Search Results

There are 5494 results for: content related to: Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour

  1. You have full text access to this Open Access content
    Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins

    Plant Biotechnology Journal

    Volume 14, Issue 3, March 2016, Pages: 986–996, Francisco Barro, Julio C. M. Iehisa, María J. Giménez, María D. García-Molina, Carmen V. Ozuna, Isabel Comino, Carolina Sousa and Javier Gil-Humanes

    Version of Record online : 24 AUG 2015, DOI: 10.1111/pbi.12455

  2. Effects of water stress on the composition and immunoreactive properties of gliadins from two wheat cultivars: Nawra and Tonacja

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 4, 15 March 2017, Pages: 1134–1142, Bartosz Brzozowski and Katarzyna Stasiewicz

    Version of Record online : 13 JUL 2016, DOI: 10.1002/jsfa.7839

  3. Mass spectrometry analysis of gliadins in celiac disease

    Journal of Mass Spectrometry

    Volume 42, Issue 12, December 2007, Pages: 1531–1548, Pasquale Ferranti, Gianfranco Mamone, Gianluca Picariello and Francesco Addeo

    Version of Record online : 17 DEC 2007, DOI: 10.1002/jms.1361

  4. Immunoglobulin-E-binding epitopes of wheat allergens in patients with food allergy to wheat and in mice experimentally sensitized to wheat proteins

    Clinical & Experimental Allergy

    Volume 41, Issue 10, October 2011, Pages: 1478–1492, S. Denery-Papini, M. Bodinier, F. Pineau, S. Triballeau, O. Tranquet, K. Adel-Patient, D.A. Moneret-Vautrin, B. Bakan, D. Marion, T. Mothes, H. Mameri and D. Kasarda

    Version of Record online : 19 JUL 2011, DOI: 10.1111/j.1365-2222.2011.03808.x

  5. Ammonium as sole N source improves grain quality in wheat

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 9, July 2013, Pages: 2162–2171, Teresa Fuertes-Mendizábal, Jon González-Torralba, Luis M Arregui, Carmen González-Murua, M Begoña González-Moro and José M Estavillo

    Version of Record online : 21 JAN 2013, DOI: 10.1002/jsfa.6022

  6. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  7. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C269–C278, Tetsuya Murakami, Naofumi Kitabatake and Fumito Tani

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1750-3841.12757

  8. You have free access to this content
    Transcriptional and metabolic alternations rebalance wheat grain storage protein accumulation under variable nitrogen and sulfur supply

    The Plant Journal

    Volume 83, Issue 2, July 2015, Pages: 326–343, Zhanwu Dai, Anne Plessis, Jonathan Vincent, Nathalie Duchateau, Alicia Besson, Mireille Dardevet, Duyen Prodhomme, Yves Gibon, Ghislaine Hilbert, Marie Pailloux, Catherine Ravel and Pierre Martre

    Version of Record online : 8 JUN 2015, DOI: 10.1111/tpj.12881

  9. You have free access to this content
    A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 3, May 2015, Pages: 285–302, Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa and Mark E. Sorrells

    Version of Record online : 17 FEB 2015, DOI: 10.1111/1541-4337.12129

  10. Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens

    Molecular Nutrition & Food Research

    Volume 56, Issue 2, February 2012, Pages: 336–344, Pascal Gourbeyre, Sandra Denery-Papini, Colette Larré, Jean-Charles Gaudin, Chantal Brossard and Marie Bodinier

    Version of Record online : 7 DEC 2011, DOI: 10.1002/mnfr.201100353

  11. You have free access to this content
    Diversification of the celiac disease α-gliadin complex in wheat: a 33-mer peptide with six overlapping epitopes, evolved following polyploidization

    The Plant Journal

    Volume 82, Issue 5, June 2015, Pages: 794–805, Carmen V. Ozuna, Julio C. M. Iehisa, María J. Giménez, Juan B. Alvarez, Carolina Sousa and Francisco Barro

    Version of Record online : 11 MAY 2015, DOI: 10.1111/tpj.12851

  12. Mass spectrometry in the proteome analysis of mature cereal kernels

    Mass Spectrometry Reviews

    Volume 31, Issue 4, July/August 2012, Pages: 448–465, Vincenzo Cunsolo, Vera Muccilli, Rosaria Saletti and Salvatore Foti

    Version of Record online : 22 AUG 2011, DOI: 10.1002/mas.20347

  13. Quality determination of wheat: genetic determination, biochemical markers, seed storage proteins – bread and durum wheat germplasm

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 14, November 2014, Pages: 2819–2829, Theo Varzakas, Natalia Kozub and Ioannis N Xynias

    Version of Record online : 14 MAR 2014, DOI: 10.1002/jsfa.6601

  14. Wheat gluten fractions as wood adhesives—glutenins versus gliadins

    Journal of Applied Polymer Science

    Volume 123, Issue 3, 5 February 2012, Pages: 1530–1538, Petra Nordqvist, Dalia Thedjil, Sara Khosravi, Mark Lawther, Eva Malmström and Farideh Khabbaz

    Version of Record online : 17 AUG 2011, DOI: 10.1002/app.34312

  15. Wheat allergy in children evaluated with challenge and IgE antibodies to wheat components

    Pediatric Allergy and Immunology

    Volume 26, Issue 2, March 2015, Pages: 119–125, Nora Nilsson, Sigrid Sjölander, Alexandra Baar, Malin Berthold, Sandra Pahr, Susanne Vrtala, Rudolf Valenta, Eishin Morita, Gunilla Hedlin, Magnus P. Borres and Caroline Nilsson

    Version of Record online : 21 MAR 2015, DOI: 10.1111/pai.12334

  16. You have free access to this content
    Use of the phage display technique for detection of epitopes recognized by polyclonal rabbit gliadin antibodies

    FEBS Letters

    Volume 433, Issue 1-2, August 14, 1998, Pages: 103–107, Awad A Osman, Holm Uhlig, Barbara Thamm, Jens Schneider-Mergener and Thomas Mothes

    Version of Record online : 2 SEP 1998, DOI: 10.1016/S0014-5793(98)00887-4

  17. Exploring the interactions of gliadins with model membranes: Effect of confined geometry and interfaces

    Biopolymers

    Volume 91, Issue 8, August 2009, Pages: 610–622, Amélie Banc, Bernard Desbat, Denis Renard, Yves Popineau, Cécile Mangavel and Laurence Navailles

    Version of Record online : 19 MAR 2009, DOI: 10.1002/bip.21188

  18. The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 11, 1 September 2000, Pages: 1640–1647, Herbert Wieser, Rolf Kieffer and Tamas Lelley

    Version of Record online : 12 JUL 2000, DOI: 10.1002/1097-0010(20000901)80:11<1640::AID-JSFA688>3.0.CO;2-4

  19. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 1, 15 January 2016, Pages: 122–130, Shiori Koga, Ulrike Böcker, Anette Moldestad, Paola Tosi, Peter R Shewry, Ellen F Mosleth and Anne Kjersti Uhlen

    Version of Record online : 16 FEB 2015, DOI: 10.1002/jsfa.7068

  20. Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

    Journal of Food Quality

    Volume 38, Issue 2, April 2015, Pages: 71–82, Vandana Dhaka and B.S. Khatkar

    Version of Record online : 3 MAR 2015, DOI: 10.1111/jfq.12122