What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in BeerMichelle L. Colgrave, Gregory J. Tanner, Hareshwar Goswami et al.|Journal of Proteome Research|2011Cited by 116
Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass SpectrometryGregory J. Tanner, Crispin A. Howitt, Michelle L. Colgrave et al.|PLoS ONE|2013Cited by 85
Proteomic Profiling of 16 Cereal Grains and the Application of Targeted Proteomics To Detect Wheat ContaminationMichelle L. Colgrave, Gregory J. Tanner, Hareshwar Goswami et al.|Journal of Proteome Research|2015Cited by 78
Creation of the first ultra‐low gluten barley (<i>Hordeum vulgare</i> L.) for coeliac and gluten‐intolerant populationsGregory J. Tanner, Crispin A. Howitt, Malcolm Blundell et al.|Plant Biotechnology Journal|2015Cited by 73
Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISAMichelle L. Colgrave, Gregory J. Tanner, Hareshwar Goswami et al.|Journal of Chromatography A|2014Cited by 68