Chromatographic and mass spectrometry analysis of wheat flour prolamins, the causative compounds of celiac disease-Reference-Cited by-同舟云学术

Chromatographic and mass spectrometry analysis of wheat flour prolamins, the causative compounds of celiac disease

Published:2017 Issue:8 Volume:8 Page:2712-2721
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Perez-Gregorio M. R.¹²³⁴^ORCID,Días R.¹²³⁴,Mateus N.¹²³⁴,de Freitas V.¹²³⁴

Affiliation:

1. LAQV-REQUIMTE Departamento de Química e Bioquímica

2. Faculdade de Ciências da Universidade do Porto

3. 4169-007 Porto

4. Portugal

Abstract

Immunogenic gluten peptides trigger Celiac Disease (CD), an adaptive immune response in genetically predisposed individuals.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00266A

Reference17 articles.

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5. Recombination mapping of some chromosome 1A-, 1B-, 1D- and 6B-controlled gliadins and low-molecular-weight glutenin subunits in common wheat

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