Literature DB >> 33511151

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten.

Katharina Anne Scherf1, Carlo Catassi2, Fernando G Chirdo3, Paul J Ciclitira4, Conleth Francis Feighery5, Carmen Gianfrani6, Frits Koning7, Knut E A Lundin8, Stefania Masci9, Detlef Schuppan10, Marinus J M Smulders11, Olivier Tranquet12, Riccardo Troncone13, Peter Koehler14.   

Abstract

Entities:  

Keywords:  LC-MS/MS; Prolamin Working Group; analysis; competitive ELISA; fermented food; gluten; partially hydrolyzed gluten

Year:  2021        PMID： 33511151      PMCID： PMC7835721          DOI： 10.3389/fnut.2020.626712

Source DB:  PubMed          Journal:  Front Nutr        ISSN： 2296-861X


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  2 in total

Review 1.  The global burden of coeliac disease: opportunities and challenges.

Authors:  Govind K Makharia; Prashant Singh; Carlo Catassi; David S Sanders; Daniel Leffler; Raja Affendi Raja Ali; Julio C Bai
Journal:  Nat Rev Gastroenterol Hepatol       Date:  2022-01-03       Impact factor: 46.802

2.  Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique.

Authors:  María Del Pilar Fernández-Gil; Edurne Simon; Anna Gibert; Jonatan Miranda; Esther Roger Alcoba; Olaia Martínez; Elisenda Vilchez Cerezo; María Ángeles Bustamante
Journal:  Foods       Date:  2021-05-23
  2 in total

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