Results 251 to 260 of about 95,098 (308)
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The Cerebellum, 2008
Gluten ataxia is an immune-mediated disease triggered by the ingestion of gluten in genetically susceptible individuals. It should be considered in the differential diagnosis of all patients with idiopathic sporadic ataxia. Early diagnosis and treatment with a gluten free diet can improve ataxia and prevent its progression.
Marios, Hadjivassiliou +4 more
openaire +2 more sources
Gluten ataxia is an immune-mediated disease triggered by the ingestion of gluten in genetically susceptible individuals. It should be considered in the differential diagnosis of all patients with idiopathic sporadic ataxia. Early diagnosis and treatment with a gluten free diet can improve ataxia and prevent its progression.
Marios, Hadjivassiliou +4 more
openaire +2 more sources
An extensive review: How starch and gluten impact dough machinability and resultant bread qualities
Critical reviews in food science and nutrition, 2021Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking.
Xiaohui Hu +5 more
semanticscholar +1 more source
Zhurnal nevrologii i psikhiatrii im. S.S. Korsakova, 2015
to study the prevalence of migraine among patients with celiac disease (CD) and clinical features of «gluten migraine» syndrome and to assess the efficacy of gluten diet in its treatment.Authors examined 200 CD patients (main group) and 100 patients with reflux esophagitis and without CD (control group). All patients fulfilled the headache diary during
S V, Kopishinskaya, A V, Gustov
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to study the prevalence of migraine among patients with celiac disease (CD) and clinical features of «gluten migraine» syndrome and to assess the efficacy of gluten diet in its treatment.Authors examined 200 CD patients (main group) and 100 patients with reflux esophagitis and without CD (control group). All patients fulfilled the headache diary during
S V, Kopishinskaya, A V, Gustov
openaire +2 more sources
2020
Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its ...
Haraszi, Réka +3 more
openaire +3 more sources
Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its ...
Haraszi, Réka +3 more
openaire +3 more sources
, 2020
Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological
Xin Gao +16 more
semanticscholar +1 more source
Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological
Xin Gao +16 more
semanticscholar +1 more source
Glass transition of gluten. 1: Gluten and gluten—sugar mixtures
International Journal of Biological Macromolecules, 1992The glass transition in hydrated wheat gluten has been studied using dynamic mechanical thermal analysis, differential scanning calorimetry, pulsed nuclear magnetic resonance and a three point bend test. The results for gluten alone are in good agreement with results obtained by other workers for gluten and glutenin.
M T, Kalichevsky +2 more
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Innovative approaches towards improved gluten-free bread properties
, 2020Up to now, most of the research available to improve gluten-free (GF) bread is based on substituting or imitating the gluten network. Slightly less attention is given to technological approaches that modify batter properties such as consistency.
Denisse Bender, R. Schönlechner
semanticscholar +1 more source
Gluten-Free Diet in Gluten-Related Disorders
Digestive Diseases, 2013A gluten-free diet (GFD) is recommended for all patients with coeliac disease (CD). The spectrum of gluten-related disorders in the early 1980s was simple: CD and dermatitis herpetiformis. In the last few years, wheat allergy, gluten ataxia and noncoeliac gluten sensitivity have become new gluten-related topics.
Mulder, C.J.J. +4 more
openaire +4 more sources
Gluten Challenge in Borderline Gluten-Sensitive Enteropathy
American Journal of Gastroenterology, 2001In patients with signs and symptoms of malabsorption, suggestive of gluten-sensitive enteropathy, small intestinal biopsies sometimes only reveal infiltration of lymphocytes into the mucosal epithelium. This infiltrative lesion (Marsh I) is not a definite proof for gluten-sensitive enteropathy.
P J, Wahab +3 more
openaire +2 more sources
Food Chemistry, 2020
In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the physico-chemical and structural properties of gluten proteins were
Chuanwu Han +4 more
semanticscholar +1 more source
In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the physico-chemical and structural properties of gluten proteins were
Chuanwu Han +4 more
semanticscholar +1 more source