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Original Articles

Immunochemical determination of gluten in malts and beers

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Pages 1074-1078 | Received 29 Nov 2005, Accepted 31 Mar 2006, Published online: 11 Feb 2011

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (5)

Guler Atasoy, Bilge Ulutas & Mahir Turhan. (2020) Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case. Food Additives & Contaminants: Part A 37:10, pages 1591-1600.
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Joshua P. Taylor, Fritz Jacob, Emanuele Zannini & Elke K. Arendt. (2017) Reduction of Hordein Content in Beer by Applying Prolyl Endoprotease to the Malting Process. Journal of the American Society of Brewing Chemists 75:3, pages 262-268.
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Michiel Akeroyd, Sylvie van Zandycke, Joost den Hartog, Jozé Mutsaers, Luppo Edens, Marco van den Berg & Chantal Christis. (2016) AN-PEP, Proline-Specific Endopeptidase, Degrades All Known Immunostimulatory Gluten Peptides in Beer Made from Barley Malt. Journal of the American Society of Brewing Chemists 74:2, pages 91-99.
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Gregory J. Tanner, Michelle L. Colgrave & Crispin A. Howitt. (2014) Gluten, Celiac Disease, and Gluten Intolerance and the Impact of Gluten Minimization Treatments with Prolylendopeptidase on the Measurement of Gluten in Beer. Journal of the American Society of Brewing Chemists 72:1, pages 36-50.
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Lindsay J. Guerdrum & Charles W. Bamforth. (2012) Prolamin Levels through Brewing and the Impact of Prolyl Endoproteinase. Journal of the American Society of Brewing Chemists 70:1, pages 35-38.
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Articles from other publishers (64)

