Morais, Jorge SáMeirinho, Sofia G.Peres, António M.Veloso, Ana C.A.Dias, L.G.Machado, Adélio A.S.C.2011-01-062011-01-062009Sá Morais, J.; Meirinho, S.; Peres, A. M.; Veloso, A. C.; Dias, L. G.; Machado, A. A. S. C. (2009). Liquid chromatography assay for gliadins quantification: application to gluten-containing and “gluten-free” food products. In 6º Encontro Nacional de Cromatografia. Funchalhttp://hdl.handle.net/10198/3030In the present work a high performance liquid-chromatography UV/Vis method was developed to quantify gliadins in foods. Gliadins are prolamins and are one of the constituents of wheat gluten (approximately 50%). These compounds have particular importance in food analysis since they are responsible for the celiac disease, which is an intolerance ar hypersensitivity to ingested prolamins.engconference object