Results 231 to 240 of about 4,370,883 (327)

High co‐incidence of coeliac disease in paediatric type 1 diabetes: A call for systematic screening

Diabetes, Obesity and Metabolism, Volume 28, Issue 3, Page 2466-2468, March 2026.
Giulio Maltoni, Luca Bernardini, Andrea Scozzarella, Egidio Candela, Giulia Montanari, Edoardo Petracci, Marcello Lanari   +6 more
wiley   +1 more source

Association of Anti‐Inflammatory Dietary Adherence With Biomarkers and Gut Microbiota Related to Colorectal Cancer Risk: A Retrospective Study

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley   +1 more source

Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]

Int J Food Sci
Huong NTM, Tien NNT, Phi NTL, Hoa PN, Van Hung P.   +4 more
europepmc   +1 more source

Utilization of Walnut Male Flowers (Juglans regia L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%.
Guoshuang Qin, Yajing Li, Jian Sun, Zhenxing Wang, Jinggui Nie, Kin Weng Kong, Amin Ismail, Yongyu Si, Xuechun Zhang   +8 more
wiley   +1 more source

Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours. [PDF]

Foods
Chuqui-Paulino FJ, Chávez DWH, Ascheri JLR, Mellinger CG, Vargas-Solorzano JW, Carvalho CWP.   +5 more
europepmc   +1 more source

Structural Characterization and Antioxidant Activity of Polysaccharides From Indigo Naturalis Ophiopogon japonicus: Effects of Processing and Extraction Methods

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Indigo naturalis processing significantly increased polysaccharide and uronic acid content, altered monosaccharide composition, and introduced high‐molecular‐weight fractions. Structural changes enhanced DPPH and superoxide anion scavenging activities, especially in reflux‐extracted processed samples (W‐IP, IC50 = 3.19 mg/mL).
Yi Zhao, Yi Zhong, Qi Zheng, Chun‐Yan Yin, Jia‐Li Cai, Di‐Jun Wang, Li Zhu, Ji Cao, Xiao‐Jing Yan, Yuan‐Pei Lian   +9 more
wiley   +1 more source

Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By‐Products Supplemented With Quinoa Powder

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Optimization of processing parameters and quality evaluation of breakfast flakes prepared from sonicated corn, and its by‐products supplemented with quinoa powder. ABSTRACT Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential.
Hina Niaz, Amna Javed, Rida Niaz
wiley   +1 more source

Gluten-Free Rice Malt Extract Powder: Pilot-Scale Production, Characterization, and Food Applications. [PDF]

Molecules
Puangwerakul Y, Soithongsuk S, Wongwailikhit K.   +2 more
europepmc   +1 more source

A Systematic Review and Meta‐Analysis Evaluating the Efficacy of a Gluten‐Free Diet and a Low FODMAPS Diet in Treating Symptoms of Irritable Bowel Syndrome

American Journal of Gastroenterology, 2018
J. Dionne, A. Ford, Yuhong Yuan, W. Chey, B. Lacy, Yuri A Saito, E. Quigley, P. Moayyedi   +7 more
semanticscholar   +1 more source

Climate‐Smart Bread With Cauliflower Leaf Powder: Enhancing Nutrition and Reducing Food System Waste and Carbon Footprint, Addressing Sensory Trade‐Offs and Improvement Opportunities

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This study explored the use of fermented cauliflower leaf powder (CLP) as a nutrient‐rich, sustainable wheat flour substitute in bread. Fermentation improved the nutritional value of cauliflower leaves while reducing antinutrients. Bread enriched with up to 9% CLP showed higher protein and fiber, better mineral bioavailability, and lower water and ...
Zeweter Abebe, Aklesia Haileyesus
wiley   +1 more source