Results 221 to 230 of about 6,552 (233)

Emulsifying properties of wheat gliadins and gliadin peptides

1993
Popineau, Yves, Pineau, Florence
openaire   +1 more source

Antikörper gegen Gliadin

2017
openaire   +1 more source

Are All Gliadins Toxic in Coeliac Disease?

Scandinavian Journal of Gastroenterology, 1984
exaly  

Wheat Gluten Proteins: Gliadin

Gliadin, one of the two basic components of gluten complex, has been found only in cereal seeds, and chemically classified as basic proteins. It consists of homologous peptide chains and has more symmetrical, smaller structure thus lower moleculer weight than glutenin. It can be solubilized in solvents of hydrogen bond and 70-90% ethyl alcohol.
openaire   +1 more source

Sensitization and Elicitation of an Allergic Reaction to Wheat Gliadins in Mice

Journal of Agricultural and Food Chemistry, 2009
exaly  

Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Allergy: European Journal of Allergy and Clinical Immunology, 2005
exaly  

[Characteristics of gliadin and antibodies against gliadin in celiac disease].

Acta paediatrica Academiae Scientiarum Hungaricae, 1978
M, Szabolcs, S, Csorba, M, Kávai, I, Francia, B, Szabó   +4 more
openaire   +1 more source

Genetic differences in omega-gliadins involved in two different immediate food hypersensitivities to wheat

Allergy: European Journal of Allergy and Clinical Immunology, 2007
exaly  

Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces

Journal of Cereal Science, 1999
exaly  

Letter: Sequence comparison of gamma-gliadin and coeliac-toxic alpha-gliadin.

Lancet (London, England), 1975
A L, Patey, D J, Evans, R, Tiplady, P G, Byfield, E W, Matthews   +4 more
openaire   +1 more source