UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 161

Sortiert nach

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry

Frontiers in plant science, 2019-12, Vol.10, p.1530-1530

2019

Volltextzugriff (PDF)

Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities

Nutrients, 2018-10, Vol.10 (10), p.1411

2018

Volltextzugriff (PDF)

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Foods, 2019-09, Vol.8 (9), p.409

2019

Volltextzugriff (PDF)

The Two Faces of Wheat

Frontiers in nutrition (Lausanne), 2020-10, Vol.7, p.517313-517313

2020

Volltextzugriff (PDF)

Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides

Nutrients, 2019-09, Vol.11 (10), p.2263

2019

Volltextzugriff (PDF)

Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

International journal of molecular sciences, 2024-04, Vol.25 (7), p.3574

2024

Volltextzugriff (PDF)

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring

PloS one, 2017-07, Vol.12 (7), p.e0181566-e0181566

2017

Volltextzugriff (PDF)

Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS

Frontiers in plant science, 2019-11, Vol.10, p.1470-1470

2019

Volltextzugriff (PDF)

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

Frontiers in plant science, 2020-07, Vol.11, p.906-906

2020

Volltextzugriff (PDF)

Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS

Nutrients, 2022-10, Vol.14 (20), p.4257

2022

Volltextzugriff (PDF)

A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples

Catalysts, 2023-01, Vol.13 (1), p.158

2023

Volltextzugriff (PDF)

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

Frontiers in nutrition (Lausanne), 2020-03, Vol.7, p.29

2020

Volltextzugriff (PDF)

Wheat - an Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

1, 2020

Volltextzugriff (PDF)

No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species

Current research in food science, 2023-01, Vol.7, p.100542-100542, Article 100542

2023

Volltextzugriff (PDF)

Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn

Journal of agricultural and food chemistry, 2024-07, Vol.72 (26), p.15040-15052

2024

Volltextzugriff (PDF)

Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors

Annals of allergy, asthma, & immunology, 2024-07

2024

Volltextzugriff (PDF)

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

Journal of agricultural and food chemistry, 2019-03, Vol.67 (10), p.2963-2972

2019

Volltextzugriff (PDF)

Characterization of rye flours and their potential as reference material for gluten analysis

Food chemistry, 2023-05, Vol.408, p.135148-135148, Article 135148

2023

Volltextzugriff (PDF)

Development of a barley reference material for gluten analysis

Food chemistry, 2023-10, Vol.424, p.136414-136414, Article 136414

2023

Volltextzugriff (PDF)

Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread

Journal of agricultural and food chemistry, 2019-10, Vol.67 (40), p.11179-11186

2019

Volltextzugriff (PDF)

NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm

Food chemistry, 2024-03, Vol.437, p.137735-137735, Article 137735

2024

Volltextzugriff (PDF)

Thermally induced gluten modification observed with rheology and spectroscopies

International journal of biological macromolecules, 2021-03, Vol.173, p.26-33

2021

Volltextzugriff (PDF)

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Food chemistry, 2018-11, Vol.267, p.387-394

2018

Volltextzugriff (PDF)

Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation

Scientific reports, 2015-07, Vol.5 (1), p.12210-12210, Article 12210

2015

Volltextzugriff (PDF)

Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

Food chemistry, 2020-05, Vol.313, p.126049-126049, Article 126049

2020

Volltextzugriff (PDF)

1 – 25 von 161

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(116)
Mit Volltextzugriff
(122)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(6)

Menü

Weitere Dienste

Einstellungen

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry

Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

The Two Faces of Wheat

Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides

Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring

Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS

A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

Wheat - an Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species

Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn

Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

Characterization of rye flours and their potential as reference material for gluten analysis

Development of a barley reference material for gluten analysis

Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread

NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm

Thermally induced gluten modification observed with rheology and spectroscopies

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation

Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

Suchergebnisse filtern