Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients

Francisco Cabrera-Chávez, Ofelia Rouzaud-Sández, Norberto Sotelo-Cruz, Ana M. Calderón De La Barca

Research output: Contribution to journal › Article › peer-review

52 Scopus citations

Original language	American English
Pages (from-to)	1387-1391
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
DOIs	https://doi.org/10.1021/jf0724163
State	Published - 27 Feb 2008

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@article{9ee79c3ea86743848d8dfcf136f09382,

title = "Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients",

author = "Francisco Cabrera-Ch{\'a}vez and Ofelia Rouzaud-S{\'a}ndez and Norberto Sotelo-Cruz and {Calder{\'o}n De La Barca}, {Ana M.}",

year = "2008",

month = feb,

day = "27",

doi = "10.1021/jf0724163",

language = "American English",

pages = "1387--1391",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients

AU - Cabrera-Chávez, Francisco

AU - Rouzaud-Sández, Ofelia

AU - Sotelo-Cruz, Norberto

AU - Calderón De La Barca, Ana M.

PY - 2008/2/27

Y1 - 2008/2/27

U2 - 10.1021/jf0724163

DO - 10.1021/jf0724163

M3 - Article

C2 - 18193828

SP - 1387

EP - 1391

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -