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Mapping of potential glycoprotein allergens in cereals by using modern (glyco)proteomic techniques
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SYSNO ASEP 0397475 Document Type A - Abstract R&D Document Type The record was not marked in the RIV R&D Document Type Není vybrán druh dokumentu Title Mapping of potential glycoprotein allergens in cereals by using modern (glyco)proteomic techniques Author(s) Flodrová, Dana (UIACH-O)
Benkovská, Dagmar (UIACH-O)
Čmelík, Richard (UIACH-O) RID
Laštovičková, Markéta (UIACH-O) RID, ORCID
Foret, František (UIACH-O) RID, ORCIDNumber of authors 5 Source Title 20th International Symposium on Electro- and Liquid Phase-separation Techniques. Book of Abstracts. - : Universidad de La Laguna, 2013
S. 260Publication form Print - P Action International Symposium on Electro- and Liquid Phase-separation Techniques /20./ Event date 06.10.2013-09.10.2013 VEvent location Puerto de la Cruz, Tenerife Country ES - Spain Event type WRD Language eng - English Country ES - Spain Keywords glycoproteins ; cereal allergens ; affinity chromatography Subject RIV CB - Analytical Chemistry, Separation R&D Projects GPP503/12/P395 GA ČR - Czech Science Foundation (CSF) Institutional support UIACH-O - RVO:68081715 Annotation In this work we focused on screening and identification of potential glycoprotein allergens in cereals. The attention was concentrated on water soluble proteins from various cereals and chosen cereal final food products. The most important and widely used cereals (barley and wheat) and malt with couscous as examples of corresponding final foodstuff samples were chosen for detailed analysis. Workplace Institute of Analytical Chemistry Contact Iveta Drobníková, drobnikova@iach.cz, Tel.: 532 290 234 Year of Publishing 2014
Number of the records: 1