Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Common food allergens and their IgE-binding epitopes

(2015) Hiroaki Matsuo et al.   ALLERGOLOGY INTERNATIONAL

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

(2012) Anna Sapone et al.   BMC Medicine

A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

(2012) Carla Luciana Gerez et al.   FOOD MICROBIOLOGY

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

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

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

(2011) Elke K Arendt et al.   Microbial Cell Factories

Wheat allergy

(2009) Naoko Inomata   Current Opinion in Allergy and Clinical Immunology

Use of selected enterococci andRhizopus oryzaeproteases to hydrolyse wheat proteins responsible for celiac disease

(2009) S. M’hir et al.   JOURNAL OF APPLIED MICROBIOLOGY

Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments

(2008) C.L. Gerez et al.   LETTERS IN APPLIED MICROBIOLOGY