Detection of Gluten during the Fermentation Process To Produce Soy Sauce

Trends and Racial/Ethnic Disparities in Gluten-Sensitive Problems in the United States: Findings from the National Health and Nutrition Examination Surveys From 1988 to 2012

Rok Seon Choung, Ivo Ditah, Ashley Nadeau et al. · The American Journal of Gastroenterology · 2015 · 127 citations

Agriculture, Nutrition, Nutritional Sciences +17

Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

Catrinus van der Sluis, J. Tramper, René H. Wijffels · Trends in Food Science & Technology · 2001 · 120 citations

Agriculture, Food Science, Microbiology +16

Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry

Gregory J. Tanner, Michelle L. Colgrave, Malcolm Blundell et al. · PLoS ONE · 2013 · 84 citations · Full text

Agriculture, Food Science, Nutrition +16

Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier)

Gianluca Picariello, Gianfranco Mamone, Adele Cutignano et al. · Journal of Agricultural and Food Chemistry · 2015 · 81 citations

Life Sciences, Biochemistry, Molecular Biology +17

Biochemical changes in soy sauce prepared with extruded and traditional raw materials

Cheng‐Chun Chou, Meei‐Yueh Ling · Food Research International · 1998 · 66 citations

Agriculture, Food Science, Food Chemistry +15