{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,2]],"date-time":"2026-06-02T12:41:23Z","timestamp":1780404083185,"version":"3.54.1"},"reference-count":44,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2017,3,1]],"date-time":"2017-03-01T00:00:00Z","timestamp":1488326400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2017,3,1]],"date-time":"2017-03-01T00:00:00Z","timestamp":1488326400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"Regione Camapania. POR Campania FESR","award":["2007\/2013 0.0.2.1"],"award-info":[{"award-number":["2007\/2013 0.0.2.1"]}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food and Chemical Toxicology"],"published-print":{"date-parts":[[2017,3]]},"DOI":"10.1016\/j.fct.2017.01.010","type":"journal-article","created":{"date-parts":[[2017,1,12]],"date-time":"2017-01-12T04:01:17Z","timestamp":1484193677000},"page":"105-113","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":27,"special_numbering":"C","title":["Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease"],"prefix":"10.1016","volume":"101","author":[{"given":"Carmen","family":"Gianfrani","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gianfranco","family":"Mamone","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Barbara","family":"la Gatta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alessandra","family":"Camarca","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luigia","family":"Di Stasio","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesco","family":"Maurano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stefania","family":"Picascia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vito","family":"Capozzi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuseppe","family":"Perna","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gianluca","family":"Picariello","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1097-5835","authenticated-orcid":false,"given":"Aldo","family":"Di Luccia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fct.2017.01.010_bib1","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1146\/annurev-immunol-040210-092915","article-title":"Integration of genetic and immunological insights into a model of celiac disease pathogenesis","volume":"29","author":"Abadie","year":"2011","journal-title":"Ann. Rev. Immunol."},{"key":"10.1016\/j.fct.2017.01.010_bib2","doi-asserted-by":"crossref","first-page":"e 0162770","DOI":"10.1371\/journal.pone.0162770","article-title":"Impact of gluten-friendly bread on the metabolism and function of in\u00a0vitro gut microbiota in healthy human and coeliac subjects","volume":"11","author":"Bevilacqua","year":"2016","journal-title":"PLoS One"},{"key":"10.1016\/j.fct.2017.01.010_bib3","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1094\/CCHEM-11-12-0161-FI","article-title":"The performing protein: beyond wheat proteomics?","volume":"90","author":"Bonomi","year":"2013","journal-title":"Cereal Chem."},{"key":"10.1016\/j.fct.2017.01.010_bib4","first-page":"1","article-title":"Repertoire of gluten peptides active in celiac disease patients: perspectives for translational therapeutic applications. Endocr. Metab. & immune disord","volume":"12","author":"Camarca","year":"2012","journal-title":"- Drug Targets"},{"key":"10.1016\/j.fct.2017.01.010_bib5","doi-asserted-by":"crossref","first-page":"5681","DOI":"10.1021\/jf3046736","article-title":"Accuracy of ELISA detection methods for gluten and reference materials: a realistic assessment","volume":"61","author":"Diaz-Amigo","year":"2013","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.fct.2017.01.010_bib6","doi-asserted-by":"crossref","first-page":"e14056","DOI":"10.1371\/journal.pone.0014056","article-title":"The preferred substrates for transglutaminase 2 in a complex wheat gluten digest are Peptide fragments harbouring celiac disease T-cell epitopes","volume":"5","author":"D\u00f8rum","year":"2010","journal-title":"PLoS One"},{"key":"10.1016\/j.fct.2017.01.010_bib7","doi-asserted-by":"crossref","first-page":"1531","DOI":"10.1002\/jms.1361","article-title":"Mass spectrometry analysis of gliadins in celiac disease","volume":"42","author":"Ferranti","year":"2007","journal-title":"J.\u00a0Mass Spectrom."},{"key":"10.1016\/j.fct.2017.01.010_bib8","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.saa.2011.02.022","article-title":"Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochim","volume":"79","author":"Ferrer","year":"2011","journal-title":"Acta Part A Mol.. Biomol. Spectrosc."},{"key":"10.1016\/j.fct.2017.01.010_bib9","series-title":"Codex Standard 118-1979 (Revision 1, Amendment 2). Foods for Special Dietary Use for Persons Intolerant to Gluten","author":"Food and Agriculture Organisation\/World Health Organisation (FAO\/WHO)","year":"2015"},{"key":"10.1016\/j.fct.2017.01.010_bib10","doi-asserted-by":"crossref","first-page":"1844","DOI":"10.1002\/mnfr.201500126","article-title":"Extensive in\u00a0vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease","volume":"59","author":"Gianfrani","year":"2015","journal-title":"Mol. Nutr. Food Res."