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2020 1
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Page 1
Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides.
Lexhaller B, Ludwig C, Scherf KA. Lexhaller B, et al. Nutrients. 2019 Sep 20;11(10):2263. doi: 10.3390/nu11102263. Nutrients. 2019. PMID: 31547042 Free PMC article.
Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry.
Lexhaller B, Colgrave ML, Scherf KA. Lexhaller B, et al. Front Plant Sci. 2019 Dec 13;10:1530. doi: 10.3389/fpls.2019.01530. eCollection 2019. Front Plant Sci. 2019. PMID: 31921226 Free PMC article.
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials.
Schalk K, Lexhaller B, Koehler P, Scherf KA. Schalk K, et al. Among authors: lexhaller b. PLoS One. 2017 Feb 24;12(2):e0172819. doi: 10.1371/journal.pone.0172819. eCollection 2017. PLoS One. 2017. PMID: 28234993 Free PMC article.
Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits.
Lexhaller B, Tompos C, Scherf KA. Lexhaller B, et al. Food Chem. 2017 Dec 15;237:320-330. doi: 10.1016/j.foodchem.2017.05.121. Epub 2017 May 24. Food Chem. 2017. PMID: 28764003
Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits.
Lexhaller B, Tompos C, Scherf KA. Lexhaller B, et al. Anal Bioanal Chem. 2016 Sep;408(22):6093-104. doi: 10.1007/s00216-016-9721-7. Epub 2016 Jun 24. Anal Bioanal Chem. 2016. PMID: 27342795
Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides.
Lexhaller B, Ludwig C, Scherf KA. Lexhaller B, et al. Sci Rep. 2020 May 4;10(1):7426. doi: 10.1038/s41598-020-64143-9. Sci Rep. 2020. PMID: 32367038 Free PMC article.
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