A sensitive sandwich enzyme‐linked immunosorbent assay (sELISA) targeted multiple wheat protein fractions for the detection of several cereal grains in processed foods
Author:
Affiliation:
1. College of Food Science and Engineering Ocean University of China Qingdao P. R. China
2. HOB Biotech Group Corp., Ltd Suzhou City P. R. China
3. Agro‐Product Safety Research Center Chinese Academy of Inspection and Quarantine Beijing P. R. China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16119
Reference37 articles.
1. How much is too much? Threshold dose distributions for 5 food allergens
2. Sequential Extraction and Quantitative Recovery of Gliadins, Glutenins, and Other Proteins from Small Samples of Wheat Flour
3. Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
4. Formation of coloured Maillard reaction products in a gluten-glucose model system
5. Impact of Thermal Processing on ELISA Detection of Peanut Allergens
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