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Journal of the American Dietetic Association|March 5, 2003
Oats and the gluten-free dietTricia ThompsonJournal of the American Dietetic Association|October 18, 2008
Commercial assays to assess gluten content of gluten-free foods: why they are not created equalTricia Thompson, Enrique MéndezFrontiers in Nutrition|December 11, 2023
Gluten cross contact in oats: retrospective database analysis 2011 to 2023Tricia Thompson, Amy KellerGastrointestinal Endoscopy Clinics of North America|October 23, 2012
Nutrition assessment in celiac diseaseSuzanne Simpson, Tricia ThompsonJournal of AOAC International|August 7, 2023
Consumer-Led Investigation into Potential Issues That Arise When Testing Dairy Matrixes for Gluten With the NIMA SensorTricia Thompson, Adrian Rogers, Johnna PerryFrontiers in Nutrition|May 16, 2022
Lentils and Gluten Cross ContactTricia Thompson, Trisha Bury Lyons, Amy KellerJournal of the American Dietetic Association|May 26, 2010
Gluten contamination of grains, seeds, and flours in the United States: a pilot studyTricia Thompson, Anne Roland Lee, Thomas GraceFrontiers in Nutrition|April 9, 2021
Gluten-Free Foods Cooked in Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross ContactTricia Thompson, Trisha Bury Lyons, Amy Keller, et al.Journal of AOAC International|December 6, 2017
Stakeholders' Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food AllergensBert Popping, Laura Allred, François Bourdichon, et al.Pageof 1