Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

Katharina Anne Scherf; Carlo Catassi; Fernando G. Chirdo; Paul J. Ciclitira; Conleth Francis Feighery; Carmen Gianfrani; Frits Koning; Knut E.A. Lundin; Stefania Masci; Detlef Schuppan; Marinus J.M. Smulders; Olivier Tranquet; Riccardo Troncone; Peter Koehler

doi:10.3389/fnut.2020.626712

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

Katharina Anne Scherf (Erstautor/-in)
, Carlo Catassi (Co-Autor/-in)
, Fernando G. Chirdo (Co-Autor/-in)
, Paul J. Ciclitira (Co-Autor/-in)
, Conleth Francis Feighery (Co-Autor/-in)
, Carmen Gianfrani (Co-Autor/-in)
, Frits Koning (Co-Autor/-in)
, Knut E.A. Lundin (Co-Autor/-in)
, Stefania Masci (Co-Autor/-in)
, Detlef Schuppan (Co-Autor/-in)
, Marinus J.M. Smulders (Co-Autor/-in)
, Olivier Tranquet (Co-Autor/-in)
, Riccardo Troncone (Co-Autor/-in)
, Peter Koehler^* (Letztautor/-in)

^*Korrespondierende/r Autor/-in für diese Arbeit

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

9 Zitate (Scopus)

Originalsprache	Englisch
Aufsatznummer	626712
Fachzeitschrift	Frontiers in Nutrition
Jahrgang	7
DOIs	https://doi.org/10.3389/fnut.2020.626712
Publikationsstatus	Veröffentlicht - 12 Jan. 2021
Extern publiziert	Ja

Zugriff auf Dokument

10.3389/fnut.2020.626712

Andere Dateien und Links

Verknüpfung zur Publikation in Scopus

Dieses zitieren

Scherf, K. A., Catassi, C., Chirdo, F. G., Ciclitira, P. J., Feighery, C. F., Gianfrani, C., Koning, F., Lundin, K. E. A., Masci, S., Schuppan, D., Smulders, M. J. M., Tranquet, O., Troncone, R., & Koehler, P. (2021). Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. Frontiers in Nutrition, 7, Artikel 626712. https://doi.org/10.3389/fnut.2020.626712

@article{e3901519f350432e8ec4b89a9c33b5c6,

title = "Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten",

keywords = "LC-MS/MS, Prolamin Working Group, analysis, competitive ELISA, fermented food, gluten, partially hydrolyzed gluten",

author = "Scherf, \{Katharina Anne\} and Carlo Catassi and Chirdo, \{Fernando G.\} and Ciclitira, \{Paul J.\} and Feighery, \{Conleth Francis\} and Carmen Gianfrani and Frits Koning and Lundin, \{Knut E.A.\} and Stefania Masci and Detlef Schuppan and Smulders, \{Marinus J.M.\} and Olivier Tranquet and Riccardo Troncone and Peter Koehler",

year = "2021",

month = jan,

day = "12",

doi = "10.3389/fnut.2020.626712",

language = "English",

volume = "7",

journal = "Frontiers in Nutrition",

issn = "2296-861X",

}

Scherf, KA, Catassi, C, Chirdo, FG, Ciclitira, PJ, Feighery, CF, Gianfrani, C, Koning, F, Lundin, KEA, Masci, S, Schuppan, D, Smulders, MJM, Tranquet, O, Troncone, R & Koehler, P 2021, 'Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten', Frontiers in Nutrition, Jg. 7, 626712. https://doi.org/10.3389/fnut.2020.626712

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. / Scherf, Katharina Anne (Erstautor/-in); Catassi, Carlo (Co-Autor/-in); Chirdo, Fernando G. (Co-Autor/-in) et al.
in: Frontiers in Nutrition, Jahrgang 7, 626712, 12.01.2021.

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

TY - JOUR

T1 - Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

AU - Scherf, Katharina Anne

AU - Catassi, Carlo

AU - Chirdo, Fernando G.

AU - Ciclitira, Paul J.

AU - Feighery, Conleth Francis

AU - Gianfrani, Carmen

AU - Koning, Frits

AU - Lundin, Knut E.A.

AU - Masci, Stefania

AU - Schuppan, Detlef

AU - Smulders, Marinus J.M.

AU - Tranquet, Olivier

AU - Troncone, Riccardo

AU - Koehler, Peter

PY - 2021/1/12

Y1 - 2021/1/12

KW - LC-MS/MS

KW - Prolamin Working Group

KW - analysis

KW - competitive ELISA

KW - fermented food

KW - gluten

KW - partially hydrolyzed gluten

UR - https://www.scopus.com/pages/publications/85100003760

U2 - 10.3389/fnut.2020.626712

DO - 10.3389/fnut.2020.626712

M3 - Article

AN - SCOPUS:85100003760

SN - 2296-861X

VL - 7

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 626712

ER -