Cereals for developing gluten-free products and analytical tools for gluten detection-Reference-Cited by-同舟云学术

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Cereals for developing gluten-free products and analytical tools for gluten detection

Published:2014-05 Issue:3 Volume:59 Page:354-364
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Rosell Cristina M.,Barro Francisco,Sousa Carolina,Mena Ma Carmen

Funder

Spanish Scientific Research Council (CSIC)

Spanish Ministry of Economy and Competitiveness

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference98 articles.

1. Integration of genetic and immunological insights into a model of celiac disease pathogenesis;Abadie;Annu. Rev. Immunol.,2011

2. Nutritional and physicochemical characterisation of Italian rice flours and starches;Acquistucci;Food Sci. Technol. Res.,2009

3. Narrative review: celiac disease: understanding a complex autoimmune disorder;Alaedini;Ann. Intern. Med.,2005

4. Transformation of the US bread wheat “Butte 86” and silencing of omega-5 gliadin genes;Altenbach;GM Crops,2011

5. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends Food Sci. Technol.,2010

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