Agnieszka Salamon, Hanna Kowalska, Anna Ignaczak, Agata Marzec, Jolanta Kowalska & Anna Szafrańska. (2023) Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Foods 12:20, pages 3747.
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Mitchell G. Nye-Wood, Keren Byrne, Sally Stockwell, Angéla Juhász, Utpal Bose & Michelle L. Colgrave. (2023) Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content. Foods 12:17, pages 3252.
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Anna Przybylska, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba & Dorota Olszewska-Słonina. (2022) Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet. Molecules 27:19, pages 6165.
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Nazarena Cela, Fernanda Galgano, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve & Nicola Condelli. (2022) Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production. Food Chemistry 384, pages 132621.
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Frank Vriesekoop. (2021) Beer and Allergens. Beverages 7:4, pages 79.
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Hellen G. Watson, Anneleen I. Decloedt, Lieselot Y. Hemeryck, Anita Van Landschoot & Jessica Prenni. (2021) Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity. Food Chemistry 355, pages 129597.
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Pradeep Puligundla, Daniela Smogrovicova & Chulkyoon Mok. (2021) Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiologica 66:4, pages 525-541.
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Wanying Cao, Joseph L. Baumert & Melanie L. Downs. (2021) Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry. Journal of Proteome Research 20:6, pages 3230-3241.
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Wanying Cao, Joseph L. Baumert & Melanie L. Downs. (2020) Compositional and immunogenic evaluation of fractionated wheat beers using mass spectrometry. Food Chemistry 333, pages 127379.
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Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová & Sylvie Běláková. (2020) Monitoring of gluten in Czech commercial beers. Czech Journal of Food Sciences 38:4, pages 255-258.
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Kristina Habschied, Antonio Živković, Vinko Krstanović & Krešimir Mastanjević. (2020) Functional Beer—A Review on Possibilities. Beverages 6:3, pages 51.
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Valentina Spada, Luigia Di Stasio, Stefania Picascia, Bernardo Messina, Carmen Gianfrani, Gianfranco Mamone & Gianluca Picariello. (2020) Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics. Frontiers in Nutrition 7.
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Ilaria Benucci, Maria Chiara Caso, Teodora Bavaro, Stefania Masci, Milda Keršienė & Marco Esti. (2020) Prolyl endopeptidase from Aspergillus niger immobilized on a food-grade carrier for the production of gluten-reduced beer. Food Control 110, pages 106987.
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Réka Haraszi, Tatsuya M. Ikeda, Roberto Javier Peña & Gérard Branlard. 2020. Wheat Quality For Improving Processing And Human Health. Wheat Quality For Improving Processing And Human Health 109 143 .
Rakhi Panda & Eric A. E. Garber. (2019) Detection and Quantitation of Gluten in Fermented-Hydrolyzed Foods by Antibody-Based Methods: Challenges, Progress, and a Potential Path Forward. Frontiers in Nutrition 6.
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Clara Fuciños, Natalia Estévez, Martín Míguez, Paula Fajardo, María José Chapela, Dora Gondar & M. Luisa Rúa. (2019) Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes. Food Research International 120, pages 167-177.
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Milana RošulĐ.Đ., Anamarija MandićI.I., Aleksandra MišanČ.Č., Nataša ĐerićR.R. & Jelena PejinD.D.. (2019) Review of trends in formulation of functional beer. Food and Feed Research 46:1, pages 23-35.
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Lorenzo Albanese & Francesco Meneguzzo. 2019. Processing and Sustainability of Beverages. Processing and Sustainability of Beverages 319 372 .
Ángel Cebolla, María Moreno, Laura Coto & Carolina Sousa. (2018) Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen. Nutrients 10:12, pages 1927.
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H.G. Watson, A.I. Decloedt, D. Vanderputten & A. Van Landschoot. (2018) Variation in gluten protein and peptide concentrations in Belgian barley malt beers. Journal of the Institute of Brewing 124:2, pages 148-157.
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Joshua P. Taylor, Emanuele Zannini, Fritz Jacob & Elke K. Arendt. (2018) A study on malt modification, used as a tool to reduce levels of beer hordeins. Journal of the Institute of Brewing 124:2, pages 143-147.
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Rakhi Panda, Marc Boyer & Eric A. E. Garber. (2017) A multiplex competitive ELISA for the detection and characterization of gluten in fermented-hydrolyzed foods. Analytical and Bioanalytical Chemistry 409:30, pages 6959-6973.
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Michelle L. Colgrave, Keren Byrne & Crispin A. Howitt. (2017) Liquid Chromatography–Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten. Journal of Agricultural and Food Chemistry 65:44, pages 9715-9725.
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Lorenzo Albanese, Rosaria Ciriminna, Francesco Meneguzzo & Mario Pagliaro. (2017) Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts. LWT - Food Science and Technology 82, pages 342-353.
