Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Gluten Free Wheat: Are We There?

(2019) María García-Molina et al.   Nutrients

Development of decreased-gluten wheat enabled by determination of the genetic basis of lys3a barley

(2019) Charles Paul Moehs et al.   PLANT PHYSIOLOGY

Development of the GlutEnSeq capture system for sequencing gluten gene families in hexaploid bread wheat with deletions or mutations induced by γ-irradiation or CRISPR/Cas9.

(2019) Aurélie Jouanin et al.   JOURNAL OF CEREAL SCIENCE

Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

(2019) Susan B. Altenbach et al.   Frontiers in Plant Science

Adverse Reactions to Wheat or Wheat Components

(2019) Fred Brouns et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

(2018) Annelien E. Verbauwhede et al.   FOOD CHEMISTRY

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

(2018) Nand Ooms et al.   FOOD CHEMISTRY

Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes

(2018) Marlies A. Lambrecht et al.   FOOD HYDROCOLLOIDS

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

(2018) Katharina Anne Scherf et al.   FOOD RESEARCH INTERNATIONAL

Food processing and breeding strategies for coeliac-safe and healthy wheat products

(2018) Aurélie Jouanin et al.   FOOD RESEARCH INTERNATIONAL

Nonceliac Gluten Sensitivity: What Is the Culprit?

(2018) Kristin Verbeke   GASTROENTEROLOGY

Barley lys3 mutants are unique amongst shrunken-endosperm mutants in having abnormally large embryos

(2018) Frederick Cook et al.   JOURNAL OF CEREAL SCIENCE

Do ancient types of wheat have health benefits compared with modern bread wheat?

(2018) Peter R. Shewry   JOURNAL OF CEREAL SCIENCE

Amylase–Trypsin Inhibitors in Wheat and Other Cereals as Potential Activators of the Effects of Nonceliac Gluten Sensitivity

(2018) Yolanda Reig-Otero et al.   JOURNAL OF MEDICINAL FOOD

Coeliac disease

(2018) Benjamin Lebwohl et al.   LANCET

Next-generation therapies for celiac disease: The gluten-targeted approaches

(2018) Miguel Ribeiro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dynamic Evolution of α-Gliadin Prolamin Gene Family in Homeologous Genomes of Hexaploid Wheat

(2018) Naxin Huo et al.   Scientific Reports

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

(2018) Xiao ZHANG et al.   Journal of Integrative Agriculture

Development of wheat genotypes expressing a glutamine-specific endoprotease from barley and a prolyl endopeptidase from Flavobacterium meningosepticum or Pyrococcus furiosus as a potential remedy to celiac disease

(2018) Claudia E. Osorio et al.   FUNCTIONAL & INTEGRATIVE GENOMICS

Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

(2018) Sabrina Geisslitz et al.   JOURNAL OF CEREAL SCIENCE

Shifting the limits in wheat research and breeding using a fully annotated reference genome

(2018) et al.   SCIENCE

Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

(2018) Carmela Lamacchia et al.   Journal of Functional Foods

Genome mapping of seed-borne allergens and immunoresponsive proteins in wheat

(2018) Angéla Juhász et al.   Science Advances

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

(2018) Elien Lemmens et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

(2018) Dalia El Khoury et al.   Nutrients

Development of Wheat With Hypoimmunogenic Gluten Obstructed by the Gene Editing Policy in Europe

(2018) Aurélie Jouanin et al.   Frontiers in Plant Science

Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease

(2017) Carmen Gianfrani et al.   FOOD AND CHEMICAL TOXICOLOGY

Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

(2017) L. Landriscina et al.   FOOD CHEMISTRY

Nutritional Wheat Amylase-Trypsin Inhibitors Promote Intestinal Inflammation via Activation of Myeloid Cells

(2017) Victor F. Zevallos et al.   GASTROENTEROLOGY

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

(2017) Nand Ooms et al.   JOURNAL OF CEREAL SCIENCE

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

(2017) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

(2017) Sophie Bromilow et al.   Journal of Proteomics

Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

(2017) Luis Vaquero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9

(2017) Susana Sánchez-León et al.   PLANT BIOTECHNOLOGY JOURNAL

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

(2017) Martina Foschia et al.   Annual Review of Food Science and Technology

Comprehensive Proteomic Profiling of Wheat Gluten Using a Combination of Data-Independent and Data-Dependent Acquisition

