Gliadin as a measure of gluten in foods containing wheat, rye, and barley-enzyme immunoassay method based on a specific monoclonal antibody to the potentially celiac toxic amino acid prolamin sequences: collaborative study.

Immer, Ulrike; Haas-Lauterbach, Sigrid

Immer, Ulrike; Haas-Lauterbach, Sigrid.

Affiliation

Immer U; R-Biopharm AG, An der neuen Bergstrasse 17, 64297 Darmstadt, Germany. u.immer@r-biopharm.de

J AOAC Int ; 95(4): 1118-24, 2012.

Article in En | MEDLINE | ID: mdl-22970580

Subject(s)

Amino Acids/analysis; Antibodies, Monoclonal/chemistry; Celiac Disease/metabolism; Chemistry Techniques, Analytical/methods; Chemistry Techniques, Analytical/standards; Food Analysis/methods; Gliadin/analysis; Glutens/analysis; Hordeum/metabolism; Immunoenzyme Techniques/methods; Prolamins/analysis; Secale/metabolism; Triticum/metabolism; Algorithms; Enzyme-Linked Immunosorbent Assay/methods; Food Contamination; Reagent Kits, Diagnostic; Reproducibility of Results

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Collection: 01-internacional Database: MEDLINE Main subject: Secale / Hordeum / Triticum / Celiac Disease / Chemistry Techniques, Analytical / Immunoenzyme Techniques / Prolamins / Food Analysis / Amino Acids / Gliadin Language: En Journal: J AOAC Int Year: 2012 Type: Article Affiliation country: Germany

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