Lv1
80 积分 2025-03-26 加入
A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects
25天前
已完结
The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-Gliadins
1个月前
已完结
Alternative splicing and intron retention: Their profiles and roles in cutaneous fibrosis of systemic sclerosis
2个月前
已完结
Authentication of Edible Bird’s Nest (EBN) and its adulterants by integration of shotgun proteomics and scheduled multiple reaction monitoring (MRM) based on tandem mass spectrometry
2个月前
已完结
Tolerance-inducing therapies in coeliac disease — mechanisms, progress and future directions
3个月前
已完结
Editorial: Gluten-related disorders: pathogenesis, diagnosis, and treatment
3个月前
已完结
Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough
3个月前
已完结
Crude Protein, Calculated from Percentage of Total Nitrogen, in Wheat and Flour
3个月前
已关闭
Quantifying allergenic proteins using antibody-based methods or liquid chromatography–mass spectrometry/mass spectrometry: A review about the influence of food matrix, extraction, and sample preparation
4个月前
已完结
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions
4个月前
已完结
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