Absence of ω-5 gliadin in monococcum wheat (Einkorn) - 27 January 2020 Advanced tips for home baking bread (gas oven) - 22 April 2020 Adverse Reactions to Wheat or Wheat Components. - 31 January 2020 An opportunity to be seized: digestible and tolerable gluten. Why? - 13 April 2019 Ancient and modern grains, gluten intolerance and pesticides: Enzo Spisni answers readers’ questions - 21 May 2019 Ancient wheat species and human health: Biochemical and clinical implications - 8 April 2019 Antinutrients - 30 January 2020 ATI (Amylase/trypsin-inhibitors) (Second part) - 22 November 2020 ATI (Amylase/trypsin-inhibitors) First part - 9 December 2019 AVIPROFO – Ancient Varieties for the Innovation of Baked Products - 7 November 2019 Bakary products and gluten-free - 12 December 2019 Characterization of a collection of durum wheat landraces from Sicily, using single nucleotide polymorphisms (SNP) markers (provide a genetic fringeprint very usefull for avoiding commercial frauds). - 27 November 2019 Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat - 19 September 2020 Coronavirus: from darkness to light - 14 March 2020 Cutaneous Manifestations of Non-Celiac Gluten Sensitivity - 15 January 2023 Dietary Triggers in Irritable Bowel Syndrome: Is There a Role for Gluten? - 10 February 2020 Dough properties and baking performance of einkorn flour - 29 March 2020 Einkor wheat bread 100%: the strength of gluten makes the difference - 25 February 2020 Einkorn and protein composition - 8 March 2020 Einkorn bread 100%. new test with indirect method - 25 May 2020 Einkorn bread with olive oil 100% -recipe- - 15 April 2020 Einkorn bread100% (suitable for people sensitive to gluten / wheat not celiac) - 27 September 2019 Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition - 12 June 2019 Einkorn wheat cultivar Norberto (ID331) - 13 March 2023 Einkorn wheat flour dough - 4 December 2021 Einkorn, emmer and durum wheat - 9 June 2019 Einkorn: christmas spells - 19 January 2021 Fertilizers and wheat - 14 March 2019 Fodmaps (Fermentable, Oligo-, Di-, Mono-saccharides And Polyols) - 5 April 2019 FODMAPs: food composition, defining cutoff values and international application - 16 December 2019 Genetic Diversity of wheat - 22 March 2019 Genome of the ancestor of durum wheat - 21 September 2019 Gluten and “toxic” fractions (part I) - 6 April 2019 Gluten and intestine - 26 April 2019 Gluten HMM subunits importance (update 20-01-2020) - 27 August 2019 Gluten: amino acids, digestion, toxic peptides - 15 November 2019 Gluten: digestibility - 21 September 2019 Glycemic index and grains - 11 November 2020 Grain Starch damaged - 11 October 2019 Grain varieties with low toxic fraction content: an opportunity for products dedicated to children - 7 June 2019 I pro e i contro del glutine debole (Oriana Porfiri) - 26 August 2019 Improving wheat to remove coeliac epitopes but retain functionality - 8 February 2020 Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads - 18 June 2019 Maturation and fermentation of a mixture of water, flour and yeasts and / or lactic bacteria - 12 March 2019 Mixture of grains (evolutive grain): no thanks! - 21 June 2019 Monococcum wheat (einkorn wheat): why it is so important - 10 January 2020 Monococcum Wheat (einkorn) - 11 March 2019 Monococcum wheat (einkorn) and the market offer - 7 June 2019 Monococcum wheat (einkorn) and wheat allergy - 12 June 2019 More tolerable durum wheat for non-celiac gluten sensitive subjects - 15 October 2020 Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation - 15 October 2019 Natural Variation in Toxicity of Wheat - 30 January 2023 Nutritional quality of Gluten-fre diet - 20 November 2020 Organic cultivation and ancient grains - 2 March 2019 Organic products: wheat - 3 October 2020 Phytic acid - 15 March 2019 Pizza with Einkorn 100% - 2 November 2020 Potential Health Benefits of Einkorn-Based Breads - 10 July 2019 Prevention of CD (celiac disease): diet with grain with reduced amount of major T-cell stimulatory epitopes. - 28 November 2019 Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours - 14 July 2019 Reintrodution gluten after after some period on a gluten-free diet for NCGS (non celiac gluten sensivity) - 30 November 2019 Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach - 11 November 2019 Semi-wholemeal einkorn wheat flour bread 09-12-2021 - 13 December 2021 Sensitivity to wheat, gluten and FODMAPs in IBS: facts or fiction? - 12 January 2020 Simultaneously identify the gluten peptides that are most active in activating the human immune system - 10 June 2019 Sourdough lactic acid bacteria and products for Celiac Susceptible People - 11 December 2019 Spelt and emmer flours - 24 March 2019 Stone grinding why? - 5 March 2019 Surdough fermentation (I part) - 10 April 2019 Surdough fermentation (II part) - 8 May 2019 Surdough fermentation (III part) - 17 July 2019 Surdough fermentation (IV part) - 22 July 2019 The Effect of Digestion and Digestibility on Allergenicity of Food (first part) - 7 January 2020 The Effect of Digestion and Digestibility on Allergenicity of Food(second part) - 9 January 2020 The rediscovery of the cultivation of the oldest grain: the monococcum wheat (also called einkorn). - 27 March 2019 The role of additives in flour - 18 March 2019 Variety of ancient grain and market (dedicated to non celiac people with gluten related disorders) - 25 September 2020 What are antinutrients? - 14 January 2020 Wheat genotypes containing minimally harmful gluten sequences - 4 February 2020
