Effect of temperature variation during grain filling on wheat gluten resistance
Keywords: گلوتن; Wheat; Gluten; Temperature; Grain development
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La patologia odontostomatologica associata alla malattia celiaca: revisione della letteratura
Keywords: گلوتن; Malattia celiaca; Difetti dello smalto; Stomatite aftosa ricorrente; Glutine; Manifestazioni orali; Celiac disease; Enamel defects; Recurrent aphthous stomatitis; Gluten; Oral manifestations;
Food: The Forgotten Factor in the Irritable Bowel Syndrome
Keywords: گلوتن; Carbohydrate; Lactose; Fructose; FODMAP; Gluten; Lipid; Diet;
New therapeutic strategies for celiac disease
Keywords: گلوتن; Celiac disease; Therapy; Gluten; Immunomodulation; Propyl endopeptidase; Tissue transglutaminase
Coeliac disease
Keywords: گلوتن; childhood; coeliac; gluten
Elastic properties of gluten representing different wheat classes
Keywords: گلوتن; Gluten; Rheology; Creep-recovery; Tensile
Temperature dependence of relaxation spectra for highly hydrated gluten networks
Keywords: گلوتن; Tikhonov regularization; L-curve; Gluten; Relaxation spectrum; Mechanical measurements
The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions
Keywords: گلوتن; Wheat bran; Dietary fibre; Gluten; Bread qualityAL, aleurone enriched wheat bran; DS, degree of softening after 12 min; FAm, ferulic acid monomer; GY, gluten yield; m, particle size median; STA, dough stability; TTP, time to peak; WA, water absorption; WB
Maladie cœliaque de l’adulte
Keywords: گلوتن; Maladie cœliaque; Gluten; Gliadine HLA DQ2/DQ8; Atrophie villositaireCeliac disease; Review; Gluten; Gliadin; HLA DQ2/DQ8; Villous atrophy
Influence d’un régime hyperprotéique sur la physiologie intestinale du rat Wistar
Keywords: گلوتن; Comportement alimentaire; Fonction intestinale; Gluten; Intestin; Lymphocytes intraépithéliaux (LIE); Protéines totales de lait; Rats; Régime hyperprotéique; SojaHigh-protein diet; Milk protein; Rats; Intestinal function; Immune response
Patients With Celiac Disease and B-Cell Lymphoma Have a Better Prognosis Than Those With T-Cell Lymphoma
Keywords: گلوتن; Cancer; Enteropathy; GI Disease; Gluten; CD; celiac disease; CHOP; cyclophosphamide, doxorubicin, vincristine, prednisone; DLBCL; diffuse large B-cell lymphoma; ETL; enteropathy-type T-cell lymphoma; IPI; International Prognostic Index;
Intestinal transglutaminase 2 specific antibody deposits in non-responsive coeliac disease
Keywords: گلوتن; Autoimmune enteropathy; Coeliac disease; Gluten; IgA deposit; Non-responsive coeliac disease; Refractory coeliac disease; Transglutaminase 2 antibodies
Design, synthesis and evaluation of high-affinity binders for the celiac disease associated HLA-DQ2 molecule
Keywords: گلوتن; Celiac disease; Gluten; HLA-DQ2; Blockers; Peptides; Amino acids;
The effects of ALV003 pre-digestion of gluten on immune response and symptoms in celiac disease in vivo
Keywords: گلوتن; Celiac disease; Gluten; Enzymology; Mucosal immunology; IFN-γ ELISpot
Guía clínica de diagnóstico y tratamiento de la dermatitis herpetiforme
Keywords: گلوتن; Celiaquía; Dapsona; Dermatitis herpetiforme; Enfermedad de Duhring; GlutenCeliac disease; Dapsone; Dermatitis herpetiformis; Duhring disease; Gluten
Effect of ultrasound treatment on properties of gluten-based film
Keywords: گلوتن; Gluten; Ultrasound; Edible film; Contact angle
Influence of sodium chloride on shear flow induced starch–gluten separation from Soissons wheat dough
Keywords: گلوتن; Separation; NaCl; Gluten; Rheological properties
Migration of gluten under shear flow: Influence of process parameters on separation behaviour
Keywords: گلوتن; Wheat; Gluten; Starch; Shear; Separation
Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
Keywords: گلوتن; Crispness; Bread crust; Gluten; Starch; DSC; NMR; PTA
Novel immune response to gluten in individuals with schizophrenia
Keywords: گلوتن; Gluten; Gliadin; Schizophrenia; Gluten sensitivity; Celiac disease; Antibody
Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation
Keywords: گلوتن; Soy protein isolate; Gluten; Thermoset gel; Beta-conglycinin; Glycinin; Viscosity
Dough/crumb transition during French bread baking
Keywords: گلوتن; Starch; Gluten; Dynamic mechanical analysis (DMA); Baking
Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
Keywords: گلوتن; Oil-in-water emulsions; Gluten; SPI; Linear viscoelasticity; Droplet size distribution; pH; Thermal treatment
Gluten-free and casein-free diets in the treatment of autism spectrum disorders: A systematic review
Keywords: گلوتن; Gluten; Casein; Diet; Autism; Aspergers; Review
Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography–mass spectrometry/mass spectrometry
Keywords: گلوتن; Celiac sprue; Liquid chromatography–mass spectrometry; Gluten; Quantitation
Neoplasias primarias de intestino delgado como complicación de la enfermedad celíaca
