Results 161 to 170 of about 216,318 (403)

Gastrointestinal strictures in a pediatric patient with Satoyoshi syndrome

JPGN Reports, EarlyView.
Abstract We present a novel case of gastrointestinal strictures in a young girl with Satoyoshi syndrome (SS), highlighting multi‐system features of alopecia universalis, painful muscle cramps with dystonia, aberrant growth velocity, and skeletal abnormalities.
Katherine (Tusia) Pohoreski, Gary Galante, Kiera Pajunen, Marie‐Anne Brundler, Samarjeet Bhandal, Iwona Wrobel   +5 more
wiley   +1 more source

A low-gluten diet induces changes in the intestinal microbiome of healthy Danish adults

Nature Communications, 2018
Adherence to a low-gluten diet has become increasingly common in parts of the general population. However, the effects of reducing gluten-rich food items including wheat, barley and rye cereals in healthy adults are unclear.
L. B. S. Hansen, H. Roager, H. Roager, Nadja B Søndertoft, R. Gøbel, M. Kristensen, Mireia Valles-Colomer, S. Vieira-Silva, Sabine Ibrügger, M. V. Lind, R. B. Mærkedahl, M. I. Bahl, Mia L. Madsen, J. Havelund, G. Falony, I. Tetens, T. Nielsen, K. Allin, H. Frandsen, B. Hartmann, J. Holst, Morten H. Sparholt, J. Holck, A. Blennow, J. M. Moll, A. Meyer, Camilla Hoppe, J. Poulsen, Vera Carvalho, D. Sagnelli, M. Dalgaard, Anders F. Christensen, M. Lydolph, A. Ross, S. Villas-Bôas, S. Brix, Thomas Sicheritz-Pontén, K. Buschard, A. Linneberg, J. Rumessen, C. Ekstrøm, C. Ritz, K. Kristiansen, H. Nielsen, H. Vestergaard, N. Færgeman, J. Raes, H. Frøkiær, T. Hansen, L. Lauritzen, Ramneek Gupta, T. R. Licht, O. Pedersen   +52 more
semanticscholar   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Aquafaba powder, lentil protein and citric acid as egg replacer in gluten-free cake: A model approach

, 2022
Pauline Godoi Silva, Daneysa Lahis Kalschne, Diogo Salvati, Evandro Bona, Ângela Cláudia Rodrigues   +4 more
openalex   +1 more source

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source

Alternative grains in nutrition

Acta Universitatis Sapientiae: Alimentaria, 2016
Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them.
Jevcsák Sz., Sipos P.
doaj   +1 more source

Net energy of ensiled wet corn gluten feed in corn silage diets for finishing steers [PDF]

, 1991
Mike Schrage, H. D. Woody, A. W. Young
openalex   +1 more source

Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes [PDF]

, 2023
Saadat Azizi, Mohammad Hossein Azizi
openalex   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Gluten Contamination of Rice: Analytical Testing vs. Consumer Perception – Is Rice Really Gluten Free?

Food Technology and Biotechnology
Research background. Gluten contamination is the main concern of those who follow a gluten-free diet. Although rice is naturally gluten-free, previous studies have identified gluten contamination of rice that can occur during processing, storage ...
Martina Bituh, Mihaela Gulin, Ksenija Marković, Ines Panjkota Krbavčić, Nada Vahčić   +4 more
doaj   +1 more source