Literature DB >> 29986797

Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in Oats.

Joe Boison1, Laura Allred2, David Almy3, Laura Anderson4, Joseph Baumert5, Sneh Bhandari6, Angel Cebolla7, Yumin Chen8, Erin Crowley9, Carmen Diaz-Amigo10, Hirotoshi Doi11, Clyde Don12, Melanie Downs5, Nyla Dubiel13, Benjamin Dyer14, Luke Emerson15, Michael Farrow16, Ron Fritz8, Carlos Galera7, Eric Garber17, Samuel Godefroy18, Thomas Grace15, Rupert Hochegger19, Kurt Johnson20, Prabhakar Kasturi8, Terry Koerner21, Markus Lacorn22, Frank Massong23, Patti Meinhardt20, Tracy Mui8, Mary O'Meara13, Shang-Jing Pan16, Bert Popping10, Michael Prinster24, Elena Quesada7, Scott Radcliffe25, Katharina Scherf26, Girdhari Sharma27, Masahiro Shoji11, Melonie Stoughton4, Lynne Sweeney28, John Szpylka6, Stephen Taylor5, Sheryl Tittlemier4, Catherine Torgler7, Paul Wehling29, Jupiter Yeung30, Jerry Zweigenbaum31.   

Abstract

Entities:  

Year:  2018        PMID: 29986797     DOI: 10.5740/jaoacint.SMPR2017.021

Source DB:  PubMed          Journal:  J AOAC Int        ISSN: 1060-3271            Impact factor:   1.913


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  1 in total

1.  Validated multiplex-competitive ELISA using gluten-incurred yogurt calibrant for the quantitation of wheat gluten in fermented dairy products.

Authors:  Rakhi Panda
Journal:  Anal Bioanal Chem       Date:  2022-09-19       Impact factor: 4.478

  1 in total

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