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PUBMED FOR HANDHELDS

Journal Abstract Search

205 related items for PubMed ID: 4072424

  • 1. [Determination of wheat gliadins in food with ELISA].
    Fritschy F, Windemann H, Baumgartner E.
    Z Lebensm Unters Forsch; 1985 Nov; 181(5):379-85. PubMed ID: 4072424
    [Abstract] [Full Text] [Related]

  • 2. Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods.
    Freedman AR, Galfrè G, Gal E, Ellis HJ, Ciclitira PJ.
    J Immunol Methods; 1987 Apr 02; 98(1):123-7. PubMed ID: 3559211
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  • 3. [Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].
    Meier P, Windemann H, Baumgartner E.
    Z Lebensm Unters Forsch; 1984 May 02; 178(5):361-5. PubMed ID: 6464556
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  • 4. [Detection of wheat gliadins in heated food by reversed-phase high-pressure liquid chromatography].
    Windemann H, Meier P, Baumgartner E.
    Z Lebensm Unters Forsch; 1986 Jul 02; 183(1):26-32. PubMed ID: 3751330
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  • 5. Detection of wheat gliadin contamination of gluten-free foods by a monoclonal antibody dot immunobinding assay.
    Freedman AR, Galfre G, Gal E, Ellis HJ, Ciclitira PJ.
    Clin Chim Acta; 1987 Jul 15; 166(2-3):323-8. PubMed ID: 3621609
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease.
    Ciclitira PJ, Ellis HJ, Evans DJ, Lennox ES.
    Clin Exp Immunol; 1985 Mar 15; 59(3):703-8. PubMed ID: 3987095
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  • 10. [Analysis of whole gliadin from untreated and heat-treated flour with phase inversion high pressure liquid chromatography].
    Meier P, Windemann H, Baumgartner E.
    Z Lebensm Unters Forsch; 1985 Jun 15; 180(6):467-73. PubMed ID: 4024746
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  • 13. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].
    Iskierko J, Górski A.
    Ann Univ Mariae Curie Sklodowska Med; 1980 Jun 15; 35():179-86. PubMed ID: 7349066
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  • 16. Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods.
    Lombardo C, Bolla M, Chignola R, Senna G, Rossin G, Caruso B, Tomelleri C, Cecconi D, Brandolini A, Zoccatelli G.
    J Agric Food Chem; 2015 Sep 23; 63(37):8299-306. PubMed ID: 26332577
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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. 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
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  • 19. 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 Dec 15; 95(4):1118-24. PubMed ID: 22970580
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