Results 301 to 310 of about 152,416 (361)

Understanding how foods and enteral feedings influence the gut microbiome

Nutrition in Clinical Practice, Volume 40, Issue 3, Page 555-574, June 2025.
Abstract The gut microbiome supports both gut and overall health. Diet is known to be one of the driving factors that influences the gut microbiome. The foods we eat, the dietary and nondietary components they contain, various food consumption patterns, and the ratio of nutrients consumed have been shown to impact gut microbiome composition and ...
Gail A. M. Cresci
wiley   +1 more source

Assessment of Knowledge of Celiac Disease and Associated Conditions Among Dietitians in Jordan. [PDF]

Int J Environ Res Public Health
Nawaiseh HK, McKyer LJ, Abdelrahim DN, Al-Domi HA, Al-Nawaiseh FK, Al-Assaf MS, Al-Nadi SAA.   +6 more
europepmc   +1 more source

Metabolic Transit of Lysinoalanine in the Rat Body: Observation of Feeding Tests with Alkali-treated Casein and Gluten

, 1984
Keiko Abe, Satsuki Suehara, Seiichi Homma, Masao Fujimaki, Soichi Arai   +4 more
openalex   +1 more source

Detection and quantification of barley gluten peptides by state-of-the-art mass spectrometry [PDF]

, 2015
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Watson, Hellen   +3 more
core  

Physiological Stress Indices: A Valuable Tool to Mitigate the Impacts of High Temperatures and Drought on Durum Wheat Yield and Quality

Journal of Sustainable Agriculture and Environment, Volume 4, Issue 2, June 2025.
ABSTRACT Durum wheat (Triticum turgidum L. var. durum Desf.) is one of the world's most important and widely grown cereals, playing a fundamental role in global food security. In countries where it is traditionally cultivated, abiotic stress caused by high temperatures and limited precipitation, exacerbated by the ongoing climate crisis, is the main ...
Noemi Tortorici, Nicolò Iacuzzi, Antonella Iurato, Federica Alaimo, Antonio Giovino, Teresa Tuttolomondo, Mauro Sarno   +6 more
wiley   +1 more source

Paediatric gluten ataxia: a rare neurological presentation of gluten sensitivity in a toddler. [PDF]

BMJ Case Rep
Rasool A, Power CM.
europepmc   +1 more source

Physicochemical and Some Functional Properties of Melon (Cucumeropsis mannii) Protein Isolate in Comparison With Pea (Pisum sativum) Protein

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
The beta‐sheet secondary structure was the dominant structure in the proteins. Melon protein had higher emulsifying properties than the pea protein. Melon protein formed a weak gel. ABSTRACT The increase in the world population has necessitated the search for newer sources of plant protein, such as Cucumeropsis mannii (melon).
Eunice M. Ogunbusola, Opeyemi O. Alabi, Eric O. Amonsou   +2 more
wiley   +1 more source

Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies. [PDF]

Foods
Borrelli GM, Ficco DBM.
europepmc   +1 more source

Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
Cold plasma treatment enhances protein digestibility and increases amino acid release. Loss of radical scavenging capacity occurred after treatment due to oxidation reactions. Cold plasma treatment improved protein solubility but reduced emulsifying and foaming properties.
Nikitha Modupalli, Md Mahfuzur Rahman
wiley   +1 more source

Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
This comprehensive review highlights the role of taste‐active peptides (TAPs) in modulating food taste and promoting health. It explores the taste profile, structure, sources, interactions with taste receptors, bioactivity, and potential applications of TAPs within the food and nutraceutical industries.
Nesma Elhadad, Jianping Wu
wiley   +1 more source