The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

Integration of promoters, inverted repeat sequences and proteomic data into a model for high silencing efficiency of coeliac disease related gliadins in bread wheat

(2013) Fernando Pistón et al.   BMC PLANT BIOLOGY

Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough

(2012) Cristina M. Rosell et al.   CEREAL CHEMISTRY

Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat

(2012) Javier Gil-Humanes et al.   JOURNAL OF CEREAL SCIENCE

The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

(2012) Javier Gil-Humanes et al.   PLoS One

Suppression of gliadins results in altered protein body morphology in wheat

(2011) Javier Gil-Humanes et al.   JOURNAL OF EXPERIMENTAL BOTANY

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

(2011) Fernando Pistón et al.   PLoS One

Use of Mixolab in Predicting Rice Quality

(2010) Lihong Xie et al.   CEREAL CHEMISTRY

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

(2010) Cristina M. Rosell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interference

(2010) J. Gil-Humanes et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

(2009) Hamit Koksel et al.   CEREAL CHEMISTRY

Wheat

(2009) P. R. Shewry   JOURNAL OF EXPERIMENTAL BOTANY

Analysis of the activity of a γ-gliadin promoter in transgenic wheat and characterization of gliadin synthesis in wheat by MALDI-TOF during grain development

(2009) Fernando Pistón et al.   MOLECULAR BREEDING

The Biochemical Basis of Celiac Disease

(2008) Herbert Wieser et al.   CEREAL CHEMISTRY

Effect of temperature and consistency on wheat dough performance

(2008) Cristina M. Rosell et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Silencing of γ-gliadins by RNA interference (RNAi) in bread wheat

(2008) Javier Gil-Humanes et al.   JOURNAL OF CEREAL SCIENCE