ArticleFoods (Basel, Switzerland)2021
Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 31 citations in OpenAlex.
- Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten-Free Assurance.Comprehensive reviews in food science and food safety · 2026Review
- Gluten Contamination of Labelled Gluten-Free Food Products Marketed in China.Foods (Basel, Switzerland) · 2025Article
- Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating.International journal of food science · 2025Article
- Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments.International journal of environmental research and public health · 2024Review
- Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.Foods (Basel, Switzerland) · 2024Article
- Characterization of rye flours and their potential as reference material for gluten analysis.Food chemistry · 2023Article
- Celiac Disease Genetics, Pathogenesis, and Standard Therapy for Japanese Patients.International journal of molecular sciences · 2023Review
- A Highly Sensitive Method for the Detection of Hydrolyzed Gluten in Beer Samples Using LFIA.Foods (Basel, Switzerland) · 2022Article
- Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties.Foods (Basel, Switzerland) · 2022Article
- Gold-based nanoplatform for a rapid lateral flow immunochromatographic test assay for gluten detection.BMC biomedical engineering · 2022Article
- Paper-based aptamer-antibody biosensor for gluten detection in a deep eutectic solvent (DES).Analytical and bioanalytical chemistry · 2022Article
- Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits.Foods (Basel, Switzerland) · 2022Article
- Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products.Foods (Basel, Switzerland) · 2021Article
- Gluten Contamination of Rice: Analytical TestingFood technology and biotechnologyArticle
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world's population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0-40.2 g/kg in bread, 6.5-72.6 g/kg in noodles, and 23.0-86.9 g/kg in different powder food samples. A significant difference (
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