Alberto Hernando

Existential Risks: Exploring a Robust Risk Reduction Strategy

Safety, Tolerability, and Activity of ALV003: Results from Two Phase 1 Single, Escalating-Dose Clinical Trials

The Oslo definitions for coeliac disease and related terms

Prospective Study of Clinical and Histological Safety of Pure and Uncontaminated Canadian Oats in the Management of Celiac Disease

Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease

ACG Clinical Guidelines: Diagnosis and Management of Celiac Disease

Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease

Gluten contamination in the Canadian commercial oat supply

Applications of CRISPR technologies in research and beyond

Systematic review: the evidence base for long‐term management of coeliac disease

The nexus between water, energy, and food in the context of the global risks: An analysis of the interactions between food, water, and energy security

Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food

Low‐gluten, nontransgenic wheat engineered with CRISPR/Cas9

Next biotech plants: new traits, crops, developers and technologies for addressing global challenges

A Review of Information Systems Research on Online Social Networks

Do you get tired of socializing? An empirical explanation of discontinuous usage behaviour in social network services

Biomass for a sustainable bioeconomy: An overview of world biomass production and utilization

Engineering of Kuma030: A Gliadin Peptidase That Rapidly Degrades Immunogenic Gliadin Peptides in Gastric Conditions

Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA

New strategy for the determination of gliadins in maize‐ or rice‐based foods matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry: fractionation of gliadins from maize or rice prolamins by acidic treatment

Unravelling the size distribution of social groups with information theory in complex networks

Silencing of γ-gliadins by RNA interference (RNAi) in bread wheat

Analysis of the activity of a γ-gliadin promoter in transgenic wheat and characterization of gliadin synthesis in wheat by MALDI-TOF during grain development

Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods