ANALYSYS OF THE CORRELATION BETWEEN WHEAT DOUGH STRENGTH AND STORAGE PROTEINS by L. V. Obukhova, E. B. Budashkina

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Assessment of immune responses and intestinal flora in BALB/c mice model of wheat food allergy via different sensitization methods by Chenglong Liu, Chen Chen, Xingyu Yan, Shimin Gu, Xin Jia, Wenhui Fu, Xiao Meng, Wentong Xue

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Educação alimentar e nutricional no contexto da doença celíaca by Ana Clara Marsicano de Noronha ZINI, Tatiana Coura OLIVEIRA, Monise Viana ABRANCHES

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Genetic diversity of bread wheat (<i>Triticum aestivum</i> L.) in the allelic composition of HMW-GS (a review) by M. V. Chebatareva

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Activated CD27+PD-1+ CD8 T Cells and CD4 T Regulatory Cells Dominate the Tumor Microenvironment in Refractory Celiac Disease Type II by Tessa Dieckman, Mette Schreurs, Ciska Lindelauf, Ahmed Mahfouz, Caroline R. Meijer, Louise Pigeaud, Vincent van Unen, Gerd Bouma, Frits Koning

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Evaluation of the Frequency of HLA-DQ2/DQ8 Genes Among Patients with Celiac Disease and Those on a Gluten-Free Diet by Marek K. Kowalski, Danuta Domżał-Magrowska, Ewa Małecka-Wojciesko

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Role of nutritional factors at the irritable bowel syndrome by Yu. O. Shulpekova, A. V. Sedova

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Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach by Yildiz Önder, Bulut Birgül

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Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute by A. I. Abugalieva, L. T. Maltsevа, E. A. Filippova, A. I. Morgunov, Y. I. Zelensky, J. Peña

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Review of celiac disease in the pediatric population by Aleksandra Strawińska, Maria Wydro, Magdalena Grotowska, Martyna Łukasiewicz

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Prevalence of Urticarial Diseases in Patients with Coeliac Disease by Eli Magen, Eugene Merzon, Ilan Green, Shlomo Vinker, Ariel Israel

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Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality by Shano Abdulrahman Omer, Dlir Amin Saber

Subjects: “…Wheat cultivar, Rheology, Physico-chemical, Sensory evaluation, Gluten Index, and White layer cake.…”
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Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

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Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compoun... by Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo

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In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein additi... by Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan

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Studying a collection of common-wheat varieties for leaf rust resistance, crop yield and grain quality in the environmental conditions of Novosibirsk region by L. P. Sochalova, V. A. Aparina, N. I. Boyko, E. V. Zuev, E. V. Morozova, E. V. Musinov, N. A. Vinichenko, I. N. Leonova, V. V. Piskarev

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Using the synthetic form RS5 to obtain new introgressive lines of common wheat by R. O. Davoyan, I. V. Bebyakina, E. R. Davoyan, Y. S. Zubanova, D. M. Boldakov, D. S. Mikov, V. A. Bibishev, A. N. Zinchenko, E. D. Badaeva

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Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

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Development, results and prospects of the spring durum wheat breeding in Russia (post-Soviet states) by P. N. Malchikov, M. G. Myasnikova

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Phenotypic diversity of bread wheat lines with introgressions from the diploid cereal Aegilops speltoides for technological properties of grain and f lour by L. V. Shchukina, I. F. Lapochkina, T. A. Pshenichnikova

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