Results 81 to 90 of about 4,370,883 (327)

Persisting Transglutaminase 6 Antibodies in Neurological Gluten‐Related Disorders

Annals of Neurology, EarlyView.
Objective Gluten‐related autoimmunity can cause neurological disease, although the best way to diagnose and monitor such patients is unclear. Serological testing for antibodies against transglutaminase 6 (TG6) has been proposed; however, this is not widely available in clinical practice.
Iain D. Croall, Marios Hadjivassiliou, David S. Sanders, Kevin Teh, Alberto M. Biancardi, Nick Trott, Nigel Hoggard   +6 more
wiley   +1 more source

Micro/Nanorobot for Drug Delivery—A Review of Material Selections

Advanced NanoBiomed Research, EarlyView.
This review explores material strategies for biomedical micro/nanorobots, emphasizing their roles in propulsion, navigation, drug delivery, and biodegradability. It highlights advancements in metallic, polymeric, and hybrid materials, while addressing clinical translation challenges such as toxicity, immune response, and manufacturability.
Xiaozhuo Wu, Bingyun Li, Malcolm Xing
wiley   +1 more source

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Nutrients, 2019
The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals ...
Valentina Melini, F. Melini
semanticscholar   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Gluten-Free Products for Celiac Susceptible People

Frontiers in Nutrition, 2018
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi.
Sweta Rai, Amarjeet Kaur, C. S. Chopra
doaj   +1 more source

Potensi Aneka Tepung Gluten Free-Casein Free Berbahan Dasar Umbi sebagai Subtitusi Tepung Terigu Bagi Anak Autis [PDF]

, 2015
Kegiatan pengabdian ini bertujuan untuk memberikan bekal pengetahuan mengenai aneka umbi yang bias digunakan sebagai tepung alternatif pengganti tepung terigu.
Probosari, R. M. (Riezky)
core  

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics

AGROMIX
Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations.
Monika Rahardjo, Monang Sihombing
doaj   +1 more source

Bezglutenski proizvodi namijenjeni osobama s celijakijom nisu dobar izvor folata i vitamina B12 [PDF]

, 2011
The gluten-free diet, the only treatment in coeliac disease, can be nutritionally unbalanced and deficient in several nutrients. Gluten-free products contain much lower levels of B vitamins, especially lower folate concentrations than their gluten ...
Ines Panjkota Krbavčić, Irena Colić Barić, Martina Bituh, Vesna Žižić, Zvonko Zadro   +4 more
core   +2 more sources

Coeliac disease: Oral ulcer prevalence, assessment of risk and association with gluten-free diet in children. [PDF]

, 2008
AIMS: Oral mucosal lesions may be markers of chronic gastrointestinal disorders, such as those causing malabsorption. Our objectives were to assess the prevalence of recurrent oral aphthous-like ulcers in coeliac disease patients living in the ...
CAMPISI, Giuseppina, CARROCCIO, Antonio, CATASSI, C, COMPILATO, Domenico, CRAXI, Antonio, DI FEDE, G, DI LIBERTO, C, IACONO, G, LO MUZIO, L, PROCACCINI, M, SCULLY, C.   +10 more
core   +1 more source