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Results: 7

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.

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]
3.

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
4.

Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

Moroni AV, Dal Bello F, Arendt EK.

Food Microbiol. 2009 Oct;26(7):676-84. doi: 10.1016/j.fm.2009.07.001. Epub 2009 Jul 26. Review.

PMID:
19747600
[PubMed - indexed for MEDLINE]
5.

Mass spectrometry analysis of gliadins in celiac disease.

Ferranti P, Mamone G, Picariello G, Addeo F.

J Mass Spectrom. 2007 Dec;42(12):1531-48. Review.

PMID:
18085572
[PubMed - indexed for MEDLINE]
6.

Impact of sourdough on the texture of bread.

Arendt EK, Ryan LA, Dal Bello F.

Food Microbiol. 2007 Apr;24(2):165-74. Epub 2006 Sep 20. Review.

PMID:
17008161
[PubMed - indexed for MEDLINE]
7.

Commercial assays to assess gluten content of gluten-free foods: why they are not created equal.

Thompson T, Méndez E.

J Am Diet Assoc. 2008 Oct;108(10):1682-7. doi: 10.1016/j.jada.2008.07.012. Review.

PMID:
18926134
[PubMed - indexed for MEDLINE]

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