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PUBMED FOR HANDHELDS

Journal Abstract Search

157 related items for PubMed ID: 15827444

  • 21. 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 18; 63(6):1825-32. PubMed ID: 25619974
    [Abstract] [Full Text] [Related]

  • 22. 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 02; 98(1):123-7. PubMed ID: 3559211
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  • 23. Commercial assays to assess gluten content of gluten-free foods: why they are not created equal.
    Thompson T, Méndez E.
    J Am Diet Assoc; 2008 Oct 02; 108(10):1682-7. PubMed ID: 18926134
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  • 24. 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 01; 895():62-70. PubMed ID: 26454460
    [Abstract] [Full Text] [Related]

  • 25. 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 12; 64(40):7622-7631. PubMed ID: 27633005
    [Abstract] [Full Text] [Related]

  • 26. [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 12; 178(5):361-5. PubMed ID: 6464556
    [Abstract] [Full Text] [Related]

  • 27. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometric micro-analysis: the first non-immunological alternative attempt to quantify gluten gliadins in food samples.
    Camafeita E, Alfonso P, Mothes T, Méndez E.
    J Mass Spectrom; 1997 Sep 12; 32(9):940-7. PubMed ID: 9311147
    [Abstract] [Full Text] [Related]

  • 28. Analysis of the effects of heat treatment on gliadin immunochemical quantification using a panel of anti-prolamin antibodies.
    Rumbo M, Chirdo FG, Fossati CA, Añón MC.
    J Agric Food Chem; 2001 Dec 12; 49(12):5719-26. PubMed ID: 11743753
    [Abstract] [Full Text] [Related]

  • 29. Recognition of gliadin and glutenin fractions in four commercial gluten assays.
    Allred LK, Ritter BW.
    J AOAC Int; 2010 Dec 12; 93(1):190-6. PubMed ID: 20334180
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  • 31. Measurement of gluten using a monoclonal antibody to a coeliac toxic peptide of A-gliadin.
    Ellis HJ, Rosen-Bronson S, O'Reilly N, Ciclitira PJ.
    Gut; 1998 Aug 12; 43(2):190-5. PubMed ID: 10189843
    [Abstract] [Full Text] [Related]

  • 32. Characterization of rye flours and their potential as reference material for gluten analysis.
    Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA.
    Food Chem; 2023 May 15; 408():135148. PubMed ID: 36549160
    [Abstract] [Full Text] [Related]

  • 33. 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 15; 409(30):6959-6973. PubMed ID: 29116352
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  • 37. 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 15; 59(3):703-8. PubMed ID: 3987095
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  • 38. 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; 15(5):461-3. PubMed ID: 12702900
    [Abstract] [Full Text] [Related]

  • 39. Survey of tea for the presence of gluten.
    Garber EA, Panda R, Shireen KF.
    J Food Prot; 2015 Jun 15; 78(6):1237-43. PubMed ID: 26038920
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