Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Functions of the CCCH type zinc finger protein OsGZF1 in regulation of the seed storage protein GluB-1 from rice

The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre-protein interactions

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat

Long-term health and quality-of-life consequences of mass screening for childhood celiac disease: A 10-year follow-up study

Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model: Implications for coeliac disease

Microbial transglutaminases generate T cell stimulatory epitopes involved in celiac disease

Screening rules for growth to detect celiac disease: A case-control simulation study

Microstructure formation and rheological behaviour of dough under simple shear flow

Most probable origin of coeliac disease is low immune globulin A in the intestine caused by malfunction of Peyer's patches

Coeliac Disease: Background and biochemical aspects

Interaction of water unextractable solids and xylanase with gluten protein: Effect of wheat cultivar

Effect of simple shear on the physical properties of glutenin macro polymer (GMP)

How gluten properties are affected by pentosans

A new method to study simple shear processing of wheat gluten-starch mixtures

Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network

A novel and sensitive method for the detection of T cell stimulatory epitopes of α/β- and γ-gliadin

Interaction of water unextractable solids with gluten protein: Effect on dough properties and gluten quality

Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations