197 related articles for article (PubMed ID: 25454134)
1. Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA.
Colgrave ML; Goswami H; Blundell M; Howitt CA; Tanner GJ
J Chromatogr A; 2014 Nov; 1370():105-14. PubMed ID: 25454134
[TBL] [Abstract][Full Text] [Related]
2. Measuring hordein (gluten) in beer--a comparison of ELISA and mass spectrometry.
Tanner GJ; Colgrave ML; Blundell MJ; Goswami HP; Howitt CA
PLoS One; 2013; 8(2):e56452. PubMed ID: 23509606
[TBL] [Abstract][Full Text] [Related]
3. Liquid Chromatography-Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten.
Colgrave ML; Byrne K; Howitt CA
J Agric Food Chem; 2017 Nov; 65(44):9715-9725. PubMed ID: 29047268
[TBL] [Abstract][Full Text] [Related]
4. Detection of gluten in a pilot-scale barley-based beer produced with and without a prolyl endopeptidase enzyme.
Fiedler KL; Cao W; Zhang L; Naziemiec M; Bedford B; Yin L; Smith N; Arbuckle M; Lopez-Hernandez A; Jackson LS
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Aug; 36(8):1151-1162. PubMed ID: 31161918
[TBL] [Abstract][Full Text] [Related]
5. What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer.
Colgrave ML; Goswami H; Howitt CA; Tanner GJ
J Proteome Res; 2012 Jan; 11(1):386-96. PubMed ID: 21999962
[TBL] [Abstract][Full Text] [Related]
6. Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten.
Gessendorfer B; Koehler P; Wieser H
Anal Bioanal Chem; 2009 Nov; 395(6):1721-8. PubMed ID: 19763549
[TBL] [Abstract][Full Text] [Related]
7. Quantification of Hordeins by ELISA: the correct standard makes a magnitude of difference.
Tanner GJ; Blundell MJ; Colgrave ML; Howitt CA
PLoS One; 2013; 8(2):e56456. PubMed ID: 23509607
[TBL] [Abstract][Full Text] [Related]
8. Analysis of Gluten in a Wheat-Gluten-Incurred Sorghum Beer Brewed in the Presence of Proline Endopeptidase by LC/MS/MS.
Fiedler KL; Panda R; Croley TR
Anal Chem; 2018 Feb; 90(3):2111-2118. PubMed ID: 29328628
[TBL] [Abstract][Full Text] [Related]
9. Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.
Li H; Byrne K; Galiamov R; Mendoza-Porras O; Bose U; Howitt CA; Colgrave ML
Food Chem; 2018 Jul; 254():302-308. PubMed ID: 29548457
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of qualitative and quantitative immunoassays to detect barley contamination in gluten-free beer with confirmation using LC/MS/MS.
Allred LK; Sealey Voyksner JA; Voyksner RD
J AOAC Int; 2014; 97(6):1615-25. PubMed ID: 25313640
[TBL] [Abstract][Full Text] [Related]
11. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials.
Schalk K; Lexhaller B; Koehler P; Scherf KA
PLoS One; 2017; 12(2):e0172819. PubMed ID: 28234993
[TBL] [Abstract][Full Text] [Related]
12. Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography-mass spectrometry/mass spectrometry.
Sealey-Voyksner JA; Khosla C; Voyksner RD; Jorgenson JW
J Chromatogr A; 2010 Jun; 1217(25):4167-83. PubMed ID: 20181349
[TBL] [Abstract][Full Text] [Related]
13. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.
Schalk K; Koehler P; Scherf KA
PLoS One; 2018; 13(2):e0192804. PubMed ID: 29425234
[TBL] [Abstract][Full Text] [Related]
14. A multiplex competitive ELISA for the detection and characterization of gluten in fermented-hydrolyzed foods.
Panda R; Boyer M; Garber EAE
Anal Bioanal Chem; 2017 Dec; 409(30):6959-6973. PubMed ID: 29116352
[TBL] [Abstract][Full Text] [Related]
15. Immunochemical determination of gluten in malts and beers.
Dostálek P; Hochel I; Méndez E; Hernando A; Gabrovská D
Food Addit Contam; 2006 Nov; 23(11):1074-8. PubMed ID: 17071509
[TBL] [Abstract][Full Text] [Related]
16. Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity.
Watson HG; Decloedt AI; Hemeryck LY; Van Landschoot A; Prenni J
Food Chem; 2021 Sep; 355():129597. PubMed ID: 33878557
[TBL] [Abstract][Full Text] [Related]
17. Identification and in vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer.
Real A; Comino I; Moreno Mde L; López-Casado MÁ; Lorite P; Torres MI; Cebolla Á; Sousa C
PLoS One; 2014; 9(6):e100917. PubMed ID: 24963630
[TBL] [Abstract][Full Text] [Related]
18. Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content.
Nye-Wood MG; Byrne K; Stockwell S; Juhász A; Bose U; Colgrave ML
Foods; 2023 Aug; 12(17):. PubMed ID: 37685187
[TBL] [Abstract][Full Text] [Related]
19. Proposal for C-Hordein as Reference Material in Gluten Quantification.
Huang X; Kanerva P; Salovaara H; Stoddard FL; Sontag-Strohm T
J Agric Food Chem; 2017 Mar; 65(10):2155-2161. PubMed ID: 28233493
[TBL] [Abstract][Full Text] [Related]
20. Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products.
Li H; Bose U; Stockwell S; Howitt CA; Colgrave M
Molecules; 2019 Oct; 24(20):. PubMed ID: 31614625
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
