Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour-Reference-Cited by-同舟云学术

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Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

Published:2006-05 Issue:3 Volume:43 Page:301-314
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

De Angelis Maria,Coda Rossana,Silano Marco,Minervini Fabio,Rizzello Carlo G.,Di Cagno Raffaella,Vicentini Olimpia,De Vincenzi Massimo,Gobbetti Marco

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference63 articles.

1. The global village of coeliac disease;Accomando;Digestive and Liver Disease,2004

2. Western diet and western diseases-some hormonal and biochemical-mechanisms and associations;Aldercreutz;Scandinavian Journal of Clinical and Laboratory Investigation,1990

3. Computer analysis of 2-D images;Appel,1999

4. Effect of gliadin peptides prepared from hexaploid and tetraploid wheat on cultures of intestine from rat fetuses and coeliac children;Auricchio;Pediatric Research,1982

5. In vitro-deranged intestinal immune response gliadin in type 1 diabetes;Auricchio;Diabetes,2004

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