Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough

Universal sample preparation method for proteome analysis

Jacek R. Wiśniewski, Alexandre Zougman, Nagarjuna Nagaraj et al. · Nature Methods · 2009 · 8.7K citations

Life Sciences, Biochemistry, Molecular Biology +14

Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4

Yvonne Junker, Seong‐Jun Kim, Donatella Barisani et al. · The Journal of Experimental Medicine · 2012 · 624 citations · Full text

Life Sciences, Immunology, Pathobiology +17

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Lei Xu, Mehdi Nikoo et al. · Food Hydrocolloids · 2013 · 249 citations

Agriculture, Biochemistry, Food Science +17

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

Vanessa Dias Capriles, José Alfredo Gomes Arêas · Comprehensive Reviews in Food Science and Food Safety · 2014 · 248 citations · Full text

Agriculture, Food Science, Nutrition +17

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

Bert Lagrain, Bert G. Thewissen, Kristof Brijs et al. · Food Chemistry · 2007 · 210 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +13