Results 91 to 100 of about 61,773 (211)

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]

Foods
Baiano A, De Pilli T, Fiore A.
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Feedlot cattle diets based on barley or corn supplemented with dry corn gluten feed evaluated using the NRC and CNCPS beef models [PDF]

, 2005
K. A. Beauchemin, K. M. Koenig
openalex   +1 more source

Unraveling the Complexity of Celiac Disease: A Narrative Review of Its Multisystem Nature. [PDF]

Medicina (Kaunas)
Rogalidou M, Christodoulou D.
europepmc   +1 more source

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

Ángel L. Gutiérrez, Daniel Rico, Felicidad Ronda, Ana Belén Martín‐Diana, Pedro A. Caballero   +4 more
openalex   +1 more source

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey. [PDF]

Front Nutr
Öcal HY, Özel HG.
europepmc   +1 more source

Cultural Adaptation and Reliability Testing of the Coeliac Disease Food Attitudes and Behaviours Scale in Brazil. [PDF]

Nutrients
Ribeiro CDS, Nakano EY, Zandonadi RP.
europepmc   +1 more source

A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.

, 2014
Emilie Lhomme, Sandra Mezaire, Maren Ducasse, Hubert Chiron, Marie‐Christine Champomier‐Vergès, Stéphane Chaillou, Monique Zagorec, Xavier Dousset, Bernard Onno   +8 more
openalex   +2 more sources

Effects of Grass Carp Antifreeze Peptide on Freeze-Thaw Characteristics and Structure of Wet Gluten Protein. [PDF]

Foods
Dang M, Huang B, Jia Y, Shao Y, Mei X, Li C.   +5 more
europepmc   +1 more source

Beyond common breads: Innovative gluten-free baked foods

K. Manivel, A. Vasanth Adhithya, A. Ajin Mon, H. M. Moyeenudin   +3 more
openalex   +1 more source