Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/45489
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lupi, R. | it |
dc.contributor.author | Denery-papini, S. | it |
dc.contributor.author | Claude, M. | it |
dc.contributor.author | Tranquet, O. | it |
dc.contributor.author | Drouet, M. | it |
dc.contributor.author | Masci, Stefania | it |
dc.contributor.author | Larré, C. | it |
dc.date.accessioned | 2021-11-02T17:39:50Z | - |
dc.date.available | 2021-11-02T17:39:50Z | - |
dc.date.issued | 2019 | it |
dc.identifier.issn | 09639969 | it |
dc.identifier.uri | http://hdl.handle.net/2067/45489 | - |
dc.format.medium | STAMPA | it |
dc.language.iso | eng | it |
dc.title | Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery | it |
dc.type | article | en |
dc.identifier.doi | 10.1016/j.foodres.2018.02.011 | it |
dc.identifier.scopus | 2-s2.0-85042291247 | it |
dc.relation.issn | 0963-9969 | en |
dc.relation.journal | FOOD RESEARCH INTERNATIONAL | it |
dc.relation.firstpage | 22 | it |
dc.relation.lastpage | 31 | it |
dc.relation.numberofpages | 9 | it |
dc.relation.volume | 118 | it |
dc.subject.keywords | Aggregation; Basophils degranulation; Caco-2 transport; Food allergy; Gliadins; Pepsin hydrolysis | it |
dc.description.numberofauthors | 7 | it |
dc.description.international | sì | it |
dc.contributor.country | FRA | it |
dc.type.referee | REF_1 | it |
dc.type.miur | 262 | en |
local.miur.sync | false | en |
item.fulltext | With Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 0963-9969 | - |
crisitem.journal.ance | E066496 | - |
Appears in Collections: | A1. Articolo in rivista |
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