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Elevated CO₂ induces cultivar-dependent changes in wheat proteins linked to wheat-related disorders and baking

Sabrina Geisslitz1, Christine Kaemper2, Marie-Christin Norwig3

  • 1Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.

Food Chemistry
|September 26, 2026
PubMed

Keywords:
Amylase/trypsin-inhibitorsCeliac disease active peptidesClimate changeFree-air carbon dioxide enrichment (FACE)GlutenTargeted LC-MS/MS SIDAeCO(2)

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