Towards a new gliadin reference material–isolation and characterisation

R. van Eckert, Emmerich Berghofer, Paul J. Ciclitira, +16

Journal of Cereal Science

Carbohydrate-protein InteractionGlycobiologyMolecular BiologyGlycosylation

Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food

Enrique M ndez, Carmen Vela, Ulrike Immer, +1

European Journal of Gastroenterology & Hepatology

Sandwich Immunoassays for the Determination of Peanut and Hazelnut Traces in Foods

Martin Kiening, Elisabeth Drs, Sabine Baumgartner, +7

Journal of Agricultural and Food Chemistry

NutritionFood AllergyFood AnalysisImmunologyAllergen +19

A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Phil Johnson, Neil M. Rigby, J. Dainty, +26

Food Chemistry

Environmental AllergyNutritionFood AllergyFood AnalysisQuality Control Material +24

Gluten Fragment Detection with a Competitive ELISA

Sigrid Haas‐Lauterbach, Ulrike Immer, Mareike Richter, +1

Journal of AOAC International

NutritionFood AnalysisDietary FibreCeliac DiseaseProtein Purification +17

Detection of hidden hazelnut protein in food by IgY-based indirect competitive enzyme-immunoassay

Elisabeth Drs, Sabine Baumgartner, M.G.E.G. Bremer, +10

Analytica Chimica Acta

Food ChemistryAllergyMedicineBioanalysisImmunology +6

Gliadin as a Measure of Gluten in Foods Containing Wheat, Rye, and Barley—Enzyme Immunoassay Method Based on a Specific Monoclonal Antibody to the Potentially Celiac Toxic Amino Acid Prolamin Sequences: Collaborative Study

Ulrike Immer, Sigrid Haas‐Lauterbach

Journal of AOAC International

AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Intact Gluten Using an R5 Sandwich ELISA

Peter Koehler, Theresa Schwalb, Ulrike Immer, +3

Cereal Foods World

ImmunohematologyNutritionFood AnalysisIntact Gluten UsingImmunology +16

AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Partially Hydrolyzed Gluten Using an R5 Competitive ELISA

Peter Koehler, Theresa Schwalb, Ulrike Immer, +3

Cereal Foods World

Food AnalysisImmunologyCeliac DiseaseFood ChemistryGluten-free Products +19

Determination of Residual Egg White Proteins in Red Wines during and after Fining

Markus Lacorn, Christian Gößwein, Ulrike Immer

American Journal of Enology and Viticulture

Food ForensicsFood AllergySpiked Red WineFood AnalysisAllergen +23