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

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10.3389/fnut.2020.626712

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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

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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

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