Keyphrases
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
100%
Wheat
100%
Barley
100%
Gluten Proteins
100%
Protein Type
100%
Relative Quantitation
100%
Gluten
50%
Gliadin
40%
Secalin
40%
Protein Clusters
30%
Celiac Disease
20%
Adverse Reactions
20%
Hordein
20%
Multifunctional Protein
10%
High Molecular Weight
10%
Hydrophobicity
10%
Diagnostic Test
10%
Relative Composition
10%
Reversed-phase HPLC
10%
Hydrolysate
10%
Flour
10%
Multiple Reaction Monitoring
10%
Functional Assay
10%
Protein Separation
10%
Active Peptide
10%
Disease Mechanisms
10%
Wheat Allergens
10%
High-molecular-weight Glutenin Subunits (HMW-GS)
10%
α-amylase Inhibitor
10%
Combined Strategy
10%
Storage Proteins
10%
D-hordein
10%
B-hordein
10%
Analytical Assay
10%
Complex Protein Mixture
10%
Food Analysis
10%
Wheat Allergy
10%
Related Disorders
10%
Proteomic Strategy
10%
Wheat Sensitivity
10%
Non-celiac
10%
Trypsin Enzyme
10%
Pharmacology, Toxicology and Pharmaceutical Science
Rye
100%
Gluten
100%
Gliadin
26%
Hordein
26%
Adverse Event
13%
Coeliac Disease
13%
Hydrophobicity
6%
Reverse Phase High Performance Liquid Chromatography
6%
Clinical Study
6%
Trypsin Inhibitor
6%
Potassium 40
6%
Glutenin
6%
Allergen
6%
Wheat Allergy
6%
Koji
6%
Diseases
6%
Food Science
Gluten Proteins
100%
Gluten
36%
Gliadin
36%
Reverse Phase High Performance Liquid Chromatography
9%
Koji
9%
Hydrolysate
9%
Glutenin
9%
Trypsin Inhibitor
9%
Food Analysis
9%
Proteomics
9%
Protein Complex
9%