Results 111 to 120 of about 51,647 (211)

Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features

Journal of the Science of Food and Agriculture, Volume 105, Issue 9, Page 4916-4926, July 2025.
Abstract Background This study investigates the use of corncobs before and after fermentation with Ganoderma annularis (G) to enhance the nutritional value of gluten‐free breadsticks. Medicinal mushrooms are known to increase the nutrient profile of substrates through solid‐state fermentation (SSF); nevertheless, using the entire SSF – as adopted in ...
Carola Cappa, Giulia Castorina, Giovanni Fiorillo, Maria Cristina Casiraghi, Manuela Rollini, Gabriella Consonni, Daniela Erba, Noemi Negrini, Alessandra Marti   +8 more
wiley   +1 more source

Genotype by environment interactions and stability for grain yield and other agronomic traits in selected tef (Eragrostis tef) genotypes in North Eastern Ethiopia

Agrosystems, Geosciences &Environment, Volume 8, Issue 2, June 2025.
Abstract The genotype by environment interaction influences the selection and recommendation of cultivars. Multi‐environment varieties were conducted on 13 tef genotypes, including the standard and local checks at Sirinka, Jari, Woleh, and Alem ketema, in 2016 and 2017 main cropping seasons.
Solomon Mitiku, Mulugeta Mamo, Yemata Beze   +2 more
wiley   +1 more source

Intestinal antitransglutaminase antibodies to discover genetic gluten intolerance [PDF]

, 2014
Genetic gluten intolerance is a multifactorial condition characterized by the intestinal synthesis of antitransglutaminase antibodies (anti-tTG) which might represent an early stage of this intolerance in absence of both intestinal damage and serum ...
De Leo, Luigina, Not, Tarcisio
core   +1 more source

Phenotypical Characterization of Gastroenterological and Metabolic Manifestations in Patients With Williams–Beuren Syndrome

American Journal of Medical Genetics Part A, Volume 197, Issue 6, June 2025.
ABSTRACT Gastrointestinal (GI) symptoms are common in patients with Williams–Beuren syndrome (WBS), but their prevalence and possible causes are not yet fully known. This study assessed GI symptoms' prevalence and their possible origin by performing a predefined set of tests in adult WBS patients.
Maria Francesca Bedeschi, Annarita Baldassarri, Roberta Villa, Federico Tanzi, Simona Salera, Vincenza Lombardo, Alessandro Draghi, Nicole Piazza O'Sed, Giovanni Casazza, Maurizio Vecchi, Mirella Fraquelli   +10 more
wiley   +1 more source

Effect of Buckwheat‐Containing Bread on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well‐Being

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
ABSTRACT Pseudocereals like buckwheat are a significant source of health‐promoting bioactive components. Consumption of pseudocereals may positively modify biomarkers associated with chronic conditions. The main objective of the research was to determine how adding buckwheat‐containing bread to wheat flour affected gastrointestinal health, appetite ...
Khoula Begum, Imran Khan, Mohammed H. Al‐Rizeiqi, Stuart K. Johnson, Ali Madi Almajwal   +4 more
wiley   +1 more source

Influence of α‐Linolenic Acid on the Intestinal Barrier Integrity and Intestinal Antioxidant Status in Broilers

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
A summary of the findings and proposed mechanism of dietary α‐linolenic acid on the intestinal barrier integrity and intestinal antioxidant status in broilers. In this study, we discovered that the administration of ALA effectively enhances intestinal barrier function and improves intestinal antioxidant status in broilers. These effects were attributed
Ao Kang, Jialei Ni, Xinyu Cheng, Shuyu Wu, Yun Liu, Weiming Ma, Dong Wang   +6 more
wiley   +1 more source

Effects of Infrared Treatment on Some Constituents and Functional Properties of Chia Seed

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Infrared treatment enhanced the antioxidant capacity, total flavonoid, and total phenolic content of the chia and enabled the extractability of rutin and ferulic acid. Infrared treatment adversely affected water and oil holding capacities while improving emulsion activity (at 700 W and 900 W–25 min) and stability (at 700 W).
Meltem Laçin, Arzu Başman
wiley   +1 more source

Comparison of Students' Attitudes and Knowledge Regarding Functional Foods in Gastronomy, Food Science, and Nutrition Programs

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Students enrolled in the functional foods course, and those from the department of Nutrition and Dietetics demonstrated a high rate of identifying both traditional and enriched foods as functional foods. The attitudes of students who enrolled in the functional foods course toward functional foods were found to be more moderate.
Şenay Burçin Alkan, Hilal Öz, Berna Madalı Kafes, Hasan Hüseyin Kara   +3 more
wiley   +1 more source

Development of a Simple Protocol to Assess Glucose Release After In Vitro Digestion, Allowing Comparison of Starchy Foods

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
A simple and reliable protocol has been developed to evaluate glucose release after in vitro digestion and compare some commercial starchy foods available on the market in two forms produced by the same company, one of which is rich in fiber. Excluding flours, the lowest and highest amounts of glucose release were detected in durum wheat pasta and ...
Thomas Montebugnoli, Giorgia Antonelli, Elena Chiarello, Nicholas S. Rivera, Giulia Camporesi, Francesca Danesi, Alessandra Bordoni   +6 more
wiley   +1 more source

Knowledge, Adherence, and Barriers to Gluten-Free Diet Among Adults with Celiac Disease in Saudi Arabia: A Pilot Study at a Tertiary Hospital in Madinah, Saudi Arabia. [PDF]

Healthcare (Basel)
Alsayb MA, Alharbi SA, Alloqmani RH, Madkli GA, Basharahil RA, Alhejaili MI, Mumena WA.   +6 more
europepmc   +1 more source