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A Food-Grade Enzyme Preparation with Modest Gluten Detoxification Properties

Overview of attention for article published in PLOS ONE, July 2009
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Title
A Food-Grade Enzyme Preparation with Modest Gluten Detoxification Properties
Published in
PLOS ONE, July 2009
DOI 10.1371/journal.pone.0006313
Pubmed ID
Authors

Jennifer Ehren, Belen Morón, Edith Martin, Michael T. Bethune, Gary M. Gray, Chaitan Khosla

Abstract

Celiac sprue is a life-long disease characterized by an intestinal inflammatory response to dietary gluten. A gluten-free diet is an effective treatment for most patients, but accidental ingestion of gluten is common, leading to incomplete recovery or relapse. Food-grade proteases capable of detoxifying moderate quantities of dietary gluten could mitigate this problem.

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X Demographics

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 125 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 2 2%
Australia 1 <1%
Germany 1 <1%
Spain 1 <1%
Paraguay 1 <1%
Unknown 119 95%

Demographic breakdown

Readers by professional status Count As %
Researcher 27 22%
Student > Ph. D. Student 16 13%
Student > Doctoral Student 12 10%
Student > Bachelor 11 9%
Student > Master 11 9%
Other 24 19%
Unknown 24 19%
Readers by discipline Count As %
Agricultural and Biological Sciences 32 26%
Biochemistry, Genetics and Molecular Biology 16 13%
Medicine and Dentistry 15 12%
Immunology and Microbiology 6 5%
Chemistry 6 5%
Other 18 14%
Unknown 32 26%