Torthaí cuardaigh - Angela Cassone
- 1 - 4 toradh as 4 á dtaispeáint
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Mechanism of Degradation of Immunogenic Gluten Epitopes from <i>Triticum turgidum</i> L. var. <i>durum</i> by Sourdough Lactobacilli and Fungal Proteases de réir Maria De Angelis, Angela Cassone, Carlo Giuseppe Rizzello, F. Gagliardi, Fabio Minervini, Maria Calasso, Raffaella Di Cagno, Ruggiero Francavilla, Marco Gobbetti
Foilsithe / Cruthaithe 2009Artigo -
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Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread de réir Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Angela Cassone, Giammaria Giuliani, Anna Benedusi, Antonio Limitone, Rosalinda F. Surico, Marco Gobbetti
Foilsithe / Cruthaithe 2008Artigo -
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Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing de réir Luigi Greco, Marco Gobbetti, Renata Auricchio, Raffaella Di Mase, Francesca Landolfo, Francesco Paparo, Raffaella Di Cagno, Maria De Angelis, Carlo Giuseppe Rizzello, Angela Cassone, Gaetano Terrone, L. Timpone, M. D’Aniello, Maria Maglio, Riccardo Troncone, Salvatore Auricchio
Foilsithe / Cruthaithe 2010Artigo
Uirlisí cuardaigh:
Ábhair a bhaineann le hábhar
Biochemistry
Enzyme
Food science
Biology
Chemistry
Gluten
Fermentation
Genetics
Gluten free
Hydrolysis
Amino acid
Aminopeptidase
Antigen
Bacteria
Bread making
Chromatography
Epitope
Gastroenterology
Gliadin
High-performance liquid chromatography
Lactic acid
Lactobacillus
Lactobacillus plantarum
Lactose
Lactose intolerance
Lactulose
Leucine
Medicine
Pathology
Phytase