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Journal Abstract Search

171 related items for PubMed ID: 16148550

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 May; 95(4):1118-24. PubMed ID: 22970580
    [Abstract] [Full Text] [Related]

  • 4. Validation of a new enzyme-linked immunosorbent assay to detect the triggering proteins and peptides for celiac disease: interlaboratory study.
    Mujico JR, Dekking L, Kooy-Winkelaar Y, Verheijen R, van Wichen P, Streppel L, Sajic N, Drijfhout JW, Koning F.
    J AOAC Int; 2012 May; 95(1):206-15. PubMed ID: 22468361
    [Abstract] [Full Text] [Related]

  • 5. Determination of Gliadin as a Measure of Gluten in Food by R5 Sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01.
    Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck TM, Loos-Theisen S, Scherf K.
    J AOAC Int; 2022 Mar 15; 105(2):442-455. PubMed ID: 34791280
    [Abstract] [Full Text] [Related]

  • 6. Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods.
    García E, Llorente M, Hernando A, Kieffer R, Wieser H, Méndez E.
    Eur J Gastroenterol Hepatol; 2005 May 15; 17(5):529-39. PubMed ID: 15827444
    [Abstract] [Full Text] [Related]

  • 7. Recognition of gliadin and glutenin fractions in four commercial gluten assays.
    Allred LK, Ritter BW.
    J AOAC Int; 2010 May 15; 93(1):190-6. PubMed ID: 20334180
    [Abstract] [Full Text] [Related]

  • 8. Validation study of the Veratox R5 rapid ELISA for detection of gliadin.
    Lupo A, Roebuck C, Walsh A, Mozola M, Abouzied M.
    J AOAC Int; 2013 May 15; 96(1):121-32. PubMed ID: 23513967
    [Abstract] [Full Text] [Related]

  • 9. 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 04; 55(7):2627-32. PubMed ID: 17335223
    [Abstract] [Full Text] [Related]

  • 10. 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 04; 108(10):1682-7. PubMed ID: 18926134
    [Abstract] [Full Text] [Related]

  • 11. Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide.
    Morón B, Cebolla A, Manyani H, Alvarez-Maqueda M, Megías M, Thomas Mdel C, López MC, Sousa C.
    Am J Clin Nutr; 2008 Feb 04; 87(2):405-14. PubMed ID: 18258632
    [Abstract] [Full Text] [Related]

  • 12. Enzyme-linked immunosorbent assay gliadin assessment in processed food products available for persons with celiac disease: a feasibility study for developing a gluten-free food database.
    Agakidis C, Karagiozoglou-Lampoudi T, Kalaitsidou M, Papadopoulos T, Savvidou A, Daskalou E, Dimitrios T.
    Nutr Clin Pract; 2011 Dec 04; 26(6):695-9. PubMed ID: 21952119
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 102(5):1535-1543. PubMed ID: 31284896
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 43(2):190-5. PubMed ID: 10189843
    [Abstract] [Full Text] [Related]

  • 15. Assay of gliadin by real-time immunopolymerase chain reaction.
    Henterich N, Osman AA, Méndez E, Mothes T.
    Nahrung; 2003 Oct 01; 47(5):345-8. PubMed ID: 14609092
    [Abstract] [Full Text] [Related]

  • 16. Performance assessment of a new G12/A1 antibody-based rapid ELISA using commercially available and gluten-spiked food samples.
    Verma AK, Monachesi C, Catassi GN, Franceschini E, Gatti S, Lionetti E, Catassi C.
    Eur J Gastroenterol Hepatol; 2024 Apr 01; 36(4):416-422. PubMed ID: 38407849
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 408(22):6093-104. PubMed ID: 27342795
    [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 01; 15(5):461-3. PubMed ID: 12702900
    [Abstract] [Full Text] [Related]

  • 19. Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody.
    Mena MC, Lombardía M, Hernando A, Méndez E, Albar JP.
    Talanta; 2012 Mar 15; 91():33-40. PubMed ID: 22365676
    [Abstract] [Full Text] [Related]

  • 20. 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]

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