Articoli di riviste sul tema "Gluten proteins"
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Yang, Tao, Pei Wang, Qin Zhou, Yingxin Zhong, Xiao Wang, Jian Cai, Mei Huang e Dong Jiang. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions". International Journal of Molecular Sciences 23, n. 15 (31 luglio 2022): 8523. http://dx.doi.org/10.3390/ijms23158523.
Testo completoWieser, Herbert. "Chemistry of gluten proteins". Food Microbiology 24, n. 2 (aprile 2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.
Testo completoOrtolan, Fernanda, Karoline Urbano e Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation". British Food Journal 120, n. 7 (2 luglio 2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.
Testo completoSkendi, Adriana, Maria Papageorgiou e Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread". Foods 10, n. 9 (25 agosto 2021): 1997. http://dx.doi.org/10.3390/foods10091997.
Testo completoKharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65". Reports — Medical Cases, Images, and Videos 3, n. 3 (26 agosto 2020): 24. http://dx.doi.org/10.3390/reports3030024.
Testo completoMariann Móré, Zoltán Győri e Péter Sipos. "The relationship between gluten proteins and baking quality". Acta Agraria Debreceniensis, n. 48 (31 luglio 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.
Testo completoVan Buiten, Charlene B., e Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols". International Journal of Molecular Sciences 22, n. 2 (8 gennaio 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Testo completoVan Buiten, Charlene B., e Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols". International Journal of Molecular Sciences 22, n. 2 (8 gennaio 2021): 595. http://dx.doi.org/10.3390/ijms22020595.
Testo completoMarcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka e Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins". Czech Journal of Food Sciences 35, No. 6 (20 dicembre 2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.
Testo completoGibson, Peter R., Jane G. Muir e Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, n. 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.
Testo completoZiobro, Rafał, Lesław Juszczak, Mariusz Witczak e Jarosław Korus. "Non-gluten proteins as structure forming agents in gluten free bread". Journal of Food Science and Technology 53, n. 1 (25 settembre 2015): 571–80. http://dx.doi.org/10.1007/s13197-015-2043-5.
Testo completoKrupa-Kozak, U., M. Wronkowska e M. Soral-Śmietana. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread". Czech Journal of Food Sciences 29, No. 2 (25 marzo 2011): 103–8. http://dx.doi.org/10.17221/136/2010-cjfs.
Testo completoVader, L. Willemijn, Arnoud de Ru, Yvonne van der Wal, Yvonne M. C. Kooy, Willemien Benckhuijsen, M. Luisa Mearin, Jan Wouter Drijfhout, Peter van Veelen e Frits Koning. "Specificity of Tissue Transglutaminase Explains Cereal Toxicity in Celiac Disease". Journal of Experimental Medicine 195, n. 5 (4 marzo 2002): 643–49. http://dx.doi.org/10.1084/jem.20012028.
Testo completoL. Shan e C. Khosla. "Chemistry and Biology of Gluten Proteins". Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry 7, n. 3 (1 giugno 2007): 187–93. http://dx.doi.org/10.2174/187152207780832397.
Testo completoShewry, P. R., e A. S. Tatham. "Disulphide Bonds in Wheat Gluten Proteins". Journal of Cereal Science 25, n. 3 (maggio 1997): 207–27. http://dx.doi.org/10.1006/jcrs.1996.0100.
Testo completoKõiv, Viia, e Tanel Tenson. "Gluten-degrading bacteria: availability and applications". Applied Microbiology and Biotechnology 105, n. 8 (aprile 2021): 3045–59. http://dx.doi.org/10.1007/s00253-021-11263-5.
Testo completoGabler, Angelika Miriam, e Katharina Anne Scherf. "Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins". Biomolecules 10, n. 9 (24 agosto 2020): 1227. http://dx.doi.org/10.3390/biom10091227.
Testo completoLei, Duo, e Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers". Journal of Engineered Fibers and Fabrics 16 (gennaio 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.
Testo completo& Nasser, Jasim. "FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN". IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, n. 3 (26 giugno 2020): 777–88. http://dx.doi.org/10.36103/ijas.v51i3.1033.
Testo completoSharma, Girdhari M. "Immunoreactivity and Detection of Wheat Proteins by Commercial ELISA Kits". Journal of AOAC INTERNATIONAL 95, n. 2 (1 marzo 2012): 364–71. http://dx.doi.org/10.5740/jaoacint.sge_sharma.
