Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells-Reference-Cited by-同舟云学术

Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells

Published:2019-04-10 Issue:8 Volume:70 Page:950-958
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Gallo Marianna¹²,Nigro Federica²,Passannanti Francesca¹,Nanayakkara Merlin³⁴,Lania Giuliana³⁴,Parisi Francesca¹,Salameh Dana¹,Budelli Andrea⁵,Barone Maria Vittoria³⁴,Nigro Roberto¹

Affiliation:

1. DICMAPI, University of Naples Federico II, Naples, Italy;

2. Engineering Department, University of Rome Niccolò Cusano, Rome, Italy;

3. Department of Translational Medical Science, DISMET, University of Naples Federico II, Naples, Italy;

4. European Laboratory for the Investigation of Food Induced Disease (ELFID), Naples, Italy;

5. Heinz Innovation Center, Nijmegen, The Netherlands

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2019.1599827

Reference44 articles.

1. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687

2. The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study

3. Differentiation of pH and free lactic acid effects on the various growth and production phases oflactobacillus helveticus

4. Growth factor-like activity of gliadin, an alimentary protein: implications for coeliac disease

5. Gliadin Peptide P31-43 Localises to Endocytic Vesicles and Interferes with Their Maturation

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