Gluten

Protein substance found intermixed with the starchy endosperm of TRITICUM grain. It is the component of wheat flour giving dough the elastic… (More)
National Institutes of Health

Papers overview

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Review
2016
Review
2016
Lactic acid bacteria (LAB) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially… (More)
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Review
2016
Review
2016
The gastrointestinal tract consists of an enormous surface area that is optimized to efficiently absorb nutrients, water, and… (More)
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Highly Cited
2013
Highly Cited
2013
BACKGROUND & AIMS Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when… (More)
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Review
2013
Review
2013
Non Celiac Gluten sensitivity (NCGS) was originally described in the 1980s and recently a "re-discovered" disorder characterized… (More)
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Highly Cited
2011
Highly Cited
2011
OBJECTIVES:Despite increased prescription of a gluten-free diet for gastrointestinal symptoms in individuals who do not have… (More)
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Highly Cited
2011
Highly Cited
2011
BACKGROUND Celiac disease (CD) is an autoimmune enteropathy triggered by the ingestion of gluten. Gluten-sensitive individuals… (More)
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Review
2007
Review
2007
Gluten proteins play a key role in determining the unique baking quality of wheat by conferring water absorption capacity… (More)
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Highly Cited
2007
Highly Cited
2007
BACKGROUND Coeliac disease is a common, autoimmune disorder, for which the only treatment is lifelong adherence to a gluten-free… (More)
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Highly Cited
2007
Highly Cited
2007
BACKGROUND Treatment of celiac disease (CD) is based on the avoidance of gluten-containing food. However, it is not known whether… (More)
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Highly Cited
2002
Highly Cited
2002
Celiac Sprue, a widely prevalent autoimmune disease of the small intestine, is induced in genetically susceptible individuals by… (More)
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