Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Year of publication

2017

Authors

Huang, Xin; Sontag-Strohm, Tuula; Stoddard, Frederick L.; Kato, Yoji

Organizations and authors

University of Helsinki

Stoddard Frederick L.

Sontag-Strohm Tuula

Huang Xin

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Food Chemistry

Parent publication name

Food Chemistry

Volume

214

Pages

597-605

ISSN

0308-8146

Publication forum

56253

Publication forum level

Open access

Open access in the publisher’s service

Self-archived

Yes

License of the self-archived publication

CC BY NC ND

Other information

Fields of science

Chemical sciences; Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

DOI

10.1016/j.foodchem.2016.07.108

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes