Results 91 to 100 of about 14,422 (235)
MEAT PIES: Mammalian Meat Allergy in Patients Investigated for Gastrointestinal Symptoms
JGH Open, Volume 10, Issue 6, June 2026.ABSTRACT Background Alpha‐gal syndrome (AGS), an IgE‐mediated allergy to galactose‐α‐1,3‐galactose acquired via tick bites, often presents with a delayed gastrointestinal (GI) phenotype without anaphylaxis. We evaluated a local diagnostic guideline in a Far North Queensland gastroenterology outpatient clinic.
Elias Bitzer +2 more
wiley +1 more source
, 2008 Background and aim: Entrance and sub-cellular localization of gliadin peptides in enterocytes is still debated. We have employed Caco 2 cells to verify whether gliadin peptides can enter the cells and where they localize. We show that both the toxic (P31-
Vitale V +8 more
core
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Kinetics of Heat-Induced Polymerization of Gliadin
, 2011 The kinetics of heat-induced polymerization of gliadin, that is, a mixture of monomeric wheat storage proteins, was studied using a model system.
Brijs, Kristof +3 more
core +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar +7 more
wiley +1 more source
Clinical and Translational Allergy, 2019 Background In wheat-dependent exercise-induced anaphylaxis (WDEIA), cofactors such as exercise, acetylsalicylic acid (ASA), alcohol or unfavorable climatic conditions are required to elicit a reaction to wheat products.
Katharina Anne Scherf +9 more
doaj +1 more source
, 2010 The most abundant seed storage proteins of wheat are gliadins and glutenins. Gliadins, including alpha/beta, gamma and omega types, are normally monomeric proteins and account for about 50% of the gluten proteins.
Qi, P. F. +6 more
core
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
The wheat ω-gliadin genes: structure and EST analysis [PDF]
, 2009 A survey and analysis is made of all available ω-gliadin DNA sequences including ω-gliadin genes within a large genomic clone, previously reported gene sequences, and ESTs identified from the large wheat EST collection. A contiguous portion of the Gli-B3
Kong, Xiuying +9 more
core +1 more source
Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar +10 more
wiley +1 more source