The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

por Javier Gil-Humanes, Fernando Pistón, María J Giménez, Antonio Martín, Francisco Barro
Publicado 2012

Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

por Javier Gil-Humanes, Fernando Pistón, Rossana Altamirano-Fortoul, Ana Real, Isabel Comino, Carolina Sousa, Cristina M Rosell, Francisco Barro
Publicado 2014

Molecular and immunological characterization of gluten proteins isolated from oat cultivars that differ in toxicity for celiac disease.

por Ana Real, Isabel Comino, Laura de Lorenzo, Francisco Merchán, Javier Gil-Humanes, María J Giménez, Miguel Ángel López-Casado, M Isabel Torres, Ángel Cebolla, Carolina Sousa, Francisco Barro, Fernando Pistón
Publicado 2012