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Lectins in wheat gluten proteins
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    Lectins in wheat gluten proteins
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1983, 31, 5, 939–941
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    https://doi.org/10.1021/jf00119a004
    Published September 1, 1983

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    Cited By

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    This article is cited by 15 publications.

    1. Daniel Sánchez,, Ludmila Tučková,, Martin Burkhard,, Jan Plicka,, Thomas Mothes,, Iva Hoffmanová, and, Helena Tlaskalová-Hogenová. Specificity Analysis of Anti-gliadin Mouse Monoclonal Antibodies Used for Detection of Gliadin in Food for Gluten-free Diet. Journal of Agricultural and Food Chemistry 2007, 55 (7) , 2627-2632. https://doi.org/10.1021/jf0630421
    2. Raushid Ahmad Siddiqi, Dalbir Singh Sogi, P.K. Sehajpal, . Effect of short-term sourdough fermentation on wheat protein. Cogent Food & Agriculture 2016, 2 (1) https://doi.org/10.1080/23311932.2015.1132983
    3. . Wheat Germ Glycerides and Wheat Gluten, Wheat Flour and Wheat Starch, and Wheat Germ Oil. International Journal of Toxicology 2003, 32-35. https://doi.org/10.1177/1091581803022S114
    4. Stefano Guandalini, Ranjana Gokhale. Update on immunologic basis of celiac disease. Current Opinion in Gastroenterology 2002, 18 (1) , 95-100. https://doi.org/10.1097/00001574-200201000-00017
    5. Alessandro Amore, Steven N. Emancipator, Dario Roccatello, Bruno Gianoglio, Licia Peruzzi, Maria Gabriella Porcellini, Giuseppe Piccoli, Rosanna Coppo. Functional Consequences of the Binding of Gliadin to Cultured Rat Mesangial Cells: Bridging Immunoglobulin A to Cells and Modulation of Eicosanoid Synthesis and Altered Cytokine Production. American Journal of Kidney Diseases 1994, 23 (2) , 290-301. https://doi.org/10.1016/S0272-6386(12)80987-5
    6. Jörg Rühlmann, Pranav Sinha, Günter Hansen, Rudolf Tauber, Eckart Köttgen. Studies on the aetiology of coeliac disease: No evidence for lectin-like components in wheat gluten. Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease 1993, 1181 (3) , 249-256. https://doi.org/10.1016/0925-4439(93)90028-Y
    7. IRVIN E. LIENER. Lectins. 1991, 327-353. https://doi.org/10.1016/B978-0-12-597183-6.50014-0
    8. David L. J. Freed. Lectins in Food: Their Importance in Health and Disease. Journal of Nutritional Medicine 1991, 2 (1) , 45-64. https://doi.org/10.3109/13590849109084100
    9. S. J. KOEPPE, J. H. RUPNOW. Purification and Characterization of a Lectin from the Seeds of Amaranth ( Amaranthus cruentus ). Journal of Food Science 1988, 53 (5) , 1412-1417. https://doi.org/10.1111/j.1365-2621.1988.tb09289.x
    10. Jan Kolberg, Elisabeth Wedege, Ludvig Sollid. Immunoblotting detection of lectins in gluten and white rice flour. Biochemical and Biophysical Research Communications 1987, 142 (3) , 717-723. https://doi.org/10.1016/0006-291X(87)91473-2
    11. L. M. Sollid, H. Scott, J. Kolberg, P. Brandtzaeg. Serum antibodies to wheat germ agglutinin and gluten in patients with dermatitis herpetiformis. Archives of Dermatological Research 1986, 278 (6) , 433-436. https://doi.org/10.1007/BF00455158
    12. David L. Brandon, Sakhina Haque, Mendel Friedman. Antigenicity of Native and Modified Kunitz Soybean Trypsin Inhibitors. 1986, 449-467. https://doi.org/10.1007/978-1-4757-0022-0_26
    13. IRVIN E. LIENER. Nutritional Significance of Lectins in the Diet. 1986, 527-552. https://doi.org/10.1016/B978-0-12-449945-4.50015-4
    14. J. Kolberg, L. Sollid. Lectin activity of gluten identified as wheat germ agglutinin. Biochemical and Biophysical Research Communications 1985, 130 (2) , 867-872. https://doi.org/10.1016/0006-291X(85)90496-6
    15. D L Freed. Lectins.. BMJ 1985, 290 (6468) , 584-586. https://doi.org/10.1136/bmj.290.6468.584

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1983, 31, 5, 939–941
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf00119a004
    Published September 1, 1983

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