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Naoki Tsuboya, Mizuho Nagao, Keiko Kameda, Naofumi Suzuki, Yu Kuwabara, Keigo Kainuma & Takao Fujisawa. (2017) Predictive factors for barley allergy in children with wheat allergy. Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology 31:5, pages 683-691.
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Gianluca Picariello, Gianfranco Mamone, Chiara Nitride & Pasquale Ferranti. 2017. Proteomics in Food Science. Proteomics in Food Science 383 403 .
Verena Knorr, Herbert Wieser & Peter Koehler. (2015) Production of gluten-free beer by peptidase treatment. European Food Research and Technology 242:7, pages 1129-1140.
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G. de Gaetano, S. Costanzo, A. Di Castelnuovo, L. Badimon, D. Bejko, A. Alkerwi, G. Chiva-Blanch, R. Estruch, C. La Vecchia, S. Panico, G. Pounis, F. Sofi, S. Stranges, M. Trevisan, F. Ursini, C. Cerletti, M.B. Donati & L. Iacoviello. (2016) Effects of moderate beer consumption on health and disease: A consensus document. Nutrition, Metabolism and Cardiovascular Diseases 26:6, pages 443-467.
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Verena Knorr, Roland Kerpes, Herbert Wieser, Martin Zarnkow, Thomas Becker & Peter Koehler. (2015) Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. European Food Research and Technology 242:4, pages 585-597.
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Mila Emerald, Gaurav Rajauria & Vikas Kumar. 2016. Novel Food Fermentation Technologies. Novel Food Fermentation Technologies 263 277 .
Ida J. Leskošek-Čukalović. 2016. Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Emerging and Traditional Technologies for Safe, Healthy and Quality Food 111 144 .
Rakhi Panda, Katherine L. Fiedler, Chung Y. Cho, Raymond Cheng, Whitney L. Stutts, Lauren S. Jackson & Eric A. E. Garber. (2015) Effects of a Proline Endopeptidase on the Detection and Quantitation of Gluten by Antibody-Based Methods during the Fermentation of a Model Sorghum Beer. Journal of Agricultural and Food Chemistry 63:48, pages 10525-10535.
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Joshua P. Taylor, Fritz Jacob & Elke K. Arendt. (2015) Fundamental study on the impact of silica gel and tannic acid on hordein levels in beer. Innovative Food Science & Emerging Technologies 31, pages 177-184.
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Maria Serena Chiriacò, Francesco de Feo, Elisabetta Primiceri, Anna Grazia Monteduro, Giuseppe Egidio de Benedetto, Antonio Pennetta, Ross Rinaldi & Giuseppe Maruccio. (2015) Portable gliadin-immunochip for contamination control on the food production chain. Talanta 142, pages 57-63.
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Rakhi Panda, Hans F. Zoerb, Chung Y. Cho, Lauren S. Jackson & Eric A.E. Garber. (2015) Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies. Journal of Food Protection 78:6, pages 1167-1177.
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Carolina Ciacci, Paul Ciclitira, Marios Hadjivassiliou, Katri Kaukinen, Jonas F Ludvigsson, Norma McGough, David S Sanders, Jeremy Woodward, Jonathan N Leonard & Gillian L Swift. (2015) The gluten‐free diet and its current application in coeliac disease and dermatitis herpetiformis. United European Gastroenterology Journal 3:2, pages 121-135.
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Prasad Rallabhandi, Girdhari M. Sharma, Marion Pereira & Kristina M. Williams. (2015) Immunological Characterization of the Gluten Fractions and Their Hydrolysates from Wheat, Rye and Barley. Journal of Agricultural and Food Chemistry 63:6, pages 1825-1832.
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Hui Qi Yeo & Shao‐Quan Liu. (2014) An overview of selected specialty beers: developments, challenges and prospects. International Journal of Food Science & Technology 49:7, pages 1607-1618.
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Anna-Sophie Hager, Josh P. Taylor, Deborah M. Waters & Elke K. Arendt. (2014) Gluten free beer – A review. Trends in Food Science & Technology 36:1, pages 44-54.
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Lukáš Jelínek, Marcel Karabín, Blanka Kotlíková, Tereza Hudcová & Pavel Dostálek. (2014) Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer. Journal of the Institute of Brewing 120:2, pages 99-104.
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Carmen Diaz-Amigo & Bert Popping. (2013) Accuracy of ELISA Detection Methods for Gluten and Reference Materials: A Realistic Assessment. Journal of Agricultural and Food Chemistry 61:24, pages 5681-5688.
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Isabel Comino, Ana Real, Maria de Lourdes Moreno, Raquel Montes, Ángel Cebolla & Carolina Sousa. (2012) Immunological determination of gliadin 33‐mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients. Journal of the Science of Food and Agriculture 93:4, pages 933-943.
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Gregory J. Tanner, Malcolm J. Blundell, Michelle L. Colgrave & Crispin A. Howitt. (2013) Quantification of Hordeins by ELISA: The Correct Standard Makes a Magnitude of Difference. PLoS ONE 8:2, pages e56456.
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Gregory J. Tanner, Michelle L. Colgrave, Malcolm J. Blundell, Hareshwar P. Goswami & Crispin A. Howitt. (2013) Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry. PLoS ONE 8:2, pages e56452.
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