Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

Päivi Kanerva; Outi Brinck; Tuula Sontag-Strohm; Hannu Salovaara; Jussi Loponen

doi:10.1016/j.jcs.2011.02.003

Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

Päivi Kanerva, Outi Brinck, Tuula Sontag-Strohm, Hannu Salovaara, Jussi Loponen

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Journal of Cereal Science
Volym	53
Nummer	3
Sidor (från-till)	335-339
ISSN	0733-5210
DOI	https://doi.org/10.1016/j.jcs.2011.02.003
Status	Publicerad - 2011
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

415 Övriga jordbruksvetenskaper
1182 Biokemi, cell- och molekylärbiologi

Åtkomst av dokument

10.1016/j.jcs.2011.02.003

Manglin-Food
Salovaara, H. (Principal Investigator), Loponen, J. (Projektledare), Kanerva, P. (Deltagare), Sontag-Strohm, T. (Deltagare) & Brinck, O. (Deltagare)
01/01/2007 → 30/06/2011
Projekt: Forskningsprojekt

Citera det här

@article{a0628fa777c84c56b4de27b1d2923d20,

title = "Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays",

keywords = "415 Other agricultural sciences, 1182 Biochemistry, cell and molecular biology",

author = "P{\"a}ivi Kanerva and Outi Brinck and Tuula Sontag-Strohm and Hannu Salovaara and Jussi Loponen",

year = "2011",

doi = "10.1016/j.jcs.2011.02.003",

language = "English",

volume = "53",

pages = "335--339",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Academic press",

number = "3",

}

TY - JOUR

T1 - Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

AU - Kanerva, Päivi

AU - Brinck, Outi

AU - Sontag-Strohm, Tuula

AU - Salovaara, Hannu

AU - Loponen, Jussi

PY - 2011

Y1 - 2011

KW - 415 Other agricultural sciences

KW - 1182 Biochemistry, cell and molecular biology

U2 - 10.1016/j.jcs.2011.02.003

DO - 10.1016/j.jcs.2011.02.003

M3 - Article

SN - 0733-5210

VL - 53

SP - 335

EP - 339

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 3

ER -

Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

Vetenskapsgrenar

Åtkomst av dokument

Projekt

Manglin-Food

Citera det här