Results 241 to 250 of about 43,442 (263)

Heat-induced polymerization behavior variation of frozen-stored gluten

Food Chemistry, 2018
Runqiang Yang, , Zhenxin Gu
exaly  

Advanced properties of gluten-free cookies, cakes, and crackers: A review

Trends in Food Science and Technology, 2020
Weiqun Wang, Jingwen Xu, Yonghui Li
exaly  

A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease

American Journal of Clinical Nutrition, 2007
Alessio Fasano, Federico Biagi, Ruggiero Francavilla   +2 more
exaly  

Gluten and Gluten-Free Diets

Hayrullah Yazar, Yıldırım Kayacan
openaire   +1 more source

Imported gluten‐free foods: free of gluten?

Medical Journal of Australia, 2015
openaire   +2 more sources

Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics

Food Chemistry, 2019
Guang Jing Chen
exaly  

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Food Chemistry, 2008
Kristof Brijs, Jan Delcour, Hans Goesaert   +2 more
exaly  

Non coeliac gluten sensitivity – A new disease with gluten intolerance

Clinical Nutrition, 2015
Grazyna Czaja-Bulsa
exaly  

Gluten, Celiac Disease, and Gluten Intolerance and the Impact of Gluten Minimization Treatments with Prolylendopeptidase on the Measurement of Gluten in Beer

Journal of the American Society of Brewing Chemists, 2014
openaire   +1 more source

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Nutrients, 2016
Andrey Zamyatnin, Anastasia Balakireva, Zamyatnin Andrey A   +2 more
exaly