Results 201 to 210 of about 2,491,556 (309)

AMA‐Positive Cholestasis in Celiac Disease: Why Primary Biliary Cholangitis Should Not Be Excluded by Biopsy Alone

Clinical Case Reports, Volume 14, Issue 6, June 2026.
ABSTRACT In celiac disease patients with AMA‐M2 positivity, cholestatic enzymes, pruritus, and fibrosis, early primary biliary cholangitis should remain under longitudinal surveillance; nondiagnostic biopsy alone should not exclude autoimmune cholestatic overlap.
Muhammad Abdullah Awan
wiley   +1 more source

The Effect of Gluten-Free Diet on Gastrointestinal Symptoms and Disease Severity of Autistic Children: A Randomized Controlled Trial. [PDF]

Iran J Child Neurol
Shoaran M, Golshaniniya P, Dadashzadeh Asl A, Sadeghvand S, Valizadeh M, Akbari A.   +5 more
europepmc   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics. [PDF]

Food Sci Nutr
Parsamajd M, Fazaeli M, Majdinasab M, Golmakani MT.   +3 more
europepmc   +1 more source

Ucuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta)  Starch Films

ChemFoodChem, Volume 2, Issue 2, June 2026.
Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues, Fernanda Ramalho Procopio, Júlia Ferreira Henrique, Ramon Peres Brexó, Marcos David Ferreira   +4 more
wiley   +1 more source

Valorization of Tomato (<i>Solanum lycopersicum</i> L.) By-Products for Nutrient-Rich Gluten-Free Crackers: A Sustainable Approach. [PDF]

Plants (Basel)
Salanță LC, Zăpîrțan M, Nemeș SA, Pop CR, Fărcaș AC.   +4 more
europepmc   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers. [PDF]

Plant Foods Hum Nutr
Cankurtaran-Kömürcü T, Bilgiçli N.
europepmc   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source