(2017) Sophie N. L. Bromilow et al.   Frontiers in Plant Science

Changes in wheat kernel proteins induced by microwave treatment

(2016) Carmela Lamacchia et al.   FOOD CHEMISTRY

Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins

(2016) Lomme J. Deleu et al.   FOOD HYDROCOLLOIDS

Improving wheat to remove coeliac epitopes but retain functionality

(2016) Peter R. Shewry et al.   JOURNAL OF CEREAL SCIENCE

Current and forward looking experimental approaches in gluten-free bread making research

(2016) Hanne G. Masure et al.   JOURNAL OF CEREAL SCIENCE

Recent developments in analytical methods for tracing gluten

(2016) Katharina Anne Scherf et al.   JOURNAL OF CEREAL SCIENCE

Supplementation of Reduced Gluten Barley Diet with Oral Prolyl Endopeptidase Effectively Abrogates Enteropathy-Associated Changes in Gluten-Sensitive Macaques

(2016) Karol Sestak et al.   Nutrients

Characterization of a hypoallergenic wheat line lacking ω-5 gliadin

(2016) Kunie Kohno et al.   ALLERGOLOGY INTERNATIONAL

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

(2015) Nand Ooms et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

(2015) M. S. Alam et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Wheat Amylase Trypsin Inhibitors as Nutritional Activators of Innate Immunity

(2015) Detlef Schuppan et al.   DIGESTIVE DISEASES

Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

(2015) Lomme J. Deleu et al.   FOOD HYDROCOLLOIDS

Creation of the first ultra-low gluten barley (Hordeum vulgareL.) for coeliac and gluten-intolerant populations

(2015) Gregory J. Tanner et al.   PLANT BIOTECHNOLOGY JOURNAL

Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins

(2015) Francisco Barro et al.   PLANT BIOTECHNOLOGY JOURNAL

The Effects of Reduced Gluten Barley Diet on Humoral and Cell-Mediated Systemic Immune Responses of Gluten-Sensitive Rhesus Macaques

(2015) Karol Sestak et al.   Nutrients

The contribution of wheat to human diet and health

(2015) Peter R. Shewry et al.   Food and Energy Security

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

(2014) Shoumin Zhen et al.   BMC PLANT BIOLOGY

Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

(2014) Susan B Altenbach et al.   BMC PLANT BIOLOGY

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

(2014) Man Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Reducing the incidence of allergy and intolerance to cereals

(2014) Luud J.W.J. Gilissen et al.   JOURNAL OF CEREAL SCIENCE

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

(2014) Javier Gil-Humanes et al.   PLoS One

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

(2014) Javier Gil-Humanes et al.   PLoS One

Nutritional consequences of celiac disease and the gluten-free diet

(2014) Thimmaiah G Theethira et al.   Expert Review of Gastroenterology & Hepatology

Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease

(2013) Barbara Zanini et al.   BMC GASTROENTEROLOGY

Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing

(2013) Elma MJ Salentijn et al.   BMC GENOMICS

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

Inadequate Nutrient Intake in Patients with Celiac Disease: Results from a German Dietary Survey

(2013) Julia Martin et al.   DIGESTION

Development and characteristics of ω-gliadin-free wheat genotypes

(2013) Jacek Waga et al.   EUPHYTICA

Does wheat make us fat and sick?

(2013) Fred J.P.H. Brouns et al.   JOURNAL OF CEREAL SCIENCE

Cereals for developing gluten-free products and analytical tools for gluten detection

(2013) Cristina M. Rosell et al.   JOURNAL OF CEREAL SCIENCE

Body mass index and the risk of obesity in coeliac disease treated with the gluten-free diet

(2012) T. A. Kabbani et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Immunogenicity of monococcum wheat in celiac patients

(2012) Carmen Gianfrani et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Expansion of the gamma-gliadin gene family in Aegilops and Triticum

(2012) Svetlana V Goryunova et al.   BMC EVOLUTIONARY BIOLOGY

Gluten-free Pasta—Advances in Research and Commercialization

(2012) A.-S. Hager et al.   CEREAL FOODS WORLD

Polymerization Reactions of Wheat Gluten: The Pretzel Case

(2012) I. Rombouts et al.   CEREAL FOODS WORLD

Targeted modification of wheat grain protein to reduce the content of celiac causing epitopes

