Susana Sánchez-León, Carmen Haro, Myriam Villatoro, Luis Vaquero, Isabel Comino, Ana B. González-Amigo, Santiago Vivas, Jorge Pastor, Carolina Sousa, Blanca B. Landa and Francisco Barro. 2021. Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads in Non-Celiac Wheat-Sensitive (NCWS) Patients and its Consumption Induce Changes in Gut Bacteria.

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Francisco Barro. (2020). El gluten en trigos antiguos y modernos. Revista Mazorca, 59: 22-23;

 

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Miriam Marín-Sanz, María J. Giménez, Francisco Barro, Roxana Savin. 2020. Prolamin content and grain weight in RNAi silenced wheat lines under different conditions of temperature and nitrogen availability.

 

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Ruiz-Carnicer, A., Comino, I., Segura, V., Ozuna, C.V., Moreno, M.L, Torres, M.I., Barro, F., and Sousa, C. (2019). Celiac immunogenic potential of α-gliadin epitope variants from Triticum and Aegilops species.

 

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María Dolores García-Molina, María José Giménez, Susana Sánchez-León and Francisco Barro. (2019). Gluten Free Wheat: Are We There?.

Nutrients 2019, 11, 487.

 

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Susana Sánchez-León, María José Giménez, Isabel Comino, Carolina Sousa, Miguel Ángel López Casado, María Isabel Torres and Francisco Barro. 2019. Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition. Nutrients 2019, 11, 2933;

 

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Ozuna, C. V., and Barro, F. (2018). Characterization of gluten proteins and celiac disease-related immunogenic epitopes in the Triticeae: cereal domestication and breeding contributed to decrease the content of gliadins and gluten. Molecular Breeding, 38(3), 1–16.

 

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Sanchez-Leon, S., Gil-Humanes, J., Ozuna, C. V., Giménez, M. J., Sousa, C., Voytas, D. F., and Barro, F. (2018). Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9. Plant Biotechnology Journal, 16(4), 902–910.

 

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Sanchez-Leon, S., Ozuna, C. V., García-Molina, M.D., Giménez, María J., and Barro, F. (2018). Biotecnología y trigo (y otros cereales) sin gluten: ¿dónde estamos? Gastroenterología y Hepatología, 41 (Espec Congr 3): 23-24.

Haro, C., Villatoro, M., Vaquero, L., Pastor, J., Giménez, M., Ozuna, C., Sánchez-León, S., García-Molina, M.D., Segura, V., Comino, I., Sousa, C., Vivas, S. Landa, B.B., and Barro, F. (2018). 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, 10, 1964;

 

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Giménez MJ, Gil-Humanes J, Alvarez JB, Barro F. Taxonomía de los cereales: el papel de la domesticación y la mejora genética en la intolerancia al gluten. En Rodrigo L, Peña AS, Arranz E, Fernández-Bañares F, Rosell CM, editores. Avances en el conocimiento de las patologías relacionadas con el gluten evolución de los alimentos sin gluten. Sociedad Española de Enfermedad Celíaca; 2018. p. 441-470. ISBN:978-84-09-04161-9.

Luis Vaquero, Isabel Comino, Santiago Vivas, Laura Rodríguez-Martín, María J. Giménez, Jorge Pastor, Carolina Sousa and Francisco Barro. (2017) Tritordeum a novel cereal with good
acceptability and significant reduction in coeliac immunogenic peptides in comparison with wheat. Journal of the Science of Food and Agriculture. 98(6), 2201–2209

 

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María J. Giménez, Ana Real, M. Dolores García-Molina, Carolina Sousa and Francisco Barro. (2017) Characterization of celiac disease related oat proteins: bases for the development of high quality oat varieties suitable for celiac patients. Nature Scientific Reports 7:42588.

 

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María Dolores García-Molina, Francisco Barro. (2017) Characterization of Changes in Gluten Proteins in Low-Gliadin Transgenic Wheat Lines in Response to Application of Different Nitrogen
Regimes. Frontiers in Plant Science.

 

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Gil-Humanes, Javier; Wang, Yanpeng; Liang, Zhen; Shan, Qiwei; Ozuna, Carmen; Sánchez-León, Susana; Baltes, Nicholas; Starker, Colby; Barro, Francisco; Gao, Caixia; Voytas, Daniel. (2017) High efficiency gene targeting in hexaploid wheat using DNA replicons and CRISPR/Cas9. Plant Journal. 89:1251-1262. (12/223)..

 

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Barro, F., Gil-Humanes, J., & Piston, F. (2016). Wheat allergies ad intolerances and strategies to
fight them. The World Wheat Book: A History of Wheat Breeding, Volumen 3, (pp. 1345–1365). Publisher: Tec & Doc Lavoisier, 2016. ISBN 10: 2743020911/ ISBN 13: 9782743020910.

Garcia-Molina, Maria Dolores; Garcia-Olmo, Juan; Barro, Francisco. (2016). Effective Identification of Low-Gliadin Wheat Lines by Near Infrared Spectroscopy (NIRS): Implications for the Development and Analysis of Foodstuffs Suitable for Celiac Patients. PloS one, 11(3): e0152292.

 

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Francisco Barro, Julio C. M. Iehisa, María J. Giménez, María D. García-Molina, Carmen V. Ozuna, Isabel Comino, Carolina Sousa, Javier Gil-Humanes. (2016). Targeting of prolamins by RNAi in
bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease (CD) epitopes from highly immunogenic gliadins. Plant Biotechnology Journal,
14: 986–996.

