Molecular characterization of bread wheat mutant lacking the entire cluster of chromosome 6A controlled gliadin componentsD'OVIDO, R; LAFIANDRA, D; TANZARELLA, O. A et al.Journal of cereal science (Print). 1991, Vol 14, Num 2, pp 125-129, issn 0733-5210Article

Polyacrylamide gel electrophoresis and high-performance liquid chromatography patterns of gliadins from wheat sections and milled and air-classified fractions = Profil d'électrophorèse sur gel de polyacrylamide et de chromatographie liquide haute performance des gliadines des grains de blé et des fractions de mouture et de classification par airLOOKHART, G. L; MENKOVSKA, M; POMERANZ, Y et al.Cereal chemistry. 1989, Vol 66, Num 4, pp 256-262, issn 0009-0352Article

Changes of conformation and surface hydrophobicity of gliadins = Modification de la conformation et des propriétés hydrophobes de la surface des gliadinesPOPINEAU, Y; PINEAU, F.Lebensmittel - Wissenschaft + Technologie. 1988, Vol 21, Num 2, pp 113-117, issn 0023-6438Article

Immunoblotting of gliadins separated by reversed-phase high-performance liquid chromatography : detection with monoclonal antibodies = Analyse immunologique des gliadines séparées par chromatographie liquide haute performance à phase inversée : détection au moyen d'anticorps monoclonauxFREEDMAN, A. R; WIESER, H; ELLIS, H. J et al.Journal of cereal science (Print). 1988, Vol 8, Num 3, pp 231-238, issn 0733-5210Article

Mechanisms of epithelial translocation of the α₂-gliadin-33mer in coeliac sprueSCHUMANN, M; RICHTER, J. F; WEDELL, L et al.Gut. 2008, Vol 57, Num 6, pp 747-754, issn 0017-5749, 8 p.Article

Effect of moisture content on viscoelastic properties of hydrated gliadinMARTLING, S. E; MULVANEY, S. J; COHEN, C et al.Cereal chemistry. 2004, Vol 81, Num 2, pp 207-219, issn 0009-0352, 13 p.Article

Correlations between reversed-phase high-performance liquid chromatography and acid- and sodium dodecyl sulfate-polyacrylamide gel electrophoretic data on prolamins from wheat sister lines differing widely in baking quality = Corrélations entre les données de la chromatographie liquide haute performance en phase inversée et d'électrophorèse sur gel de polyacrylamide-dodécyl sulfate de sodium ou gel de polyacrylamide-acide relatives aux prolamines dans des lignées très proches de blés différant par leur valeur boulangèreLOOKHART, G. L; ALBERS, L. D.Cereal chemistry. 1988, Vol 65, Num 3, pp 222-227, issn 0009-0352Article

Endocytotic segregation of gliadin peptide 31-49 in enterocytesZIMMER, Klaus-Peter; FISCHER, Ina; NAIM, Hassan Y et al.Gut. 2010, Vol 59, Num 3, pp 300-310, issn 0017-5749, 11 p.Article

Quantification of gliadin by flow cytometryCAPPARELLI, Rosanna; COSTABILE, Adele; VISCARDI, Maurizio et al.Cereal chemistry. 2004, Vol 81, Num 4, pp 456-458, issn 0009-0352, 3 p.Article

Limited hydrolysis of gamma-gliadin by pepsin : fractionation and partial characterisation of large polypeptides = Hydrolyse limitée de la γ-gliadine par la pepsine : fractionnement et caractérisation partielle des gros polypeptidesMASSON, P; POPINEAU, Y; PINEAU, F et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 4, pp 157-163, issn 0023-6438Article

Computerized wheat varietal identification by high-performance liquid chromatography = Identification assistée par ordinateur des variétés de blé, par chromatographie liquide haute performanceSCANLON, M. G; SAPIRSTEIN, H. D; BUSHUK, W et al.Cereal chemistry. 1989, Vol 66, Num 5, pp 439-443, issn 0009-0352Conference Paper

Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential = Les gliadines de la mie de pains obtenus à partir de farines de blé riches en protéines et ayant différentes aptitudes boulangèresMENKOVSKA, M; POMERANZ, Y; LOOKHART, G. L et al.Cereal chemistry. 1988, Vol 65, Num 3, pp 198-201, issn 0009-0352Article

Purification and characterisation of wheat γ-gliadins = Purification et caractérisation des γ-gliadines du bléAIBARA, S; MORITA, Y.Journal of cereal science (Print). 1988, Vol 7, Num 3, pp 237-250, issn 0733-5210Article

High-performance liquid chromatography of gliadins from different wheat varieties : amino acid composition and N-terminal amino acid sequence of components = Analyse, par chromatographie liquide haute performance, des gliadines de différentes variétés de blé : composition en acides aminés et séquence en acides aminés N-terminal des constituantsWIESER, H; MODL, A; SEILMEIER, W et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 185, Num 5, pp 371-378, issn 0044-3026Article

Le gluten de blé et ses applicationsDACOSTA, Y.1986, 130 p.Book

Analyse von Lebensmitteln und Futtermitteln über Partialsequenzen charakteristischer Proteinkomponenten (Leipeptide). I, Mitteilung Isolierung und Strukturaufklärung von weizenspezifischen Peptiden aus chymotryptischen GliadinhydrolysatenNAGELE, R; BELITZ, H.-D; WIESER, H et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1991, Vol 192, Num 5, pp 415-421, issn 0044-3026Article

Quantitative variation among gliadins of wheats grown in different environments = Variations quantitatives des teneurs en gliadines de blés cultivés dans différentes régionsHUEBNER, F. R; BIETZ, J. A.Cereal chemistry. 1988, Vol 65, Num 4, pp 362-366, issn 0009-0352Article

Purification and characterization of ω-gliadin components from common wheat = Purification et caractérisation de constituants de type ω-gliadine dans le bléPOPINEAU, Y; LE GUERROUE, J. L; PINEAU, F et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 3, pp 266-271, issn 0023-6438Article

Recognition of Gliadin and Glutenin Fractions in Four Commercial Gluten AssaysALLRED, Laura K; RITTER, Bruce W.Journal of AOAC International. 2010, Vol 93, Num 1, pp 190-196, issn 1060-3271, 7 p.Article

β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pHROMBOUTS, Ine; LAGRAIN, Bert; BRIJS, Kristof et al.Journal of cereal science (Print). 2010, Vol 52, Num 3, pp 362-367, issn 0733-5210, 6 p.Article

Estimation of (IgA) anti-gliadin, anti-endomysium and tissue transglutaminase in the serum of patients with psoriasisNAGUI, N; EL NABARAWY, E; MAHGOUB, D et al.Clinical and experimental dermatology (Print). 2011, Vol 36, Num 3, pp 302-304, issn 0307-6938, 3 p.Article

Silencing of γ-gliadins by RNA interference (RNAi) in bread wheatGIL-HUMANES, Javier; PISTON, Fernando; HERNANDO, Alberto et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 565-568, issn 0733-5210, 4 p.Article

Stufenweise Reduktion von Weizenglutelin mit Mercaptoethanol und Dithioerythrit. III: Reoxidation der HMW- und LMW-Untereinheiten von Glutenin sowie von reduziertem Gliadin = Partial reduction of wheat glutelin by mercaptoethanol and dithioerythritol. III. Reoxidation of HMW and LMW subunits from glutenin and of reduced gliadinWERBECK, U; BELITZ, H.-D.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1993, Vol 196, Num 2, pp 116-121, issn 0044-3026Article

Effects of the lack of proteins controlled by genes at the Gli-D1/Glu-D3 loci on the breadmaking quality of wheatBENEDETTELLI, S; MARGIOTTA, B; PORCEDDU, E et al.Journal of cereal science (Print). 1992, Vol 16, Num 1, pp 69-79, issn 0733-5210Article

Gliadin immune reactivity is associated with overt and latent enteropathy in relatives of celiac patientsCORAZZA, G; VALENTINI, R. A; FRISONI, M et al.Gastroenterology (New York, NY. 1943). 1992, Vol 103, Num 5, pp 1517-1522, issn 0016-5085Article