title: Specific detection of wheat residues in processed foods by polymerase chain reaction.
abstract: A sensitive qualitative detection method for wheat in foods using polymerase chain reaction (PCR) was developed. Trace amounts of wheat in commercial food products could be qualitatively detected by this method. The sensitivity of the proposed PCR method appears to be similar to that of ELISA. The present method should be very useful for detecting wheat residues in processed foods.
authors.affiliation: Nisshin Seifun Group, Inc, Japan.
authors.forename: Hirohito
authors.initials: H
authors.lastname: Yamakawa
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Yumi
authors.initials: Y
authors.lastname: Endo
authors.forename: Kiyoko
authors.initials: K
authors.lastname: Miyatake
authors.forename: Kozue
authors.initials: K
authors.lastname: Sakata
authors.forename: Shinobu
authors.initials: S
authors.lastname: Sakai
authors.forename: Masatake
authors.initials: M
authors.lastname: Toyoda
authors.forename: Atsuo
authors.initials: A
authors.lastname: Urisu
mesh_terms: D004247:DNA / Q000032:analysis / Q000235:genetics; D004797:Enzyme-Linked Immunosorbent Assay; D005504:Food Analysis; D016133:Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity; D014908:Triticum / Q000235:genetics*
chemical_list: D004247:DNA