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Advances in Experimental Medicine and Biology|June 26, 2019
Proteomics: Tools of the TradeUtpal Bose, Gene Wijffels, Crispin A Howitt, et al.Journal of Chromatography. A|May 1, 2019
Targeted proteomics to monitor the extraction efficiency and levels of barley α-amylase trypsin inhibitors that are implicated in non-coeliac gluten sensitivityUtpal Bose, Keren Byrne, Crispin A Howitt, et al.Journal of Proteomics|February 19, 2019
Optimisation of protein extraction for in-depth profiling of the cereal grain proteomeUtpal Bose, James A Broadbent, Keren Byrne, et al.Journal of Proteome Research|April 9, 2020
Identification and Quantitation of Amylase Trypsin Inhibitors Across Cultivars Representing the Diversity of Bread WheatUtpal Bose, Angéla Juhász, James A Broadbent, et al.Journal of Agricultural and Food Chemistry|May 7, 2020
Proteome Analysis of Hordein-Null Barley Lines Reveals Storage Protein Synthesis and Compensation MechanismsUtpal Bose, James A Broadbent, Keren Byrne, et al.Food Chemistry|March 18, 2018
Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of glutenHaili Li, Keren Byrne, Renata Galiamov, et al.Journal of Agricultural and Food Chemistry|September 15, 2023
Proteome Changes Resulting from Malting in Hordein-Reduced Barley LinesMahya Bahmani, Angéla Juhász, Utpal Bose, et al.Food Chemistry|August 24, 2023
From grain to malt: Tracking changes of ultra-low-gluten barley storage proteins after maltingMahya Bahmani, Angéla Juhász, Utpal Bose, et al.Journal of Agricultural and Food Chemistry|October 20, 2017
Liquid Chromatography-Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove GlutenMichelle L Colgrave, Keren Byrne, Crispin A HowittFood Chemistry|May 29, 2017
Food for thought: Selecting the right enzyme for the digestion of glutenMichelle L Colgrave, Keren Byrne, Crispin A HowittPageof 22