Results 91 to 100 of about 26,994 (292)

Variations in yield and gluten proteins in durum wheat varieties under late-season foliar versus soil application of nitrogen fertilizer in a northern Mediterranean environment [PDF]

, 2017
BACKGROUND: With the increasing demand for high-quality foodstuffs and concern for environmental sustainability, late-season nitrogen (N) foliar fertilization of common wheat is now an important and widespread practice.
Bonas, Urbana, Dal Cortivo, Cristian, Marmiroli, Nelson, Mosca, Giuliano, Pasini, Gabriella, Vamerali, Teofilo, Visioli, Giovanna   +6 more
core   +1 more source

Characterization of Causative Allergens for Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Proteins in Facial Soap

Allergology International, 2013
Background: : In Japan, hydrolyzed wheat proteins (HWP) have been reported to cause wheat-dependent exercise-induced anaphylaxis (WDEIA) by transcutaneous sensitization using HWP-containing soap. Patients develop allergic reactions not only with soap use,
Tomoharu Yokooji, Saki Kurihara, Tomoko Murakami, Yuko Chinuki, Hitoshi Takahashi, Eishin Morita, Susumu Harada, Kaori Ishii, Makiko Hiragun, Michihiro Hide, Hiroaki Matsuo   +10 more
doaj   +1 more source

Genetic Gains in Durum Wheat (Triticum turgidum ssp. durum) Across the Globe: Yield, Quality and Adapting for Variable Weather Patterns

Plant Breeding, EarlyView.
ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli, Muhsin Ibrahim Avci, Teketel A. Haile, Raquel Martínez‐Peña, Amanda R. Peters Haugrud   +4 more
wiley   +1 more source

What's new in the diagnosis and management of food allergy in children? [PDF]

, 2013
This article reviews the recent advances in the diagnosis and management of IgE mediated food allergy in children. It will encompass the emerging technology of component testing; moves to standardization of the allergy food challenge; permissive diets ...
Campbell, DE, Turner, PJ
core   +1 more source

Assembly and architecture of the EBV B cell entry triggering complex. [PDF]

, 2014
Epstein-Barr Virus (EBV) is an enveloped double-stranded DNA virus of the gammaherpesvirinae sub-family that predominantly infects humans through epithelial cells and B cells.
Chen, Jia, Hu, Yao Xiong, Jardetzky, Theodore S, Jiang, Jiansen, Jiang, Wei, Longnecker, Richard, Mellins, Elizabeth D, Möhl, Britta S, Rowe, Cynthia L, Sathiyamoorthy, Karthik, Zhou, Z Hong   +10 more
core   +10 more sources

CD69 expression on a-gliadin-specific T cells in coeliac disease

European Journal of Histochemistry, 2009
Coeliac disease (CD) is a T-cell mediated immunological disease of the small intestine which is triggered in susceptible individuals by ingestion of gluten. The pathogenic mechanism of coeliac disease, and the role that a-gliadin specific T cells play in
S Perticarari, M Prodan, E Fragonas, S Canova, G Presani   +4 more
doaj   +1 more source

Chemometrics Study to Understand the Interaction of Starch–Protein Mixtures and Food Texture

Journal of Chemometrics, Volume 39, Issue 11, November 2025.
ABSTRACT Interactions that happen in the ingredients during the industrial process of food products, mainly in starch–protein systems, interfere directly with their typical characteristics. To investigate the effects of the individual components on textural properties blends with different soy protein isolate/gluten/starch ratios were studied.
Liziane Dantas Lacerda, Valmor Ziegler, Sarah Winck, Nádya Pesce da Silveira   +3 more
wiley   +1 more source

Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance

Magnetic Resonance in Chemistry, Volume 63, Issue 11, Page 954-963, November 2025.
Real time FFC measurements confirms the competition of water between gluten and starch granule, gluten hindering the starch water uptake and limits starch swelling in dough. ABSTRACT Measurements of the water 1H nuclear magnetic resonance (NMR) relaxation rate R1 in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different ...
Corinne Rondeau‐Mouro, Anne‐Laure Rollet   +1 more
wiley   +1 more source

Effects of Gliadin consumption on the Intestinal Microbiota and Metabolic Homeostasis in Mice Fed a High-fat Diet [PDF]

, 2017
Dietary gluten causes severe disorders like celiac disease in gluten-intolerant humans. However, currently understanding of its impact in tolerant individuals is limited.
Andersen, Daniel, Bahl, Martin Iain, Danneskiold-Samsøe, Niels, Frandsen, Henrik Lauritz, Hansen, Axel Kornerup, Hansen, Camilla Hartmann Friis, Hellgren, Lars, Kristiansen, Karsten, Licht, Tine Rask, Pedersen, Susanne Brix, Radulescu, Ilinca Daria, Roager, Henrik Munch, Sina, Christian, Zhang, Li   +13 more
core   +2 more sources

Functional Breads Enriched With Amaranth Flour and Grape Pomace Peels: Protein Fraction Bioaccessibility and Antioxidant Properties

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
This study examined how amaranth flour (AF) and red grape pomace peels (GP) affect peptide bioaccessibility and antioxidant activity in bread. Simulated digestion revealed that AF and GP influence peptide profiles through protein–phenolic interactions and disulfide bonding, altering solubility and molecular weight distribution.
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Valeria A. Tironi   +4 more
wiley   +1 more source