The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

Gelijkaardige items

• The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing
  door: Gil-Humanes, Javier, et al.
  Gepubliceerd in: (2014)
• 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
  door: Pistón, Fernando, et al.
  Gepubliceerd in: (2011)
• Integration of promoters, inverted repeat sequences and proteomic data into a model for high silencing efficiency of coeliac disease related gliadins in bread wheat
  door: Pistón, Fernando, et al.
  Gepubliceerd in: (2013)
• The α-Gliadins in Bread Wheat: Effect of Nitrogen Treatment on the Expression of the Major Celiac Disease Immunogenic Complex in Two RNAi Low-Gliadin Lines
  door: Sánchez-León, Susana, et al.
  Gepubliceerd in: (2021)
• Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies
  door: Gil-Humanes, Javier, et al.
  Gepubliceerd in: (2014)