Special Issue “Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers”-Reference-Cited by-同舟云学术

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Special Issue “Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers”

Published:2023-07-24 Issue:14 Volume:12 Page:2803
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Yano Hiroyuki¹

Affiliation:

1. Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba 305-8642, Japan

Abstract

Extensive and long-term efforts on wheat breeding [...]

Funder

JSPS KAKENHI

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/14/2803/pdf

Reference14 articles.

1. Population genomics unravels the Holocene history of bread wheat and its relatives;Zhao;Nat. Plants,2023

2. Luo, X., Yang, Y., Lin, X., and Xiao, J. (2023). Deciphering spike architecture formation towards yield improvement in wheat. J. Genet. Genom., in press.

3. Mármol-Soler, C., Matias, S., Miranda, J., Larretxi, I., Fernández-Gil, M.d.P., Bustamante, M.Á., Churruca, I., Martínez, O., and Simón, E. (2022). Gluten-free products: Do we need to update our Knowledge?. Foods, 11.

4. Yamada, Y., Yokooji, T., Kunimoto, K., Inoguchi, K., Ogino, R., Taogoshi, T., Morita, E., and Matsuo, H. (2022). Hypoallergenic wheat line (1BS-18H) lacking ω5-gliadin induces oral tolerance to wheat gluten proteins in a rat model of wheat allergy. Foods, 11.

5. Morita, E., Matsuo, H., Kohno, K., Yokooji, T., Yano, H., and Endo, T. (2023). A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis. Foods, 12.

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