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Journal Abstract Search

195 related items for PubMed ID: 20334180

  • 1.
    ; . PubMed ID:
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  • 2. 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
    [Abstract] [Full Text] [Related]

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  • 4. 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]

  • 5. Survey of tea for the presence of gluten.
    Garber EA, Panda R, Shireen KF.
    J Food Prot; 2015 Jun; 78(6):1237-43. PubMed ID: 26038920
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes.
    Skoczowski A, Obtułowicz K, Czarnobilska E, Dyga W, Mazur M, Stawoska I, Waga J.
    Ann Agric Environ Med; 2017 May 11; 24(2):229-236. PubMed ID: 28664699
    [Abstract] [Full Text] [Related]

  • 10. 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 11; 408(22):6093-104. PubMed ID: 27342795
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 04; 43(2):190-5. PubMed ID: 10189843
    [Abstract] [Full Text] [Related]

  • 13. A rapid and sensitive lateral flow immunoassay (LFIA) for the detection of gluten in foods.
    Hnasko RM, Jackson ES, Lin AV, Haff RP, McGarvey JA.
    Food Chem; 2021 Sep 01; 355():129514. PubMed ID: 33774225
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 237():320-330. PubMed ID: 28764003
    [Abstract] [Full Text] [Related]

  • 15. Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies.
    Panda R, Zoerb HF, Cho CY, Jackson LS, Garber EA.
    J Food Prot; 2015 Jun 15; 78(6):1167-77. PubMed ID: 26038908
    [Abstract] [Full Text] [Related]

  • 16. Characterization of Antibodies for Grain-Specific Gluten Detection.
    Sharma GM, Rallabhandi P, Williams KM, Pahlavan A.
    J Food Sci; 2016 Mar 15; 81(3):T810-6. PubMed ID: 26878584
    [Abstract] [Full Text] [Related]

  • 17. Rapid analysis of wheat gluten composition using a triple ELISA.
    Schuster C, Huen J, Weiss T, Scherf KA.
    J Sci Food Agric; 2024 Aug 30; 104(11):6893-6901. PubMed ID: 38591632
    [Abstract] [Full Text] [Related]

  • 18. 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 Aug 30; 95(4):1118-24. PubMed ID: 22970580
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Fluorescence correlation spectroscopy assay for gliadin in food.
    Varriale A, Rossi M, Staiano M, Terpetschnig E, Barbieri B, Rossi M, D'Auria S.
    Anal Chem; 2007 Jun 15; 79(12):4687-9. PubMed ID: 17503770
    [Abstract] [Full Text] [Related]

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