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Journal Abstract Search

404 related items for PubMed ID: 27342795

  • 1. 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
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  • 2. 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
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  • 3. 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
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  • 4. 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
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  • 5. 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
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  • 10. 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
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  • 12. 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 Oct 01; 95(4):1118-24. PubMed ID: 22970580
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  • 13. 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 01; 20(6):545-54. PubMed ID: 18467914
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  • 14. 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
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  • 15. 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
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