Results 11 to 20 of about 95,098 (308)
Liquid metal-tailored gluten network for protein-based e-skin
Nature Communications, 2021 Designing electronic skin (e-skin) with proteins is a critical way to endow e-skin with biocompatibility, but engineering protein structures to achieve controllable mechanical properties and self-healing ability remains a challenge.
Bingwei Chen +17 more
semanticscholar +1 more source
Lentils and Gluten Cross Contact
Frontiers in Nutrition, 2022 Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson +2 more
doaj +1 more source
Gluten and gluten-dependent diseases
Journal of Education, Health and Sport, 2021 Gluten to mieszanina wielu pojedynczych, powiązanych białek, które tworzą materiał magazynowy w pszenicy. Są to głównie gliadyny monomeryczne i gluteniny polimeryczne tworzące ze sobą kompleksy, stabilizowane mostkami dwusiarczkowymi, dlatego też tworząca je cysteina odgrywa bardzo ważną rolę w budowie i funkcjonalności glutenu.
Aleksandra Strońska +3 more
openaire +3 more sources
Applied Sciences, 2023 Wheat, along with maize and rice, is one of the “big 3” cereal crops, and although it is a major component of many food products, it is one of the top eight food allergens listed by the Codex Alimentarius.
Gözde Türköz Bakırcı +2 more
doaj +1 more source
Analysis of Gluten in Dried Yeast and Yeast-Containing Products
Foods, 2020 Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring.
Laura K. Allred +2 more
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Gluten-Free Foods Cooked in Shared Fryers With Wheat: A Pilot Study Assessing Gluten Cross Contact
Frontiers in Nutrition, 2021 Introduction: Consumers with celiac disease are discouraged from eating fried foods cooked in shared fryers with wheat-containing foods at restaurants based on presumed gluten exposure. The purpose of the present study is to assess gluten levels of fries
Tricia Thompson +4 more
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Foods, 2019 Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label.
Idoia Larretxi +7 more
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Frontiers in Nutrition, 2020 Wheat is a major cereal crop providing energy and nutrients to the billions of people around the world. Gluten is a structural protein in wheat, that is necessary for its dough making properties, but it is responsible for imparting certain intolerances ...
Natasha Sharma +7 more
semanticscholar +1 more source
Nutrients, 2021 Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten.
H. Wieser +4 more
semanticscholar +1 more source
Medicine Science, 2017 Semitendinosus and gracilis tendons are the most commonly used autografts in anterior cruciate ligament (ACL) reconstruction. In this study, we researched the effects of these grafts on knee kinematics.
Bulent Karslioglu, Yusuf Erdem
doaj +1 more source