Towards a new gliadin reference material-isolation and characterisation

Journal of Cereal Science

Volumn 43, Issue 3, 2006, Pages 331-341

  van Eckert, R ^a,b,c   Berghofer, E ^d   Ciclitira, P J ^e   Chirdo, F ^f   Denery Papini, S ^g   Ellis, H J ^e   Ferranti, P ^h   Goodwin, P ⁱ   Immer, U ^j   Mamone, G ^h   Mendez E ^k   Mothes, T ^l   Novalin, S ^d   Osman, A ^l   Rumbo, M ^f   Stern, M ^m   Thorell, L ⁿ   Whim, A ⁱ   Wieser, H ^o  

^a VICTORIA UNIVERSITY OF WELLINGTON   (New Zealand)

^b UNIVERSITY OF WAIKATO   (New Zealand)

^c GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

^d UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^e ST THOMAS HOSPITAL   (United Kingdom)

^f FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^g CEMAGREF   (France)

^h CNR   (Italy)

ⁱ Tepnel BioSystems Ltd   (United Kingdom)

^j R Biopharm AG Rhome Ltd Scotland   (Germany)

^k CENTRO NACIONAL DE BIOTECNOLOGÍA   (Spain)

^l UNIVERSITY HOSPITAL LEIPZIG   (Germany)

^m UNIVERSITY HOSPITAL TÜBINGEN   (Germany)

ⁿ Arla Foods   (Denmark)

^o DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

more..

Author keywords

Coeliac disease; Gliadin; Gluten determination; Gluten free food; Reference material

Indexed keywords

TRITICUM AESTIVUM;

EID: 33748274376     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.12.009     Document Type: Article

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