Results 151 to 160 of about 4,098,909 (240)

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

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, Volume 103, Issue 5, Page 707-716, September/October 2026.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +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

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, Volume 103, Issue 5, Page 681-694, September/October 2026.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Factors associated with adherence to gluten-free diet among celiac patients in Palestine: a cross-sectional study. [PDF]

Sci Rep
Saed L, Badrasawi M, Braik M, Dibas A, Maqboul M, Abdoh Q, Hattab M.   +6 more
europepmc   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, Volume 103, Issue 5, Page 754-766, September/October 2026.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Clinical and Histopathological Profile of Adults with Celiac Disease at Diagnosis and on a Gluten-Free Diet: A Cross-Sectional Observational Study. [PDF]

Clin Pract
Domsa EM, Para I, Sitar Taut AV, Pop TA, Mosteanu EO, Gligor LE, Cîmpianu ME, Nitescu AG, Marina VL, Mucea BN, Andreica V.   +10 more
europepmc   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, Volume 103, Issue 5, Page 778-789, September/October 2026.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
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

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, Volume 2, Issue 3, Page 451-464, September 2026.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source