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Article

Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.

Food chemistry - 30 May 2020

Schall Eszter, Scherf Katharina A, Bugyi Zsuzsanna, Hajas Lívia, Török Kitti, Koehler Peter, Poms Roland E, D'Amico Stefano, Schoenlechner Regine, Tömösközi Sándor

Abstract excerpt

The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of wheat proteins on immunochemical analyses, which affects the choice of gluten source to be applied for RM production. We investigated the genetic variability and the...

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PMID: 31927320
DOI: 10.1016/j.foodchem.2019.126049

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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