Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Coeliac disease occurs in about 1% of people in most populations. Diagnosis rates are
increasing, and this seems to be due to a true rise in incidence rather than increased …

This review will focus on the pathogenesis, clinical manifestations, diagnosis, and
management of celiac disease (CD). Given an increasing awareness of gluten-related …

Plant food allergens can be classified into families and superfamilies on the basis of their
structural and functional properties. The most widespread groups of plant proteins that …

Molecular biology and biochemical techniques have significantly advanced the knowledge
of allergens derived from plant foods. Surprisingly, many of the known plant food allergens …

Cereal grains: humanity's double-edged sword Page 33 Simopoulos AP (ed): Evolutionary
Aspects of Nutrition and Health. Diet, Exercise, Genetics and Chronic Disease. World Rev Nutr …

Wheat is one of the major crops grown, processed and consumed by humankind and is
associated with both intolerances (notably coeliac disease) and allergies. Two types of …

Stability of food allergens and allergenicity of processed foods - ScienceDirect Skip to main
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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 …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …