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Volumn 395, Issue 6, 2009, Pages 1721-1728
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Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten
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Author keywords
Celiac disease; ELISA; Gluten content; Gluten free diet
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Indexed keywords
CELIAC DISEASE;
COMPETITIVE ELISA;
ELISA;
ENZYME LINKED IMMUNOSORBENT ASSAY;
GASTROINTESTINAL DISORDERS;
GLUTEN CONTENT;
GLUTEN PEPTIDES;
GLUTEN-FREE;
GLUTEN-FREE DIET;
INTACT PROTEINS;
LIMIT OF DETECTION;
LIMIT OF QUANTITATIONS;
MALT EXTRACT;
PARTIALLY HYDROLYZED;
RING TEST;
SIGNAL INTENSITIES;
SOLUBLE PROTEINS;
SOURDOUGH PRODUCTS;
STANDARD METHOD;
STARCH SYRUP;
STORAGE PROTEINS;
TOXICITY TEST;
WORKING GROUPS;
AMINES;
BEVERAGES;
DATA STORAGE EQUIPMENT;
ECOLOGY;
ENZYMES;
NUTRITION;
PEPTIDES;
TISSUE;
BIOASSAY;
GLUTEN;
PEPTIDE HYDROLASE;
PROLAMIN;
ARTICLE;
BARLEY;
CALIBRATION;
CHEMISTRY;
ENZYME LINKED IMMUNOSORBENT ASSAY;
FRACTIONATION;
HYDROLYSIS;
ISOLATION AND PURIFICATION;
METHODOLOGY;
RYE;
STANDARD;
WHEAT;
CALIBRATION;
CHEMICAL FRACTIONATION;
ENZYME-LINKED IMMUNOSORBENT ASSAY;
GLUTENS;
HORDEUM;
HYDROLYSIS;
PEPTIDE HYDROLASES;
PROLAMINS;
REFERENCE STANDARDS;
SECALE CEREALE;
TRITICUM;
AVENA;
HORDEUM;
SECALE CEREALE;
TRITICUM AESTIVUM;
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EID: 70449569226
PISSN: 16182642
EISSN: 16182650
Source Type: Journal
DOI: 10.1007/s00216-009-3080-6 Document Type: Article |
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Times cited : (68)
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References (20)
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