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Journal Abstract Search

167 related items for PubMed ID: 22970580

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

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

  • 3. 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]

  • 4. 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]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. Gluten determination by gliadin enzyme-linked immunosorbent assay kit: interlaboratory study.
    Gabrovská D, Rysová J, Filová V, Plicka J, Cuhra P, Kubík M, Barsová S.
    J AOAC Int; 2006 Sep 01; 89(1):154-60. PubMed ID: 16512241
    [Abstract] [Full Text] [Related]

  • 9. Measurement of gluten using a monoclonal antibody to a sequenced peptide of alpha-gliadin from the coeliac-activating domain I.
    Ellis HJ, Doyle AP, Wieser H, Sturgess RP, Day P, Ciclitira PJ.
    J Biochem Biophys Methods; 1994 Jan 01; 28(1):77-82. PubMed ID: 7512105
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 02; 43(2):190-5. PubMed ID: 10189843
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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 15; 87(2):405-14. PubMed ID: 18258632
    [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. 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 13; 439(1-2):46-50. PubMed ID: 9849874
    [Abstract] [Full Text] [Related]

  • 16. 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 13; 17(5):529-39. PubMed ID: 15827444
    [Abstract] [Full Text] [Related]

  • 17. Enzyme immunoassay for determination of gluten in foods: collaborative study.
    Skerritt JH, Hill AS.
    J Assoc Off Anal Chem; 1991 May 13; 74(2):257-64. PubMed ID: 2050607
    [Abstract] [Full Text] [Related]

  • 18. 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 11; 64(18):3678-87. PubMed ID: 27087556
    [Abstract] [Full Text] [Related]

  • 19. 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 11; 20(6):545-54. PubMed ID: 18467914
    [Abstract] [Full Text] [Related]

  • 20. Gluten fragment detection with a competitive ELISA.
    Haas-Lauterbach S, Immer U, Richter M, Koehler P.
    J AOAC Int; 2012 Jun 11; 95(2):377-81. PubMed ID: 22649922
    [Abstract] [Full Text] [Related]

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