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Hamide Z. Senyuva, Vural Gökmen & Ebru Ates Sarikaya. (2015) Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review. Food Additives & Contaminants: Part A 32:10, pages 1568-1606.
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Aaron Lerner & Carina Benzvi. (2021) Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases. Toxics 9:10, pages 233.
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Aaron Lerner, Ajay Ramesh & Torsten Matthias. (2020) The temperature and pH repertoire of the transglutaminase family is expanding. FEBS Open Bio 10:4, pages 492-494.
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Aaron Lerner & Torsten Matthias. (2020) Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease. International Journal of Molecular Sciences 21:3, pages 1127.
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Aaron Lerner & Torsten Matthias. (2019) Microbial transglutaminase should be considered as an environmental inducer of celiac disease. World Journal of Clinical Cases 7:22, pages 3912-3914.
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Sebastian Stricker, Jan de Laffolie, Silvia Rudloff, Lars KomorowskiKlaus-Peter Zimmer. (2019) Intracellular Localization of Microbial Transglutaminase and Its Influence on the Transport of Gliadin in Enterocytes. Journal of Pediatric Gastroenterology & Nutrition 68:3, pages e43-e50.
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Huayu Yang, Qian Chen, Hongwei Cao, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang & Hao Zhang. (2019) Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism. Innovative Food Science & Emerging Technologies 52, pages 80-88.
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Lerner Aaron & Matthias Torsten. (2019) Microbial transglutaminase: A new potential player in celiac disease. Clinical Immunology 199, pages 37-43.
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Matthias Torsten & Lerner Aaron. (2018) Microbial Transglutaminase Is Immunogenic and Potentially Pathogenic in Pediatric Celiac Disease. Frontiers in Pediatrics 6.
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Yuanyuan Geng, Manli Guo, Jiean Tan, Shuyi Huang, Youwen Tang, Lei Tan & Yong Liang. (2018) A fluorescent molecularly imprinted polymer using aptamer as a functional monomer for sensing of kanamycin. Sensors and Actuators B: Chemical 268, pages 47-54.
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Arash Sadeghi-Mehr, Piret Raudsepp, Dagmar Adeline Brüggemann, Ralf Lautenschlaeger & Stephan Drusch. (2018) Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems. Food Hydrocolloids 77, pages 937-944.
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Lei Zhang, Wenbing Rao, Solange Muhayimana, Xianfei Zhang, Jiuyong Xu, Ciying Xiao & Qingchun Huang. (2018) Purification and biochemical characterization of a novel transglutaminase from Mythimna separata larvae (Noctuidae, Lepidoptera). Journal of Biotechnology 265, pages 1-7.
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Aaron Lerner, Yehuda Shoenfeld & Torsten Matthias. (2017) Adverse effects of gluten ingestion and advantages of gluten withdrawal in nonceliac autoimmune disease. Nutrition Reviews 75:12, pages 1046-1058.
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Wolfgang Jira & Fredi Schwägele. (2017) A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat. Food Chemistry 237, pages 841-848.
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Wolfgang Jira, Arash Sadeghi-Mehr, Dagmar A. Brüggemann & Fredi Schwägele. (2017) Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation. Meat Science 129, pages 81-87.
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Wolfgang Jira & Fredi Schwägele. (2017) A sensitive high performance liquid chromatography–tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat. Food Chemistry 221, pages 1970-1978.
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Aaron Lerner & T. Matthias. (2016) Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”. Food and Bioprocess Technology 9:12, pages 2125-2126.
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Arash Sadeghi-Mehr, Ralf Lautenschlaeger & Stephan Drusch. (2016) Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems. European Food Research and Technology 242:8, pages 1379-1391.
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Arash Sadeghi-Mehr, Ralf Lautenschlaeger & Stephan Drusch. (2016) Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham. Food Control 64, pages 22-28.
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Daming Fan, Yi Li, Zhennan Gu, Jianlian Huang, Wenguo Zhou, Wenhai Zhang, Jianxin Zhao & Hao Zhang. (2016) Colloidal Gold Probe-Based Immunochromatographic Strip Assay for the Rapid Detection of Microbial Transglutaminase in Frozen Surimi. Journal of Chemistry 2016, pages 1-7.
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Aaron Lerner & Torsten Matthias. (2015) Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis. Nutrition Reviews 73:8, pages 544-552.
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Aaron Lerner & Torsten Matthias. (2015) Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease. Autoimmunity Reviews 14:6, pages 479-489.
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