Background Celiac disease remains a challenging condition because of a steady increase
in knowledge tackling its pathophysiology, diagnosis, management, and possible …

Common wheat (Triticum aestivum), one of the world's most consumed cereal grains, is
known for its uses in baking and cooking in addition to its medicinal uses. As this plant's …

Coeliac disease is a systemic disorder characterized by immune-mediated enteropathy,
which is caused by gluten ingestion in genetically susceptible individuals. The clinical …

Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

The consumption of gluten-free products is becoming an increased alimentary habit in the
general population. The scientific unfounded perception suggesting that the avoidance of …

Wheat is the major staple food in many diets. Based on the increase in worldwide mortality
attributable to diet-related chronic diseases, there is an increasing interest in identifying …

A number of studies have suggested that ancient wheats have health benefits compared
with modern bread wheat. However, the mechanisms are unclear and limited numbers of …

Coeliac disease is an immune‐mediated disease caused by ingestion of gluten in
genetically susceptible individuals. Coeliac disease has been thought to affect mainly …

Genome editing of crop plants is a rapidly advancing technology whereby targeted
mutations can be introduced into a plant genome in a highly specific manner and with great …

The impact of breeding on grain yields of wheat varieties released during the 20th century
has been extensively studied, whereas less information is available on the changes in …