ReviewFrontiers in nutrition2019
What Is Gluten-Why Is It Special?
Review in Frontiers in nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 79 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
79 citing papers in PubMed.
- Engineering ultra-low-gliadin wheat for celiac disease using an integrated RNAi, CRISPR, and doubled haploid strategy.Journal of experimental botany · 2026Article
- Evaluation of alpha-gliadin celiac disease epitopes in some Aegilops species containing the D genome.BMC plant biology · 2026Article
- Genotype and Agronomic Management Interactions Shape the Accumulation of Immunogenic and Toxic Gluten Peptides in Durum Wheat.Journal of agricultural and food chemistry · 2026Article
- Genomic diversity at thePlant diversity · 2026Article
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat.Foods (Basel, Switzerland) · 2026Article
- Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten.Journal of agricultural and food chemistry · 2026Article
- Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network.Foods (Basel, Switzerland) · 2025Article
- Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health.Foods (Basel, Switzerland) · 2025Review
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
- Biomimetic Three-Dimensional (3D) Scaffolds from Sustainable Biomaterials: Innovative Green Medicine Approach to Bone Regeneration.Journal of functional biomaterials · 2025Review
- Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products.Journal of food science · 2025Article
- Computational Screening and Experimental Evaluation of Wheat Proteases for Use in the Enzymatic Therapy of Gluten-Related Disorders.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Celiac Disease: Beyond Diet and Food Awareness.Foods (Basel, Switzerland) · 2025Review
- Seed Protein Content Estimation with Bench-Top Hyperspectral Imaging and Attentive Convolutional Neural Network Models.Sensors (Basel, Switzerland) · 2025Article
- High variation in the gluten composition and grain protein content among synthetic wheat lines.PloS one · 2025Article
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- CRISPR/Cas9: a sustainable technology to enhance climate resilience in major Staple Crops.Frontiers in genome editing · 2025Review
- New Insights on Genes, Gluten, and Immunopathogenesis of Celiac Disease.Gastroenterology · 2024Review
- Wheat-Based Glues in Conservation and Cultural Heritage: (Dis)solving the Proteome of Flour and Starch Pastes and Their Adhering Properties.Journal of proteome research · 2024Article
19 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has been increasing interest in wheat gluten over the past two decades because of its well-established role in triggering coeliac disease, and its perceived role in other adverse reactions to wheat. The literature on wheat gluten is vast and extends back over two centuries, with most studies focusing on the structures of gluten proteins and their role in determining the functional properties of wheat flour and dough. This article provides a concise account of wheat gluten, focusing on properties, and features which are relevant to its role in triggering coeliac disease and, to a lesser extent, other gluten-related disorders. It includes descriptions of the biological role of the gluten proteins, the structures and relationships of gluten protein families, and the presence of related types of protein which may also contribute to functional properties and impacts on health. It therefore provides an understanding of the gluten protein system at the level required by those focusing on its impact on human health.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.