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.

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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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.

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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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.

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.

Tritordeum a novel cereal with good acceptability and significant reduction in coeliac immunogenic peptides in comparison with wheat.

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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Wheat allergies ad intolerances and strategies to fight them

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.

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.

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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Celiac Disease and Non-Celiac Gluten Sensitivity

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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Molecular and immunological characterization of gliadin-like avenin genes isolated from oat cultivars that differ in toxicity for celiac disease.

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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Significant differences in coeliac immunotoxicity of barley varieties

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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