Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry

Author:

Alves Thais O.,D’Almeida Carolina T.S.,Victorio Verônica C.M.,Souza Gustavo H.M.F.,Cameron L.C.,Ferreira Mariana S.L.

Funder

Foundation for Research Support of State of Rio de Janeiro

National Council for the Scientific and Technological Development

Coordination for Improvement of Personnel with Higher Education

Federal University of the State of Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Determination of gluten peptides associated with celiac disease by mass spectrometry;Alves,2017

2. Food Chemistry, 4th Revised and Extended Edn;Belitz,2009

3. Identification of wheat gliadins as an allergen family related to baker’s asthma;Bittner;J. Allergy Clin. Immunol.,2008

4. Impact of gluten-free camp on quality of life of children and adolescents with celiac disease;Bongiovanni;Pediatrics,2010

5. Low molecular weight glutenins in wheat-dependant, exercise-induced anaphylaxis: allergenicity and antigenic relationships with omega 5-gliadins;Bouchez-Mahiout;Int. Arch. Allergy Immunol.,2010

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