The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.

by Javier Gil-Humanes, Fernando Pistón, Francisco Barro, Cristina M Rosell
Published 2014-01-01

Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength.

by Fernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, Francisco Barro
Published 2011-01-01

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

by Javier Gil-Humanes, Fernando Pistón, María J Giménez, Antonio Martín, Francisco Barro
Published 2012-01-01

Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

by Javier Gil-Humanes, Fernando Pistón, Rossana Altamirano-Fortoul, Ana Real, Isabel Comino, Carolina Sousa, Cristina M Rosell, Francisco Barro
Published 2014-01-01

Molecular and immunological characterization of gluten proteins isolated from oat cultivars that differ in toxicity for celiac disease.

by Ana Real, Isabel Comino, Laura de Lorenzo, Francisco Merchán, Javier Gil-Humanes, María J Giménez, Miguel Ángel López-Casado, M Isabel Torres, Ángel Cebolla, Carolina Sousa, Francisco Barro, Fernando Pistón
Published 2012-01-01

MicroRNA Maturation and MicroRNA Target Gene Expression Regulation Are Severely Disrupted in Soybean dicer-like1 Double Mutants

by Shaun J. Curtin, Jean-Michel Michno, Benjamin W. Campbell, Javier Gil-Humanes, Sandra M. Mathioni, Reza Hammond, Juan J. Gutierrez-Gonzalez, Ryan C. Donohue, Michael B. Kantar, Andrew L. Eamens, Blake C. Meyers, Daniel F. Voytas, Robert M. Stupar
Published 2016-02-01