Results 221 to 230 of about 142,455 (364)
American Journal of Medical Genetics Part A, Volume 197, Issue 6, June 2025.ABSTRACT Gastrointestinal (GI) symptoms are common in patients with Williams–Beuren syndrome (WBS), but their prevalence and possible causes are not yet fully known. This study assessed GI symptoms' prevalence and their possible origin by performing a predefined set of tests in adult WBS patients.
Maria Francesca Bedeschi +10 more
wiley +1 more source
Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences [PDF]
, 2003 Stine Störsrud +2 more
openalex +1 more source
Food Science &Nutrition, Volume 13, Issue 6, June 2025.ABSTRACT Pseudocereals like buckwheat are a significant source of health‐promoting bioactive components. Consumption of pseudocereals may positively modify biomarkers associated with chronic conditions. The main objective of the research was to determine how adding buckwheat‐containing bread to wheat flour affected gastrointestinal health, appetite ...
Khoula Begum +4 more
wiley +1 more source
Gluten-Free Diet Decreases Urinary Peptide Levels in Children with Celiac Disease
, 1999 J. Ek +2 more
openalex +1 more source
Food Science &Nutrition, Volume 13, Issue 6, June 2025.A summary of the findings and proposed mechanism of dietary α‐linolenic acid on the intestinal barrier integrity and intestinal antioxidant status in broilers. In this study, we discovered that the administration of ALA effectively enhances intestinal barrier function and improves intestinal antioxidant status in broilers. These effects were attributed
Ao Kang +6 more
wiley +1 more source
The gluten-free diet: its impact on the quality of life of adult patients with celiac disease [PDF]
, 2004 Shelley Case, Marion Zarkadas
openalex +1 more source
Effects of Infrared Treatment on Some Constituents and Functional Properties of Chia Seed
Food Science &Nutrition, Volume 13, Issue 6, June 2025.Infrared treatment enhanced the antioxidant capacity, total flavonoid, and total phenolic content of the chia and enabled the extractability of rutin and ferulic acid. Infrared treatment adversely affected water and oil holding capacities while improving emulsion activity (at 700 W and 900 W–25 min) and stability (at 700 W).
Meltem Laçin, Arzu Başman
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 6, June 2025.Students enrolled in the functional foods course, and those from the department of Nutrition and Dietetics demonstrated a high rate of identifying both traditional and enriched foods as functional foods. The attitudes of students who enrolled in the functional foods course toward functional foods were found to be more moderate.
Şenay Burçin Alkan +3 more
wiley +1 more source