mercaptoethanol has been researched along with Celiac Sprue in 2 studies
Mercaptoethanol: A water-soluble thiol derived from hydrogen sulfide and ethanol. It is used as a reducing agent for disulfide bonds and to protect sulfhydryl groups from oxidation.
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (50.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| García, E | 1 |
| Llorente, M | 1 |
| Hernando, A | 1 |
| Kieffer, R | 1 |
| Wieser, H | 1 |
| Méndez, E | 1 |
| Mietens, C | 1 |
2 other studies available for mercaptoethanol and Celiac Sprue
| Article | Year |
|---|---|
Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods.
Topics: Blotting, Western; Celiac Disease; Drug Stability; Enzyme-Linked Immunosorbent Assay; Ethanol; Food | 2005 |
[Studies on the antibody formation against gliadin and milk proteins. II. Demonstration of gamma M using ultracentrifugation and treatment with mercaptoethanol].
Topics: Albumins; Antibody Formation; Antigen-Antibody Reactions; Caseins; Celiac Disease; Child; Complement | 1967 |