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Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion linesCereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patientsHarnessing Aptamers to Overcome Challenges in Gluten DetectionGliadin-Specific T-Cells Mobilized in the Peripheral Blood of Coeliac Patients by Short Oral Gluten Challenge: Clinical ApplicationsProperties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification CapabilitiesWheat Allergy and Intolerence; Recent Updates and PerspectivesWheat-dependent exercise-induced anaphylaxisNon-celiac gluten sensitivity: literature reviewProblems and challenges to adaptation of gluten free diet by Indian patients with celiac diseaseEffect of External Electric Field Stress on Gliadin Protein ConformationDiscovery of a novel and rich source of gluten-degrading microbial enzymes in the oral cavityParallels between pathogens and gluten peptides in celiac sprueAnalysis of expressed sequence tags from a single wheat cultivar facilitates interpretation of tandem mass spectrometry data and discrimination of gamma gliadin proteins that may play different functional roles in flourAnalysis of wheat prolamins, the causative agents of celiac sprue, using reversed phase high performance liquid chromatography (RP-HPLC) and matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS).The Impact of Diet Wheat Source on the Onset of Type 1 Diabetes Mellitus-Lessons Learned from the Non-Obese Diabetic (NOD) Mouse Model.New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants.Suitability of spring wheat varieties for the production of best quality pizzaDown-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strengthAcid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway ratsCharacterization of proteins from grain of different bread and durum wheat genotypes.Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4Is gluten a cause of gastrointestinal symptoms in people without celiac disease?Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.What is gluten?Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free breadThe cultivable human oral gluten-degrading microbiome and its potential implications in coeliac disease and gluten sensitivity.Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flourEpitope mapping of the N-terminal portion of tissue transglutaminase protein antigen to identify linear epitopes in celiac disease.Wheat dough microstructure: the relation between visual structure and mechanical behavior.The high molecular weight glutenin subunit Bx7 allergen from wheat contains repetitive IgE epitopes.Intestinal microbiota and probiotics in celiac diseaseMicrocellular foams made from gliadinEpithelial transport of immunogenic and toxic gliadin peptides in vitro.Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometryNovel avian single-chain fragment variable (scFv) targets dietary gluten and related natural grain prolamins, toxic entities of celiac diseaseCoeliac Disease - New Pathophysiological Findings and Their Implications for TherapyAnalysis of Body Composition and Food Habits of Spanish Celiac Women.Direct spectral analysis and determination of high content of carcinogenic bromine in bread using UV pulsed laser induced breakdown spectroscopy.Usefulness of recombinant γ-gliadin 1 for identifying patients with celiac disease and monitoring adherence to a gluten-free dietDespite sequence homologies to gluten, salivary proline-rich proteins do not elicit immune responses central to the pathogenesis of celiac disease.
P2860
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P2860
description
2006 nî lūn-bûn
@nan
2006 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2006 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
name
Chemistry of gluten proteins.
@ast
Chemistry of gluten proteins.
@en
Chemistry of gluten proteins.
@nl
type
label
Chemistry of gluten proteins.
@ast
Chemistry of gluten proteins.
@en
Chemistry of gluten proteins.
@nl
prefLabel
Chemistry of gluten proteins.
@ast
Chemistry of gluten proteins.
@en
Chemistry of gluten proteins.
@nl
P356
P1433
P1476
Chemistry of gluten proteins.
@en
P2093
Herbert Wieser
P304
P356
10.1016/J.FM.2006.07.004
P577
2006-09-07T00:00:00Z