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Journal Abstract Search

256 related items for PubMed ID: 28764003

  • 1. 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]

  • 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 Dec 15; 12(2):e0172819. PubMed ID: 28234993
    [Abstract] [Full Text] [Related]

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

  • 4. 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 15; 395(6):1721-8. PubMed ID: 19763549
    [Abstract] [Full Text] [Related]

  • 5. 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; 15(5):465-74. PubMed ID: 12702901
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry.
    Lexhaller B, Colgrave ML, Scherf KA.
    Front Plant Sci; 2019 May 15; 10():1530. PubMed ID: 31921226
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. 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]

  • 11. Characterization of Antibodies for Grain-Specific Gluten Detection.
    Sharma GM, Rallabhandi P, Williams KM, Pahlavan A.
    J Food Sci; 2016 Mar 01; 81(3):T810-6. PubMed ID: 26878584
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Development of a barley reference material for gluten analysis.
    Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA.
    Food Chem; 2023 Oct 30; 424():136414. PubMed ID: 37236081
    [Abstract] [Full Text] [Related]

  • 14. 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 30; 20(6):545-54. PubMed ID: 18467914
    [Abstract] [Full Text] [Related]

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

  • 19. Rye gamma-70 and gamma-35 secalins and barley gamma-3 hordein cross-react with omega-5 gliadin, a major allergen in wheat-dependent, exercise-induced anaphylaxis.
    Palosuo K, Alenius H, Varjonen E, Kalkkinen N, Reunala T.
    Clin Exp Allergy; 2001 Mar 30; 31(3):466-73. PubMed ID: 11260160
    [Abstract] [Full Text] [Related]

  • 20. Quantification of Barley Contaminants in Gluten-Free Oats by Four Gluten ELISA Kits.
    Huang X, Ahola H, Daly M, Nitride C, Mills EC, Sontag-Strohm T.
    J Agric Food Chem; 2022 Feb 23; 70(7):2366-2373. PubMed ID: 35156817
    [Abstract] [Full Text] [Related]

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