Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac
disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture …

Gliadins account for 40–50% of the total storage proteins of wheat and are classified into
four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2 …

Background Wheat flour is one of the world's major food ingredients, in part because of the
unique end-use qualities conferred by the abundant glutamine-and proline-rich gluten …

The choice of a (bio) material plays a crucial role in the development of a drug delivery
system because it confers specific biopharmaceutical properties to the formulation and …

According to Codex only foods not exceeding a level of 20 mg gluten/kg may bear a gluten-
free label. This also sets the standard for analytical methods for gluten detection. In this …

Key message Recent genomic and functional genomics analyses have substantially
improved the understanding on gluten proteins, which are important determinants of wheat …

The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as
celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy. The storage proteins …

Mass spectrometry has arguably become the core technology for the characterization of food
proteins and peptides. The application of mass spectrometry-based techniques for the …

For many years, natural products have been considered as the backbone of medical
therapy. Recently, different extracted active moieties of these botanical plants were …

In the last years proteomic science has started to provide an important contribution to the
disclosure of basic aspects of food-related diseases. Among these, the identification of …