Comparative investigations of gluten proteins from different wheat species. IV. Reactivity of glladln fractions and components from different wheat species in a commercial immunoassay

European Food Research and Technology

Volumn 217, Issue 4, 2003, Pages 360-364

  Seilmeier, Werner ^a   Wieser, Herbert ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Coeliac disease; Gliadin analysis; Immunoassay; Wheat species

Indexed keywords

ANTIBODIES; BIOASSAY; IMMUNOLOGY; PROTEINS; SILICA GEL;

COELIAC DISEASE; GLIADIN ANALYSIS; IMMUNOASSAY; WHEAT SPECIES;

FOOD PRODUCTS;

SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA; TRITICUM DICOCCON; TRITICUM MONOCOCCUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 1542604068     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0748-6     Document Type: Article

References (10)

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10. th meeting of the working group on prolamin analysis and toxicity. Verlag Wissenschaftliche Scripten, Zwickenau, pp 45-53