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Absence of ω-5 gliadin in monococcum wheat (Einkorn)

Advanced tips for home baking bread (gas oven)

Adverse Reactions to Wheat or Wheat Components.

An opportunity to be seized: digestible and tolerable gluten. Why?

Ancient and modern grains, gluten intolerance and pesticides: Enzo Spisni answers readers’ questions

Ancient wheat species and human health: Biochemical and clinical implications

Antinutrients

ATI (Amylase/trypsin-inhibitors) (Second part)

ATI (Amylase/trypsin-inhibitors) First part

AVIPROFO – Ancient Varieties for the Innovation of Baked Products

Bakary products and gluten-free

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).

Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat

Coronavirus: from darkness to light

Cutaneous Manifestations of Non-Celiac Gluten Sensitivity

Dietary Triggers in Irritable Bowel Syndrome: Is There a Role for Gluten?

Dough properties and baking performance of einkorn flour

Einkor wheat bread 100%: the strength of gluten makes the difference

Einkorn and protein composition

Einkorn bread 100%. new test with indirect method

Einkorn bread with olive oil 100% -recipe-

Einkorn bread100% (suitable for people sensitive to gluten / wheat not celiac)

Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

Einkorn wheat flour dough

Einkorn, emmer and durum wheat

Einkorn: christmas spells

Fertilizers and wheat

Fodmaps (Fermentable, Oligo-, Di-, Mono-saccharides And Polyols)

FODMAPs: food composition, defining cutoff values and international application

Genetic Diversity of wheat

Genome of the ancestor of durum wheat

Gluten and “toxic” fractions (part I)

Gluten and intestinal inflammation

Gluten and intestine

Gluten from some wheat varieties: a comparative study

Gluten HMM subunits importance (update 20-01-2020)

Gluten: amino acids, digestion, toxic peptides

Gluten: digestibility

Glycemic index and grains

Grain Starch damaged 

Grain varieties with low toxic fraction content: an opportunity for products dedicated to children

I pro e i contro del glutine debole (Oriana Porfiri)

Improving wheat to remove coeliac epitopes but retain functionality

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads: anti-inflammatory effect

Maturation and fermentation of a mixture of water, flour and yeasts and / or lactic bacteria

Mixture of grains (evolutive grain): no thanks!

Monococcum wheat (einkorn wheat): why it is so important

Monococcum Wheat (einkorn)

Monococcum wheat (einkorn) and the market offer

Monococcum wheat (einkorn) and wheat allergy

More tolerable durum wheat for non-celiac gluten sensitive subjects

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Natural Variation in Toxicity of Wheat

Nutritional quality of Gluten-fre diet

Organic cultivation and ancient grains

Organic products: wheat

Phytic acid

Pizza with Einkorn 100%

Potential Health Benefits of Einkorn-Based Breads

Prevention of CD (celiac disease): diet with grain with reduced amount of major T-cell stimulatory epitopes.

Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours

Reintrodution gluten after after some period on a gluten-free diet for NCGS (non celiac gluten sensivity)

Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

Semi-wholemeal einkorn wheat flour bread 09-12-2021

Sensitivity to wheat, gluten and FODMAPs in IBS: facts or fiction?

Simultaneously identify the gluten peptides that are most active in activating the human immune system

Sourdough lactic acid bacteria and products for Celiac Susceptible People

Spelt and emmer flours

Stone grinding why?

Surdough fermentation (I part)

Surdough fermentation (II part)

Surdough fermentation (III part)

Surdough fermentation (IV part)

The Effect of Digestion and Digestibility on Allergenicity of Food (first part)

The Effect of Digestion and Digestibility on Allergenicity of Food(second part)

The rediscovery of the cultivation of the oldest grain: the monococcum wheat (also called einkorn).

The role of additives in flour

Variety of ancient grain and market (dedicated to non celiac people with gluten related disorders)

What are antinutrients?

Wheat genotypes containing minimally harmful gluten sequences