Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease.
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Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patientsAnimal models to study gluten sensitivityMaize prolamins could induce a gluten-like cellular immune response in some celiac disease patients.Novel avian single-chain fragment variable (scFv) targets dietary gluten and related natural grain prolamins, toxic entities of celiac diseaseNew Insight into Quinoa Seed Quality under Salinity: Changes in Proteomic and Amino Acid Profiles, Phenolic Content, and Antioxidant Activity of Protein ExtractsPhytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review.Gastrointestinal effects of eating quinoa (Chenopodium quinoa Willd.) in celiac patients.Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten-free ingredient.
P2860
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P2860
Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease.
description
2011 nî lūn-bûn
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2011年の論文
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2011年学术文章
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2011年学术文章
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2011年学术文章
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@zh-hans
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@zh-my
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name
Immunological evaluation of th ...... in relation to celiac disease.
@en
Immunological evaluation of th ...... in relation to celiac disease.
@nl
type
label
Immunological evaluation of th ...... in relation to celiac disease.
@en
Immunological evaluation of th ...... in relation to celiac disease.
@nl
prefLabel
Immunological evaluation of th ...... in relation to celiac disease.
@en
Immunological evaluation of th ...... in relation to celiac disease.
@nl
P2093
P2860
P50
P356
P1476
Immunological evaluation of th ...... in relation to celiac disease
@en
P2093
Carmen Gianfrani
Gaetano Iaquinto
Giuseppe Mazzarella
Immacolata Vocca
P2860
P304
P356
10.1002/MNFR.201100132
P577
2011-06-28T00:00:00Z