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Journal Abstract Search

319 related items for PubMed ID: 31284896

  • 1. 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]

  • 2. 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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  • 3. 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 Jun 01; 12(2):e0172819. PubMed ID: 28234993
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  • 4. 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 01; 408(22):6093-104. PubMed ID: 27342795
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  • 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 01; 15(5):465-74. PubMed ID: 12702901
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  • 6. 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
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  • 9. 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
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  • 11. Gluten fragment detection with a competitive ELISA.
    Haas-Lauterbach S, Immer U, Richter M, Koehler P.
    J AOAC Int; 2012 Feb 23; 95(2):377-81. PubMed ID: 22649922
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  • 12. 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 Feb 23; 16(9):e0257466. PubMed ID: 34555094
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  • 13. 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
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  • 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
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