Isabel Comino Montilla-rekin lankidetzan egindako argitalpenak (8)

2022

  1. Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota

    Foods, Vol. 11, Núm. 10

2021

  1. Oral consumption of bread from an RNAi wheat line with strongly silenced gliadins elicits no immunogenic response in a pilot study with celiac disease patients

    Nutrients, Vol. 13, Núm. 12

  2. Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 8, pp. 3508-3517

2018

  1. 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

    Nutrients, Vol. 10, Núm. 12

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

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 6, pp. 2201-2209

2016

  1. Fecal Gluten Peptides Reveal Limitations of Serological Tests and Food Questionnaires for Monitoring Gluten-Free Diet in Celiac Disease Patients

    American Journal of Gastroenterology, Vol. 111, Núm. 10, pp. 1456-1465

2012

  1. A gluten metabolism study in healthy individuals shows the presence of faecal glutenasic activity

    European Journal of Nutrition, Vol. 51, Núm. 3, pp. 293-299

  2. Monitoring of gluten-free diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces

    American Journal of Clinical Nutrition, Vol. 95, Núm. 3, pp. 670-677