Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 200

1.

Measuring hordein (gluten) in beer--a comparison of ELISA and mass spectrometry.

Tanner GJ, Colgrave ML, Blundell MJ, Goswami HP, Howitt CA.

PLoS One. 2013;8(2):e56452. doi: 10.1371/journal.pone.0056452. Epub 2013 Feb 28.

2.

Quantification of Hordeins by ELISA: the correct standard makes a magnitude of difference.

Tanner GJ, Blundell MJ, Colgrave ML, Howitt CA.

PLoS One. 2013;8(2):e56456. doi: 10.1371/journal.pone.0056456. Epub 2013 Feb 28.

3.

Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA.

Colgrave ML, Goswami H, Blundell M, Howitt CA, Tanner GJ.

J Chromatogr A. 2014 Nov 28;1370:105-14. doi: 10.1016/j.chroma.2014.10.033. Epub 2014 Oct 18.

PMID:
25454134
4.

Immunochemical determination of gluten in malts and beers.

Dostálek P, Hochel I, Méndez E, Hernando A, Gabrovská D.

Food Addit Contam. 2006 Nov;23(11):1074-8.

PMID:
17071509
5.

Liquid Chromatography-Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten.

Colgrave ML, Byrne K, Howitt CA.

J Agric Food Chem. 2017 Nov 8;65(44):9715-9725. doi: 10.1021/acs.jafc.7b03742. Epub 2017 Oct 30.

PMID:
29047268
6.

What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer.

Colgrave ML, Goswami H, Howitt CA, Tanner GJ.

J Proteome Res. 2012 Jan 1;11(1):386-96. doi: 10.1021/pr2008434. Epub 2011 Nov 7. Erratum in: J Proteome Res. 2016 Sep 2;15(9):3449.

PMID:
21999962
7.
8.

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
9.

Effects of a Proline Endopeptidase on the Detection and Quantitation of Gluten by Antibody-Based Methods during the Fermentation of a Model Sorghum Beer.

Panda R, Fiedler KL, Cho CY, Cheng R, Stutts WL, Jackson LS, Garber EA.

J Agric Food Chem. 2015 Dec 9;63(48):10525-35. doi: 10.1021/acs.jafc.5b04205. Epub 2015 Nov 25.

PMID:
26548701
10.

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
11.
12.

Identification and in vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer.

Real A, Comino I, Moreno Mde L, López-Casado MÁ, Lorite P, Torres MI, Cebolla Á, Sousa C.

PLoS One. 2014 Jun 25;9(6):e100917. doi: 10.1371/journal.pone.0100917. eCollection 2014.

13.

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.

14.

Immunological determination of gliadin 33-mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients.

Comino I, Real A, Moreno Mde L, Montes R, Cebolla A, Sousa C.

J Sci Food Agric. 2013 Mar 15;93(4):933-43. doi: 10.1002/jsfa.5830. Epub 2012 Aug 6.

PMID:
22886585
15.

Proposal for C-Hordein as Reference Material in Gluten Quantification.

Huang X, Kanerva P, Salovaara H, Stoddard FL, Sontag-Strohm T.

J Agric Food Chem. 2017 Mar 15;65(10):2155-2161. doi: 10.1021/acs.jafc.6b05061. Epub 2017 Mar 6.

PMID:
28233493
16.

Application of proteomics to hordein screening in the malting process.

Flodrová D, Ralplachta J, Benkovská D, Bobálová J.

Eur J Mass Spectrom (Chichester). 2012;18(3):323-32. doi: 10.1255/ejms.1184.

PMID:
22837436
17.

Commercial assays to assess gluten content of gluten-free foods: why they are not created equal.

Thompson T, Méndez E.

J Am Diet Assoc. 2008 Oct;108(10):1682-7. doi: 10.1016/j.jada.2008.07.012. Review.

PMID:
18926134
18.

Creation of the first ultra-low gluten barley (Hordeum vulgare L.) for coeliac and gluten-intolerant populations.

Tanner GJ, Blundell MJ, Colgrave ML, Howitt CA.

Plant Biotechnol J. 2016 Apr;14(4):1139-50. doi: 10.1111/pbi.12482. Epub 2015 Oct 2.

19.

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;20(6):545-54. doi: 10.1097/MEG.0b013e3282f46597.

PMID:
18467914
20.

Supplemental Content

Support Center