Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 166

1.

Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products.

Ballabio C, Uberti F, Di Lorenzo C, Brandolini A, Penas E, Restani P.

J Agric Food Chem. 2011 Dec 28;59(24):12969-74. doi: 10.1021/jf2041824. Epub 2011 Nov 18.

PMID:
22073907
2.

Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten-free ingredient.

Peñas E, Uberti F, di Lorenzo C, Ballabio C, Brandolini A, Restani P.

Plant Foods Hum Nutr. 2014 Dec;69(4):297-303. doi: 10.1007/s11130-014-0449-2.

PMID:
25359556
3.

Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.

Mickowska B, Litwinek D, Gambuś H.

Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):89-97. doi: 10.17306/J.AFS.2016.1.9.

PMID:
28071042
4.

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.

de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.

Plant Foods Hum Nutr. 2010 Sep;65(3):241-6. doi: 10.1007/s11130-010-0187-z.

PMID:
20734143
5.

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.

Alvarez-Jubete L, Arendt EK, Gallagher E.

Int J Food Sci Nutr. 2009;60 Suppl 4:240-57. doi: 10.1080/09637480902950597.

PMID:
19462323
6.

The production and characterisation of monoclonal antibodies to wheat gliadin peptides.

Ellis HJ, Freedman AR, Ciclitira PJ.

J Immunol Methods. 1989 Jun 2;120(1):17-22.

PMID:
2659671
7.

[The role of IgA and IgA antigliadin antibodies in the diagnosis and management of celiac disease].

Torregrosa Sánchez R, Polo Martín P, Calabuig Sánchez M, Tomás Rates C, Vilar Escrigas P, Farre Massip C, Varea Calderón V, Alvarez Angel V, Sanchís-Bayarri Vaillant V.

An Esp Pediatr. 1989 Aug;31(2):100-4. Review. Spanish.

PMID:
2696388
8.

Anti-gliadin antibody specificity for gluten-derived peptides toxic to coeliac patients.

Devery JM, La Brooy JT, Krillis S, Davidson G, Skerritt JH.

Clin Exp Immunol. 1989 Jun;76(3):384-90.

9.

Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses.

Pontieri P, Mamone G, De Caro S, Tuinstra MR, Roemer E, Okot J, De Vita P, Ficco DB, Alifano P, Pignone D, Massardo DR, Del Giudice L.

J Agric Food Chem. 2013 Mar 13;61(10):2565-71. doi: 10.1021/jf304882k. Epub 2013 Mar 5.

PMID:
23432128
10.

The diagnostic value of the gliadin antibody test in celiac disease in children: a prospective study.

Bodé S, Weile B, Krasilnikoff PA, Gudmand-Høyer E.

J Pediatr Gastroenterol Nutr. 1993 Oct;17(3):260-4.

PMID:
8271124
11.

IgA antigliadin antibodies in celiac and inflammatory bowel disease.

Koninckx CR, Giliams JP, Polanco I, Peña AS.

J Pediatr Gastroenterol Nutr. 1984 Nov;3(5):676-82.

PMID:
6502368
12.

Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide.

Morón B, Cebolla A, Manyani H, Alvarez-Maqueda M, Megías M, Thomas Mdel C, López MC, Sousa C.

Am J Clin Nutr. 2008 Feb;87(2):405-14.

13.

[Validity of antigliadin antibodies in the diagnosis of celiac disease].

Volta U, Lazzari R, Cafaro C, Collina A, Baldoni AM, Balli F.

Pediatr Med Chir. 1986 Sep-Oct;8(5):605-9. Italian.

PMID:
3299285
14.

[Amaranth flour: characteristics, comparative analysis, application possibilities].

Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.

Vopr Pitan. 2014;83(1):67-73. Russian.

PMID:
25059059
15.

Influence of genetic factors on the serum levels of antigliadin antibodies in celiac disease.

Mearin ML, Koninckx CR, Biemond I, Polanco I, Peña AS.

J Pediatr Gastroenterol Nutr. 1984 Jun;3(3):373-7.

PMID:
6588183
16.
17.

Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed.

Silva-Sánchez C, de la Rosa AP, León-Galván MF, de Lumen BO, de León-Rodríguez A, de Mejía EG.

J Agric Food Chem. 2008 Feb 27;56(4):1233-40. doi: 10.1021/jf072911z. Epub 2008 Jan 23.

PMID:
18211015
18.

Celiac disease, gluten-free diet, and oats.

Fric P, Gabrovska D, Nevoral J.

Nutr Rev. 2011 Feb;69(2):107-15. doi: 10.1111/j.1753-4887.2010.00368.x. Review.

PMID:
21294744
19.

Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.

Galan MG, Drago SR, Armada M, José RG.

Int J Food Sci Nutr. 2013 Jun;64(4):502-7. doi: 10.3109/09637486.2012.753038. Epub 2012 Dec 20.

PMID:
23256750
20.

Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol.

Valdés I, García E, Llorente M, Méndez E.

Eur J Gastroenterol Hepatol. 2003 May;15(5):465-74. Erratum in: Eur J Gastroenterol Hepatol. 2003 Jul;15(7):839.

PMID:
12702901

Supplemental Content

Support Center