Pasta Made from Durum Wheat Semolina Fermented with Selected Lactobacilli as a Tool for a Potential Decrease of the Gluten Intolerance-Reference-Cited by-同舟云学术

Pasta Made from Durum Wheat Semolina Fermented with Selected Lactobacilli as a Tool for a Potential Decrease of the Gluten Intolerance

Published:2005-04-28 Issue:11 Volume:53 Page:4393-4402
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

di Cagno Raffaella¹,de Angelis Maria¹,Alfonsi Giuditta¹,de Vincenzi Massimo¹,Silano Marco¹,Vincentini Olimpia¹,Gobbetti Marco¹

Affiliation:

1. Department of Plant Protection and Applied Microbiology, University of Bari, 70126 Bari, Italy, and Laboratorio di Metabolismo e Biochimica Patologica, Istituto Superiore di Sanità, I-00161 Rome, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048341%2B

Reference53 articles.

1. Bioactive antinutritional peptides derived from cereal prolamins: A Review

2. 31-43 Amino Acid Sequence of the a-Gliadin Induces Anti-Endomysial Antibody Production during in Vitro Challenge

3. Structural Basis for Gluten Intolerance in Celiac Sprue

4. Celiac Disease

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