(2012) C. Osorio et al.   FUNCTIONAL & INTEGRATIVE GENOMICS

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

Obesity in celiac disease

(2012) Rajiv Sonti et al.   Nature Reviews Gastroenterology & Hepatology

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

Structural genes of wheat and barley 5-methylcytosine DNA glycosylases and their potential applications for human health

(2012) S. Wen et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Celiac disease: quantity matters

(2012) Frits Koning   Seminars in Immunopathology

Are Ancient Durum Wheats Less Toxic to Celiac Patients? A Study ofα-Gliadin from Graziella Ra and Kamut

(2012) M. Stella Colomba et al.   TheScientificWorldJOURNAL

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Functional Replacements for Gluten

(2012) Emanuele Zannini et al.   Annual Review of Food Science and Technology

Applications of microbial fermentations for production of gluten-free products and perspectives

(2011) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality

(2011) Hetty C. van den Broeck et al.   JOURNAL OF CEREAL SCIENCE

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

Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

(2011) Frances M Dupont et al.   Proteome Science

Searching for wheat plants with low toxicity in celiac disease: Between direct toxicity and immunologic activation

(2010) Antonio Carroccio et al.   DIGESTIVE AND LIVER DISEASE

Protein and lysine content in high-lysine double-recessives of barley. I. Combinations between mutant 1508 and a Hiproly back-cross

(2010) ANNELI TALLBERG   HEREDITAS

Protein and lysine content in high-lysine double-recessives of barley II. Combinations between mutant 7 and a Hiproly back-cross

(2010) ANNELI TALLBERG   HEREDITAS

Effects of Crop Nutrition on Wheat Grain Composition and End Use Quality

(2010) Dan Godfrey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The impact of redox agents on sugar-snap cookie making

(2010) Bram Pareyt et al.   JOURNAL OF CEREAL SCIENCE

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study

(2010) Tricia Thompson et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

In search of tetraploid wheat accessions reduced in celiac disease-related gluten epitopes

(2010) Hetty van den Broeck et al.   Molecular BioSystems

A Universal Approach to Eliminate Antigenic Properties of Alpha-Gliadin Peptides in Celiac Disease

(2010) Cristina Mitea et al.   PLoS One

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

Enzymatic detoxification of gluten by germinating wheat proteases: Implications for new treatment of celiac disease

(2009) Satumarja M. Stenman et al.   ANNALS OF MEDICINE

The γ-gliadin multigene family in common wheat (Triticum aestivum) and its closely related species

(2009) Peng-Fei Qi et al.   BMC GENOMICS

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines

(2009) Hetty C van den Broeck et al.   BMC PLANT BIOLOGY

Effects of a gluten-free diet on gut microbiota and immune function in healthy adult human subjects

(2009) Giada De Palma et al.   BRITISH JOURNAL OF NUTRITION

The impact of the protein network on the pasting and cooking properties of dry pasta products

(2009) Charlotte Bruneel et al.   FOOD CHEMISTRY

A model approach to starch and protein functionality in a pound cake system

(2009) E. Wilderjans et al.   FOOD CHEMISTRY

Improvement of nutritional value in cereals

(2009) LARS MUNCK   HEREDITAS

Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality

(2009) Bram Pareyt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial biodegradable plastic production from a wheat-based biorefining strategy

(2009) Y. Xu et al.   PROCESS BIOCHEMISTRY

Immunogenicity Characterization of Two Ancient Wheat α-Gliadin Peptides Related to Coeliac Disease

(2009) Armando Gregorini et al.   Nutrients

Allergy to wheat and related cereals

(2008) A. S. Tatham et al.   CLINICAL AND EXPERIMENTAL ALLERGY

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

(2008) Edith Wilderjans et al.   FOOD CHEMISTRY

Characterization of high-lysine barley genotypes

(2008) ANNELI TALLBERG   HEREDITAS

Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread Making

(2008) Bert Lagrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends

(2008) Bram Pareyt et al.   JOURNAL OF CEREAL SCIENCE

A catalogue of Triticum monococcum genes encoding toxic and immunogenic peptides for celiac disease patients

(2008) Patrizia Vaccino et al.   MOLECULAR GENETICS AND GENOMICS

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

(2007) Bert Lagrain et al.   FOOD CHEMISTRY