Keyphrases
Gluten
74%
Wheat
39%
Celiac Disease
37%
Gliadin
35%
Barley
23%
Gluten Proteins
18%
Protein Composition
16%
Glutenin
16%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
15%
Wheat Flour
14%
Gluten-free
14%
Common Wheat
13%
Wheat Species
12%
Flour
11%
Enzyme-linked Immunosorbent Assay (ELISA)
11%
Wheat Bread
11%
High-molecular-weight Glutenin Subunits (HMW-GS)
11%
Wheat Cultivars
10%
Wet Gluten
10%
Wheat Protein
10%
Gluten Content
10%
Lipase
10%
Dough
10%
Einkorn
9%
Bread Volume
9%
Wheat Gluten
9%
Emmer
9%
Ancient Wheat
9%
Gluten Analysis
8%
Food-dependent Exercise-induced Anaphylaxis (FDEIA)
8%
Collaborative Study
8%
Stable Isotope Dilution Assay
8%
Prolamin
8%
Protein Type
8%
α-amylase Inhibitor
8%
Wheat Starch
8%
Wheat Allergy
8%
Bread
8%
Baking Quality
7%
Non-celiac Gluten Sensitivity
7%
Reversed-phase HPLC
7%
Gluten Composition
7%
Durum Wheat
6%
Bread Crumb
6%
Gluten Protein Composition
6%
Gluten Peptides
6%
Wheat Sensitivity
5%
Glutelin
5%
Secalin
5%
Cereals
5%
Food Science
Gluten
100%
Gliadin
31%
Glutenin
29%
Enzyme-Linked Immunosorbent Assay
23%
Gluten Proteins
21%
Common Wheat
14%
Wheat Flour
14%
Starch
12%
Baking Quality
11%
Whole Wheat Bread
11%
Koji
10%
Emmer
10%
Triticum monococcum
10%
Bread Volume
9%
Tandem Mass Spectrometry
8%
Stable Isotope Dilution Assay
8%
Prolamin
8%
Reverse Phase High Performance Liquid Chromatography
7%
Liquid Chromatography Mass Spectrometry
7%
Trypsin Inhibitor
7%
Sodium
6%
Gluten Free Food
6%
Mycotoxin
5%
Bread Crumb
5%
Liquid Chromatography Tandem Mass Spectrometry
5%
High Performance Liquid Chromatography
5%