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Showing results for vitro miguel ribeiro
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Advances in quantification and analysis of the celiac-related immunogenic potential of gluten.
Ribeiro M, de Sousa T, Sabença C, Poeta P, Bagulho AS, Igrejas G. Ribeiro M, et al. Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4278-4298. doi: 10.1111/1541-4337.12828. Epub 2021 Aug 17. Compr Rev Food Sci Food Saf. 2021. PMID: 34402581
On the other hand, although the level of 20 mg/kg of gluten detected by these methods is sufficient for a product to be considered gluten-free, its immunogenic potential for celiac patients has not been clinically validated. In this sense, in vitro and in vivo models, such …
On the other hand, although the level of 20 mg/kg of gluten detected by these methods is sufficient for a product to be considered gluten-fr …
Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes.
Lavoignat M, Juhász A, Bose U, Sayd T, Chambon C, Ribeiro M, Igrejas G, Déjean S, Ravel C, Bancel E. Lavoignat M, et al. Among authors: ribeiro m. Food Chem. 2024 Aug 1;448:139148. doi: 10.1016/j.foodchem.2024.139148. Epub 2024 Mar 26. Food Chem. 2024. PMID: 38569409 Free article.