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Sensitization to acid-hydrolyzed wheat protein by transdermal administration to BALB/c mice, and comparison with gluten

Allergy (Copenhagen), 2012-11, Vol.67 (11), p.1392-1399

2012

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Immunological appraisal of wheat varieties in relation to chapatti-making characteristics

Food and agricultural immunology, 2015-07, Vol.26 (4), p.538-557

2015

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Biochemical and Functional Properties of Wheat Gliadins: A Review

Critical reviews in food science and nutrition, 2015, Vol.55 (3), p.357-368

2015

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Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

Journal of agricultural and food chemistry, 2013-02, Vol.61 (6), p.1155-1159

Kasarda, Donald D

2013

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Potential of plant proteins for medical applications

Trends in biotechnology (Regular ed.), 2011-10, Vol.29 (10), p.490-498

2011

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Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Food hydrocolloids, 2013-07, Vol.32 (1), p.195-203

2013

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Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Food research international, 2013-05, Vol.51 (2), p.879-885

2013

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Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

Journal of agricultural and food chemistry, 2015-02, Vol.63 (4), p.1234-1241

2015

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Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

Journal of the science of food and agriculture, 2020-12, Vol.100 (15), p.5334-5343

2020

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Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Comprehensive reviews in food science and food safety, 2019-11, Vol.18 (6), p.1751-1769

2019

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Sustainable Wheat Protein Biofoams: Dry Upscalable Extrusion at Low Temperature

Biomacromolecules, 2022-12, Vol.23 (12), p.5116-5126

2022

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HLA-DQ and RBFOX1 as susceptibility genes for an outbreak of hydrolyzed wheat allergy

Journal of allergy and clinical immunology, 2019-11, Vol.144 (5), p.1354-1363

2019

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Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential

Molecules (Basel, Switzerland), 2023-08, Vol.28 (16), p.6012

2023

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Dual detection of native and deamidated gluten residues using the novel monoclonal antibody, 2D4

Journal of cereal science, 2022-11, Vol.108, p.103585, Article 103585

2022

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Glutaraldehyde-wheat gluten protein adhesives for wood bonding

The Journal of adhesion, 2021-01, Vol.97 (1), p.88-100

2021

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Dough rheology and baking performance of wheat flour–lupin protein isolate blends

Food research international, 2010-05, Vol.43 (4), p.1009-1016

2010

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Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

Journal of the science of food and agriculture, 2019-09, Vol.99 (12), p.5392-5400

2019

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Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

International journal of molecular sciences, 2024-04, Vol.25 (7), p.3574

2024

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Wheat‐dependent exercise‐induced anaphylaxis caused by percutaneous sensitisation to hydrolysed wheat protein in cosmetics

Contact dermatitis, 2022-09, Vol.87 (3), p.296-297

2022

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Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Foods, 2022-11, Vol.11 (23), p.3824

2022

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Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain

Foods, 2023-08, Vol.12 (16), p.2992

2023

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Sustainable Wheat Production and Food Security of Domestic Wheat in Tajikistan: Implications of Seed Health and Protein Quality

International journal of environmental research and public health, 2021-05, Vol.18 (11), p.5751

2021

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Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Food science & technology, 2009, Vol.42 (1), p.358-362

2009

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Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

Agronomy (Basel), 2021-09, Vol.11 (9), p.1687

2021

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Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour

Food and bioprocess technology, 2017-03, Vol.10 (3), p.568-581

2017

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Sensitization to acid-hydrolyzed wheat protein by transdermal administration to BALB/c mice, and comparison with gluten

Immunological appraisal of wheat varieties in relation to chapatti-making characteristics

Biochemical and Functional Properties of Wheat Gliadins: A Review

Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

Potential of plant proteins for medical applications

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Sustainable Wheat Protein Biofoams: Dry Upscalable Extrusion at Low Temperature

HLA-DQ and RBFOX1 as susceptibility genes for an outbreak of hydrolyzed wheat allergy

Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential

Dual detection of native and deamidated gluten residues using the novel monoclonal antibody, 2D4

Glutaraldehyde-wheat gluten protein adhesives for wood bonding

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

Wheat‐dependent exercise‐induced anaphylaxis caused by percutaneous sensitisation to hydrolysed wheat protein in cosmetics

Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles

Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain

Sustainable Wheat Production and Food Security of Domestic Wheat in Tajikistan: Implications of Seed Health and Protein Quality

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour

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