Results 221 to 230 of about 216,318 (403)

The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics. [PDF]

Foods
Zhou X, Wu S, Sun X.
europepmc   +1 more source

Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review

Plant Biotechnology Journal, EarlyView.
ABSTRACT Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances.
Guangming Lou, Pei Fu, Haozhou Gao, Minqi Li, Huan Shi, Rongjia Liu, Yanhua Li, Hao Zhou, Duo Xia, Yuexing Wang, Guanjun Gao, Yuqing He   +11 more
wiley   +1 more source

Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people. [PDF]

Front Nutr
Musiienko D, Kouřimská L, Chrpová D.
europepmc   +1 more source

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake [PDF]

, 2018
Eman Abd Rabou
openalex   +1 more source

Improving End‐Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High‐Molecular‐Weight Glutenin Subunit 1Dx2 in Bread Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Bo Wei, Lujun Zhang, Renchun Fan, Qi Zhang, Jiazhu Sun, Changbin Yin, Dongcheng Liu, Xiukun Liu, Aifeng Liu, Yuling Jiao, Caixia Gao, Xu Jia, Xianping Wang, Aimin Zhang, Xinyou Cao, Daowen Wang, Xiangqi Zhang   +16 more
wiley   +1 more source

Gluten-related nutritional challenges in pediatric subjects: treatment and beyond. [PDF]

Front Nutr
Capra ME, Sguerso T, Aliverti V, Pisseri G, Bellani AM, Berzieri M, Montani AG, Esposito S, Biasucci G.   +8 more
europepmc   +1 more source

Genetic Gains in Durum Wheat (Triticum turgidum ssp. durum) Across the Globe: Yield, Quality and Adapting for Variable Weather Patterns

Plant Breeding, EarlyView.
ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli, Muhsin Ibrahim Avci, Teketel A. Haile, Raquel Martínez‐Peña, Amanda R. Peters Haugrud   +4 more
wiley   +1 more source

Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations

Ilaria Proetto, Fabiola Pesce, Elena Arena, Antonia Grasso, Lucia Parafati, Biagio Fallico, Rosa Palmeri   +6 more
openalex   +1 more source

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

Non-Coeliac Wheat Sensitivity: Symptoms in Search of a Mechanism, or a Distinct Well-Defined Clinical Entity? A Narrative Review. [PDF]

Int J Mol Sci
Maimaris S, Scarcella C, Memoli GA, Crisciotti C, Schiepatti A, Biagi F.   +5 more
europepmc   +1 more source