851 related articles for article (PubMed ID: 11762742)
1. Wheat starch, gliadin, and the gluten-free diet.
Thompson T
J Am Diet Assoc; 2001 Dec; 101(12):1456-9. PubMed ID: 11762742
[TBL] [Abstract][Full Text] [Related]
2. Surface-associated proteins of wheat starch granules: suitability of wheat starch for celiac patients.
Kasarda DD; Dupont FM; Vensel WH; Altenbach SB; Lopez R; Tanaka CK; Hurkman WJ
J Agric Food Chem; 2008 Nov; 56(21):10292-302. PubMed ID: 18837505
[TBL] [Abstract][Full Text] [Related]
3. A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease.
Ciclitira PJ; Ellis HJ; Evans DJ; Lennox ES
Clin Exp Immunol; 1985 Mar; 59(3):703-8. PubMed ID: 3987095
[TBL] [Abstract][Full Text] [Related]
4. Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten.
Gessendorfer B; Koehler P; Wieser H
Anal Bioanal Chem; 2009 Nov; 395(6):1721-8. PubMed ID: 19763549
[TBL] [Abstract][Full Text] [Related]
5. Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol.
Valdés I; García E; Llorente M; Méndez E
Eur J Gastroenterol Hepatol; 2003 May; 15(5):465-74. PubMed ID: 12702901
[TBL] [Abstract][Full Text] [Related]
6. Do oats belong in a gluten-free diet?
Thompson T
J Am Diet Assoc; 1997 Dec; 97(12):1413-6. PubMed ID: 9404339
[TBL] [Abstract][Full Text] [Related]
7. Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease.
Hischenhuber C; Crevel R; Jarry B; Mäki M; Moneret-Vautrin DA; Romano A; Troncone R; Ward R
Aliment Pharmacol Ther; 2006 Mar; 23(5):559-75. PubMed ID: 16480395
[TBL] [Abstract][Full Text] [Related]
8. Proteomic analysis in allergy and intolerance to wheat products.
Mamone G; Picariello G; Addeo F; Ferranti P
Expert Rev Proteomics; 2011 Feb; 8(1):95-115. PubMed ID: 21329430
[TBL] [Abstract][Full Text] [Related]
9. Oats and the gluten-free diet.
Thompson T
J Am Diet Assoc; 2003 Mar; 103(3):376-9. PubMed ID: 12616264
[TBL] [Abstract][Full Text] [Related]
10. Determination of the gluten content of foods.
Ciclitira PJ; Ellis HJ
Panminerva Med; 1991; 33(2):75-82. PubMed ID: 1669839
[TBL] [Abstract][Full Text] [Related]
11. Wheat starch intolerance in patients with celiac disease.
Chartrand LJ; Russo PA; Duhaime AG; Seidman EG
J Am Diet Assoc; 1997 Jun; 97(6):612-8. PubMed ID: 9183321
[TBL] [Abstract][Full Text] [Related]
12. Barley and rye prolamins induce an mRNA interferon-gamma response in coeliac mucosa.
Bracken SC; Kilmartin C; Wieser H; Jackson J; Feighery C
Aliment Pharmacol Ther; 2006 May; 23(9):1307-14. PubMed ID: 16629935
[TBL] [Abstract][Full Text] [Related]
13. The Gluten-Free Diet: Can Oats and Wheat Starch Be Part of It?
Poley JR
J Am Coll Nutr; 2017 Jan; 36(1):1-8. PubMed ID: 28169607
[TBL] [Abstract][Full Text] [Related]
14. Consumption of gluten-free products: should the threshold value for trace amounts of gluten be at 20, 100 or 200 p.p.m.?
Gibert A; Espadaler M; Angel Canela M; Sánchez A; Vaqué C; Rafecas M
Eur J Gastroenterol Hepatol; 2006 Nov; 18(11):1187-95. PubMed ID: 17033440
[TBL] [Abstract][Full Text] [Related]
15. The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?
Collin P; Thorell L; Kaukinen K; Mäki M
Aliment Pharmacol Ther; 2004 Jun; 19(12):1277-83. PubMed ID: 15191509
[TBL] [Abstract][Full Text] [Related]
16. No induction of anti-avenin IgA by oats in adult, diet-treated coeliac disease.
Guttormsen V; Løvik A; Bye A; Bratlie J; Mørkrid L; Lundin KE
Scand J Gastroenterol; 2008; 43(2):161-5. PubMed ID: 18224563
[TBL] [Abstract][Full Text] [Related]
17. Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic mice.
Freitag TL; Loponen J; Messing M; Zevallos V; Andersson LC; Sontag-Strohm T; Saavalainen P; Schuppan D; Salovaara H; Meri S
Am J Physiol Gastrointest Liver Physiol; 2014 Mar; 306(6):G526-34. PubMed ID: 24458020
[TBL] [Abstract][Full Text] [Related]
18. Commercial assays to assess gluten content of gluten-free foods: why they are not created equal.
Thompson T; Méndez E
J Am Diet Assoc; 2008 Oct; 108(10):1682-7. PubMed ID: 18926134
[TBL] [Abstract][Full Text] [Related]
19. Chemistry, coeliac-toxicity and detection of gluten and related prolamins in foods.
Skerritt JH; Devery JM; Hill AS
Panminerva Med; 1991; 33(2):65-74. PubMed ID: 1923557
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of a gliadin-containing gluten-free product in coeliac patients.
Ciclitira PJ; Cerio R; Ellis HJ; Maxton D; Nelufer JM; Macartney JM
Hum Nutr Clin Nutr; 1985 Jul; 39(4):303-8. PubMed ID: 3930437
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]