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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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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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Perspectives on Future Protein Production

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

2021

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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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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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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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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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GrainScan: a low cost, fast method for grain size and colour measurements

Plant methods, 2014-07, Vol.10 (1), p.23-23

2014

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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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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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Proteomics as a tool to understand the complexity of beer

Food research international, 2013-11, Vol.54 (1), p.1001-1012

2013

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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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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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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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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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Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines

Journal of agricultural and food chemistry, 2023-09, Vol.71 (38), p.14079-14091

2023

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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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Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten

Food chemistry, 2018-07, Vol.254, p.302-308

2018

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Creation of the first ultra‐low gluten barley (Hordeum vulgare L.) for coeliac and gluten‐intolerant populations

Plant biotechnology journal, 2016-04, Vol.14 (4), p.1139-1150

2016

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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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Carotenoid accumulation and function in seeds and non‐green tissues

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

Perspectives on Future Protein Production

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

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

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

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

GrainScan: a low cost, fast method for grain size and colour measurements

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

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

Proteomics as a tool to understand the complexity of beer

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

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

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

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

Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines

Hordein Accumulation in Developing Barley Grains

Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten

Creation of the first ultra‐low gluten barley (Hordeum vulgare L.) for coeliac and gluten‐intolerant populations

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

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