},{"key":"10.1016\/j.fct.2017.01.010_bib11","doi-asserted-by":"crossref","first-page":"1339","DOI":"10.3945\/ajcn.112.040485","article-title":"Immunogenicity of monococcum wheat in celiac patients","volume":"96","author":"Gianfrani","year":"2012","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.fct.2017.01.010_bib12","doi-asserted-by":"crossref","first-page":"780","DOI":"10.1053\/j.gastro.2007.06.023","article-title":"Transamidation of wheat flour inhibits the response to gliadin of intestinal T cells in celiac disease","volume":"133","author":"Gianfrani","year":"2007","journal-title":"Gastroenterology"},{"key":"10.1016\/j.fct.2017.01.010_bib13","doi-asserted-by":"crossref","first-page":"G996","DOI":"10.1152\/ajpgi.00136.2002","article-title":"Intestinal digestive resistance of immunodominant gliadin peptides","volume":"283","author":"Hausch","year":"2002","journal-title":"Am. J. Physiol. Gastrointest. Liver Physiol."},{"key":"10.1016\/j.fct.2017.01.010_bib14","first-page":"1118","article-title":"Gliadin as a measure of gluten in foods containing wheat, rye, and barley-enzyme immunoassay method based on a specific monoclonal antibody to the potentially celiac toxic amino acid prolamin sequences: collaborative study","volume":"95","author":"Immer","year":"2012","journal-title":"J.\u00a0AOAC Int."},{"key":"10.1016\/j.fct.2017.01.010_bib15","doi-asserted-by":"crossref","first-page":"1902","DOI":"10.1080\/10408398.2012.736435","article-title":"Effect of processing technologies on the allergenicity of food products","volume":"55","author":"Jim\u00e9nez-Saiz","year":"2015","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.fct.2017.01.010_bib16","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1094\/CFW-58-1-0036","article-title":"AACCI Approved Methods Technical Committee report: collaborative study on the immunochemical determination of intact gluten using an R5 sandwich ELISA","volume":"58","author":"Koehler","year":"2013","journal-title":"Cereal Foods World"},{"key":"10.1016\/j.fct.2017.01.010_bib17","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1016\/j.foodchem.2015.11.016","article-title":"Changes in wheat kernel proteins induced by microwave treatment","volume":"197","author":"Lamacchia","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/j.fct.2017.01.010_bib18","series-title":"Method for the Detoxification of Gluten Proteins from Grains of Cereals. BioVaria Congress","author":"Lamacchia","year":"2015"},{"key":"10.1016\/j.fct.2017.01.010_bib19","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1007\/s00217-003-0765-5","article-title":"The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour","volume":"217","author":"Leszczynska","year":"2003","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/j.fct.2017.01.010_bib20","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1097\/MOG.0000000000000041","article-title":"Advances in coeliac disease","volume":"30","author":"Lundin","year":"2014","journal-title":"Curr. Opin. Gastroenterol."},{"key":"10.1016\/j.fct.2017.01.010_bib21","doi-asserted-by":"crossref","first-page":"2660","DOI":"10.1021\/jf505461x","article-title":"Tracking the fate of pasta (T.\u00a0Durum semolina) immunogenic proteins by in\u00a0vitro simulated digestion","volume":"63","author":"Mamone","year":"2015","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.fct.2017.01.010_bib22","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.talanta.2011.12.073","article-title":"Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody","volume":"91","author":"Mena","year":"2012","journal-title":"Talanta"},{"key":"10.1016\/j.fct.2017.01.010_bib23","doi-asserted-by":"crossref","first-page":"713","DOI":"10.1038\/nm0698-713","article-title":"Tissue transglutaminase selectively modifies gliadin peptides that are recognized by gut-derived T cells in celiac disease","volume":"4","author":"Molberg","year":"1998","journal-title":"Nat. Med."},{"key":"10.1016\/j.fct.2017.01.010_bib24","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1093\/ajcn\/87.2.405","article-title":"Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide","volume":"87","author":"Mor\u00f3n","year":"2008","journal-title":"Am. J. Clin. Nutr."},{"key":"10.1016\/j.fct.2017.01.010_bib25","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1016\/j.foodchem.2015.08.042","article-title":"Effect of pulsed light on structure and immunoreactivity of gluten","volume":"194","author":"Panozzo","year":"2016","journal-title":"Food Chem."},{"issue":"18041","key":"10.1016\/j.fct.2017.01.010_bib26","article-title":"Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties","volume":"5","author":"Ribeiro","year":"2015","journal-title":"Sci. Rep."},{"key":"10.1016\/j.fct.2017.01.010_bib27","doi-asserted-by":"crossref","first-page":"4499","DOI":"10.1128\/AEM.00260-07","article-title":"Highly efficient gluten degradation by a mixture of sourdough lactobacilli and and fungal proteases during food processing: new perspectives for celiac disease","volume":"73","author":"Rizzello","year":"2007","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fct.2017.01.010_bib28","doi-asserted-by":"crossref","first-page":"1236","DOI":"10.1021\/jf103579u","article-title":"Identification of isopeptide bonds in heat-treated wheat gluten peptides","volume":"59","author":"Rombouts","year":"2011","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.fct.2017.01.010_bib29","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1080\/09540109609354917","article-title":"Influence of thermal treatment of food on the immunochemical quantification of gliadin","volume":"8","author":"Rumbo","year":"1996","journal-title":"Food Agric. Immunol."