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Authors: Katharina Scherf
Journal Article
Determination of Gliadin as a Measure of Gluten in Food by R5 Sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01 Open Access
Journal of AOAC INTERNATIONAL, Volume 105, Issue 2, March-April 2022, Pages 442–455, https://doi.org/10.1093/jaoacint/qsab148
Published: 16 November 2021
Journal Article
Quantification of Wheat, Rye, and Barley Gluten in Oat and Oat Products by ELISA RIDASCREEN® Total Gluten: Collaborative Study, First Action 2018.15 Open Access
Journal of AOAC INTERNATIONAL, Volume 102, Issue 5, 1 September 2019, Pages 1535–1543, https://doi.org/10.1093/jaoac/102.5.1535
Published: 03 December 2019
Journal Article
Determination of Gluten in Processed and Nonprocessed Corn Products by Qualitative R5 Immunochromatographic Dipstick: Collaborative Study, First Action 2015.16 Get access
Journal of AOAC INTERNATIONAL, Volume 99, Issue 3, 1 May 2016, Pages 730–737, https://doi.org/10.5740/jaoacint.16-0017
Published: 27 November 2019
Journal Article
Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in Oats Get access
Journal of AOAC INTERNATIONAL, Volume 101, Issue 4, 1 July 2018, Pages 1238–1242, https://doi.org/10.5740/jaoacint.SMPR2017.021
Published: 23 November 2019
