Gliadin Immunoreactivity and Dough Rheological Properties of Winter Wheat Genotypes Modified by Thioredoxin-Reference-Cited by-同舟云学术

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Gliadin Immunoreactivity and Dough Rheological Properties of Winter Wheat Genotypes Modified by Thioredoxin

Published:2008-07 Issue:4 Volume:85 Page:488-494
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Waga J.¹²,Zientarski J.¹,Obtułowicz K.³,Bilo B.³,Stachowicz M.¹

Affiliation:

1. Cereals Department, Plant Breeding and Acclimatization Institute, Krakow, Poland.

2. Corresponding author. E-mail: zhwaga@cyf-kr.edu.pl

3. Department of Clinical and Environmental Allergology, Collegium Medicum, Jagiellonian University, Krakow, Poland.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference51 articles.

1. Allergy after ingestion or inhalation of cereals involves similar allergens in different ages

2. Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour

3. Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat

4. Thioredoxin: A Multifunctional Regulatory Protein with a Bright Future in Technology and Medicine

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1. Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development;International Journal of Molecular Sciences;2024-04-16

2. A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis;Foods;2023-02-23

3. Changes in Allergenicity of Gliadin in Strong Wheat Flour by Physical Treatments;Journal of the Korean Society of Food Science and Nutrition;2014-04-30

4. Ongoing Applicative Studies of Plant Thioredoxins;Molecular Plant;2014-01

5. Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters;Journal of Agricultural and Food Chemistry;2012-12-04

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