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A D Peruffo

Showing results (1-10 of 6) with videos related to

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Planta|January 11, 2014
α-glucosidase from grape berries: Partial purification and characterizationA D Peruffo, F Renosto, C Pallavicini
Journal of Agricultural and Food Chemistry|May 23, 2001
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological studyG Pasini, B Simonato, M Giannattasio, et al.
Journal of Agricultural and Food Chemistry|November 21, 2001
Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crustB Simonato, G Pasini, M Giannattasio, et al.
Journal of Biochemical Toxicology|January 1, 1996
In vitro assessment of acetic-acid-soluble proteins (glutenin) toxicity in celiac diseaseM De Vincenzi, R Luchetti, A D Peruffo, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|November 1, 2013
Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar AlpeN E Pogna, R Redaelli, P Vaccino, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|November 7, 2001
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestionB Simonato, F De Lazzari, G Pasini, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Planta|January 11, 2014
α-glucosidase from grape berries: Partial purification and characterizationA D Peruffo, F Renosto, C Pallavicini
Journal of Agricultural and Food Chemistry|May 23, 2001
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological studyG Pasini, B Simonato, M Giannattasio, et al.
Journal of Agricultural and Food Chemistry|November 21, 2001
Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crustB Simonato, G Pasini, M Giannattasio, et al.
Journal of Biochemical Toxicology|January 1, 1996
In vitro assessment of acetic-acid-soluble proteins (glutenin) toxicity in celiac diseaseM De Vincenzi, R Luchetti, A D Peruffo, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|November 1, 2013
Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar AlpeN E Pogna, R Redaelli, P Vaccino, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|November 7, 2001
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestionB Simonato, F De Lazzari, G Pasini, et al.
Pageof 1