Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody

Selective reduction of disulfides by tris(2-carboxyethyl)phosphine

John A. Burns, James C. Butler, John T. Moran et al. · The Journal of Organic Chemistry · 1991 · 685 citations

Inorganic Chemistry, Chemical Engineering, Molecular Sciences +12

Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease

Dariusz Stepniak, Liesbeth Spaenij–Dekking, Cristina Mitea et al. · American Journal of Physiology-Gastrointestinal and Liver Physiology · 2006 · 291 citations

Food Intolerance, Allergy, Biochemistry +11

Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol

Israel Valdés, Enrique Marcet García, Mercedes Llorente et al. · European Journal of Gastroenterology & Hepatology · 2003 · 256 citations

Towards a new gliadin reference material–isolation and characterisation

R. van Eckert, Emmerich Berghofer, Paul J. Ciclitira et al. · Journal of Cereal Science · 2006 · 203 citations

Carbohydrate-protein Interaction, Glycobiology, Molecular Biology +1

Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide

Belén Morón, Ángel Cebolla, Hamid Manyani et al. · American Journal of Clinical Nutrition · 2008 · 187 citations