Results 231 to 240 of about 45,057 (241)

Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties. [PDF]

Food Sci Nutr
Sarker MR, Abedin MJ, Abdullah ATM, Farzana T.   +3 more
europepmc   +1 more source

Gluten Catastrophe: A Fatal Case of Refractory Celiac Disease Type 2. [PDF]

ACG Case Rep J
Thakkar B, Hagen R, Robert ME, Nguyen MTT.   +3 more
europepmc   +1 more source

Gene-Environment Interactions in Celiac Disease: The Role of the Intestinal Epithelium.

Lifestyle Genom
Rahmani S, Mas-Orea X, Chirdo FG, Verdu EF.   +3 more
europepmc   +1 more source

Upcoming Treatments in Celiac Disease: From Luminal Enzymes to Oral Immune Tolerance. [PDF]

United European Gastroenterol J
Taavela J, Elli L, Bouma G, Tye-Din JA, Schuppan D, Lundin KEA, Schumann M.   +6 more
europepmc   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross-Contact of Gluten-Free Foods in Restaurants in a Canadian Large Urban Centre. [PDF]

J Hum Nutr Diet
Defries D, Danchuk C, Stebbing JA, Petkau JC, Blewett H.   +4 more
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control. [PDF]

Foods
Giugliano R, Migone L, Saccheggiani B, Mella S, Razzuoli E.   +4 more
europepmc   +1 more source

Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour. [PDF]

PeerJ
El-Deyarbi M, Abughoush M, Hegazy S, Aljaoune A, Aldeyarbi S, Aljuboori H, Alnuaimi H, Almatrooshi A, Adi ZS, Hussein AA, Nafea AE, Choudhury IH.   +11 more
europepmc   +1 more source

Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]

Foods
He M, Chen H, Lyu Y, Dong C, Li X, Liu K.   +5 more
europepmc   +1 more source