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Food Additives & Contaminants: Part A Volume 36, 2019 - Issue 8
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Articles

Detection of gluten in a pilot-scale barley-based beer produced with and without a prolyl endopeptidase enzyme

Katherine L. Fiedlera Center for Food Safety and Applied Nutrition, US FDA, College Park, MD, USAORCID Iconhttps://orcid.org/0000-0002-8347-9373
ORCID Icon,
Wanying Caob Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, USA
,
Liyun Zhangb Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, USA
,
Magdalena Naziemiecb Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, USA
,
Binaifer Bedfordc Center for Food Safety and Applied Nutrition, US FDA, Bedford Park, IL, USA
,
Lanlan Yina Center for Food Safety and Applied Nutrition, US FDA, College Park, MD, USA
,
Nicholas Smithd Department of Food Science, University of Wisconsin, Madison, WI, USA
,
Matthew Arbuckled Department of Food Science, University of Wisconsin, Madison, WI, USA
,
Arnoldo Lopez-Hernandezd Department of Food Science, University of Wisconsin, Madison, WI, USA
&
Lauren S. Jacksonc Center for Food Safety and Applied Nutrition, US FDA, Bedford Park, IL, USACorrespondence[email protected]
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Pages 1151-1162 | Received 13 Feb 2019, Accepted 25 Apr 2019, Published online: 04 Jun 2019

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Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang & Yu Fu. (2023) How does a celiac iceberg really float? The relationship between celiac disease and gluten. Critical Reviews in Food Science and Nutrition 63:28, pages 9233-9261.
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Articles from other publishers (9)

Nazarena Cela, Fernanda Galgano, Maria Di Cairano, Nicola Condelli, Teresa Scarpa, Ombretta Marconi, Vincenzo Alfeo & Giuseppe Perretti. (2023) Development of gluten‐free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties. Journal of Food Science.
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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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Andrew J. Ledley, Ryan J. Elias & Darrell W. Cockburn. (2023) Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts. Beverages 9:1, pages 10.
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Franziska Ersoy, Philine Beinhorn, Kathrin Schalk, Katharina A. Scherf, Ralf G. Berger & Ulrich Krings. (2023) A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples. Catalysts 13:1, pages 158.
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Plaimein Amnuaycheewa, Mohamed Abdelmoteleb, John Wise, Barbara Bohle, Fatima Ferreira, Afua O. Tetteh, Steve L. Taylor & Richard E. Goodman. (2022) Development of a Sequence Searchable Database of Celiac Disease-Associated Peptides and Proteins for Risk Assessment of Novel Food Proteins. Frontiers in Allergy 3.
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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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Andrew J. Ledley, Ryan J. Elias, Helene Hopfer & Darrell W. Cockburn. (2021) A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing. Beverages 7:3, pages 53.
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Semra Akgönüllü, Handan Yavuz & Adil Denizli. 2021. Molecular Imprinting for Nanosensors and Other Sensing Applications. Molecular Imprinting for Nanosensors and Other Sensing Applications 309 334 .
Angéla Juhász, Michelle L. Colgrave & Crispin A. Howitt. (2020) Developing gluten-free cereals and the role of proteomics in product safety. Journal of Cereal Science 93, pages 102932.
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