Testo completoJOHANSSON, E., M. L. PRIETO-LINDE, G. SVENSSON e J. Ö. JÖNSSON. "Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat". Journal of Agricultural Science 140, n. 3 (maggio 2003): 275–84. http://dx.doi.org/10.1017/s0021859603003162.
Testo completoBanc, A., C. Charbonneau, M. Dahesh, M. S. Appavou, Z. Fu, M. H. Morel e L. Ramos. "Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels". Soft Matter 12, n. 24 (2016): 5340–52. http://dx.doi.org/10.1039/c6sm00710d.
Testo completoCaputo, Ivana, Marilena Lepretti, Stefania Martucciello e Carla Esposito. "Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease". Enzyme Research 2010 (7 ottobre 2010): 1–9. http://dx.doi.org/10.4061/2010/174354.
Testo completoCui, Tingting, Rui Liu, Tao Wu, Wenjie Sui e Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough". Polymers 11, n. 5 (2 maggio 2019): 794. http://dx.doi.org/10.3390/polym11050794.
Testo completoSabença, Carolina, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho e Gilberto Igrejas. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review". Foods 10, n. 8 (30 luglio 2021): 1765. http://dx.doi.org/10.3390/foods10081765.
Testo completoJin, Hua Li, Jin Shui Wang e Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave". Advanced Materials Research 343-344 (settembre 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.
Testo completoHaro, Carmen, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino et al. "Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota". Foods 11, n. 10 (16 maggio 2022): 1439. http://dx.doi.org/10.3390/foods11101439.
Testo completoLundin, K. E., H. Scott, T. Hansen, G. Paulsen, T. S. Halstensen, O. Fausa, E. Thorsby e L. M. Sollid. "Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease patients." Journal of Experimental Medicine 178, n. 1 (1 luglio 1993): 187–96. http://dx.doi.org/10.1084/jem.178.1.187.
Testo completoGojkovic Cvjetkovic, Vesna S., Dragana M. Skuletic, Zeljka R. Marjanovic-Balaban, Dragan P. Vujadinovic, Danijela Z. Rajic e Vladimir M. Tomovic. "Gliadin Proteins in Muffins with Quinoa Flour". Food Processing: Techniques and Technology 54, n. 1 (28 marzo 2024): 82–92. http://dx.doi.org/10.21603/2074-9414-2024-1-2490.
Testo completoShewry, P. R., N. G. Halford, P. S. Belton e A. S. Tatham. "The structure and properties of gluten: an elastic protein from wheat grain". Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 357, n. 1418 (28 febbraio 2002): 133–42. http://dx.doi.org/10.1098/rstb.2001.1024.
Testo completoLi, Bose, Stockwell, Howitt e Colgrave. "Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products". Molecules 24, n. 20 (11 ottobre 2019): 3665. http://dx.doi.org/10.3390/molecules24203665.
Testo completoMarjanović-Balaban, Željka, Vesna Gojković Cvjetković e Radoslav Grujić. "Gliadin proteins from wheat flour: the optimal determination conditions by ELISA". Foods and Raw Materials 9, n. 2 (9 novembre 2021): 364–70. http://dx.doi.org/10.21603/2308-4057-2021-2-364-370.
Testo completoRiefolo, C., D. Ficco, L. Cattivelli e P. Vita. "Genetic diversity of gluten proteins inT. turgidumL." Cereal Research Communications 39, n. 3 (settembre 2011): 405–14. http://dx.doi.org/10.1556/crc.39.2011.3.10.
Testo completoRibotta, P. D., S. F. Ausar, D. M. Beltramo e A. E. León. "Interactions of hydrocolloids and sonicated-gluten proteins". Food Hydrocolloids 19, n. 1 (gennaio 2005): 93–99. http://dx.doi.org/10.1016/j.foodhyd.2004.04.018.
Testo completoLee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim e Joon-Young Jun. "Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production". Microorganisms 11, n. 12 (29 novembre 2023): 2884. http://dx.doi.org/10.3390/microorganisms11122884.
Testo completoCaminero, Alberto, Esther Nistal, Alexandra R. Herrán, Jénifer Pérez-Andrés, Miguel A. Ferrero, Luis Vaquero Ayala, Santiago Vivas, José M. G. Ruiz de Morales, Silvia M. Albillos e Francisco Javier Casqueiro. "Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives". British Journal of Nutrition 114, n. 8 (26 agosto 2015): 1157–67. http://dx.doi.org/10.1017/s0007114515002767.
Testo completoKłosok, Konrad, Renata Welc, Emilia Fornal e Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods". Molecules 26, n. 2 (19 gennaio 2021): 508. http://dx.doi.org/10.3390/molecules26020508.
Testo completoTian, Na, Daniel A. Leffler, Ciaran P. Kelly, Joshua Hansen, Eric V. Marietta, Joseph A. Murray, Detlef Schuppan e Eva J. Helmerhorst. "Despite sequence homologies to gluten, salivary proline-rich proteins do not elicit immune responses central to the pathogenesis of celiac disease". American Journal of Physiology-Gastrointestinal and Liver Physiology 309, n. 11 (1 dicembre 2015): G910—G917. http://dx.doi.org/10.1152/ajpgi.00157.2015.
Testo completoYamada, Yukinori, Tomoharu Yokooji, Kyohei Kunimoto, Koki Inoguchi, Ryohei Ogino, Takanori Taogoshi, Eishin Morita e Hiroaki Matsuo. "Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy". Foods 11, n. 15 (22 luglio 2022): 2181. http://dx.doi.org/10.3390/foods11152181.
Testo completoEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar e Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems". Foods 10, n. 1 (8 gennaio 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Testo completoEspinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar e Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems". Foods 10, n. 1 (8 gennaio 2021): 118. http://dx.doi.org/10.3390/foods10010118.
Testo completoGasparre, Nicola, Marco van den Berg, Filip Oosterlinck e Arjen Sein. "High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement". Molecules 27, n. 18 (9 settembre 2022): 5855. http://dx.doi.org/10.3390/molecules27185855.
Testo completoRibeiro, Miguel, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho e Gilberto Igrejas. "Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease". Antioxidants 9, n. 6 (29 maggio 2020): 463. http://dx.doi.org/10.3390/antiox9060463.
Testo completoSánchez-León, Susana, María José Giménez, Isabel Comino, Carolina Sousa, Miguel Ángel López Casado, María Isabel Torres e Francisco Barro. "Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition". Nutrients 11, n. 12 (3 dicembre 2019): 2933. http://dx.doi.org/10.3390/nu11122933.
Testo completoFernández-Pérez, Silvia, Jenifer Pérez-Andrés, Sergio Gutiérrez, Nicolás Navasa, Honorina Martínez-Blanco, Miguel Ángel Ferrero, Santiago Vivas et al. "The Human Digestive Tract Is Capable of Degrading Gluten from Birth". International Journal of Molecular Sciences 21, n. 20 (18 ottobre 2020): 7696. http://dx.doi.org/10.3390/ijms21207696.
Testo completoMuslimov, N. Zh, A. B. Abuova e A. I. Kabylda. "Characteristics of the amino acid composition of flour types for gluten-free pasta production". Journal of Almaty Technological University, n. 3 (25 settembre 2022): 64–73. http://dx.doi.org/10.48184/2304-568x-2022-3-64-73.
Testo completoTorbica, Aleksandra M., Jasna S. Mastilović, Milica M. Pojić e Žarko S. Kevrešan. "Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition". Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/148025.
Testo completoLeisle, D., M. I. Kovacs e N. Howes. "Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat". Canadian Journal of Genetics and Cytology 27, n. 6 (1 dicembre 1985): 716–21. http://dx.doi.org/10.1139/g85-107.
Testo completoPătraşcu, Livia, Iuliana Banu, Ina Vasilean e Iuliana Aprodu. "Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour". Food Science and Technology International 23, n. 2 (24 settembre 2016): 142–55. http://dx.doi.org/10.1177/1082013216665722.
Testo completoUri, Csilla, Árpád Tóth, Péter Sipos, Mária Borbélyné Varga e Zoltán Győri. "The composition of gluten proteins and their effect on the rheological properties of gluten". Acta Agraria Debreceniensis, n. 23 (23 maggio 2006): 124–29. http://dx.doi.org/10.34101/actaagrar/23/3215.
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