BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

508 related articles for article (PubMed ID: 25619974)

  • 1. Immunological characterization of the gluten fractions and their hydrolysates from wheat, rye and barley.
    Rallabhandi P; Sharma GM; Pereira M; Williams KM
    J Agric Food Chem; 2015 Feb; 63(6):1825-32. PubMed ID: 25619974
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits.
    Lexhaller B; Tompos C; Scherf KA
    Anal Bioanal Chem; 2016 Sep; 408(22):6093-104. PubMed ID: 27342795
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of Antibodies for Grain-Specific Gluten Detection.
    Sharma GM; Rallabhandi P; Williams KM; Pahlavan A
    J Food Sci; 2016 Mar; 81(3):T810-6. PubMed ID: 26878584
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantification of Wheat, Rye, and Barley Gluten in Oat and Oat Products by ELISA RIDASCREEN® Total Gluten: Collaborative Study, First Action 2018.15.
    Lacorn M; Weiss T; Wehling P; Arlinghaus M; Scherf K
    J AOAC Int; 2019 Sep; 102(5):1535-1543. PubMed ID: 31284896
    [No Abstract]   [Full Text] [Related]  

  • 6. Effects of grain species and cultivar, thermal processing, and enzymatic hydrolysis on gluten quantitation.
    Pahlavan A; Sharma GM; Pereira M; Williams KM
    Food Chem; 2016 Oct; 208():264-71. PubMed ID: 27132849
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA.
    Hernando A; Mujico JR; Mena MC; Lombardía M; Méndez E
    Eur J Gastroenterol Hepatol; 2008 Jun; 20(6):545-54. PubMed ID: 18467914
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Gluten fragment detection with a competitive ELISA.
    Haas-Lauterbach S; Immer U; Richter M; Koehler P
    J AOAC Int; 2012; 95(2):377-81. PubMed ID: 22649922
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Multiplex liquid chromatography-tandem mass spectrometry for the detection of wheat, oat, barley and rye prolamins towards the assessment of gluten-free product safety.
    Manfredi A; Mattarozzi M; Giannetto M; Careri M
    Anal Chim Acta; 2015 Oct; 895():62-70. PubMed ID: 26454460
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography-Mass Spectrometry To Determine Gluten Concentrations.
    Schalk K; Koehler P; Scherf KA
    J Agric Food Chem; 2018 Apr; 66(13):3581-3592. PubMed ID: 29392950
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits.
    Lexhaller B; Tompos C; Scherf KA
    Food Chem; 2017 Dec; 237():320-330. PubMed ID: 28764003
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Novel Monoclonal Antibody-Based Immunodiagnostic Assay for Rapid Detection of Deamidated Gluten Residues.
    Masiri J; Benoit L; Katepalli M; Meshgi M; Cox D; Nadala C; Sung SL; Samadpour M
    J Agric Food Chem; 2016 May; 64(18):3678-87. PubMed ID: 27087556
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Gluten detection in foods available in the United States - a market survey.
    Sharma GM; Pereira M; Williams KM
    Food Chem; 2015 Feb; 169():120-6. PubMed ID: 25236206
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Gliadin as a measure of gluten in foods containing wheat, rye, and barley-enzyme immunoassay method based on a specific monoclonal antibody to the potentially celiac toxic amino acid prolamin sequences: collaborative study.
    Immer U; Haas-Lauterbach S
    J AOAC Int; 2012; 95(4):1118-24. PubMed ID: 22970580
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice.
    Freitag TL; Loponen J; Messing M; Zevallos V; Andersson LC; Sontag-Strohm T; Saavalainen P; Schuppan D; Salovaara H; Meri S
    Am J Physiol Gastrointest Liver Physiol; 2014 Mar; 306(6):G526-34. PubMed ID: 24458020
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Selective capture of most celiac immunogenic peptides from hydrolyzed gluten proteins.
    Moreno Mde L; Muñoz-Suano A; López-Casado MÁ; Torres MI; Sousa C; Cebolla Á
    Food Chem; 2016 Aug; 205():36-42. PubMed ID: 27006211
    [TBL] [Abstract][Full Text] [Related]  

  • 19. An innovative sandwich ELISA system based on an antibody cocktail for gluten analysis.
    Sorell L; López JA; Valdés I; Alfonso P; Camafeita E; Acevedo B; Chirdo F; Gavilondo J; Méndez E
    FEBS Lett; 1998 Nov; 439(1-2):46-50. PubMed ID: 9849874
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proteomic analysis in allergy and intolerance to wheat products.
    Mamone G; Picariello G; Addeo F; Ferranti P
    Expert Rev Proteomics; 2011 Feb; 8(1):95-115. PubMed ID: 21329430
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 26.