Developing gluten-free cereals and the role of proteomics in product safety-Reference-Cited by-同舟云学术

Developing gluten-free cereals and the role of proteomics in product safety

Published:2020-05 Issue: Volume:93 Page:102932
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Juhász Angéla,Colgrave Michelle L.,Howitt Crispin A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

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

2. Elimination of omega-1,2 gliadins from bread wheat (Triticum aestivum) flour: effects on immunogenic potential and end-use quality;Altenbach;Front. Plant Sci.,2019

3. Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour;Altenbach;BMC Plant Biol.,2014

4. Coeliac disease: noncoeliac gluten sensitivity - food for thought;Aziz;Nat. Rev. Gastroenterol. Hepatol.,2014

5. Protein composition and techno-functional properties of transgenic wheat with reduced α-gliadin content obtained by RNA interference;Becker;J. Appl. Bot. Food Qual.,2012

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies;Food Research International;2024-08

2. A comprehensive review of biochemical, functional, and dietary implications of Gluten;Annals of Phytomedicine An International Journal;2024-07

3. Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity;Food Chemistry Advances;2024-06

4. Trends in starch-based edible films and coatings enriched with tropical fruits extracts: a review;Food Hydrocolloids for Health;2023-12

5. Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours;Acta Alimentaria;2023-03-23