Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Ángela Ruiz‐Carnicer"'
Autor:
Ángela Ruiz-Carnicer, Verónica Segura, María de Lourdes Moreno, Cristóbal Coronel-Rodríguez, Carolina Sousa, Isabel Comino
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
BackgroundExposure to antigens is crucial for child immune system development, aiding disease prevention and promoting infant health. Some common food antigen proteins are found in human breast milk. However, it is unclear whether gluten antigens lin
Externí odkaz:
https://doaj.org/article/5e713099d0bf4cbb8f9696d2457abacd
Autor:
Irati Mendia, Verónica Segura, Ángela Ruiz-Carnicer, Laura Coto, María Negrete, Joshua C. D. Long, Joaquin Reyes, Benito Amil, Ignacio Salamanca, Isabel Comino, Ángel Cebolla, Carolina Sousa
Publikováno v:
Nutrients, Vol 15, Iss 23, p 4926 (2023)
A large number of patients with celiac disease (CD) remain undiagnosed because they do not fulfill the criteria for entry into the conventional diagnostic workflow. This study evaluated the clinical utility of anti-tissue transglutaminase IgA antibod
Externí odkaz:
https://doaj.org/article/6ad2ad114b4f4954b4688e7ec737fa29
Autor:
Verónica Segura, Ángela Ruiz-Carnicer, Irati Mendía, Marta Garzón-Benavides, Ángeles E. Pizarro, Isabel Comino, Carolina Sousa
Publikováno v:
Nutrients, Vol 15, Iss 7, p 1730 (2023)
A gluten-free diet (GFD) is currently the only treatment available for patients with celiac disease (CD). However, adherence to a GFD can be challenging because gluten is present in many foods. A lifelong follow-up of patients with CD must be perform
Externí odkaz:
https://doaj.org/article/46c69b8dad8a43d4a89f10196a5fdb2a
Autor:
Verónica Segura, Miguel Ángel Siglez, Ángela Ruiz-Carnicer, Izaskun Martín-Cabrejas, María van der Hofstadt, Encarnación Mellado, Isabel Comino, Carolina Sousa
Publikováno v:
Foods, Vol 12, Iss 1, p 160 (2022)
Most gluten analysis methods have been developed to detect intact gluten, but they have shown limitations in certain foods and beverages in which gluten proteins are hydrolyzed. Methods based on G12/A1 moAbs detect the sequences of gluten immunogenic
Externí odkaz:
https://doaj.org/article/9c35ba3dabf24417a5efd7f14c878ba6
Publikováno v:
Nutrients, Vol 13, Iss 7, p 2146 (2021)
To date, the only treatment for celiac disease (CD) consists of a strict lifelong gluten-free diet (GFD), which has numerous limitations in patients with CD. For this reason, dietary transgressions are frequent, implying intestinal damage and possibl
Externí odkaz:
https://doaj.org/article/717b509aed0a4783b5c7f9a2d8aa2f6e
Publikováno v:
Nutrients, Vol 13, Iss 7, p 2244 (2021)
A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of p
Externí odkaz:
https://doaj.org/article/3329e08e6bb349f7b341e53ca37383c7
Publikováno v:
Nutrients, Vol 13, Iss 7, p 2274 (2021)
Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten. This review aims at examining available e
Externí odkaz:
https://doaj.org/article/ac7cc0a822f4475e8f057486f957a8d7
Autor:
Verónica Segura, Jacobo Díaz, Ángela Ruiz-Carnicer, Alba Muñoz-Suano, Carolina Carrillo-Carrión, Carolina Sousa, Ángel Cebolla, Isabel Comino
Publikováno v:
Foods, Vol 10, Iss 3, p 652 (2021)
One of the main concerns in gluten analysis is to achieve efficient extraction of gluten proteins. Conventional ethanol-based extraction solutions are inefficient and, because of this, it is necessary to use reducing agents or acids for proper solubi
Externí odkaz:
https://doaj.org/article/640e4b0996d14684b13635b71bb19403
Autor:
Ángela Ruiz-Carnicer, Isabel Comino, Verónica Segura, Carmen V. Ozuna, María de Lourdes Moreno, Miguel Ángel López-Casado, María Isabel Torres, Francisco Barro, Carolina Sousa
Publikováno v:
Nutrients, Vol 11, Iss 2, p 220 (2019)
The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects
Externí odkaz:
https://doaj.org/article/fa6b7a0ea1b24e4191bd044a0e9acac2
Autor:
Marta Garzón‐Benavides, Ángela Ruiz‐Carnicer, Verónica Segura, Blanca Fombuena, Francisco García‐Fernandez, Salvador Sobrino‐Rodriguez, Lourdes Gómez‐Izquierdo, Marco Antonio Montes‐Cano, Raquel Millan‐Domínguez, María del Carmen Rico, Carmen González‐Naranjo, Juan Manuel Bozada‐García, Cristóbal Coronel‐Rodríguez, Beatriz Espin, Jacobo Díaz, Isabel Comino, Federico Argüelles‐Arias, Ángel Cebolla, Manuel Romero‐Gómez, Alfonso Rodriguez‐Herrera, Carolina Sousa, Ángeles Pizarro‐Moreno
Publikováno v:
Alimentary Pharmacology & Therapeutics. 57:993-1003
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::399805b8a0dfed2e2d96bcb72fdbf848
https://doi.org/10.1111/apt.17417
https://doi.org/10.1111/apt.17417