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Results: 1 to 20 of 125

1.

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.

Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M.

Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May 18.

PMID:
17513580
[PubMed - indexed for MEDLINE]
Free PMC Article
2.

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.

De Angelis M, Cassone A, Rizzello CG, Gagliardi F, Minervini F, Calasso M, Di Cagno R, Francavilla R, Gobbetti M.

Appl Environ Microbiol. 2010 Jan;76(2):508-18. doi: 10.1128/AEM.01630-09. Epub 2009 Nov 30.

PMID:
19948868
[PubMed - indexed for MEDLINE]
Free PMC Article
3.

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.

De Angelis M, Rizzello CG, Fasano A, Clemente MG, De Simone C, Silano M, De Vincenzi M, Losito I, Gobbetti M.

Biochim Biophys Acta. 2006 Jan;1762(1):80-93. Epub 2005 Oct 21.

PMID:
16311022
[PubMed - indexed for MEDLINE]
Free Article
4.

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M.

J Agric Food Chem. 2005 Jun 1;53(11):4393-402.

PMID:
15913301
[PubMed - indexed for MEDLINE]
5.

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.

Food Microbiol. 2014 Feb;37:59-68. doi: 10.1016/j.fm.2013.06.017. Epub 2013 Jul 5.

PMID:
24230474
[PubMed - indexed for MEDLINE]
6.

Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis M, Rizzello CG, Cassone A, Terrone G, Timpone L, D'Aniello M, Maglio M, Troncone R, Auricchio S.

Clin Gastroenterol Hepatol. 2011 Jan;9(1):24-9. doi: 10.1016/j.cgh.2010.09.025. Epub 2010 Oct 15.

PMID:
20951830
[PubMed - indexed for MEDLINE]
7.

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M.

Appl Environ Microbiol. 2004 Feb;70(2):1088-96.

PMID:
14766592
[PubMed - indexed for MEDLINE]
Free PMC Article
8.

Sourdough lactobacilli and celiac disease.

Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M.

Food Microbiol. 2007 Apr;24(2):187-96. Epub 2006 Sep 12. Review.

PMID:
17008163
[PubMed - indexed for MEDLINE]
9.

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.

Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.

J Food Prot. 2008 Jul;71(7):1491-5.

PMID:
18680953
[PubMed - indexed for MEDLINE]
10.

Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.

M'hir S, Rizzello CG, Di Cagno R, Cassone A, Hamdi M.

J Appl Microbiol. 2009 Feb;106(2):421-31. doi: 10.1111/j.1365-2672.2008.04008.x.

PMID:
19200310
[PubMed - indexed for MEDLINE]
11.

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M.

Appl Environ Microbiol. 2002 Feb;68(2):623-33.

PMID:
11823200
[PubMed - indexed for MEDLINE]
Free PMC Article
12.

Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten.

Gessendorfer B, Koehler P, Wieser H.

Anal Bioanal Chem. 2009 Nov;395(6):1721-8. doi: 10.1007/s00216-009-3080-6.

PMID:
19763549
[PubMed - indexed for MEDLINE]
13.

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.

De Angelis M, Rizzello CG, Scala E, De Simone C, Farris GA, Turrini F, Gobbetti M.

J Food Prot. 2007 Jan;70(1):135-44.

PMID:
17265872
[PubMed - indexed for MEDLINE]
14.

Proteolysis in model sourdough fermentations.

Zotta T, Piraino P, Ricciardi A, McSweeney PL, Parente E.

J Agric Food Chem. 2006 Apr 5;54(7):2567-74.

PMID:
16569045
[PubMed - indexed for MEDLINE]
15.

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

Calasso M, Vincentini O, Valitutti F, Felli C, Gobbetti M, Di Cagno R.

Eur J Nutr. 2012 Jun;51(4):507-12. doi: 10.1007/s00394-012-0303-y. Epub 2012 Feb 4.

PMID:
22307223
[PubMed - indexed for MEDLINE]
16.

Gluten hydrolysis and depolymerization during sourdough fermentation.

Thiele C, Grassl S, Gänzle M.

J Agric Food Chem. 2004 Mar 10;52(5):1307-14.

PMID:
14995138
[PubMed - indexed for MEDLINE]
17.

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.

Arendt EK, Moroni A, Zannini E.

Microb Cell Fact. 2011 Aug 30;10 Suppl 1:S15. doi: 10.1186/1475-2859-10-S1-S15. Epub 2011 Aug 30. Review.

PMID:
21995616
[PubMed - indexed for MEDLINE]
Free PMC Article
18.

Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA.

Hernando A, Mujico JR, Mena MC, Lombardía M, Méndez E.

Eur J Gastroenterol Hepatol. 2008 Jun;20(6):545-54. doi: 10.1097/MEG.0b013e3282f46597.

PMID:
18467914
[PubMed - indexed for MEDLINE]
19.

Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody.

Mena MC, Lombardía M, Hernando A, Méndez E, Albar JP.

Talanta. 2012 Mar 15;91:33-40. doi: 10.1016/j.talanta.2011.12.073. Epub 2012 Jan 18.

PMID:
22365676
[PubMed - indexed for MEDLINE]
20.

Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough.

Gerez CL, Rollán GC, de Valdez GF.

Lett Appl Microbiol. 2006 May;42(5):459-64.

PMID:
16620203
[PubMed - indexed for MEDLINE]

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