Proteomic analysis in allergy and intolerance to wheat products

Expert Review of Proteomics

Volumn 8, Issue 1, 2011, Pages 95-115

  Mamone, Gianfranco ^a   Picariello, Gianluca ^a   Addeo, Francesco ^b   Ferranti, Pasquale ^b  

^a CNR   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

celiac disease; gluten detoxification; gluten free foods; mass spectrometry; proteomics; wheat allergy; wheat intolerance

Indexed keywords

ALLERGEN; CYCLOOXYGENASE 2; GLIADIN; GLUTEN; IMMUNOGLOBULIN E; IMMUNOGLOBULIN E ANTIBODY; INTERLEUKIN 15; LIPID TRANSFER PROTEIN; MAJOR HISTOCOMPATIBILITY ANTIGEN CLASS 2; PEPSIN A; PEPTIDE; PROLAMIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; THAUMATIN; THIOREDOXIN;

AMINO ACID SEQUENCE; ASTHMA; BARLEY; CELIAC DISEASE; ENTEROPATHY; GENETIC SUSCEPTIBILITY; HUMAN; INGESTION; INNATE IMMUNITY; MAJOR HISTOCOMPATIBILITY COMPLEX; MASS SPECTROMETRY; NUTRITIONAL INTOLERANCE; OAT; PATHOGENESIS; PROTEIN ANALYSIS; PROTEIN BINDING; PROTEOMICS; REVIEW; RHINITIS; RYE; WHEAT ALLERGY;

ALLERGENS; CELIAC DISEASE; GLIADIN; GLUTENS; HUMANS; PROLAMINS; PROTEOMICS; TRITICUM; WHEAT HYPERSENSITIVITY;

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 79951933030     PISSN: 14789450     EISSN: 17448387     Source Type: Journal    
DOI: 10.1586/epr.10.98     Document Type: Review

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