Keywords: گلوتن; Enfermedad celíaca; Gluten; Carcinoma; Intestino delgadoCeliac disease; Gluten; Carcinoma; Small bowel
Infectious associations of Celiac disease
Keywords: گلوتن; Infections; Celiac disease; Gluten; Adenovirus; Hepatitis C virus
Influence of soy protein on rheological properties and water retention capacity of wheat gluten
Keywords: گلوتن; Soybean; Gluten; Protein
Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
Keywords: گلوتن; Amino acid; Gluten; Wheat; High-performance anion-exchange chromatography with integrated pulsed amperometric detection; HPAEC-IPAD
Numerical computation of relaxation spectra from mechanical measurements in biopolymers
Keywords: گلوتن; Regularization methods; Ill-posed problem; Stress relaxation; Relaxation spectrum; Gluten
Influence of process conditions on the separation behaviour of starch–gluten systems
Keywords: گلوتن; Shear-induced separation; Starch; Gluten; Wheat flour
Analysis of wheat gluten and starch matrices during deep-fat frying
Keywords: گلوتن; Deep-fat frying; Oil uptake; Gluten; Starch
Protein–lipid interactions in gluten elucidated using acetic acid fractionation
Keywords: گلوتن; Acetic acid; Gluten; Protein–lipid interactions; Free lipids; Bound lipids; Monomeric protein and polymeric protein
Development of novel wheat biorefining: Effect of gluten extraction from wheat on bioethanol production
Keywords: گلوتن; Biorefinery; Wheat; Gluten; Bioethanol; Modelling
Diversificación alimentaria en el niño pequeño
Keywords: گلوتن; Diversificación alimentaria; Gluten; Alergia alimentaria; Lactante; Errores alimentarios;
Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review
Keywords: گلوتن; Breadmaking; Gluten; Redox agents; Endogenous enzymesAH2, ascorbic acid; CAT, catalase; CSH, cysteine; CSSC, cystine; FAD, flavin adenine dinucleotide; GR, glutathione reductase; GRAS, generally recognized as safe; GS, glutenin subunit; GSH, glutathione;
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review
Keywords: گلوتن; Breadmaking; Gluten; Redox agents; Exogenous enzymesADA, azodicarbonamide; AH2, ascorbic acid; AO, ascorbate oxidase; CSH, cysteine; DHA, dehydroascorbic acid; GOX, glucose oxidase; GRAS, generally recognised as safe; GSH, glutathione; GSH-DH, glutathione
Nutritional Deficiencies in Children on Restricted Diets
Keywords: گلوتن; Deficiencies; Restricted; Diets; Gluten; Allergies; Vegetarian;
Processing and properties of gluten/zein composite
Keywords: گلوتن; Biopolymer composite; Biodegradable polymer; Gluten; Zein
Undetected coeliac disease in the elderly
Keywords: گلوتن; Ageing; Coeliac disease; Dermatitis herpetiformis; EATL; Gluten; Lymphoma; Tissue transglutaminase;
Neurological complications of celiac disease and autoimmune mechanisms: A prospective study
Keywords: گلوتن; Celiac disease; Antibodies; Gluten; Neuropathy; Diet
Effect of the 1BL.1RS translocation and of the Glu-B3 variation on fifteen quality tests in a doubled haploid population of wheat (Triticum aestivum L.)
Keywords: گلوتن; Wheat; Gluten; Prolamins; Rheology of dough; Quality tests; 1BL.1RS translocation; Glu-D3; Bread-making qualityHMW-GS, high molecular weight glutenin subunit; LMW-GS, low molecular weight glutenin subunit; DH, doubled haploid
Foaming properties of gluten and acetylated gluten: Studies of the mathematical models to describe liquid drainage
Keywords: گلوتن; Gluten; Acetylated gluten; Foam stability; Drainage models
Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
Keywords: گلوتن; Frozen dough; Recrystallization; Gluten; Structural relaxation; TEM; Glass transition
Celiac disease: From gluten to autoimmunity
Keywords: گلوتن; Celiac disease; Gluten; Transglutaminase; Gliadin; Antibodies; Diet
The role of gluten in a pound cake system: A model approach based on gluten–starch blends
Keywords: گلوتن; Pound cake; Cake quality; Starch; Gluten; Batter viscosity; Crumb structure; Image analysisANOVA, analysis of variance; DSC, differential scanning calorimetry; GS, gluten–starch; RVA, Rapid Visco Analyser; SDS, sodium dodecyl sulfate; SE-HPLC, size-exclus
Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing
Keywords: گلوتن; Near-infrared spectroscopy; Mid-infrared spectroscopy; Gluten; Amide III; Starch; Water
Rheological characterisation of gluten from extensibility measurement
Keywords: گلوتن; Curve-fitting; Extensibility; Gluten; Strain hardening; Tensile test
Microbial transglutaminases generate T cell stimulatory epitopes involved in celiac disease
Keywords: گلوتن; Celiac disease; Gluten; T cell stimulatory epitopes; Tissue transglutaminase; Microbial transglutaminaseCa2+, calcium ion; CD, celiac disease; Cpm, mean counts per minute; Da, Dalton; DNA, desoxi-ribonucleic acid; EDTA, ethylene diamine tetra-acetic acid;
Design of azidoproline containing gluten peptides to suppress CD4+ T-cell responses associated with Celiac disease
Keywords: گلوتن; Celiac disease; HLA-DQ2; Azidoprolines; Gluten; Class II major histocompatibility complex; Peptide