Francisco Barro

ResearcherID Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 7

Top Topics

Transcription Factor

Top Venues

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Susana Sánchez-León, Miriam Marín-Sanz, María H Guzmán-López, Marta Gavilán-Camacho, Edurne Simón, Francisco Barro
CRISPR/Cas9-mediated multiplex gene editing of gamma and omega gliadins, paving the way for gliadin-free wheat. Journal of experimental botany (2024)
Gisela Marques, Ana Gutiérrez, Francisco Barro, José Carlos Del Río, Jorge Rencoret
Seasonal Variability of Lipophilic Compounds in Oat ( Avena sativa L.) Straw: A Comprehensive Chemical Study. Journal of agricultural and food chemistry (2024)
Carmen Haro, María H Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino, Carolina Sousa, Santiago Vivas, Blanca B Landa, Francisco Barro
Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota. Foods (Basel, Switzerland) 11 (10) (2022)
María H Guzmán-López, Susana Sánchez-León, Miriam Marín-Sanz, Isabel Comino, Verónica Segura, Luis Vaquero, Octavio M Rivero-Lezcano, Jorge Pastor, Carolina Sousa, Santiago Vivas, Francisco Barro
Oral Consumption of Bread from an RNAi Wheat Line with Strongly Silenced Gliadins Elicits No Immunogenic Response in a Pilot Study with Celiac Disease Patients. Nutrients 13 (12) (2021)
Joan Renard, Irene Martínez-Almonacid, Indira Queralta Castillo, Annika Sonntag, Aseel Hashim, Gaetano Bissoli, Laura Campos, Jesús Muñoz-Bertomeu, Regina Niñoles, Thomas Roach, Susana Sánchez-León, Carmen V Ozuna, Jose Gadea, Purificación Lisón, Ilse Kranner, Francisco Barro, Ramón Serrano, Isabel Molina, Eduardo Bueso
Apoplastic lipid barriers regulated by conserved homeobox transcription factors extend seed longevity in multiple plant species. The New phytologist 231 (2) (2021)
Susana Sánchez-León, Carmen Haro, Myriam Villatoro, Luis Vaquero, Isabel Comino, Ana B González-Amigo, Santiago Vivas, Jorge Pastor, Carolina Sousa, Blanca B Landa, Francisco Barro
Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria. Journal of the science of food and agriculture 101 (8) (2020)
Luis Vaquero, Isabel Comino, Santiago Vivas, Laura Rodríguez-Martín, María J Giménez, Jorge Pastor, Carolina Sousa, Francisco Barro
Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat. Journal of the science of food and agriculture 98 (6) (2017)