Search filters

List of works by María J. Giménez

Characterization of celiac disease related oat proteins: bases for the development of high quality oat varieties suitable for celiac patients.

scientific article published on 17 February 2017

Development of wild barley (Hordeum chilense)-derived DArT markers and their use into genetic and physical mapping

scientific article

Diversification of the celiac disease α-gliadin complex in wheat: a 33-mer peptide with six overlapping epitopes, evolved following polyploidization

scientific article published on 10 April 2015

Exploitation of nuclear and cytoplasm variability in Hordeum chilense for wheat breeding

First Resistance Mechanisms Characterization in Glyphosate-Resistant Leptochloa virgata

scientific article

Gluten Free Wheat: Are We There?

scientific article published on 26 February 2019

Identification of suitable reference genes for normalization of qPCR data in comparative transcriptomics analyses in the Triticeae ⬇️

scientific article published on October 20, 2010

Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9.

scientific article

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

scientific article published in 2012

Phenolic content variability and its chromosome location in tritordeum

scientific article published on 30 January 2014

Plant Proteases: From Key Enzymes in Germination to Allies for Fighting Human Gluten-Related Disorders.

scientific article

Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition

scientific article published on 03 December 2019

Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins

scientific article published on 24 August 2015

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile

scientific article published on 12 December 2018

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

scientific article

Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.

scientific article published on 30 September 2017

Paulina is supported by:

About Paulina

Help