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Journal of Agricultural and Food Chemistry|July 18, 2015
Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive DomainsHamza Mameri, Chantal Brossard, Jean-Charles Gaudin, et al.TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|March 10, 2023
Toward reducing the immunogenic potential of wheat flour: identification and characterization of wheat lines missing omega-5 gliadins encoded by the 1D chromosomeSewon Kim, Jae-Ryeong Sim, Yong Q Gu, et al.Probiotics and Antimicrobial Proteins|June 3, 2021
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and AllergenicityKamel-Eddine El Mecherfi, Roberta Lupi, Mehdi Cherkaoui, et al.Clinical and Translational Allergy|May 17, 2017
Application of the adverse outcome pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitization to food proteinsJolanda H M van Bilsen, Edyta Sienkiewicz-Szłapka, Daniel Lozano-Ojalvo, et al.Pageof 4