Our studies are constantly evolving and opening up new lines of research. We explore the bioactive gluten molecule and its beneficial qualities, in the lab and in vivo. Our scientific publications tell the story of the Gluten Friendly™ molecule, through chemistry, microbiology and clinical investigation. We strive to disseminate our results in high impact scientific journals that offer open access, so that we may reach the widest audience.
Assess the effect of Gluten Friendly™ foods on people suffering from non-celiac gluten sensitivity
Assess the effects of Gluten Friendly™ foods on gut mucosa and symptoms of people suffering from celiac disease
Analyze the microbiota composition of biological samples from celiac subjects consuming Gluten Friendly™ foods
Digestibility and fermentability analysis of Gluten Friendly™ foods in a simulated gut, and peptidomic analysis
Molecular structure definition of gluten proteins after the Gluten Friendly™ process