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Journal of AOAC International|September 14, 2012
Gliadin as a measure of gluten in foods containing wheat, rye, and barley-enzyme immunoassay method based on a specific monoclonal antibody to the potentially celiac toxic amino acid prolamin sequences: collaborative studyUlrike Immer, Sigrid Haas-LauterbachEuropean Journal of Gastroenterology & Hepatology|September 9, 2005
Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free foodEnrique Méndez, Carmen Vela, Ulrike Immer, et al.Journal of AOAC International|June 2, 2012
Gluten fragment detection with a competitive ELISASigrid Haas-Lauterbach, Ulrike Immer, Mareike Richter, et al.Journal of Agricultural and Food Chemistry|April 28, 2005
Sandwich immunoassays for the determination of peanut and hazelnut traces in foodsMartin Kiening, Reinhard Niessner, Elisabeth Drs, et al.Pageof 1