Food allergy affects up to 6% of Europeans. Allergen identification is important for the risk
assessment and management of the inadvertent presence of allergens in foods. The VITAL® …

This work intends to provide an updated and extensive overview on the applications of
ELISA techniques for meat, fish and milk species discrimination; fruit juice labeling …

Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals
by the ingestion of gluten proteins from wheat, barley and rye. The α‐gliadin gene family of …

Medical nutrition therapy is the only accepted treatment for celiac disease. This paper
summarizes a review of scientific studies using the gluten-free diet, nutritional risk factors …

Objective Coeliac disease is defined by gluten responsiveness, yet there are few data on
gluten challenge (GC) in adults on a gluten-free diet. Lack of data regarding the kinetics of …

Recently, gluten free foods have attracted much research interest motivated by the
increasing market. Despite the motivation for developing gluten-free foods it is necessary to …

Presently, the only effective treatment for celiac disease is a life-long gluten-free diet. In this
work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to …

For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten‐
containing cereals is the only effective treatment. Estimation of the maximum tolerated …

The native structure and distribution of gliadin epitopes responsible for Celiac Sprue (CS)
may be influenced by cereal food processing. This work was aimed at showing the capacity …

Background: Celiac disease is an immune-mediated enteropathy caused by the ingestion of
gluten, a protein fraction found in certain cereals. Immunotoxic gluten peptides that are …