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Journal Abstract Search

203 related items for PubMed ID: 9818408

  • 1. Selective identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of different types of gluten in foods made with cereal mixtures.
    Camafeita E, Solís J, Alfonso P, López JA, Sorell L, Méndez E.
    J Chromatogr A; 1998 Oct 09; 823(1-2):299-306. PubMed ID: 9818408
    [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 Oct 09; 12(2):e0172819. PubMed ID: 28234993
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  • 3. Screening of gluten avenins in foods by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
    Camafeita E, Méndez E.
    J Mass Spectrom; 1998 Oct 09; 33(10):1023-8. PubMed ID: 9821333
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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 09; 15(5):465-74. PubMed ID: 12702901
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  • 6. 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
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  • 7. 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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  • 10. 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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  • 11. 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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  • 12. Characterization of Antibodies for Grain-Specific Gluten Detection.
    Sharma GM, Rallabhandi P, Williams KM, Pahlavan A.
    J Food Sci; 2016 Mar 04; 81(3):T810-6. PubMed ID: 26878584
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  • 13. Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells.
    Stenman SM, Lindfors K, Venäläinen JI, Hautala A, Männistö PT, Garcia-Horsman JA, Kaukovirta-Norja A, Auriola S, Mauriala T, Mäki M, Kaukinen K.
    Clin Exp Immunol; 2010 Aug 04; 161(2):242-9. PubMed ID: 20560983
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  • 14. Characterization of cereal toxicity for celiac disease patients based on protein homology in grains.
    Vader LW, Stepniak DT, Bunnik EM, Kooy YM, de Haan W, Drijfhout JW, Van Veelen PA, Koning F.
    Gastroenterology; 2003 Oct 04; 125(4):1105-13. PubMed ID: 14517794
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  • 15. Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products.
    Li H, Bose U, Stockwell S, Howitt CA, Colgrave M.
    Molecules; 2019 Oct 11; 24(20):. PubMed ID: 31614625
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  • 16. Characterization of gliadin, secalin and hordein fractions using analytical techniques.
    Rani M, Sogi DS, Gill BS.
    Sci Rep; 2021 Nov 30; 11(1):23135. PubMed ID: 34848764
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  • 18. New strategy for the determination of gliadins in maize- or rice-based foods matrix-assisted laser desorption/ionization time-of-flight mass spectrometry: fractionation of gliadins from maize or rice prolamins by acidic treatment.
    Hernando A, Valdes I, Méndez E.
    J Mass Spectrom; 2003 Aug 30; 38(8):862-71. PubMed ID: 12938107
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  • 19. Immunocrossreactivity of antisera against grain prolamines of wheat, rye, barley and oats.
    van Twist-de Graaf MJ, Wieser H, Hekkens WT.
    Z Lebensm Unters Forsch; 1989 Jun 30; 188(6):535-9. PubMed ID: 2763717
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  • 20. Identification of barley and rye varieties using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry with neural networks.
    Bloch HA, Petersen M, Sperotto MM, Keşmir C, Radzikowski L, Jacobsen S, Søndergaard I.
    Rapid Commun Mass Spectrom; 2001 Jun 30; 15(6):440-5. PubMed ID: 11291123
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