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Oral Consumption of Bread from an RNAi Wheat Line with Strongly Silenced Gliadins Elicits No Immunogenic Response in a Pilot Study with Celiac Disease Patients.
- Published in:
- Nutrients, 2021, v. 13, n. 12, p. 4548, doi. 10.3390/nu13124548
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- Article
Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition.
- Published in:
- Nutrients, 2019, v. 11, n. 12, p. 2933, doi. 10.3390/nu11122933
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- Article
Gluten Free Wheat: Are We There?
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- Nutrients, 2019, v. 11, n. 3, p. 487, doi. 10.3390/nu11030487
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- Article
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile.
- Published in:
- Nutrients, 2018, v. 10, n. 12, p. 1964, doi. 10.3390/nu10121964
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- Article
Apoplastic lipid barriers regulated by conserved homeobox transcription factors extend seed longevity in multiple plant species.
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- New Phytologist, 2021, v. 231, n. 2, p. 679, doi. 10.1111/nph.17399
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- Article
The α-Gliadins in Bread Wheat: Effect of Nitrogen Treatment on the Expression of the Major Celiac Disease Immunogenic Complex in Two RNAi Low-Gliadin Lines.
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- Frontiers in Plant Science, 2021, v. 12, p. N.PAG, doi. 10.3389/fpls.2021.663653
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- Article
A Bioinformatic Workflow for InDel Analysis in the Wheat Multi-Copy α-Gliadin Gene Family Engineered with CRISPR/Cas9.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 23, p. 13076, doi. 10.3390/ijms222313076
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- Article
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101439
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- Article
High-efficiency gene targeting in hexaploid wheat using DNA replicons and CRISPR/Cas9.
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- Plant Journal, 2017, v. 89, n. 6, p. 1251, doi. 10.1111/tpj.13446
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- Article
Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market.
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- Food & Nutrition Research, 2022, v. 66, n. 2022, p. 1, doi. 10.29219/fnr.v66.8472
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- Article
Unraveling the celiac disease-related immunogenic complexes in a set of wheat and tritordeum genotypes: implications for low-gluten precision breeding in cereal crops.
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- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1171882
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- Article
Tritordeum breads are well tolerated with preference over gluten‐free breads in non‐celiac wheat‐sensitive patients and its consumption induce changes in gut bacteria.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3508, doi. 10.1002/jsfa.10982
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- Article
Low‐gluten, nontransgenic wheat engineered with CRISPR/Cas9.
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- Plant Biotechnology Journal, 2018, v. 16, n. 4, p. 902, doi. 10.1111/pbi.12837
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- Article