Results 171 to 180 of about 4,098,909 (240)

Methodological Approaches to Assess Disordered Eating Behaviors Related to Gluten-Free Diet Management in Children and Adolescents with Celiac Disease: A Scoping Review. [PDF]

Nutrients
Schwantes MC, Dusi R, Uenishi RH, Ribeiro CDS, Zandonadi RP.   +4 more
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Effects of Gluten-Free Diet in Non-Celiac Hashimoto's Thyroiditis: A Systematic Review and Meta-Analysis. [PDF]

Nutrients
Araújo EMQ, Coutinho-Lima CRO, Sousa AS, Souza LMS, Ramos HE, Almeida-Pititto B, Canto GL, Trevisani VFM.   +7 more
europepmc   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Randomized double-blind inpatient study of a gluten-free diet for negative symptoms in people with schizophrenia. [PDF]

Schizophr Res
Kelly DL, Lee CM, Vyas G, Buchanan RW, Roche DJ, Harrington V, Rowland LM, Wijtenburg SA, Adhikari BM, Sathyasaikumar KV, Kochunov P, Talor MV, Waltz J, Liu F, Hare S, Adams HA, Schwarcz R, Salem D, Gold JM, Clark SM, Eaton WW.   +20 more
europepmc   +1 more source

Evaluation of the Phenolic Profile and Antioxidant Capacity of Landraces and Modern Tunisian Durum Wheat Genotypes Under Organic Farming System

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study evaluated the effects of organic and conventional farming systems on the phenolic profile and antioxidant capacity of 13 Tunisian durum wheat varieties, including traditional landraces and modern genotypes. Phenolic compounds were characterized by UHPLC–MS, while antioxidant capacity was assessed using the FRAP assay.
Anis Boukrain, Chirine Brinsi, Mondher Mejri   +2 more
wiley   +1 more source

The Gluten-Free Diet: The Road Ahead. [PDF]

Nutrients
Catassi C, Chirdo FG.
europepmc   +1 more source

Role of Non‐Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Non‐thermal processing technologies (NTTs) reduce legumes' allergenicity while preserving quality and nutrients retention (PEF, pulsed electric field; CP, cold plasma; HPP, high pressure processing; US, ultrasound; IR, infrared). ABSTRACT The global shift toward plant‐based diets has increased legume consumption due to health and environmental benefits.
Viateur Ngabonzima, Flora G. C. Ekezie, Alberta N. A. Aryee, John O. Onuh   +3 more
wiley   +1 more source

Favorable seizure control with a gluten-free diet in a patient with drug-resistant epilepsy and celiac disease: a case report. [PDF]

BMC Neurol
Hassine H, Fatnassi F, Jemai C, Krifa N, Dabbebi H, Monastiri S, Yacoub H, Cherif D, Maamouri N, Kchir H.   +9 more
europepmc   +1 more source

Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full‐Fat/Semi‐Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study aims to develop and compare full‐fat/semi‐fat gluten‐free biscuits produced from white quinoa, chia seed, and chickpea flours with wheat biscuits intended for celiac patients. Gluten‐free biscuits had higher levels of phosphorus, magnesium, potassium, caffeic acid, and linoleic acid than wheat biscuits.
Seda Yalcin, Azize Atik, İlker Atik
wiley   +1 more source