Results 201 to 210 of about 39,146 (247)

Determining Applications of Intermediate Wheatgrass in Conjunction With Common Wheat: Assessing Affects on Functionality and Digestibility

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Fortifying traditional wheat‐based products can diversify bakery applications and enhance the use of complementary grains in the food industry. Unlike common wheat, intermediate wheatgrass (IWG) is a perennial grain that is reported to have higher protein, fiber, and ash content. To maximize the use of IWG in bakery applications, this research
Mackenzie J. Ferguson, Douglas Cattani, Bin Xiao Fu, Kun Wang, Maneka Malalgoda   +4 more
wiley   +1 more source

Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated consumer perception of mini cakes prepared with special beers and developed formulations in which milk was fully replaced by different beer styles. Two complementary studies were conducted. First, a structured online questionnaire was applied to 100 Brazilian consumers to assess perceptions of the product concept.
Fabiele Nazaré Tavares, Tassyana Vieira Marques Freire, Katiúcia Alves Amorim, Maria Laura Silva Galdino, Luíz Guilherme Malaquias da Silva, Dieyckson Osvani Freire, Ana Carla Marques Pinheiro   +6 more
wiley   +1 more source

Spermidine Mitigates Immune Cell Senescence and Boosts Vaccine Responses in Healthy Older Adults—A Pilot Study

Aging Cell, Volume 25, Issue 6, June 2026.
Can we boost vaccine responses in older adults? In a double‐blind, randomised, placebo‐controlled pilot study (n = 40, > 65 years), spermidine supplementation (6 mg/day, 13 weeks) was safe and significantly improved immune responses following a 3rd SARS‐CoV‐2 vaccine dose.
Ghada Alsaleh, Mohammad Ali, Amir Hossein Kayvanjoo, Feng Liu, Tanaïs Moreau, Sagida Bibi, Lin Luo, Melissa Govender, Miles Carroll, Sebastian J. Hofer, Eisenberg Tobias, Christoph Magnes, Loren Kell, Christopher Chung, Yu Deng, Aneesha Bhandari, Lucy Garner, Thomas Conrad, Liye Chen, Barbara Kronsteiner‐Dobramysl, Susie Dunachie, Owen B. Spiller, Teresa Lambe, Paul Klenerman, Lucy C. Jones, A. Katharina Simon   +25 more
wiley   +1 more source

Care by Name, Not by Nature: Experiences of Older Adults Accessing a Home Care Package Including Food and Nutrition Services—An Exploratory Qualitative Study

Australasian Journal on Ageing, Volume 45, Issue 2, June 2026.
ABSTRACT Objectives To (1) explore the experiences and perceptions of older adults accessing an Australian Government Home Care Package (HCP), (2) understand how recipients prioritise their package expenditure, (3) understand the value that recipients place on food and nutrition services, and (4) understand the barriers and facilitators to spending on ...
Caitlin Wyman, Victoria Hoekman, Michael Lawless, Jolene Thomas, Alison Yaxley   +4 more
wiley   +1 more source

Developing Examples of Behaviour Change Techniques for Use in Nutrition and Dietetics: An International Delphi Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction Behaviour change techniques (BCTs) are key components of interventions designed to improve health behaviours including eating and drinking. The Behaviour Change Technique Taxonomy v1 (BCTTv1) identifies 93 distinct BCTs. To effectively support practitioners and researchers in nutrition and dietetics, practical examples of these ...
Angela M. Madden, Rosalind Fallaize, Gemma Nowson, Srila Satoh, Paul Chadwick   +4 more
wiley   +1 more source

Evaluation of Serum Zonulin Levels and Intestinal Permeability in Hidradenitis Suppurativa Patients

Journal of Cosmetic Dermatology, Volume 25, Issue 6, June 2026.
ABSTRACT Background Hidradenitis Suppurativa (HS) is a chronic inflammatory skin disease. Zonulin is a signaling protein secreted by enterocytes that regulates the function of tight junction complexes and intestinal permeability. The levels of zonulin increase in the blood with the disruption of the intestinal barrier and it is used as a biomarker ...
Elif Çetinkaya, Mehmet Onur Gökalp, Harbiye Dilek Canat, Burak Ünlü, Osman Gökdeniz, Zafer Türkoğlu, Nazlı Caf, İbrahim Halil Yavuz   +7 more
wiley   +1 more source

The Gluten-Free Diet for Celiac Disease and Beyond

Nutrients, 2021
The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the treatment for gluten-induced immune-mediated disorders such as celiac disease (CD), dermatitis herpetiformis, gluten ataxia, wheat allergy, and non-celiac gluten ...
Wael El–Matary, El-Matary Wael
exaly   +2 more sources

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Gluten‐Free Diet and Migraine

Headache: The Journal of Head and Face Pain, 2020
Migraine is common in celiac disease (CD) and usually improves on a gluten‐free diet (GFD). The benefit for people impacted by migraine without CD is poorly evidenced. A GFD may have adverse health consequences and is expensive.
Justin, Beuthin, Maria, Veronesi, Brian, Grosberg, Randolph W, Evans   +3 more
openaire   +2 more sources

Gluten‐free but also gluten‐enriched (gluten+) diet prevent diabetes in NOD mice; the gluten enigma in type 1 diabetes

Diabetes/Metabolism Research and Reviews, 2008
BACKGROUND: Environmental factors such as nutrition or exposure to infections play a substantial role in the pathogenesis of type 1 diabetes (T1D). We have previously shown that gluten-free, non-purified diet largely prevented diabetes in non-obese ...
David P Funda, Anne Kaas, Helena Tlaskalová-Hogenová   +2 more
exaly   +1 more source

Oats and the gluten-free diet

Journal of the American Dietetic Association, 2003
Whether oats should be included in a gluten-free diet has been debated for half a century. In 1995, the largest and most scientifically rigorous study on the safety of oats was published. Investigators concluded that the consumption of oats was safe for adults with celiac disease. Since 1995, several additional studies have been published.
openaire   +2 more sources