Results 181 to 190 of about 4,098,957 (282)

Development and Quality Evaluation of Fiber‐Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study developed fiber‐enriched pasta by incorporating green banana flour and whole wheat flour and evaluated its nutritional, physicochemical, antioxidant, and sensory properties. Enrichment increased protein, dietary fiber, calcium, and iron contents, while DPPH radical‐scavenging activity reached 95.7%.
Shariful Islam, Nusrat Sadia Himu, Md. Faridul Islam, Amena Kibria, Mohammad Nazrul Islam Bhuiyan, Md. Jaynal Abedin, Md. Nuruddin Miah, Md. Abdus Satter Miah   +7 more
wiley   +1 more source

"<i>Libre de Gluten</i>" or "Gluten-Free"? The Influence of Loanwords on Conceptual Representation. [PDF]

Foods
Acero-Ortega CA, Pintor-Jardines A, Lazo O, Méndez I, Remes-Troche JM, García-Barrón SE.   +5 more
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Phenotypic features of paroxysmal dyskinesia in Dachshund dogs: 62 cases (2017-2025). [PDF]

J Vet Intern Med
Boyd B, Corsini G, Polidoro D, Bhatti SFM, Grapes N, Alza D, Motta L, Formoso S, De Decker S, Bertram S, Gilbert S, Karpozilou A, Douralidou D, Santifort K, De Frias JM, Bongers J, Kaczmarska A, Liatis T.   +17 more
europepmc   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

The Role of Immunological Challenges, Oxidative Stress, and Dietary Interventions in Managing Hashimoto's Thyroiditis: A Narrative Review. [PDF]

Nutr Rev
Morasiewicz-Jeziorek J, Buczyńska A, Krętowski AJ, Adamska A.   +3 more
europepmc   +1 more source

ALSUntangled No. 32: Gluten-free diet [PDF]

Amyotrophic Lateral Sclerosis and Frontotemporal Degeneration, 2015
openaire   +2 more sources

Evaluation of the Phenolic Profile and Antioxidant Capacity of Landraces and Modern Tunisian Durum Wheat Genotypes Under Organic Farming System

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study evaluated the effects of organic and conventional farming systems on the phenolic profile and antioxidant capacity of 13 Tunisian durum wheat varieties, including traditional landraces and modern genotypes. Phenolic compounds were characterized by UHPLC–MS, while antioxidant capacity was assessed using the FRAP assay.
Anis Boukrain, Chirine Brinsi, Mondher Mejri   +2 more
wiley   +1 more source

Mortality and major comorbidities in coeliac disease: implications for long-term care. [PDF]

Lancet Reg Health Am
Lenti MV, Corazza GR, Di Sabatino A.
europepmc   +1 more source