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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

260 related items for PubMed ID: 20951830

  • 1. Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
    Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis M, Rizzello CG, Cassone A, Terrone G, Timpone L, D'Aniello M, Maglio M, Troncone R, Auricchio S.
    Clin Gastroenterol Hepatol; 2011 Jan; 9(1):24-9. PubMed ID: 20951830
    [Abstract] [Full Text] [Related]

  • 2. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
    Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M.
    Appl Environ Microbiol; 2007 Jul; 73(14):4499-507. PubMed ID: 17513580
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  • 4. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
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  • 5. Sourdough lactobacilli and celiac disease.
    Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M.
    Food Microbiol; 2007 Apr; 24(2):187-96. PubMed ID: 17008163
    [Abstract] [Full Text] [Related]

  • 6. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
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  • 8. Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.
    Mandile R, Picascia S, Parrella C, Camarca A, Gobbetti M, Greco L, Troncone R, Gianfrani C, Auricchio R.
    Aliment Pharmacol Ther; 2017 Aug; 46(4):440-446. PubMed ID: 28627070
    [Abstract] [Full Text] [Related]

  • 9. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
    Chen JS, Wang SY, Deng ZY, Zhang XY, Feng SL, Yuan HQ, Tian JC.
    J Food Sci; 2012 May; 77(5):C546-50. PubMed ID: 22510095
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  • 10. Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation.
    Thiele C, Gänzle MG, Vogel RF.
    J Agric Food Chem; 2003 Apr 23; 51(9):2745-52. PubMed ID: 12696967
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  • 11. Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products.
    Ciacci C, Maiuri L, Caporaso N, Bucci C, Del Giudice L, Rita Massardo D, Pontieri P, Di Fonzo N, Bean SR, Ioerger B, Londei M.
    Clin Nutr; 2007 Dec 23; 26(6):799-805. PubMed ID: 17719701
    [Abstract] [Full Text] [Related]

  • 12. Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.
    Erem F, Sontag-Strohm T, Certel M, Salovaara H, Loponen J.
    J Agric Food Chem; 2010 Jan 27; 58(2):1263-9. PubMed ID: 20043636
    [Abstract] [Full Text] [Related]

  • 13. 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 27; 395(6):1721-8. PubMed ID: 19763549
    [Abstract] [Full Text] [Related]

  • 14. Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
    De Angelis M, Cassone A, Rizzello CG, Gagliardi F, Minervini F, Calasso M, Di Cagno R, Francavilla R, Gobbetti M.
    Appl Environ Microbiol; 2010 Jan 27; 76(2):508-18. PubMed ID: 19948868
    [Abstract] [Full Text] [Related]

  • 15. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
    di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M.
    J Agric Food Chem; 2005 Jun 01; 53(11):4393-402. PubMed ID: 15913301
    [Abstract] [Full Text] [Related]

  • 16. Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations.
    Merz M, Kettner L, Langolf E, Appel D, Blank I, Stressler T, Fischer L.
    J Sci Food Agric; 2016 Aug 01; 96(10):3358-64. PubMed ID: 26526345
    [Abstract] [Full Text] [Related]

  • 17. [Allergenicity of wheat flour].
    Battais F, Aparicio C, Kanny G, Guérin L, Moneret-Vautrin DA, Denery-Papini S.
    Allerg Immunol (Paris); 2002 Mar 01; 34(3):98-9. PubMed ID: 12012796
    [Abstract] [Full Text] [Related]

  • 18. Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.
    M'hir S, Rizzello CG, Di Cagno R, Cassone A, Hamdi M.
    J Appl Microbiol; 2009 Feb 01; 106(2):421-31. PubMed ID: 19200310
    [Abstract] [Full Text] [Related]

  • 19. 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 12; 56(21):10292-302. PubMed ID: 18837505
    [Abstract] [Full Text] [Related]

  • 20. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products.
    Scherf KA, Wieser H, Koehler P.
    Food Res Int; 2018 Aug 12; 110():62-72. PubMed ID: 30029707
    [Abstract] [Full Text] [Related]

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