Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

Structural Basis for Gluten Intolerance in Celiac Sprue

Lu Shan, Øyvind Molberg, Isabelle Parrot et al. · Science · 2002 · 1.6K citations

Life Sciences, Biochemistry, Immunology +17

A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease

Carlo Catassi, E Fabiani, Giuseppe Iacono et al. · American Journal of Clinical Nutrition · 2007 · 572 citations

Life Sciences, Nutrition, Nutritional Sciences +13

The HLA-DQ2 gene dose effect in celiac disease is directly related to the magnitude and breadth of gluten-specific T cell responses

Willemijn Vader, Dariusz Stepniak, Y Kooy et al. · Proceedings of the National Academy of Sciences · 2003 · 382 citations · Full text

Life Sciences, Immunology, Molecular Biology +17

Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease

Dariusz Stepniak, Liesbeth Spaenij–Dekking, Cristina Mitea et al. · American Journal of Physiology-Gastrointestinal and Liver Physiology · 2006 · 296 citations

Life Sciences, Biochemistry, Immunology +15

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Carlo Giuseppe Rizzello, Maria De Angelis, Raffaella Di Cagno et al. · Applied and Environmental Microbiology · 2007 · 273 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16