Results 281 to 290 of about 216,318 (403)

Effects of Gluten-Free Diet in Non-Celiac Hashimoto's Thyroiditis: A Systematic Review and Meta-Analysis. [PDF]

Nutrients
Araújo EMQ, Coutinho-Lima CRO, Sousa AS, Souza LMS, Ramos HE, Almeida-Pititto B, Canto GL, Trevisani VFM.   +7 more
europepmc   +1 more source

Impact of White Bread Fortified With Carob Molasses Pulp Flour and Wheat Germ on Glycemic Response and Antioxidant Capacity in Healthy Subjects

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
Graphical abstract illustrating the formulation steps and enhanced physical and chemical properties of breads enriched with carob molasses pulp flour and wheat germ compared to control bread. ABSTRACT This clinical trial aimed to develop a functional white bread formulation enriched with carob molasses pulp (CMP) flour and wheat germ—nutrient‐rich by ...
Ebrar Tuşat, Eda Parlak, Gonca Yıldırım, Kamuran Öztop, Betül Gülşen, Yüksel Özdemir, Yücel Uysal   +6 more
wiley   +1 more source

Genetic Control of Grain Protein and Gluten Content: Winter vs. Spring Wheat. [PDF]

Int J Mol Sci
Kiseleva AA, Fedyaeva AV, Leonova IN, Salina EA.   +3 more
europepmc   +1 more source

Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet

, 2016
Maria De Angelis, Lucia Vannini, Raffaella Di Cagno, Noemi Cavallo, Fabio Minervini, Ruggiero Francavilla, Danilo Ercolini, Marco Gobbetti   +7 more
openalex   +2 more sources

Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
The current study aimed to explore the integration of selected multi‐cereals, that is, barley, oats, corn, millet and sorghum into wheat flour to produce composite breads. The primary objective is to evaluate nutritional profiling, dough rheological analyses and sensory attributes of developed products to assess consumer acceptance.
Farooq Hafeez, Muhammad Tauseef Sultan, Hassan Raza, Muhammad Usman Khalid, Ali Ikram, Muhammad Tayyab Arshad, Iqra Baig, Sidra Imtiaz, Muhammad Abrar, Ali Imran, Kodjo Théodore Gnedeka   +10 more
wiley   +1 more source

What is gluten?

Journal of Gastroenterology and Hepatology, 2017
J. Biesiekierski
semanticscholar   +1 more source

Yeast Bread and Its Variations [PDF]

, 1917
University of Texas at Austin
core   +1 more source

Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This study analyzed the change of the key nutrients in quinoa during its short‐term germination process. The results showed that germination significantly increases the content of folate, protein, and trace minerals, thereby maximizing its nutritional properties for promoting neural development.
Boyuan Li, Ting Wang, Muhui Wang, Yueying Zhang, Pak‐Ho Wong, Yi Wang   +5 more
wiley   +1 more source

Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health. [PDF]

Foods
Di Stasio L, Mamone G.
europepmc   +1 more source

Effects of Cantaloupe (<i>Cucumis melo</i>) Melon Seed Flour on Physicochemical Characteristics and Consumer Acceptance of Gluten-Free Cookies. [PDF]

Foods
Medina S, Cedillos R, Miguez SM, Muela A, Villasmil E, Marcia J, Prinyawiwatkul W.   +6 more
europepmc   +1 more source