Results 321 to 330 of about 216,318 (403)
Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile. [PDF]
Kavak DD, Yilmaz BA, Akdeniz B.
europepmc +1 more source
A decellularized matrix hydrogel is fabricated with intestinal crypt/villus topography using an inverse‐molding technique over a sacrificial hydrogel with rapid and autonomous dissolution. Integrating a biofabrication workflow with a matrix with proper stiffness, bioactivity, and topography creates a functional intestinal barrier suitable for drug ...
Ngoc Ha Luong +3 more
wiley +1 more source
Back to the Diving Board: A Rare Cause of Hemoptysis in a Healthy Female Athlete. [PDF]
Blumenfeld M +3 more
europepmc +1 more source
Electrochemical impedance spectroscopy‐based label‐free biosensors offer rapid, direct, and sensitive analyte detection by measuring impedance changes in real time. Innovations in nanoengineered electrode surfaces and biorecognition elements have enhanced their performance facilitating point‐of‐care applications, despite ongoing challenges in ...
Nandhinee Radha Shanmugam +4 more
wiley +1 more source
Avoidant/Restrictive Food Intake Disorder in Celiac Disease. [PDF]
Kaul R +5 more
europepmc +1 more source
Infographic. This infographic summarizes the diagnostic approach to CeD in adults, including initial serological testing, histological confirmation, criteria for a no‐biopsy diagnosis, seronegative CeD, potential CeD, and the role of gluten challenge. Source: Authors' own creation (based on current clinical guidelines).
Abdulbaqi Al‐Toma +20 more
wiley +1 more source
Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal. [PDF]
Nakov G +7 more
europepmc +1 more source
High variation in the gluten composition and grain protein content among synthetic wheat lines. [PDF]
Ebrahimzadegan R +2 more
europepmc +1 more source
Microbial Transglutaminase: A New Potential Player in Gluten Related Disorders
Patricia Wusterhausen
openalex +1 more source

