Results 311 to 320 of about 216,318 (403)

Effects of Xanthan Gum and Guar Gum on the Quality Characteristics of Gluten-free Bread using Teff (Eragrostis tef) Flour

, 2017
정기영, 김영순, 신소연, 송가영, 오현빈   +4 more
openalex   +1 more source

Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. [PDF]

Foods
Van der Vennet J, De Witte F, Vandenabeele P, Eeckhout M, Van Bockstaele F.   +4 more
europepmc   +1 more source

High‐throughput phenotyping of stay‐green in a sorghum breeding program using unmanned aerial vehicles and machine learning

The Plant Phenome Journal, Volume 8, Issue 1, December 2025.
Abstract As climate change continues to influence global weather patterns, the frequency and severity of drought conditions are expected to increase, posing a significant challenge to crop production. In sorghum (Sorghum bicolor L. Moench), a key cereal crop, the stay‐green trait is of particular importance as a measure of how well a genotype can ...
N. Ace Pugh, Andrew Young, Yves Emendack, Jacobo Sanchez, Zhanguo Xin, Chad Hayes   +5 more
wiley   +1 more source

Assessing Gluten-Induced Brain Fog in a Non-celiac Patient: A Case Report. [PDF]

Cureus
Oakley D, Palermo F.
europepmc   +1 more source

Functional Breads Enriched With Amaranth Flour and Grape Pomace Peels: Protein Fraction Bioaccessibility and Antioxidant Properties

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
This study examined how amaranth flour (AF) and red grape pomace peels (GP) affect peptide bioaccessibility and antioxidant activity in bread. Simulated digestion revealed that AF and GP influence peptide profiles through protein–phenolic interactions and disulfide bonding, altering solubility and molecular weight distribution.
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Valeria A. Tironi   +4 more
wiley   +1 more source

Plasma Proteins Invariant to Diet in Celiac Disease: Results From a Proteomics Study on the UK Biobank. [PDF]

Gastro Hep Adv
Hujoel IA, Loh PR, Hujoel MLA.
europepmc   +1 more source

A Review of Gelation of Plant Proteins and Their Influencing Factors

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
Schematic representation of the thermal aggregation and gelation of soy protein as influenced by pH (from 6.8 to 5.8) at 95°C. This review mainly aims to provide an overview of plant protein gelation mechanism, extraction technologies, gelling properties of plant proteins and their influencing factors.
Dandan Hui, Wenting Liang, Rong Wang, Xiao Feng, Xiaozhi Tang   +4 more
wiley   +1 more source

Accelerated Screening of Wheat Gluten Strength Using Dual Physicochemical Tests in Diverse Breeding Lines. [PDF]

Methods Protoc
Hadinezhad M, Frégeau-Reid J, Giles M, Ballentine J, Carkner B.   +4 more
europepmc   +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  

Structural and Functional Properties of Araucaria araucana and Araucaria angustifolia Seed Proteins as a Plant‐Based Food Source

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
Morphologically, A. angustifolia seeds were significantly larger, while A. araucana exhibited more regular, triangular shapes. Proximate composition revealed a carbohydrate‐rich profile in both species, with a significantly higher lipid content in A. araucana. Amino acid analysis showed similar profiles, with high levels of aspartic and glutamic acids.
Juliana Ripari Garrido, Mariela Patrignani, Paula A. Conforti   +2 more
wiley   +1 more source