Susana Sánchez-León

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 5

Top Topics

Dna Methylation

Transcription Factor

Drosophila Melanogaster

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

The New phytologist

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

Publications

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, Miriam Marín-Sanz, Susana Sánchez-León, Francisco Barro
A Bioinformatic Workflow for InDel Analysis in the Wheat Multi-Copy α-Gliadin Gene Family Engineered with CRISPR/Cas9. International journal of molecular sciences 22 (23) (2021)
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)