Search Results - "Peruffo, A. D. B."

IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion by Simonato, B., De Lazzari, F., Pasini, G., Polato, F., Giannattasio, M., Gemignani, C., Peruffo, A. D. B., Santucci, B., Plebani, M., Curioni, A.

“…Background The involvement of IgE‐mediated hypersensitivity reactions in the genesis of gastrointestinal symptoms after ingestion of foods containing wheat has…”
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Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar Alpe by POGNA, N. E, REDAELLI, R, VACCINO, P, BIANCARDI, A. M, PERUFFO, A. D. B, CURIONI, A, METAKOVSKY, E. V, PAGLIARICCI, S

“…Two biotypes of the bread-wheat cultivar Alpe were shown to possess contrasting alleles at each of the glutenin (Glu-B1, Glu-D1, Glu-B3 and Glu-D3) and gliadin…”
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Characterisation of Sorghum Kafirins in Relation to their Cross-linking Behaviour by El Nour, I.N.A., Peruffo, A.D., Curioni, A.

“…Sorghum storage proteins (kafirins) were extracted with 60% 2-methyl-propan-2-ol (t-butanol) and analysed in the unreduced form by sodium dodecyl…”
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Major Proteins of Beer and their Precursors in Barley: Electrophoretic and Immunological Studies by Curioni, Andrea, Pressi, Giovanna, Furegon, Luca, Peruffo, Angelo D. B

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Adsorption chromatography on controlled-pore glass beads of acetic-acid-soluble wheat gluten proteins by Peruffo, A.D.B, Curioni, A, Pressi, G, Pogna, N.E, Zamorani, A

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