Publications by authors named "Stefania Pizzolato"
Biosens Bioelectron
October 2020
Article Synopsis
- Enzyme-linked immunosorbent assays (ELISAs) are commonly used to measure gluten in foods, but the antibodies in these tests struggle with traditional gluten extraction solvents.
- A new electrochemical sensor has been developed using a specially designed 19-nucleotide DNA aptamer that effectively detects gliadin in a novel deep eutectic solvent called ethaline.
- This sensor can quantify gluten levels as low as 20 μg/kg in food samples, making it a valuable tool for assessing gluten content and potential health risks for individuals with celiac disease or gluten sensitivities.
