[HTML][HTML] Genotype DQ2. 5/DQ2. 2 (ββ2/ββ2) and High Celiac Disease Risk Development
YK de Medeiros Nóbrega - Celiac Disease-From the Bench to the …, 2018 - intechopen.com
Celiac disease (CD) is a genetically determined immune-mediated disorder in which gluten
immunogenic peptides are presented to CD4 T cells by HLA-DQ2. 5, DQ8, DQ2. 2, and their …
immunogenic peptides are presented to CD4 T cells by HLA-DQ2. 5, DQ8, DQ2. 2, and their …
Development of a Prolyl Endopeptidase Expression System in Lactobacillus Reuteri to Reduce the Manifestation of Celiac Disease
KL Jew - 2019 - search.proquest.com
Celiac Disease (CD) is an autoimmune disorder that emerges due to the ingestion of gluten,
a protein found in a variety of common grains such as wheat, rye, and barley. Approximately …
a protein found in a variety of common grains such as wheat, rye, and barley. Approximately …
[PDF][PDF] Ruolo delle Peptidasi dei LAB nell'idrolisi delle Gliadine Antigeniche e di Peptidi derivanti dal 33-mer
GA Farris, F Carta - iris.uniss.it
Ruolo delle Peptidasi dei LAB nell’idrolisi delle Gliadine Antigeniche e di Peptidi derivanti dal
33-mer Page 1 UNIVERSITÀ DEGLI STUDI DI SASSARI SCUOLA DI DOTTORATO SCIENZE …
33-mer Page 1 UNIVERSITÀ DEGLI STUDI DI SASSARI SCUOLA DI DOTTORATO SCIENZE …
[PDF][PDF] Il contributo dell'analisi molecolare nella comprensione del processo di domesticamento ei benefici del grano: caratterizzazione della composizione delle …
S Cadonici - 2018 - repository.unipr.it
Durum wheat is the 10th most important crop worldwide owing to its annual production of 37
million tons. FAO forecasts that the annual wheat demand is expected to increase of about …
million tons. FAO forecasts that the annual wheat demand is expected to increase of about …
Screening and identification of omega-5 gliadin mutants in wheat doubled-haploid lines.
JYR Jang YouRan, KCS Kang ChonSik… - 2018 - cabidigitallibrary.org
Gliadin proteins are a major component of gluten proteins and important determinants of
bread-making quality by conferring the viscosity and extensibility of dough, but also present …
bread-making quality by conferring the viscosity and extensibility of dough, but also present …
آنالیز پروتئومیک گلیادین و اثر آن روی ویژگی های تکنولوژیکی نان مسطح
آقاقلی زاده, کدیور, عزیزی, زاهدی… - مجله علوم و صنایع غذایی …, 2018 - fsct.modares.ac.ir
کیفیت نهایی گندم نانوایی (Triticum aestivum)، به میزان زیادی تحت تاثیر ترکیب گلیادین و
گلوتنین آن قرار می گیرد. هدف از این مطالعه، استفاده از روش Q-Exative iTRAQ-MS/MS …
گلوتنین آن قرار می گیرد. هدف از این مطالعه، استفاده از روش Q-Exative iTRAQ-MS/MS …
밀반수체계통에서오메가-5 글리아딘돌연변이의선발및동정.
장유란， 강천식， 임선형… - Korean Journal of …, 2018 - search.ebscohost.com
Gliadin proteins are a major component of gluten proteins and important determinants of
bread-making quality by conferring the viscosity and extensibility of dough, but also present …
bread-making quality by conferring the viscosity and extensibility of dough, but also present …
High-throughput profiling of wheat gliadin proteins using LabChip system in Chinese spring and its aneuploid lines.
JYR Jang YouRan, CSJ Choi SooJin… - 2018 - cabidigitallibrary.org
Gliadin proteins, which are a component of gluten and confer viscosity and extensibility on
wheat dough, are major determinants of wheat processing suitability and also present …
wheat dough, are major determinants of wheat processing suitability and also present …
[HTML][HTML] High-Throughput Profiling of Wheat Gliadin Proteins Using LabChip System in Chinese Spring and Its Aneuploid Lines
YR Jang, SJ Choi, SH Lim, CK Kim… - Korean Society of …, 2018 - test-kjbs.inforang.com
Gliadin proteins, which are a component of gluten and confer viscosity and extensibility on
wheat dough, are major determinants of wheat processing suitability and also present …
wheat dough, are major determinants of wheat processing suitability and also present …
[PDF][PDF] Chinese Spring 밀의이수체계통에서LabChip 시스템을이용한종실글리아딘단백질의고속프로파일링
장유란， 최수진， 임선형， 김창국， 윤웅한， 강상호… - 한국육종 …, 2018 - researchgate.net
Gliadin proteins, which are a component of gluten and confer viscosity and extensibility on
wheat dough, are major determinants of wheat processing suitability and also present …
wheat dough, are major determinants of wheat processing suitability and also present …