Results 71 to 80 of about 11,064 (181)
FermentationGrain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements.
Chung-Hsiung Huang +2 more
doaj +1 more source
Plant, Cell &Environment, Volume 49, Issue 8, Page 5267-5282, August 2026.ABSTRACT Surface immune receptors such as flagellin‐sensitive 2 (FLS2) are critical for plant defence, and their accumulation at the plasma membrane is tightly controlled by the endomembrane system. Here, we identify the Arabidopsis thaliana prenylated Rab acceptor PRA1.F3 as a positive regulator required for efficient accumulation of FLS2 at the ...
Sung Hee Jo +4 more
wiley +1 more source
The immunity paradox: how do plants survive without adaptive immunity?
The Plant Journal, Volume 127, Issue 3, August 2026.SUMMARY Higher plants and mammals exist in similar microbial environments and face similar challenges from microbial pathogens. Both taxonomic groups encode proteins capable of recognizing and triggering responses to pathogens; however, their recognitional capacities differ substantially.
Peter Balint‐Kurti
wiley +1 more source
Unusual Causes of Food-Induced Anaphylaxis – A Review
Indian Dermatology Online JournalAnaphylaxis is a potentially fatal, acute, multisystemic hypersensitivity reaction. Food-induced anaphylaxis (FIA) is typically an IgE-mediated reaction.
Parvathy Santhosh +2 more
doaj +1 more source
Skin prick test in patients with chronic allergic skin disorders
Indian Journal of Dermatology, 2015 Background: Chronic allergic skin disorders are the inflammatory and proliferative conditions in which both genetic and environmental factors play important roles.
Pooja Bains, Alka Dogra
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Molecular Plant-Microbe Interactions, 2010 Ustilago hordei interactions on coleoptiles of barley host cultivars Odessa (compatible), Hannchen (incompatible, carrying the Ruh1 resistance gene), and on nonhost Neepawa wheat were studied using light and fluorescent microscopy.
Denis A. Gaudet +5 more
doaj +1 more source
Allergenic Proteins in Foods and Beverages
Food Technology and Biotechnology, 2013 Food allergies can be defined as immunologically mediated hypersensitivity reactions; therefore, a food allergy is also known as food hypersensitivity. The reactions are caused by the immune system response to some food proteins.
Fernanda Cosme, Ana Barros
doaj
PLoS ONE, 2013 To search for genes involved in wheat (Triticum aestivum L.) defense response to the infection of stripe rust pathogen Puccinia striiformis f. sp. tritici (Pst), we identified and cloned a new wheat gene similar to the genes in the Abc1-like gene family. The new gene, designated as TaAbc1, encodes a 717-amino acid, 80.35 kD protein.
Xiaojing Wang +6 more
openaire +4 more sources
Follow-Up of the Wheat Allergy in Children; Consequences and Outgrowing the Allergy
Iranian Journal of Allergy, Asthma and Immunology, 2012 Allergy to wheat is a common food allergy. In spite of this fact, there is not enough literature regarding the features and outgrowing of this allergy.
Mahboubeh Mansouri +4 more
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