Una de los principales objetivos de nuestro equipo es la divulgación de los resultados de nuestra investigación. Aquí puede acceder a las últimas publicaciones realizadas en medios especializados.

 

 

adobe_logo_1Significant down-regulation of g-gliadins has minor effect on gluten and starch properties of bread wheat

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adobe_logo_1Cereals for developing gluten-free products and analytical tools for gluten detection

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adobe_logo_1Suppression of gliadins results in altered protein body morphology in wheat

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adobe_logo_1Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interference

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adobe_logo_1The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

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adobe_logo_1Role of gastrointestnal tract in the pathogenesis of celiac disease

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adobe_logo_1Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

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