Results 181 to 190 of about 146,399 (295)
Food Science &Nutrition, Volume 13, Issue 12, December 2025.The current study aimed to explore the integration of selected multi‐cereals, that is, barley, oats, corn, millet and sorghum into wheat flour to produce composite breads. The primary objective is to evaluate nutritional profiling, dough rheological analyses and sensory attributes of developed products to assess consumer acceptance.
Farooq Hafeez +10 more
wiley +1 more source
Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa
Food Science &Nutrition, Volume 13, Issue 12, December 2025.This study analyzed the change of the key nutrients in quinoa during its short‐term germination process. The results showed that germination significantly increases the content of folate, protein, and trace minerals, thereby maximizing its nutritional properties for promoting neural development.
Boyuan Li +5 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 12, December 2025.ALG/KGM bead was used as a protective and delivery carrier for Lactobacillus plantarum. The beads enhanced the storage stability of Lactobacillus plantarum at 4°C. Lactobacillus plantarum count greatly increases after 40 min gastric digestion. ABSTRACT Encapsulation techniques are commonly used to preserve the viability of probiotics during storage and
Weifeng Chen +6 more
wiley +1 more source
MOMMY study profile: An integrative early‐life multi‐omics cohort in China
iMetaOmics, Volume 2, Issue 4, December 2025.MOMMY cohort (The MOther‐infant Microbiota transmission and its link to long terM health of babY) is a large, prospective birth cohort uniquely designed to investigate maternal‐paternal‐infant microbiota transmission and its impact on child health within the understudied Chinese population.
Lin Zhang +28 more
wiley +1 more source
A presumptive case of gluten sensitivity in a border terrier: a multisystem disorder? [PDF]
, 2016 BLACK +16 more
core +3 more sources
Adherence to the gluten-free diet and preferences for gluten-free products
, 2019 Demand for gluten-free (GF) products has expanded rapidly in the last years due to the increasing number of people diagnosed with celiac disease (CD) and other non-celiac people who follow the diet. To date research has focused on supporting celiac people in following a strict gluten-free diet (GFD) and improving sensorial aspects of GF products ...
openaire +2 more sources
Journal of Pediatric Gastroenterology and Nutrition, Volume 81, Issue 6, Page 1482-1487, December 2025.Abstract Diagnosing celiac disease (CD) via esophagogastroduodenoscopy (EGDS) is necessary when anti‐transglutaminase (anti‐TG) antibody levels are below 10× the upper limit of normal (ULN). This study evaluates patients with low anti‐TG titers, particularly when endomysial antibodies (EMA) are negative.
Roberta Mandile +5 more
wiley +1 more source
Protein content and flour viscosity predict pasta quality in pinto bean germplasm
Journal of the Science of Food and Agriculture, Volume 105, Issue 15, Page 8400-8411, December 2025.Abstract Background Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the USA. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers.
Sharon Hooper +8 more
wiley +1 more source
Potential of Underutilized Legumes Toward Nutritional Security and Diversity
Legume Science, Volume 7, Issue 4, December 2025.ABSTRACT Underutilized legumes, known as “forgotten gems,” serve as a potential role in resolving global hunger issues, nutritional imbalance, and sustainability challenges. These include horse gram, winged bean, Bambara groundnut, rice bean, adzuki beans, and hyacinth bean.
Kiranbeer Kaur +3 more
wiley +1 more source
Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.This study explored the association between dietary habits and the risk of multiple sclerosis (MS) using data from the UK Biobank. A nested case–control design and Mendelian randomization analysis revealed that regular consumption of oily fish and wholemeal or wholegrain bread was linked to a decreased risk of MS.
Lian Chen +13 more
wiley +1 more source