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Cutaneous Hypersensitivity to Gluten
Dermatitis®, 2012We enrolled 14 female patients (aged 12-60 years) affected by celiac disease (confirmed by duodenal biopsy), presenting dermatologic eczematous lesions involving their face, neck, and overall arms, after application of gluten-containing emollient cream, bath, or face powder, or after contact with foods containing wheat and durum wheat.
TAMMARO, Antonella +3 more
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Gluten Challenge in Gluten-Associated Disorders
2020Gluten challenge is a medically supervised process, whereby an individual already on a gluten-free diet (GFD) receives a specified amount of dietary gluten, to evaluate response in their clinical course, celiac serology, intestinal histology, and/or other parameters for diagnostic or research purposes.
Rafael Mendo-Lopez +2 more
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Nutrition & Food Science, 1983
The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
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The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
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Nutrition & Food Science, 1976
Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
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