Jorge Pastor

Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat

Luis Vaquero, Isabel Comino, Santiago Vivas et al. · Journal of the Science of Food and Agriculture · 2017 · 64 citations

Agriculture, Food Science, Nutritional Sciences +17

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

Carmen Haro, Myriam Villatoro, Luis Vaquero et al. · Nutrients · 2018 · 40 citations · Full text

Agriculture, Food Science, Nutrition +17

Gut microbiota and systemic inflammation changes after bread consumption: The ingredients and the processing influence

Maykel Arias, Marta Cobo, Paula Jaime‐Sánchez et al. · Journal of Functional Foods · 2017 · 30 citations · Full text

Life Sciences, Food Science, Immunology +17

Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption

Katherine Gil‐Cardoso, G. Saldaña, Elisa Luengo et al. · Journal of Agricultural and Food Chemistry · 2021 · 23 citations

Life Sciences, Food Science, Nutritional Sciences +17

Tritordeum breads are well tolerated with preference over <scp>gluten‐free</scp> breads in <scp>non‐celiac wheat‐sensitive</scp> patients and its consumption induce changes in gut bacteria

Susana Sánchez‐León, Carmen Haro, Myriam Villatoro et al. · Journal of the Science of Food and Agriculture · 2020 · 20 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17