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Cereal Allergens

Reference Module in Food Science, 2016

Tatham, A.S.

2016

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Exploring the potential of dietary fibres:can protein-polysaccharide interactions be the key to providing a new solution to dietary disorders?

Journal of biotechnology, 2010-11, Vol.150, p.101-101

2010

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Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Journal of cereal science, 2005-09, Vol.42 (2), p.185-191

2005

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Specificity of Action of the Wheat Bug (Nysius Huttoni) Proteinase

The Gluten Proteins, 2004

2004

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Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis

Journal of dermatological science, 2003-11, Vol.33 (2), p.99-104

2003

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Creating a balance—the incorporation of a HMW glutenin subunit into transgenic wheat lines

Journal of cereal science, 2003, Vol.38 (2), p.181-187

2003

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Milling and baking properties of field grown wheat expressing HMW subunit transgenes

Journal of cereal science, 2003, Vol.38 (3), p.301-306

2003

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The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Advances in Food and Nutrition Research, 2003, Vol.45, p.219-302

2003

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The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air–aqueous interface

Journal of cereal science, 2003, Vol.38 (2), p.147-156

2003

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Determination of Molecular Weights of C Hordeins by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry (MALDI-MS)

Cereal chemistry, 2002-11, Vol.79 (6), p.768-770

2002

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Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

Journal of cereal science, 2002-03, Vol.35 (3), p.299-306

2002

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Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten

Journal of cereal science, 2002-03, Vol.35 (3), p.307-313

2002

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Adsorption of the High Molecular Weight Glutenin Subunit 1Dx5 Compared to the 58-kDa Central Repetitive Domain and α-gliadins

Journal of cereal science, 2001-09, Vol.34 (2), p.141-150

2001

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Prolamin Aggregation, Gluten Viscoelasticity, and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx High Molecular Weight Glutenin Subunit Transgenes

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.395-401

2001

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Analysis by dynamic assay and creep and recovery test glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions

2001

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Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunits transgenes

2001

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Atomic Force Microscopy of A-Gliadin Fibrils and in situ Degradation

Journal of cereal science, 2000-05, Vol.31 (3), p.281-286

2000

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Novel proteinase inhibitors in seeds of sunflower [Helianthus annuus L.): polymorphism, inheritance and properties

Theoretical and applied genetics, 2000-01, Vol.100 (1), p.82

2000

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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

Journal of cereal science, 1999-09, Vol.30 (2), p.115-120

1999

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Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes

Theoretical and applied genetics, 1999-09, Vol.99 (5), p.851-858

1999

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Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces

Journal of cereal science, 1999-09, Vol.30 (2), p.105-114

1999

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Small angle X-ray scattering of wheat seed-storage proteins: α-, γ- and ω-gliadins and the high molecular weight (HMW) subunits of glutenin

Biochimica et biophysica acta, 1999-03, Vol.1430 (2), p.359-366

1999

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Effects of temperature on sorption of water by wheat gluten determined using deuterium nuclear magnetic resonance

Cereal chemistry, 1999-03, Vol.76 (2), p.219-226

1999

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Epitope Mapping Studies of Broad Specificity Monoclonal Antibodies to Cereal Prolamins

Journal of cereal science, 1999-03, Vol.29 (2), p.117-128

1999

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Solid State 13C NMR Studies of Wheat High Molecular Weight Subunits

Advances in Magnetic Resonance in Food Science, 1999, p.126-134

1999

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Cereal Allergens

Exploring the potential of dietary fibres:can protein-polysaccharide interactions be the key to providing a new solution to dietary disorders?

Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Specificity of Action of the Wheat Bug (Nysius Huttoni) Proteinase

Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis

Creating a balance—the incorporation of a HMW glutenin subunit into transgenic wheat lines

Milling and baking properties of field grown wheat expressing HMW subunit transgenes

The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air–aqueous interface

Determination of Molecular Weights of C Hordeins by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry (MALDI-MS)

Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten

Adsorption of the High Molecular Weight Glutenin Subunit 1Dx5 Compared to the 58-kDa Central Repetitive Domain and α-gliadins

Prolamin Aggregation, Gluten Viscoelasticity, and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx High Molecular Weight Glutenin Subunit Transgenes

Analysis by dynamic assay and creep and recovery test glutens from near-isogenic and transgenic lines differing in their high molecular weight glutenin subunit compositions

Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunits transgenes

Atomic Force Microscopy of A-Gliadin Fibrils and in situ Degradation

Novel proteinase inhibitors in seeds of sunflower [Helianthus annuus L.): polymorphism, inheritance and properties

Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes

Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces

Small angle X-ray scattering of wheat seed-storage proteins: α-, γ- and ω-gliadins and the high molecular weight (HMW) subunits of glutenin

Effects of temperature on sorption of water by wheat gluten determined using deuterium nuclear magnetic resonance

Epitope Mapping Studies of Broad Specificity Monoclonal Antibodies to Cereal Prolamins

Solid State 13C NMR Studies of Wheat High Molecular Weight Subunits

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