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Gluten and wheat sensitivities – An overview

Journal of cereal science, 2016-01, Vol.67, p.2-11

2016

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Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Journal of cereal science, 2018-09, Vol.83, p.204-212

2018

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Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4

The Journal of experimental medicine, 2012-12, Vol.209 (13), p.2395-2408

2012

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Preparation and Immunochemical Characterization of a Water-Soluble Gluten Peptide Fraction for Improving the Diagnosis of Celiac Disease

Nutrients, 2024-03, Vol.16 (5), p.742

2024

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Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review

Nutrients, 2021-06, Vol.13 (7), p.2244

2021

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Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

Nutrients, 2021-06, Vol.13 (7), p.2274

2021

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Dental Manifestations and Celiac Disease-An Overview

Journal of clinical medicine, 2023-04, Vol.12 (8), p.2801

2023

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Otorhinolaryngological Manifestations and Esophageal Disorders in Celiac Disease: A Narrative Review

Journal of clinical medicine, 2023-11, Vol.12 (22), p.7036

2023

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Chemistry of gluten proteins

Food microbiology, 2007-04, Vol.24 (2), p.115-119

Wieser, H

2007

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Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities

Nutrients, 2018-10, Vol.10 (10), p.1411

2018

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The Two Faces of Wheat

Frontiers in nutrition (Lausanne), 2020-10, Vol.7, p.517313-517313

2020

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Wheat - an Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

1, 2020

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Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals

Journal of cereal science, 2006-11, Vol.44 (3), p.368-371

2006

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Chemistry of wheat gluten proteins: Qualitative composition

Cereal chemistry, 2023-01, Vol.100 (1), p.23-35

2023

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Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

Food research international, 2018-08, Vol.110, p.62-72

2018

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Concentrations of Total Glutathione and Cysteine in Wheat Flour as Affected by Sulfur Deficiency and Correlation to Quality Parameters

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.6844-6850

2008

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Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography

Cereal chemistry, 1998-09, Vol.75 (5), p.644-650

1998

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Chemistry of wheat gluten proteins: Quantitative composition

Cereal chemistry, 2023-01, Vol.100 (1), p.36-55

2023

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Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities

Peter Koehler, Herbert Wieser, Katharina Konitzer

1, 2014

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Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods

European journal of gastroenterology & hepatology, 2005-05, Vol.17 (5), p.529-539

2005

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Correlation of Quality Parameters with the Baking Performance of Wheat Flours

Cereal chemistry, 2014-07, Vol.91 (4), p.333-341

2014

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Quantitative Protein Composition and Baking Quality of Winter Wheat as Affected by Late Sulfur Fertilization

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3877-3885

2009

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Detoxification of gluten by means of enzymatic treatment

Journal of AOAC International, 2012-03, Vol.95 (2), p.356

2012

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Studies on the protein composition and baking quality of einkorn lines

European food research & technology, 2009-07, Vol.229 (3), p.523-532

2009

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Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?

European food research & technology, 2009-05, Vol.229 (1), p.9-13

2009

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Gluten and wheat sensitivities – An overview

Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4

Preparation and Immunochemical Characterization of a Water-Soluble Gluten Peptide Fraction for Improving the Diagnosis of Celiac Disease

Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review

Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

Dental Manifestations and Celiac Disease-An Overview

Otorhinolaryngological Manifestations and Esophageal Disorders in Celiac Disease: A Narrative Review

Chemistry of gluten proteins

Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities

The Two Faces of Wheat

Wheat - an Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals

Chemistry of wheat gluten proteins: Qualitative composition

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

Concentrations of Total Glutathione and Cysteine in Wheat Flour as Affected by Sulfur Deficiency and Correlation to Quality Parameters

Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography

Chemistry of wheat gluten proteins: Quantitative composition

Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities

Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods

Correlation of Quality Parameters with the Baking Performance of Wheat Flours

Quantitative Protein Composition and Baking Quality of Winter Wheat as Affected by Late Sulfur Fertilization

Detoxification of gluten by means of enzymatic treatment

Studies on the protein composition and baking quality of einkorn lines

Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?

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