Related references
Note: Only part of the references are listed.Rapid, Effective, and Versatile Extraction of Gluten in Food with Application on Different Immunological Methods
Veronica Segura et al.
FOODS (2021)
Gluten contamination in food services and industry: A systematic review
Ana Luisa Falcomer et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Gluten contamination in labelled and naturally gluten-free grain products in southern India
Nagaraju Raju et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2020)
Gluten contamination in manufactured gluten-free foods in Turkey
Guler Atasoy et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2020)
A Quantitative Assessment of Gluten Cross-contact in the School Environment for Children With Celiac Disease
Vanessa M. Weisbrod et al.
JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2020)
An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects
Nazanin Taraghikhah et al.
BMC GASTROENTEROLOGY (2020)
Coeliac disease and noncoeliac wheat or gluten sensitivity
A. Rej et al.
JOURNAL OF INTERNAL MEDICINE (2020)
Contribution of Oral Hygiene and Cosmetics on Contamination of Gluten-free Diet Do Celiac Customers Need to Worry About?
Anil K. Verma et al.
JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2019)
An integrated, accurate, rapid, and economical handheld consumer gluten detector
Jingqing Zhang et al.
FOOD CHEMISTRY (2019)
Celiac disease: a comprehensive current review
Giacomo Caio et al.
BMC MEDICINE (2019)
Dermatitis Herpetiformis: Novel Perspectives
Emiliano Antiga et al.
FRONTIERS IN IMMUNOLOGY (2019)
To Be Oats or Not to Be? An Update on the Ongoing Debate on Oats for Patients With Celiac Disease
Inna Spector Cohen et al.
FRONTIERS IN PEDIATRICS (2019)
The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients
Iva Hoffmanova et al.
NUTRIENTS (2019)
Coeliac disease
Katri Lindfors et al.
NATURE REVIEWS DISEASE PRIMERS (2019)
Detection of Gluten in Gluten-Free Labeled Restaurant Food: Analysis of Crowd-Sourced Data
Benjamin A. Lerner et al.
AMERICAN JOURNAL OF GASTROENTEROLOGY (2019)
A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production
Yumin Chen et al.
FOOD CHEMISTRY (2018)
Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in Oats
Joe Boison et al.
JOURNAL OF AOAC INTERNATIONAL (2018)
Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12
Marina Schopf et al.
JOURNAL OF CEREAL SCIENCE (2018)
Making All Medications Gluten Free
Ankita V. Shah et al.
JOURNAL OF PHARMACEUTICAL SCIENCES (2018)
Gluten-Free Diet in Celiac Disease-Forever and for All?
Alice Itzlinger et al.
NUTRIENTS (2018)
Gluten-Free Products for Celiac Susceptible People
Sweta Rai et al.
FRONTIERS IN NUTRITION (2018)
Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Daniela Manila Bianchi et al.
FOODS (2018)
Gluten Analysis of Wheat Starches with Seven Commercial ELISA Test Kits-Up to Six Different Values
Katharina Anne Scherf
FOOD ANALYTICAL METHODS (2017)
Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients
Priscila Farage et al.
PUBLIC HEALTH NUTRITION (2017)
The feasibility of harmonizing gluten ELISA measurements
Malgorzata Rzychon et al.
FOOD CHEMISTRY (2017)
Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits
Barbara Lexhaller et al.
FOOD CHEMISTRY (2017)
Evaluation of gluten in gluten-free-labeled foods and assessment of exposure level to gluten among celiac patients in Lebanon
Hussein Hassan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)
Assessment of Avenins from Different Oat Varieties Using R5-Based Sandwich ELISA
Lora Benoit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Indications and Use of the Gluten Contamination Elimination Diet for Patients with Non-Responsive Celiac Disease
Maureen M. Leonard et al.
NUTRIENTS (2017)
Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016
Maria Angeles Bustamante et al.
NUTRIENTS (2017)
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Kathrin Schalk et al.
PLOS ONE (2017)
Characterization of celiac disease related oat proteins: bases for the development of high quality oat varieties suitable for celiac patients
Maria J. Gimenez et al.
SCIENTIFIC REPORTS (2017)
Identification of food-grade subtilisins as gluten-degrading enzymes to treat celiac disease
Guoxian Wei et al.
AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2016)
Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits
Barbara Lexhaller et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2016)
Improved Quantitation of Gluten in Wheat Starch for Celiac Disease Patients by Gel-Permeation High-Performance Liquid Chromatography with Fluorescence Detection (GP-HPLC-FLD)
Katharina Anne Scherf et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Identification and molecular characterization of oat peptides implicated on coeliac immune response
Isabel Comino et al.
FOOD & NUTRITION RESEARCH (2016)
Evaluating the Performance of Gluten ELISA Test Kits: The Numbers Do Not Tell the Tale
Ilona D. Bruins Slot et al.
CEREAL CHEMISTRY (2015)
Gluten detection in foods available in the United States - A market survey
Girdhari M. Sharma et al.
FOOD CHEMISTRY (2015)
Nonceliac Gluten Sensitivity
Alessio Fasano et al.
GASTROENTEROLOGY (2015)
Immunological Characterization of the Gluten Fractions and Their Hydrolysates from Wheat, Rye and Barley
Prasad Rallabhandi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier)
Gianluca Picariello et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Diversity of oat varieties in eliciting the early inflammatory events in celiac disease
Marco Silano et al.
EUROPEAN JOURNAL OF NUTRITION (2014)
Cereals for developing gluten-free products and analytical tools for gluten detection
Cristina M. Rosell et al.
JOURNAL OF CEREAL SCIENCE (2014)
Identification and In Vitro Reactivity of Celiac Immunoactive Peptides in an Apparent Gluten-Free Beer
Ana Real et al.
PLOS ONE (2014)
Evaluation of the Presence of Gluten in Beans Served at Self-Service Restaurants: A Problem for Celiac Disease Carriers
Odeth Maria Vieira Oliveira et al.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2014)
Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation
Anna Gibert et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)
Trace gluten contamination may play a role in mucosal and clinical recovery in a subgroup of diet-adherent non-responsive celiac disease patients
Justin R. Hollon et al.
BMC GASTROENTEROLOGY (2013)
Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease
Terence B. Koerner et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2013)
The Oslo definitions for coeliac disease and related terms
Jonas F. Ludvigsson et al.
GUT (2013)
Validation Procedures for Quantitative Gluten ELISA Methods: AOAC Allergen Community Guidance and Best Practices
Terry B. Koerner et al.
JOURNAL OF AOAC INTERNATIONAL (2013)
EZ Gluten® for the Qualitative Detection of Gluten in Foods, Beverages, and Environmental Surfaces
Laura K. Allred et al.
JOURNAL OF AOAC INTERNATIONAL (2012)
Significant differences in coeliac immunotoxicity of barley varieties
Isabel Comino et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2012)
Molecular and Immunological Characterization of Gluten Proteins Isolated from Oat Cultivars That Differ in Toxicity for Celiac Disease
Ana Real et al.
PLOS ONE (2012)
Gluten contamination in the Canadian commercial oat supply
T. B. Koerner et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2011)
Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease
Isabel Comino et al.
GUT (2011)
Awareness of coeliac disease and the gluten status of 'gluten-free' food obtained on request in catering outlets in Ireland
James McIntosh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?
Herbert Wieser et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Immunogenicity Characterization of Two Ancient Wheat α-Gliadin Peptides Related to Coeliac Disease
Armando Gregorini et al.
NUTRIENTS (2009)
Identification of a peptide from α-gliadin resistant to digestive enzymes:: Implications for Celiac disease
Gianfranco Mamone et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2007)
In vitro tests indicate that certain varieties of oats may be harmful to patients with coeliac disease
Marco Silano et al.
JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY (2007)
Avenins from different cultivars of oats elicit response by coeliac peripheral lymphocytes
Marco Silano et al.
SCANDINAVIAN JOURNAL OF GASTROENTEROLOGY (2007)
Confirmation of the cereal type in oat products highly contaminated with gluten
A Hernando et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2006)
Natural variation in toxicity of wheat: Potential for selection of nontoxic varieties for celiac disease patients
L Spaenij-Dekking et al.
GASTROENTEROLOGY (2005)
The molecular basis for oat intolerance in patients with Celiac disease
H Arentz-Hansen et al.
PLOS MEDICINE (2004)
Share Paper
