2003 May; 15(5):461-3. PubMed ID: 12702900
[TBL] [Abstract][Full Text] [Related]
19. Measurement of gluten using a monoclonal antibody to a sequenced peptide of alpha-gliadin from the coeliac-activating domain I.
Ellis HJ; Doyle AP; Wieser H; Sturgess RP; Day P; Ciclitira PJ
J Biochem Biophys Methods; 1994 Jan; 28(1):77-82. PubMed ID: 7512105
[TBL] [Abstract][Full Text] [Related]
20. Serum antibodies to gliadin in coeliac disease after gluten withdrawal.
Kilander AF; Nilsson LA; Gillberg R
Scand J Gastroenterol; 1987 Jan; 22(1):29-34. PubMed ID: 3563409
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]