Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute by A. I. Abugalieva, L. T. Maltsevа, E. A. Filippova, A. I. Morgunov, Y. I. Zelensky, J. Peña

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Review of celiac disease in the pediatric population by Aleksandra Strawińska, Maria Wydro, Magdalena Grotowska, Martyna Łukasiewicz

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Prevalence of Urticarial Diseases in Patients with Coeliac Disease by Eli Magen, Eugene Merzon, Ilan Green, Shlomo Vinker, Ariel Israel

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Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality by Shano Abdulrahman Omer, Dlir Amin Saber

Subjects: “…Wheat cultivar, Rheology, Physico-chemical, Sensory evaluation, Gluten Index, and White layer cake.…”
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Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

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The Importance of Biomarkers in the Diagnosis and Follow-Up of the Celiac Disease by Halil Emiroğlu, Anna Carina Ergani, Reyhan Gümüştekin, Esra Kilim, Alaaddin Yorulmaz, Meltem Gümüş

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Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compoun... by Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo

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Increasing Planting Density with Reduced Topdressing Nitrogen Inputs Increased Nitrogen Use Efficiency and Improved Grain Quality While Maintaining Yields in Weak-Gluten Wheat by Wenyin Zhou, Suhui Yan, Abdul Rehman, Haojie Li, Shiya Zhang, Yudong Yong, Yang Liu, Longfei Xiao, Chengyan Zheng, Wenyang Li

Subjects: “…weak-gluten wheat…”
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A distinct metabolomic pattern revealed intestinal microenvironment factor-mediated food allergy in a BALB/c mouse model by Qiang Xie, Chenglong Liu, Wenhui Fu, Chen Chen, Dan Luo, Shimin Gu, Wentong Xue

Subjects: “…gluten allergy…”
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In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein additi... by Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan

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Studying a collection of common-wheat varieties for leaf rust resistance, crop yield and grain quality in the environmental conditions of Novosibirsk region by L. P. Sochalova, V. A. Aparina, N. I. Boyko, E. V. Zuev, E. V. Morozova, E. V. Musinov, N. A. Vinichenko, I. N. Leonova, V. V. Piskarev

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Using the synthetic form RS5 to obtain new introgressive lines of common wheat by R. O. Davoyan, I. V. Bebyakina, E. R. Davoyan, Y. S. Zubanova, D. M. Boldakov, D. S. Mikov, V. A. Bibishev, A. N. Zinchenko, E. D. Badaeva

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Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology by Svetlana I. Koneva, Elena Yu. Egorova

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Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

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Diet as therapeutic intervention in Crohn’s disease by Martyna Więcek, Paulina Panufnik, Karolina Pomorska, Konrad Lewandowski, Grażyna Rydzewska

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Development, results and prospects of the spring durum wheat breeding in Russia (post-Soviet states) by P. N. Malchikov, M. G. Myasnikova

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Phenotypic diversity of bread wheat lines with introgressions from the diploid cereal Aegilops speltoides for technological properties of grain and f lour by L. V. Shchukina, I. F. Lapochkina, T. A. Pshenichnikova

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Prospects of molecular genetic approaches in controlling technological properties of wheat grain in the context of the "grain – flour – bread" chain by E. K. Khlestkina, T. A. Pshenichnikova, N. I. Usenko, Yu. S. Otmakhova

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THE WHEAT INTROGRESSIVE FORM EVALUATION BY GRAIN BIOCHEMICAL AND TECHNOLOGICAL PROPERTIES by A. I. Abugaliyeva, T. V. Savin

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