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Journal Abstract Search

181 related items for PubMed ID: 35156817

  • 1. 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]

  • 2. 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]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 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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  • 6. Validation of the GlutenTox® ELISA Rapid G12 Test Kit for Determination of Gluten in Select Non-Heat-Processed Matrixes and Heat-Processed Matrixes: AOAC Performance Tested MethodSM 042301.
    Galera C, Salagre C, López A.
    J AOAC Int; 2023 Nov 02; 106(6):1478-1504. PubMed ID: 37458481
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  • 8. 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 02; 395(6):1721-8. PubMed ID: 19763549
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  • 9. Preparation of Validation Materials for Estimating Gluten Recovery by ELISA According to SMPR 2017.021.
    Wehling P, Scherf KA.
    J AOAC Int; 2020 Jan 01; 103(1):210-215. PubMed ID: 31277725
    [Abstract] [Full Text] [Related]

  • 10. Barley C-Hordein as the Calibrant for Wheat Gluten Quantification.
    Huang X, Ma K, Leinonen S, Sontag-Strohm T.
    Foods; 2020 Nov 10; 9(11):. PubMed ID: 33182660
    [Abstract] [Full Text] [Related]

  • 11. 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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  • 12. 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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  • 13. Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneity.
    Fritz RD, Chen Y, Contreras V.
    Food Chem; 2017 Feb 01; 216():170-5. PubMed ID: 27596406
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  • 14. 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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  • 15. 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
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  • 17. A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production.
    Chen Y, Fritz RD, Kock L, Garg D, Davis RM, Kasturi P.
    Food Chem; 2018 Feb 01; 240():391-395. PubMed ID: 28946288
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  • 19. 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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  • 20. Quantification of Hordeins by ELISA: the correct standard makes a magnitude of difference.
    Tanner GJ, Blundell MJ, Colgrave ML, Howitt CA.
    PLoS One; 2013 Nov 13; 8(2):e56456. PubMed ID: 23509607
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