},{"issue":"13","key":"10.1016\/j.fct.2017.01.010_bib30","article-title":"Spectrum of gluten-related disorders: consensus on new nomenclature and classification","volume":"10","author":"Sapone","year":"2012","journal-title":"BMC Med."},{"key":"10.1016\/j.fct.2017.01.010_bib31","doi-asserted-by":"crossref","first-page":"2275","DOI":"10.1126\/science.1074129","article-title":"Structural basis for gluten intolerance in celiac sprue","volume":"297","author":"Shan","year":"2002","journal-title":"Science"},{"key":"10.1016\/j.fct.2017.01.010_bib32","doi-asserted-by":"crossref","first-page":"574","DOI":"10.1016\/j.foodres.2011.03.039","article-title":"Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols","volume":"50","author":"Sivam","year":"2013","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fct.2017.01.010_bib33","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1007\/s00251-012-0599-z","article-title":"Nomenclature and listing of celiac disease relevant gluten T-cell epitopes restricted by HLA-DQ molecules","volume":"64","author":"Sollid","year":"2012","journal-title":"Immunogenetics"},{"key":"10.1016\/j.fct.2017.01.010_bib34","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1146\/annurev.immunol.18.1.53","article-title":"Molecular basis of coeliac disease","volume":"18","author":"Sollid","year":"2000","journal-title":"Ann. Rev. Immunol."},{"key":"10.1016\/j.fct.2017.01.010_bib35","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/S0733-5210(85)80021-7","article-title":"The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of \u03b1, \u03b2, \u03b3 and \u03c9 gliadins","volume":"3","author":"Tatham","year":"1985","journal-title":"J.\u00a0Cereal Sci."},{"key":"10.1016\/j.fct.2017.01.010_bib36","doi-asserted-by":"crossref","first-page":"643","DOI":"10.1084\/jem.20012028","article-title":"Specificity of tissue transglutaminase explains cereal toxicity in celiac disease","volume":"195","author":"Vader","year":"2002","journal-title":"J.\u00a0Exp. Med."},{"key":"10.1016\/j.fct.2017.01.010_bib37","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1097\/01.meg.0000059119.41030.df","article-title":"Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol","volume":"15","author":"Valdes","year":"2003","journal-title":"Eur. J. Gastroenterol. Hepatol."},{"key":"10.1016\/j.fct.2017.01.010_bib38","doi-asserted-by":"crossref","first-page":"1585","DOI":"10.4049\/jimmunol.161.4.1585","article-title":"Selective deamidation by tissue transglutaminase strongly enhances gliadin-specific T cell reactivity","volume":"161","author":"van de Wal","year":"1998","journal-title":"J.\u00a0Immunol."},{"key":"10.1016\/j.fct.2017.01.010_bib39","doi-asserted-by":"crossref","first-page":"975","DOI":"10.1016\/j.jchromb.2009.02.035","article-title":"A\u00a0modified extraction protocol enables detection and quantification of celiac disease-related gluten proteins from wheat","volume":"877","author":"van den Broeck","year":"2009","journal-title":"J.\u00a0Chromatog.r B Anal. Technol. Biomed. Life Sci."},{"key":"10.1016\/j.fct.2017.01.010_bib40","doi-asserted-by":"crossref","first-page":"644","DOI":"10.1094\/CCHEM.1998.75.5.644","article-title":"Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography","volume":"75","author":"Wieser","year":"1998","journal-title":"Cereal Chem."},{"key":"10.1016\/j.fct.2017.01.010_bib41","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.fm.2006.07.004","article-title":"Chemistry of gluten proteins","volume":"24","author":"Wieser","year":"2007","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fct.2017.01.010_bib42","first-page":"356","article-title":"Detoxification of gluten by means of enzymatic treatment","volume":"95","author":"Wieser","year":"2012","journal-title":"J.\u00a0AOAC Int."},{"key":"10.1016\/j.fct.2017.01.010_bib43","doi-asserted-by":"crossref","first-page":"13106","DOI":"10.1021\/jacs.5b08325","article-title":"Engineering of Kuma030: a gliadin peptidase that rapidly degrades immunogenic gliadin peptides in gastric conditions","volume":"137","author":"Wolf","year":"2015","journal-title":"J.\u00a0Am. Chem. Soc."},{"key":"10.1016\/j.fct.2017.01.010_bib44","doi-asserted-by":"crossref","first-page":"1411","DOI":"10.1007\/s00217-008-0860-8","article-title":"Functional properties of microwave-treated wheat gluten","volume":"227","author":"Yalcin","year":"2008","journal-title":"Eur. Food Res. Technol."}],"container-title":["Food and Chemical Toxicology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0278691517300108?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0278691517300108?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,3]],"date-time":"2025-10-03T21:30:44Z","timestamp":1759527044000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0278691517300108"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,3]]},"references-count":44,"alternative-id":["S0278691517300108"],"URL":"https:\/\/doi.org\/10.1016\/j.fct.2017.01.010","relation":{},"ISSN":["0278-6915"],"issn-type":[{"value":"0278-6915","type":"print"}],"subject":[],"published":{"date-parts":[[2017,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease","name":"articletitle","label":"Article Title"},{"value":"Food and Chemical Toxicology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fct.2017.01.010","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2017 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}