Results 221 to 230 of about 3,433,341 (248)

Gluten contamination in commercially available gluten-free products in Jordan: a cross-sectional market surveillance study with public health implications. [PDF]

J Nutr Sci
Ahmad LM, Elsahoryi NA, Alhaj O, Al-Maseimi O, Al Athamneh A, Afaneh FF, Khalaf H, Alsheikh AD, Fraihat QK.   +8 more
europepmc   +1 more source

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, Volume 103, Issue 5, Page 830-838, September/October 2026.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +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 Three Different Protein Extraction Methods on Common Buckwheat (Fagopyrum esculentum Moench) Protein Structure

Cereal Chemistry, Volume 103, Issue 5, Page 852-862, September/October 2026.
ABSTRACT Background and Objectives There is limited understanding of buckwheat protein functionality, and the effects of common protein extraction methods on its fundamental structure remain poorly defined. This study aimed to evaluate how different protein extraction methods impacted the fundamental protein structure.
Elizabeth Murray‐Nalbandian, Lauren Crisostomo, Brennan Smith, Steven Verver, Steven R. Saunders, Girish M. Ganjyal   +5 more
wiley   +1 more source

Obstetrical outcomes in pregnant patients following a gluten-free diet: A prospective cohort study. [PDF]

Int J Gynaecol Obstet
Srajer A, Harris M, Santos J, Dalere J, King JA, Skiffington JC, Slater D, Leijser L, Metcalfe A.   +8 more
europepmc   +1 more source

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]

Foods
Baiano A, De Pilli T, Fiore A.
europepmc   +1 more source

The Multidimensional Impact of Gluten-Free Diet Adherence on Quality of Life in Pediatric and Adolescent Celiac Disease: A Systematic Review. [PDF]

Children (Basel)
Cascobelo-Águeda L, Garrido-Bueno M, Rodríguez-García M, Tirado-Hernández P, Andrade-Gómez E, Fagundo-Rivera J, Fernández-León P.   +6 more
europepmc   +1 more source

Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]

Foods
Bianchi F, Agnolin L, Simonato B.
europepmc   +1 more source

Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles. [PDF]

Food Chem X
Han XM, Xie ZZ, Jiang YF, Liu SY, Yu QQ, Wu SX.   +5 more
europepmc   +1 more source

Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability. [PDF]

Foods
Sukop U, Feist K, Hoefler K, D'Amico S, Jekle M, Schoenlechner R, Domig KJ, Fuhrmann PL, Bender D.   +8 more
europepmc   +1 more source