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Journal Abstract Search

345 related items for PubMed ID: 26454460

  • 1. 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]

  • 2. 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 Oct 01; 12(2):e0172819. PubMed ID: 28234993
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 395(6):1721-8. PubMed ID: 19763549
    [Abstract] [Full Text] [Related]

  • 4. 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 04; 66(13):3581-3592. PubMed ID: 29392950
    [Abstract] [Full Text] [Related]

  • 5. 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 04; 408(22):6093-104. PubMed ID: 27342795
    [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. 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 18; 20(6):545-54. PubMed ID: 18467914
    [Abstract] [Full Text] [Related]

  • 8. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.
    Schalk K, Koehler P, Scherf KA.
    PLoS One; 2018 Jun 18; 13(2):e0192804. PubMed ID: 29425234
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Selective identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of different types of gluten in foods made with cereal mixtures.
    Camafeita E, Solís J, Alfonso P, López JA, Sorell L, Méndez E.
    J Chromatogr A; 1998 Oct 09; 823(1-2):299-306. PubMed ID: 9818408
    [Abstract] [Full Text] [Related]

  • 11. Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography-mass spectrometry/mass spectrometry.
    Sealey-Voyksner JA, Khosla C, Voyksner RD, Jorgenson JW.
    J Chromatogr A; 2010 Jun 18; 1217(25):4167-83. PubMed ID: 20181349
    [Abstract] [Full Text] [Related]

  • 12. A sensitive HPLC-MS/MS screening method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products.
    Jira W, Münch S.
    Food Chem; 2019 Mar 01; 275():214-223. PubMed ID: 30724190
    [Abstract] [Full Text] [Related]

  • 13. Characterization of grain-specific peptide markers for the detection of gluten by mass spectrometry.
    Fiedler KL, McGrath SC, Callahan JH, Ross MM.
    J Agric Food Chem; 2014 Jun 25; 62(25):5835-44. PubMed ID: 24866027
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten.
    Poirier D, Théolier J, Marega R, Delahaut P, Gillard N, Godefroy SB.
    PLoS One; 2021 Jun 25; 16(9):e0257466. PubMed ID: 34555094
    [Abstract] [Full Text] [Related]

  • 15. Catcher of the Rye: Detection of Rye, a Gluten-Containing Grain, by LC-MS/MS.
    Pasquali D, Blundell M, Howitt CA, Colgrave ML.
    J Proteome Res; 2019 Sep 06; 18(9):3394-3403. PubMed ID: 31333027
    [Abstract] [Full Text] [Related]

  • 16. Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products.
    Li H, Bose U, Stockwell S, Howitt CA, Colgrave M.
    Molecules; 2019 Oct 11; 24(20):. PubMed ID: 31614625
    [Abstract] [Full Text] [Related]

  • 17. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B, Litwinek D, Gambuś H.
    Acta Sci Pol Technol Aliment; 2016 Oct 11; 15(1):89-97. PubMed ID: 28071042
    [Abstract] [Full Text] [Related]

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

  • 19. Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach.
    Martínez-Esteso MJ, Nørgaard J, Brohée M, Haraszi R, Maquet A, O'Connor G.
    J Proteomics; 2016 Sep 16; 147():156-168. PubMed ID: 26994601
    [Abstract] [Full Text] [Related]

  • 20. Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS.
    Colgrave ML, Byrne K, Blundell M, Howitt CA.
    J Proteomics; 2016 Sep 16; 147():169-176. PubMed ID: 27068799
    [Abstract] [Full Text] [Related]

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