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Carotenoid accumulation and function in seeds and non‐green tissues

Plant, cell and environment, 2006-03, Vol.29 (3), p.435-445

2006

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Comparison of Gluten Extraction Protocols Assessed by LC-MS/MS Analysis

Journal of agricultural and food chemistry, 2017-04, Vol.65 (13), p.2857-2866

2017

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Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products

Molecules (Basel, Switzerland), 2019-10, Vol.24 (20), p.3665

2019

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Measuring hordein (gluten) in beer--a comparison of ELISA and mass spectrometry

PloS one, 2013-02, Vol.8 (2), p.e56452-e56452

2013

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Hordein Accumulation in Developing Barley Grains

Frontiers in plant science, 2019-05, Vol.10, p.649-649

2019

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Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Frontiers in plant science, 2018-09, Vol.9, p.1356-1356

2018

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Quantification of Hordeins by ELISA: the correct standard makes a magnitude of difference

PloS one, 2013-02, Vol.8 (2), p.e56456-e56456

2013

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Proteome and Nutritional Shifts Observed in Hordein Double-Mutant Barley Lines

Frontiers in plant science, 2021-09, Vol.12, p.718504-718504

2021

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Rice with Multilayer Aleurone: A Larger Sink for Multiple Micronutrients

Rice (New York, N.Y.), 2021-12, Vol.14 (1), p.102-102, Article 102

2021

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Fast-tracking development of homozygous transgenic cereal lines using a simple and highly flexible real-time PCR assay

BMC plant biology, 2013-04, Vol.13 (1), p.71-71

2013

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Down-Regulation of FAD2-1 Gene Expression Alters Lysophospholipid Composition in the Endosperm of Rice Grain and Influences Starch Properties

Foods, 2021-05, Vol.10 (6), p.1169

2021

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Liquid Chromatography–Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten

Journal of agricultural and food chemistry, 2017-11, Vol.65 (44), p.9715-9725

2017

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Perennial Ryegrass Contains Gluten-Like Proteins That Could Contaminate Cereal Crops

Frontiers in nutrition (Lausanne), 2021-07, Vol.8, p.708122-708122

2021

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Perspectives on Future Protein Production

Journal of agricultural and food chemistry, 2021-12, Vol.69 (50), p.15076-15083

2021

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Targeted proteomics to monitor the extraction efficiency and levels of barley α-amylase trypsin inhibitors that are implicated in non-coeliac gluten sensitivity

Journal of Chromatography A, 2019-08, Vol.1600, p.55-64

2019

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Food for thought: Selecting the right enzyme for the digestion of gluten

Food chemistry, 2017-11, Vol.234, p.389-397

2017

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Identification and Quantitation of Amylase Trypsin Inhibitors Across Cultivars Representing the Diversity of Bread Wheat

Journal of proteome research, 2020-05, Vol.19 (5), p.2136-2148

2020

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Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS

Journal of proteomics, 2016-09, Vol.147, p.169-176

2016

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Catcher of the Rye: Detection of Rye, a Gluten-Containing Grain, by LC–MS/MS

Journal of proteome research, 2019-09, Vol.18 (9), p.3394-3403

2019

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Optimisation of protein extraction for in-depth profiling of the cereal grain proteome

Journal of proteomics, 2019-04, Vol.197, p.23-33

2019

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From grain to malt: Tracking changes of ultra-low-gluten barley storage proteins after malting

Food chemistry, 2024-01, Vol.432, p.137189-137189, Article 137189

2024

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What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer

Journal of proteome research, 2012-01, Vol.11 (1), p.386-396

2012

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Proteome Analysis of Hordein-Null Barley Lines Reveals Storage Protein Synthesis and Compensation Mechanisms

Journal of agricultural and food chemistry, 2020-05, Vol.68 (20), p.5763-5775

2020

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Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA

Journal of Chromatography A, 2014-11, Vol.1370, p.105-114

2014

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Proteomic Profiling of 16 Cereal Grains and the Application of Targeted Proteomics To Detect Wheat Contamination

Journal of proteome research, 2015-06, Vol.14 (6), p.2659-2668

2015

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Food Science & Technology
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Biochemical Research Methods
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Carotenoid accumulation and function in seeds and non‐green tissues

Comparison of Gluten Extraction Protocols Assessed by LC-MS/MS Analysis

Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products

Measuring hordein (gluten) in beer--a comparison of ELISA and mass spectrometry

Hordein Accumulation in Developing Barley Grains

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Quantification of Hordeins by ELISA: the correct standard makes a magnitude of difference

Proteome and Nutritional Shifts Observed in Hordein Double-Mutant Barley Lines

Rice with Multilayer Aleurone: A Larger Sink for Multiple Micronutrients

Fast-tracking development of homozygous transgenic cereal lines using a simple and highly flexible real-time PCR assay

Down-Regulation of FAD2-1 Gene Expression Alters Lysophospholipid Composition in the Endosperm of Rice Grain and Influences Starch Properties

Liquid Chromatography–Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten

Perennial Ryegrass Contains Gluten-Like Proteins That Could Contaminate Cereal Crops

Perspectives on Future Protein Production

Targeted proteomics to monitor the extraction efficiency and levels of barley α-amylase trypsin inhibitors that are implicated in non-coeliac gluten sensitivity

Food for thought: Selecting the right enzyme for the digestion of gluten

Identification and Quantitation of Amylase Trypsin Inhibitors Across Cultivars Representing the Diversity of Bread Wheat

Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS

Catcher of the Rye: Detection of Rye, a Gluten-Containing Grain, by LC–MS/MS

Optimisation of protein extraction for in-depth profiling of the cereal grain proteome

From grain to malt: Tracking changes of ultra-low-gluten barley storage proteins after malting

What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer

Proteome Analysis of Hordein-Null Barley Lines Reveals Storage Protein Synthesis and Compensation Mechanisms

Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA

Proteomic Profiling of 16 Cereal Grains and the Application of Targeted Proteomics To Detect Wheat Contamination

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