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Journal Abstract Search

265 related items for PubMed ID: 29934182

  • 1. Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis.
    Hajas L, Scherf KA, Török K, Bugyi Z, Schall E, Poms RE, Koehler P, Tömösközi S.
    Food Chem; 2018 Nov 30; 267():387-394. PubMed ID: 29934182
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  • 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 Nov 30; 12(2):e0172819. PubMed ID: 28234993
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  • 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
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  • 7. 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 18; 408(22):6093-104. PubMed ID: 27342795
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  • 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 Sep 18; 13(2):e0192804. PubMed ID: 29425234
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  • 13. Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents.
    Pronin D, Börner A, Weber H, Scherf KA.
    J Agric Food Chem; 2020 Nov 18; 68(46):13247-13256. PubMed ID: 32648759
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  • 14. The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars.
    Li S, Wang J, Ding M, Min D, Wang Z, Gao X.
    Food Res Int; 2019 Feb 18; 116():329-335. PubMed ID: 30716953
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  • 15. 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
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  • 16. [Effects of different environments on qualitative characters of three gluten wheat cultivars].
    Guo T, Zhang X, Fan S, Zhu Y, Wang C, Ma D.
    Ying Yong Sheng Tai Xue Bao; 2003 Jun 18; 14(6):917-20. PubMed ID: 12973996
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  • 17. 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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  • 18. Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum.
    Ortega LM, Moure MC, González EM, Alconada TM.
    Int Microbiol; 2019 Jun 15; 22(2):289-296. PubMed ID: 30810992
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  • 19. 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
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  • 20. Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients.
    Kasarda DD, Dupont FM, Vensel WH, Altenbach SB, Lopez R, Tanaka CK, Hurkman WJ.
    J Agric Food Chem; 2008 Nov 12; 56(21):10292-302. PubMed ID: 18837505
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