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Items: 13

1.

Safety of occasional ingestion of gluten in patients with celiac disease: a real-life study.

Elli L, Bascuñán K, di Lernia L, Bardella MT, Doneda L, Soldati L, Orlando S, Ferretti F, Lombardo V, Barigelletti G, Scricciolo A, Fabiano S, Vecchi M, Roncoroni L.

BMC Med. 2020 Mar 16;18(1):42. doi: 10.1186/s12916-020-1511-6.

2.

Impact of FODMAP Content Restrictions on the Quality of Diet for Patients with Celiac Disease on a Gluten-Free Diet.

Bascuñán KA, Elli L, Pellegrini N, Scricciolo A, Lombardo V, Doneda L, Vecchi M, Scarpa C, Araya M, Roncoroni L.

Nutrients. 2019 Sep 14;11(9). pii: E2220. doi: 10.3390/nu11092220.

3.

DNA damage in human skin fibroblasts from patients with dermatitis herpetiformis.

Lombardo G, Marabini L, Doneda L, Lombardo V, Scricciolo A, Elli L, Della Valle V, Muratori S, Roncoroni L.

Eur J Dermatol. 2019 Apr 1;29(2):167-173. doi: 10.1684/ejd.2019.3528.

PMID:
30882351
4.

Correction: Roncoroni, L. et al. A Low FODMAP Gluten-Free Diet Improves Functional Gastrointestinal Disorders and Overall Mental Health of Celiac Disease Patients: A Randomized Controlled Trial. Nutrients 2018, 10, 1023.

Roncoroni L, Bascuñán KA, Doneda L, Scricciolo A, Lombardo V, Branchi F, Ferretti F, Dell'Osso B, Montanari V, Bardella MT, Elli L.

Nutrients. 2019 Mar 6;11(3). pii: E566. doi: 10.3390/nu11030566.

5.

Exposure to Different Amounts of Dietary Gluten in Patients with Non-Celiac Gluten Sensitivity (NCGS): An Exploratory Study.

Roncoroni L, Bascuñán KA, Vecchi M, Doneda L, Bardella MT, Lombardo V, Scricciolo A, Branchi F, Elli L.

Nutrients. 2019 Jan 10;11(1). pii: E136. doi: 10.3390/nu11010136.

6.

A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet.

Roncoroni L, Elli L, Doneda L, Bascuñán KA, Vecchi M, Morreale F, Scricciolo A, Lombardo V, Pellegrini N.

Nutrients. 2018 Nov 15;10(11). pii: E1769. doi: 10.3390/nu10111769.

7.

A Low FODMAP Gluten-Free Diet Improves Functional Gastrointestinal Disorders and Overall Mental Health of Celiac Disease Patients: A Randomized Controlled Trial.

Roncoroni L, Bascuñán KA, Doneda L, Scricciolo A, Lombardo V, Branchi F, Ferretti F, Dell'Osso B, Montanari V, Bardella MT, Elli L.

Nutrients. 2018 Aug 4;10(8). pii: E1023. doi: 10.3390/nu10081023. Erratum in: Nutrients. 2019 Mar 06;11(3):.

8.

Gliadin effect on the oxidative balance and DNA damage: An in-vitro, ex-vivo study.

Monguzzi E, Marabini L, Elli L, Vaira V, Ferrero S, Ferretti F, Branchi F, Gaudioso G, Scricciolo A, Lombardo V, Doneda L, Roncoroni L.

Dig Liver Dis. 2019 Jan;51(1):47-54. doi: 10.1016/j.dld.2018.06.020. Epub 2018 Jul 3.

PMID:
30055963
9.

Oxidative stress as a biomarker for monitoring treated celiac disease.

Moretti S, Mrakic-Sposta S, Roncoroni L, Vezzoli A, Dellanoce C, Monguzzi E, Branchi F, Ferretti F, Lombardo V, Doneda L, Scricciolo A, Elli L.

Clin Transl Gastroenterol. 2018 Jun 8;9(6):157. doi: 10.1038/s41424-018-0031-6.

10.

Transglutaminase 2 Mediates the Cytotoxicity of Resveratrol in a Human Cholangiocarcinoma and Gallbladder Cancer Cell Lines.

Roncoroni L, Elli L, Braidotti P, Tosi D, Vaira V, Tacchini L, Lombardo V, Branchi F, Scricciolo A, Doneda L.

Nutr Cancer. 2018 Jul;70(5):761-769. doi: 10.1080/01635581.2018.1470648. Epub 2018 May 14.

PMID:
29757003
11.

Sucrosomial Iron Supplementation in Anemic Patients with Celiac Disease Not Tolerating Oral Ferrous Sulfate: A Prospective Study.

Elli L, Ferretti F, Branchi F, Tomba C, Lombardo V, Scricciolo A, Doneda L, Roncoroni L.

Nutrients. 2018 Mar 9;10(3). pii: E330. doi: 10.3390/nu10030330.

12.

The 5 Ws of a gluten challenge for gluten-related disorders.

Bascuñán KA, Roncoroni L, Branchi F, Doneda L, Scricciolo A, Ferretti F, Araya M, Elli L.

Nutr Rev. 2018 Feb 1;76(2):79-87. doi: 10.1093/nutrit/nux068. Review.

PMID:
29325090
13.

Vitamin D3 Versus Gliadin: A Battle to the Last Tight Junction.

Scricciolo A, Roncoroni L, Lombardo V, Ferretti F, Doneda L, Elli L.

Dig Dis Sci. 2018 Jan;63(1):1-3. doi: 10.1007/s10620-017-4848-8. No abstract available.

PMID:
29159680

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