{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T03:49:58Z","timestamp":1784864998941,"version":"3.55.0"},"reference-count":144,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2019,12,2]],"date-time":"2019-12-02T00:00:00Z","timestamp":1575244800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100006498","name":"Clemson University","doi-asserted-by":"publisher","award":["15-202-EQUIP-5701-430-1502211"],"award-info":[{"award-number":["15-202-EQUIP-5701-430-1502211"]}],"id":[{"id":"10.13039\/100006498","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["NIFA Hatch\/Multi-state grant S009"],"award-info":[{"award-number":["NIFA Hatch\/Multi-state grant S009"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Celiac disease, wheat sensitivity, and allergy represent three different reactions, which may occur in genetically predisposed individuals on the ingestion of wheat and derived products with various manifestations. Improvements in the disease diagnostics and understanding of disease etiology unveiled that these disorders are widespread around the globe affecting about 7% of the population. The only known treatment so far is a life-long gluten-free diet, which is almost impossible to follow because of the contamination of allegedly \u201cgluten-free\u201d products. Accidental contamination of inherently gluten-free products could take place at any level from field to shelf because of the ubiquity of these proteins\/grains. Gluten contamination of allegedly \u201cgluten-free\u201d products is a constant threat to celiac patients and a major health concern. Several detection procedures have been proposed to determine the level of contamination in products for celiac patients. The present article aims to review the advantages and disadvantages of different gluten detection methods, with emphasis on the recent technology that allows identification of the immunogenic-gluten peptides without the use of antibodies. The possibility to detect gluten contamination by different approaches with similar or better detection efficiency in different raw and processed foods will guarantee the safety of the foods for celiac patients.<\/jats:p>","DOI":"10.3390\/nu11122920","type":"journal-article","created":{"date-parts":[[2019,12,3]],"date-time":"2019-12-03T04:58:39Z","timestamp":1575349119000},"page":"2920","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":48,"title":["Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients"],"prefix":"10.3390","volume":"11","author":[{"given":"Claudia E.","family":"Osorio","sequence":"first","affiliation":[{"name":"Agriaquaculture Nutritional Genomic Center, CGNA, Las Heras 350, Temuco 4781158, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaime H.","family":"Mej\u00edas","sequence":"additional","affiliation":[{"name":"Centro Regional de Investigaci\u00f3n Carillanca, Instituto de Investigaciones Agropecuarias INIA, Temuco 4880000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6881-9501","authenticated-orcid":false,"given":"Sachin","family":"Rustgi","sequence":"additional","affiliation":[{"name":"Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164, USA"},{"name":"Department of Plant and Environmental Sciences, School of Health Research, Clemson University Pee Dee Research and Education Center, Florence, SC 29506, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,12,2]]},"reference":[{"key":"ref_1","first-page":"314","article-title":"One and Two Dimensional (two pH) Polyacrilamide Gel Electrophoresis in a Single Gel: Separation of Wheat Proteins","volume":"62","author":"Domenico","year":"1985","journal-title":"Cereal Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1155","DOI":"10.1021\/jf305122s","article-title":"Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding?","volume":"61","author":"Kasarda","year":"2013","journal-title":"J. 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