 

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Giménez MJ, Gil-Humanes J, Alvarez JB, Barro F. Cereals Taxonomy: The Role of Domestication and Breeding on Gluten Intolerance. In Rodrigo L, Peña AS, Arranz E, Fernández-Bañares F, Rosell CM, editors. Advances in the Understanding of Gluten Related Pathology and the Evolution of Gluten-Free Foods. Barcelona, Spain: OmniaScience; 2015. p. 493-526.

Isabel Comino, David Bernardo, Emmanuelle Bancel, M Lourdes Moreno, Borja Sánchez, Francisco Barro, Tanja Suligoj, Paul J. Ciclitira, Ángel Cebolla, Stella C. Kinght, Gerard Branlard, Carolina Sousa. (2015). Identification and molecular characterization of oat peptides implicated on coeliac immune response. Food & Nutrition Research 60

 

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Carmen V. Ozuna, Julio C. M. Iehisa, María J. Giménez, Juan B. Alvarez, Carolina Sousa, Francisco Barro (2015). Diversification of the celiac disease α-gliadin complex in wheat: a 33-mer peptide
with six overlapping epitopes, evolved following polyploidization. The Plant Journal, 82, 794-805.

 

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María J. Giménez, Javier Gil-Humanes, Carmen Victoria Ozuna, Francisco Barro (2014). Wheat Varietes Suitable for Celiac Patients. L. Rodrigo, A.S. Peña (eds.). Celiac Disease and Non-Celiac
Gluten Sensitivity. Omnia Science Monographs, pp. 461- 475. ISBN: 978-84-942118-2-9.

 

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Cristina M. Rosell, Francisco Barro, Carolina Sousa, Ma. Carmen Mena (2014). Cereals For Developing Gluten-Free Products And Analytical Tools For Gluten Detection. Journal of Cereal
Science 59: 354-364.

 

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Javier Gil-Humanes, Fernando Pistón, Francisco Barro, Cristina M. Rosell (2014). The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased
stability and better tolerance to over-mixing. PLoS One 9(3): e91931.

 

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Javier Gil-Humanes, Fernando Pistón, Rossana Altamirano-Fortoul, Ana Real, Isabel Comino, Carolina Sousa, Cristina M. Rosell, Francisco Barro (2014). Reduced-gliadin wheat bread: an
alternative to the gluten-free diet for consumers suffering gluten-related pathologies. PLoS One 9(3): e90898

 

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Fernando Pistón, Javier Gil-Humanes and Francisco Barro (2013). Integration of promoters, inverted repeat sequences and proteomic data into a model for high silencing efficiency of
coeliac disease related gliadins in bread wheat. BMC Plant Biology, 13:136, doi:10.1186/1471-2229-13-136.

 

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María J. Giménez, Francisco Barro (2013). Variedades de trigo aptas para celíacos. L. Rodrigo, A.S. Peña (eds.). Enfermedad celíaca y sensibilidad al gluten no celíaca. Omnia Science
Monographs, pp. 463-477. ISBN: 978-84-940234-3-9.

 

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Isabel Comino, María de Lourdes Moreno, Ana Real, Alfonso Rodríguez-Herrera, Francisco Barro and Carolina Sousa (2013). The Gluten-Free Diet: Testing Alternative Cereals Tolerated by
Celiac Patients. Nutrients 5: 4250-4268

Ana Real, Isabel Comino, Laura de Lorenzo, Francisco Merchán, Javier Gil-Humanes, María J. Giménez, Miguel Ángel López-Casado, Mª Isabel Torres, Ángel Cebolla, Carolina Sousa,
Francisco Barro, Fernando Pistón (2012). Molecular and immunological characterization of gliadin-like avenin genes isolated from oat cultivars that differ in toxicity for celiac disease. PLoS One 7(12): e48365. 

 

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Isabel Comino, Ana Real, Javier Gil-Humanes, Fernando Piston, Laura de Lorenzo, Ma de Lourdes Moreno, Miguel Angel Lopez-Casado, Pedro Lorite, Angel Cebolla, Ma Isabel Torres,
Francisco Barro and Carolina Sousa (2012). Significant differences in coeliac immunotoxicity of barley varieties. Molecular Nutrition and Food Research, 56:1697-1707.

 

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Javier Gil-Humanes, Fernando Piston, Cristina M Rosell and Francisco Barro. (2012). Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat.
Journal of Cereal Science 56:161-170.

 

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S. Marín, J. Gil-Humanes, A. Hernando, F. Barro. (2011). Characterization of α/β-, and γ-gliadins in commercial varieties and breeding lines of durum wheat by MALDI-TOF and A-PAGE gels.
Biochemical Genetics 49:735-747.

 

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Isabel Comino, Ana Real, Laura de Lorenzo, Hugh Cornell, Miguel Ángel López-Casado, Francisco Barro, Maribel Torres, Ángel Cebolla and Carolina Sousa. (2011). Diversity in oat potential
immunogenicity: basis for the selection of oat varieties with no toxicity in celiac disease. GUT, 60: 915-922.

 

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Fernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano and Francisco Barro. (2011). Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten
proteins and has no major effect on dough gluten strength. Plos ONE, 6(9): e24754.

 

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Javier Gil-Humanes, Fernando Pistón, Peter R. Shewry, Paola Tosi and Francisco Barro. (2011). Suppression of gliadins results in altered protein body morphology in wheat. Journal
Experimental Botany, 62 (12):4203-4213.

 

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I. Comino, A. Real, L. Moreno, L. Lorenzo, H. Cornell, M. López-Casado, F. Barro, P. Lorite, M. Torres, A. Cebolla, C. Sousa. (2011). (más…)