selected publications
-
article
- Effects of Environmental Changes on the Allergen Content of Wheat Grain. Wheat Quality For Improving Processing And Human Health. 453-470. 2020
- The feasibility of harmonizing gluten ELISA measurements. Food Chemistry. 2017
- Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach.. Journal of Proteomics. 147:156-168. 2016
- Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach. Journal of Proteomics. 2016
- Using Rheological Phenotype Phases to Predict Rheological Features of Wheat Hardness and Milling Potential of Durum Wheat. Cereal Chemistry. 2016
- ProPepper: a curated database for identification and analysis of peptide and immune-responsive epitope composition of cereal grain protein families. Database. 2015
- Interpreting crush response profiles obtained from SKCS 4100. Journal of Cereal Science. 2013
- Rheological Hardness Index for Assessing Hardness of Hexaploids and Durums. Cereal Chemistry. 2013
- Brachypodium distachyon as a model for defining the allergen potential of non-prolamin proteins. Funct Integr Genomics. 2012
- Analytical methods for detection of gluten in food--method developments in support of food labeling legislation.. Journal of AOAC International. 2011
- Characterizing and exploiting the rheology of wheat hardness. European Food Research and Technology. 2009
- Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough. Journal of Cereal Science. 2008
- Study on the simultaneous determination of some essential and toxic trace elements in honey by multi-element graphite furnace atomic absorption spectrometry. Talanta. 2007
-
chapter
- Gluten Analysis. Wheat Quality For Improving Processing And Human Health. 2020
- Understanding the Mechanics of Wheat Grain Fractionation and the Impact of Puroindolines on Milling and Product Quality. Wheat Quality For Improving Processing And Human Health. 2020
- Proteomic Analysis Relevant to Cereal Grains. Reference Module in Food Science. 2016