Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten

• David Poirier,

  Roles Conceptualization, Data curation, Formal analysis, Methodology, Software, Visualization, Writing – original draft, Writing – review & editing

  Affiliations Department of Food Science and Nutrition, Pavillon Paul-Comtois, Université Laval, Québec, Québec, Canada, Institute of Nutrition and Functional Foods, Université Laval, Québec, Québec, Canada

  https://orcid.org/0000-0003-4719-559X

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• Jérémie Théolier,

  Roles Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Writing – review & editing

  Affiliations Department of Food Science and Nutrition, Pavillon Paul-Comtois, Université Laval, Québec, Québec, Canada, Institute of Nutrition and Functional Foods, Université Laval, Québec, Québec, Canada

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• Riccardo Marega,

  Roles Formal analysis, Methodology, Writing – review & editing

  Affiliation Analytical Laboratory, CER Groupe, Marloie, Belgium

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• Philippe Delahaut,

  Roles Writing – review & editing

  Affiliation Analytical Laboratory, CER Groupe, Marloie, Belgium

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• Nathalie Gillard,

  Roles Funding acquisition, Writing – review & editing

  Affiliation Analytical Laboratory, CER Groupe, Marloie, Belgium

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• Samuel Benrejeb Godefroy

  Roles Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing – review & editing

  * E-mail: samuel.godefroy@fsaa.ulaval.ca

  Affiliations Department of Food Science and Nutrition, Pavillon Paul-Comtois, Université Laval, Québec, Québec, Canada, Institute of Nutrition and Functional Foods, Université Laval, Québec, Québec, Canada

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