Results 21 to 30 of about 61,773 (211)
A non-human primate model for gluten sensitivity. [PDF]
PLoS ONE, 2008 Gluten sensitivity is widespread among humans. For example, in celiac disease patients, an inflammatory response to dietary gluten leads to enteropathy, malabsorption, circulating antibodies against gluten and transglutaminase 2, and clinical symptoms ...
Michael T Bethune +9 more
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Assessing Hydrolyzed Gluten Content in Dietary Enzyme Supplements Following Fermentation
Fermentation, 2022 Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) and Non-Celiac Gluten Sensitive (NCGS) individuals. Fermentation
Ekaterina Khokhlova +8 more
doaj +1 more source
Analysis of the Gluten Map in Beers by LC-MS/MS Combined with Optimized Extraction Protocol [PDF]
Zhipu Xuebao, 2022 Gluten, which accounts for 70%-80% of the total protein content of wheat, is the main family of storage proteins found in the starchy endosperm of Pooideae subfamily, such as wheat, barley, rye and oats.
YU Xin-he1,2, LI Ming-hui1, SUN Zhen1
doaj +1 more source
Effect of oil contents on gluten network during the extrusion processing
Czech Journal of Food Sciences, 2019 To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten ...
Feng Jia +6 more
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Commercial oats in gluten-free diet: A persistent risk for celiac patients
Frontiers in Nutrition, 2022 BackgroundGluten-free diet is the treatment of celiac disease and other gluten-related disorders and excludes wheat, rye, and barley, while oats inclusion/exclusion has long been a matter of debate.
Juan Manuel Rodríguez +6 more
doaj +1 more source
Hall's journal of healthCitation: 'gluten' in the IUPAC Compendium of Chemical Terminology, 5th ed.; International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. 10.1351/goldbook.13177 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
Sonkar, Sankatha P., Kumar, Samit
+7 more sources
Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Foods, 2021 In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin +1 more
doaj +1 more source
Rapid Evaluation of Wet Gluten Content in Wheat Using Hyperspectral Technology Combined with Machine Learning Algorithms. [PDF]
FoodsLai Y, Li YY, Sha M, Li P, Zhang ZY.
europepmc +2 more sources
Current Opinion in Clinical Nutrition & Metabolic Care, 2020 Purpose of review To describe recent advances on nonceliac gluten sensitivity (NCGS), a recently described disorder characterized by variable symptoms and frequent irritable bowel syndrome (IBS)-like manifestations. Recent findings The recent description of disease-triggering wheat ...
Catassi, Carlo +2 more
openaire +2 more sources
NutrientsWheat gluten is responsible for the unique baking properties of wheat flour, but it also causes wheat-related disorders in predisposed individuals. Different commercially available gluten materials are commonly used for a variety of assays, but a detailed characterization of their composition is missing in many cases. This is why we aimed to provide an
Majlinda Xhaferaj, Katharina Anne Scherf
openaire +4 more sources