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 (First Author)
, Carlo Catassi (Co-Author)
, Fernando G. Chirdo (Co-Author)
, Paul J. Ciclitira (Co-Author)
, Conleth Francis Feighery (Co-Author)
, Carmen Gianfrani (Co-Author)
, Frits Koning (Co-Author)
, Knut E.A. Lundin (Co-Author)
, Stefania Masci (Co-Author)
, Detlef Schuppan (Co-Author)
, Marinus J.M. Smulders (Co-Author)
, Olivier Tranquet (Co-Author)
, Riccardo Troncone (Co-Author)
, Peter Koehler^* (Last Author)

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Original language	English
Article number	626712
Journal	Frontiers in Nutrition
Volume	7
DOIs	https://doi.org/10.3389/fnut.2020.626712
State	Published - 12 Jan 2021
Externally published	Yes

Keywords

LC-MS/MS
Prolamin Working Group
analysis
competitive ELISA
fermented food
gluten
partially hydrolyzed gluten

Access to Document

10.3389/fnut.2020.626712

Cite this

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, Article 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, vol. 7, 626712. https://doi.org/10.3389/fnut.2020.626712

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 -

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

Keywords

Access to Document

Other files and links

Cite this