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Items: 17

1.

Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in Oats.

Boison J, Allred L, Almy D, Anderson L, Baumert J, Bhandari S, Cebolla A, Chen Y, Crowley E, Diaz-Amigo C, Doi H, Don C, Downs M, Dubiel N, Dyer B, Emerson L, Farrow M, Fritz R, Galera C, Garber E, Godefroy S, Grace T, Hochegger R, Johnson K, Kasturi P, Koerner T, Lacorn M, Massong F, Meinhardt P, Mui T, O'Meara M, Pan SJ, Popping B, Prinster M, Quesada E, Radcliffe S, Scherf K, Sharma G, Shoji M, Stoughton M, Sweeney L, Szpylka J, Taylor S, Tittlemier S, Torgler C, Wehling P, Yeung J, Zweigenbaum J.

J AOAC Int. 2018 Jul 1;101(4):1238-1242. doi: 10.5740/jaoacint.SMPR2017.021. No abstract available.

PMID:
29986797
2.

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. doi: 10.1016/j.foodchem.2017.05.005. Epub 2017 May 3.

PMID:
29934182
3.

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.

Schalk K, Koehler P, Scherf KA.

PLoS One. 2018 Feb 9;13(2):e0192804. doi: 10.1371/journal.pone.0192804. eCollection 2018.

4.

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 4;66(13):3581-3592. doi: 10.1021/acs.jafc.7b05286. Epub 2018 Feb 12.

PMID:
29392950
5.

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update.

Catassi C, Alaedini A, Bojarski C, Bonaz B, Bouma G, Carroccio A, Castillejo G, De Magistris L, Dieterich W, Di Liberto D, Elli L, Fasano A, Hadjivassiliou M, Kurien M, Lionetti E, Mulder CJ, Rostami K, Sapone A, Scherf K, Schuppan D, Trott N, Volta U, Zevallos V, Zopf Y, Sanders DS.

Nutrients. 2017 Nov 21;9(11). pii: E1268. doi: 10.3390/nu9111268. Review.

6.

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. doi: 10.1016/j.foodchem.2017.05.121. Epub 2017 May 24.

PMID:
28764003
7.

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring.

Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A.

PLoS One. 2017 Jul 31;12(7):e0181566. doi: 10.1371/journal.pone.0181566. eCollection 2017.

8.

Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry.

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA.

Sci Rep. 2017 Mar 22;7:45092. doi: 10.1038/srep45092.

9.

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 Feb 24;12(2):e0172819. doi: 10.1371/journal.pone.0172819. eCollection 2017.

10.
11.

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;408(22):6093-104. doi: 10.1007/s00216-016-9721-7. Epub 2016 Jun 24.

PMID:
27342795
12.

Erratum to: Biosensors for the Diagnosis of Celiac Disease: Current Status and Future Perspectives.

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P.

Mol Biotechnol. 2016 Sep;58(8-9):603. No abstract available.

PMID:
27318480
13.
14.

Biosensors for the Diagnosis of Celiac Disease: Current Status and Future Perspectives.

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P.

Mol Biotechnol. 2016 Jun;58(6):381-92. doi: 10.1007/s12033-016-9940-3. Review. Erratum in: Mol Biotechnol. 2016 Sep;58(8-9):603.

PMID:
27130174
15.

Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation.

Rombouts I, Lagrain B, Scherf KA, Lambrecht MA, Koehler P, Delcour JA.

Sci Rep. 2015 Oct 30;5:15589. doi: 10.1038/srep15589. No abstract available.

16.

Applicability of salt reduction strategies in pizza crust.

Mueller E, Koehler P, Scherf KA.

Food Chem. 2016 Feb 1;192:1116-23. doi: 10.1016/j.foodchem.2015.07.066. Epub 2015 Jul 17.

PMID:
26304455
17.

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