(Q33271095)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17265872%20AND%20SRC:MED&resulttype=core&format=json

25 December 2019

title

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy (English)

1 reference

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25 December 2019

0 references

1 reference

3

1 reference

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25 December 2019

7

Marco Gobbetti

1 reference

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25 December 2019

author name string

Maria De Angelis

1

1 reference

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25 December 2019

Carlo G Rizzello

2

1 reference

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25 December 2019

Claudio De Simone

4

1 reference

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25 December 2019

Giovanni A Farris

5

1 reference

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25 December 2019

Francesco Turrini

6

1 reference

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25 December 2019

publication date

1 January 2007

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17265872%20AND%20SRC:MED&resulttype=core&format=json

Journal of Food Protection

25 December 2019

number of pages

10

1 reference

based on heuristic

inferred from page(s)

published in

1 reference

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25 December 2019

volume

70

1 reference

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25 December 2019

issue

1

1 reference

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25 December 2019

page(s)

135-144

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17265872%20AND%20SRC:MED&resulttype=core&format=json

Standardization of double-blind, placebo-controlled food challenges.

25 December 2019

cites work

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The focusing positions of polypeptides in immobilized pH gradients can be predicted from their amino acid sequences

21 January 2018

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

21 January 2018

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Food allergy in adulthood

21 January 2018

1 reference

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VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

21 January 2018

1 reference

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The T lymphocyte in food-allergy disorders

21 January 2018

1 reference

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Identification of proteins by matrix-assisted laser desorption ionization-mass spectrometry following in-gel digestion in low-salt, nonvolatile buffer and simplified peptide recovery

21 January 2018

1 reference

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Modern strategies for protein quantification in proteome analysis: advantages and limitations

21 January 2018

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Diet and the development of atopic disease

21 January 2018

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Methods for increasing the resolution of two-dimensional protein electrophoresis

21 January 2018

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A revised nomenclature for allergy. An EAACI position statement from the EAACI nomenclature task force

21 January 2018

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Population study of food allergy in France.

21 January 2018

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Probiotics: potential pharmaceutical applications

21 January 2018

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Maintaining remission of ulcerative colitis with the probiotic Escherichia coli Nissle 1917 is as effective as with standard mesalazine

21 January 2018

1 reference

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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

21 January 2018

1 reference

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Introducing chemists to food allergy

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Food allergy and non-allergic food hypersensitivity in children and adolescents

21 January 2018

1 reference

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Intestinal flora in breast- and bottle-fed infants

21 January 2018

1 reference

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Identification of wheat flour allergens by means of 2-dimensional immunoblotting

21 January 2018

1 reference

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Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust

21 January 2018

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Gluten hydrolysis and depolymerization during sourdough fermentation.

21 January 2018

1 reference

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Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough

21 January 2018

1 reference

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Novel probiotics for the management of allergic inflammation

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Prevalence of adverse reactions to food in Germany - a population study.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Urticaria from beer: an immediate hypersensitivity reaction due to a 10-kDa protein derived from barley

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust: An Electrophoretic and Immunological Study

21 January 2018

1 reference

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IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.1.135

10.4315/0362-028X-70.1.135

21 January 2018

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17265872%20AND%20SRC:MED&resulttype=core&format=json

25 December 2019

1 reference