Amino acid composition of gluten fractions.
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Alanine↗
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Chemical modification of wheat gluten with hydrazine.
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Amides↗
Some optical properties of S- -(4-pyridylethyl)-L-cysteine and its wheat gluten and serum albumin derivatives.
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Acrylates↗
Casein and gluten diets of the same protein value. Long-term ad libitum feeding tests with young rats.
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Alanine Transaminase↗
Radiologic changes of the small intestine in combined enzymic deficiency (gluten intolerance and lactase deficiency).
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Adult↗
Effect of gluten on glucose absorption from the small intestine in experimentally induced malabsorption in rats.
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Animals↗
The influence of gluten and antibacterial agents on fat absorption in the sprue syndrome.
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Anti-Bacterial Agents↗
Clinical and biochemical analysis of gluten toxicity. III.
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Glutens↗
Another look at gluten in schizophrenia.
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Acute Disease↗
Response to gluten versus neuronal damage.
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Atrophy↗
The problem of type II error in the "gluten hypothesis".
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Diet↗
When to think of celiac disease: the classical features of gluten sensitive enteropathy are absent.
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Anemia, Hypochromic↗
Gluten sensitivity in schizophrenia.
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Glutens↗
Gluten sensitivity in schizophrenia.
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Glutens↗
Cerebellar ataxia associated with subclinical celiac disease responding to gluten-free diet.
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Adult↗
Possible gluten sensitivity in multiple system atrophy.
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Aged↗
Proteases of Maitake (Grifola frondosa) responsible for breakdown of wheat flour dough and their reaction with gluten proteins.
Two proteases capable of decreasing dough strength when added to wheat flour were purified from Maitake and these were both thought to be peptidyl-Lys metalloendopeptidase. The major purified protease SP-3-A hydrolyzed high-molecular-weight glutenin subunits preferably to the other glutenin subunits. SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit.
Agaricales↗
Analysis of gluten in foods by MALDI-TOFMS.
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Food Contamination↗