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Items: 1 to 20 of 103

1.

Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine.

Simonato B, Mainente F, Tolin S, Pasini G.

J Agric Food Chem. 2011 Apr 13;59(7):3101-10. doi: 10.1021/jf104490z. Epub 2011 Mar 4.

PMID:
21375303
2.

Evaluation of residual immunoreactivity in red and white wines clarified with gluten or gluten derivatives.

Cattaneo A, Ballabio C, Bertelli AA, Fiocchi A, Galli CL, Isoardi P, Terracciano L, Restani P.

Int J Tissue React. 2003;25(2):57-64.

PMID:
14518594
3.

Wheat gluten used as a clarifying agent of red wines.

Marchal R, Marchal-Delahaut L, Lallement A, Jeandet P.

J Agric Food Chem. 2002 Jan 2;50(1):177-84.

PMID:
11754564
4.

Evaluation by SDS-Page and immunoblotting of residual antigenicity in gluten-treated wine: a preliminary study.

Restani P, Beretta B, Ballabio C, Galli CL, Bertelli AA.

Int J Tissue React. 2002;24(2):45-51.

PMID:
12182232
5.

Proteomic analysis in allergy and intolerance to wheat products.

Mamone G, Picariello G, Addeo F, Ferranti P.

Expert Rev Proteomics. 2011 Feb;8(1):95-115. doi: 10.1586/epr.10.98. Review.

PMID:
21329430
6.
7.

Clarification of Muscat musts using wheat proteins and the flotation technique.

Marchal R, Lallement A, Jeandet P, Establet G.

J Agric Food Chem. 2003 Mar 26;51(7):2040-8.

PMID:
12643671
8.

Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis.

Rolland JM, Apostolou E, Deckert K, de Leon MP, Douglass JA, Glaspole IN, Bailey M, Stockley CS, O'Hehir RE.

Nutrition. 2006 Sep;22(9):882-8.

PMID:
16928473
9.

Antigliadin IgE--indicator of wheat allergy in atopic dermatitis.

Varjonen E, Vainio E, Kalimo K.

Allergy. 2000 Apr;55(4):386-91.

10.

Sensitivity and specificity of recombinant omega-5 gliadin-specific IgE measurement for the diagnosis of wheat-dependent exercise-induced anaphylaxis.

Matsuo H, Dahlström J, Tanaka A, Kohno K, Takahashi H, Furumura M, Morita E.

Allergy. 2008 Feb;63(2):233-6. doi: 10.1111/j.1398-9995.2007.01504.x.

PMID:
18186814
11.

Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography-mass spectrometry/mass spectrometry.

Sealey-Voyksner JA, Khosla C, Voyksner RD, Jorgenson JW.

J Chromatogr A. 2010 Jun 18;1217(25):4167-83. doi: 10.1016/j.chroma.2010.01.067. Epub 2010 Feb 1.

PMID:
20181349
12.

Investigation of the allergenic potential of wines fined with various proteinogenic fining agents by ELISA.

Weber P, Steinhart H, Paschke A.

J Agric Food Chem. 2007 Apr 18;55(8):3127-33. Epub 2007 Mar 24.

PMID:
17381115
13.

Measurement of gluten using a monoclonal antibody to a coeliac toxic peptide of A-gliadin.

Ellis HJ, Rosen-Bronson S, O'Reilly N, Ciclitira PJ.

Gut. 1998 Aug;43(2):190-5.

14.
15.

Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease.

Hischenhuber C, Crevel R, Jarry B, Mäki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R.

Aliment Pharmacol Ther. 2006 Mar 1;23(5):559-75. Review.

16.

Identification of allergenic milk proteins markers in fined white wines by capillary liquid chromatography-electrospray ionization-tandem mass spectrometry.

Monaci L, Losito I, Palmisano F, Visconti A.

J Chromatogr A. 2010 Jun 25;1217(26):4300-5. doi: 10.1016/j.chroma.2010.04.035. Epub 2010 Apr 20.

PMID:
20452599
17.

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(5):465-74. Erratum in: Eur J Gastroenterol Hepatol. 2003 Jul;15(7):839.

PMID:
12702901
18.

Chemistry, coeliac-toxicity and detection of gluten and related prolamins in foods.

Skerritt JH, Devery JM, Hill AS.

Panminerva Med. 1991 Apr-Jun;33(2):65-74. Review.

PMID:
1923557
19.

Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats.

Kroghsbo S, Andersen NB, Rasmussen TF, Jacobsen S, Madsen CB.

PLoS One. 2014 Sep 10;9(9):e107137. doi: 10.1371/journal.pone.0107137. eCollection 2014.

20.

Wheat starch, gliadin, and the gluten-free diet.

Thompson T.

J Am Diet Assoc. 2001 Dec;101(12):1456-9.

PMID:
11762742

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