Results 181 to 190 of about 143,898 (297)
Acta Paediatrica, Volume 114, Issue 11, Page 2885-2892, November 2025.ABSTRACT Aim Determination of faecal gluten immunogenic peptides (f‐GIP) has recently been proposed as new noninvasive method to detect gluten intake in celiac disease (CD). Our aim was to evaluate the use of f‐GIP for the adherence to gluten‐free diet (GFD) and to compare this new marker with traditional methods.
Sabrina Cenni +8 more
wiley +1 more source
British Journal of Health Psychology, Volume 30, Issue 4, November 2025.Abstract Objectives Youth with Celiac Disease (CD) face social challenges, yet the benefits of specialized camps are under‐researched. This study evaluated a week‐long celiac camp's impact on social integration, illness identity, health management and health‐related quality of life (HRQOL). Design A quasi‐experimental waitlist design was used.
Maor Shani, Melina Böttcher
wiley +1 more source
Clinical Case Reports, Volume 13, Issue 10, October 2025.ABSTRACT Congenital hypogonadotropic hypogonadism (CHH) is a rare disorder that results in delayed puberty and infertility due to impaired secretion of gonadotropin‐releasing hormone (GnRH). Here, we present a case of a 25‐year‐old male with a known history of Plummer–Vinson syndrome and celiac disease, who presented with the chief complaints of easy ...
Osama Ahmad +7 more
wiley +1 more source
Pediatric Gastric Adenocarcinoma in the Setting of Celiac Disease: A Rare and Insightful Case Report
Clinical Case Reports, Volume 13, Issue 10, October 2025.ABSTRACT Gastric adenocarcinoma is exceptionally rare in children, often presenting with nonspecific gastrointestinal (GI) symptoms. This case highlights the importance of considering malignancy in pediatric patients with celiac disease and poor dietary adherence, as complications like gastric adenocarcinoma can arise.
Mahsa Rouhafshari +4 more
wiley +1 more source
Clinical Case Reports, Volume 13, Issue 10, October 2025.ABSTRACT This case report presents a recurrent episode of erythema nodosum (EN) potentially associated with the consumption of finger millet–blended injera. The patient developed EN manifestations within 1 week of initiating intake of injera prepared from teff and finger millet, with symptoms persisting for 6 months.
Agete Tadewos Hirigo +3 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Proanthocyanidin nanoliposome freeze‐dried powder (PCNL‐FD) with 4% trehalose maintained excellent stability and encapsulation efficiency, demonstrating enhanced antioxidant activity compared to free proanthocyanidins. In a celiac disease cell model, PCNL‐FD significantly reduced oxidative stress by decreasing ROS and MDA while increasing GSH and ...
Zhou Ning +9 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Functional foods enriched with bioactive compounds such as polyphenols, carotenoids, omega‐3 fatty acids, and probiotics provide therapeutic benefits through antioxidant, anti‐inflammatory, and gut‐modulating mechanisms. Advances in biotechnology and AI have improved screening, formulation, and delivery of these compounds in diverse food matrices ...
Zargull Arshad +4 more
wiley +1 more source
A presumptive case of gluten sensitivity in a border terrier: a multisystem disorder? [PDF]
, 2016 BLACK +16 more
core +2 more sources
Recovery of Proteins and Bioactive Peptides From Potato Peels
Food Science &Nutrition, Volume 13, Issue 10, October 2025.This review provides a comprehensive analysis of potato peel proteins and bioactive peptides, highlighting their extraction methods, health benefits, and potential applications in nutraceuticals and functional foods. ABSTRACT Potato peels, a significant byproduct of the potato processing industry, hold immense potential for sustainable utilization due ...
Aytunga Arik Kibar +6 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 10, October 2025.In this study, functional gluten‐free chips were produced using red and black bean flours and different frying methods (deep fat and hot air frying), and HMF and flavor components were analyzed. Chips fried with hot air had lower fat content but were harder, lighter in color, and had higher HMF levels.
Ali Göncü
wiley +1 more source