Results 271 to 280 of about 216,318 (403)

Productos libres de gluten: un reto para la industria de los alimentos

, 2017
Rafael Villanueva-Flores
openalex   +2 more sources

Differential above‐ and belowground responses of mungbean (Vigna radiata L.) cultivars with diverse phenology to contrasting soil phosphorus distribution

Agrosystems, Geosciences &Environment, Volume 8, Issue 4, December 2025.
Abstract Deep placement of phosphorus (P) fertilizer significantly increases crop yield and nutrient uptake in rainfed cropping systems. However, genotypic differences in root system architecture (RSA) play an important role in response to P rates and placement strategies.
Vijaya Singh, Marisa Collins, Michael J. Bell   +2 more
wiley   +1 more source

Impacts of conditionally essential amino acids, cysteine, and tyrosine on intestinal inflammation in celiac disease. [PDF]

Amino Acids
Mahmoudi Ghehsareh M, Bakhtiari S, Asri N, Rezaei-Tavirani M, Jahani-Sherafat S, Masotti A, Rostami-Nejad M.   +6 more
europepmc   +1 more source

Effect of a Gluten Free Diet in Whole Gut Transit Time in Celiac Disease (CD) and Non-gluten Celiac Sensitivity (NGCS) Patients. A Study Using the Wireless Motility Capsule (WMC)

Orestes Cobos-Quevedo, Gildardo A Hernandez, Xaira Rivera-Gutiérrez, Peter Grube-Pagola, J.M. Remes-Troche   +4 more
openalex   +2 more sources

Three‐Dimensional (3D) Food Printing Applications, Techniques, and Consumer Acceptance

eFood, Volume 6, Issue 6, December 2025.
Three‐dimensional (3D) food printing has gained significant importance in the food industry due to its ability to create customized designs, streamline supply chains, and offer individualized nutrition. This technology integrates four key processes: selective laser sintering, extrusion‐based printing, binder jetting, and inkjet printing, constructing ...
Maryam Ehsan, Amar Shankar, Jasgurpreet Singh Chohan, Bisma Rasheed, Ali Imran, Ifrah Usman, Musarrat Rasheed, Farhan Saeed, Muhammad Afzaal, Fakhar Islam, Catherine Tamale Ndagire   +10 more
wiley   +1 more source

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity.

Gastroenterology, 2017
Gry I Skodje, V. Sarna, Ingunn H. Minelle, K. L. Rolfsen, J. Muir, P. Gibson, M. Veierød, C. Henriksen, K. Lundin   +8 more
semanticscholar   +1 more source

Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten

Journal of food science and technology, 2020
Shuyu Xiang, Huifang Zou, Yuhuan Liu, R. Ruan   +3 more
semanticscholar   +1 more source

Incorporating Real World Experiences in an Undergraduate Biochemistry Laboratory CourseDetection of Gluten in Food and Beverages Using an Enzyme-Linked Immunosorbent Assay. [PDF]

ACS Omega
Haskell R, Reed TT.
europepmc   +1 more source

Cellular hypersensitivity to gluten derived peptides in coeliac disease. [PDF]

, 1987
R Guan, P.M. Rawcliffe, J.D. Priddle, D P Jewell   +3 more
openalex   +1 more source

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

Future Postharvest and Food, Volume 2, Issue 4, Page 411-423, December 2025.
ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger ...
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn   +3 more
wiley   +1 more source