Results 31 to 40 of about 152,674 (311)

Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]

, 2020
Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core   +1 more source

Intestinal Barrier Function in Gluten-Related Disorders [PDF]

, 2019
Gluten-related disorders include distinct disease entities, namely celiac disease, wheat-associated allergy and non-celiac gluten/wheat sensitivity. Despite having in common the contact of the gastrointestinal mucosa with components of wheat and other ...
Branchi, Federica, Cardoso-Silva, Danielle, Delbue, Deborah, Itzlinger, Alice, Moerkens, Renée, Schumann, Michael, Withoff, Sebo   +6 more
core   +2 more sources

Gluten.

Hall's journal of health
Citation: '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

Nonceliac gluten sensitivity

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, Catassi, Giulia, Naspi, Loris   +2 more
openaire   +2 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, Ola Lasekan   +1 more
doaj   +1 more source

Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]

, 2000
Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro, Beckwith, Belton, Belton, Belton, Belton, Branlard, Branlard, Bushuk, D'Ovidio, Domenico Lafiandra, Field, Gilbert, Gras, Kasarda, Kasarda, Köhler, Lafiandra, Lawrence, Lawrence, Lindsay, Miles, Mita, Payne, Payne, Payne, Payne, Peter Belton, Peter R Shewry, Popineau, Popineau, Shewry, Shewry, Wellner, Werner, Yves Popineau   +35 more
core   +1 more source

Gluten Is Not Gluten

Nutrients
Wheat 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

Double-Blind Randomized Clinical Trial: Gluten versus Placebo Rechallenge in Patients with Lymphocytic Enteritis and Suspected Celiac Disease. [PDF]

PLoS ONE, 2016
The role of gluten as a trigger of symptoms in non-coeliac gluten sensitivity has been questioned.To demonstrate that gluten is the trigger of symptoms in a subgroup of patients fulfilling the diagnostic criteria for non-coeliac gluten sensitivity (NCGS),
Mercè Rosinach, Fernando Fernández-Bañares, Anna Carrasco, Montserrat Ibarra, Rocío Temiño, Antonio Salas, Maria Esteve   +6 more
doaj   +1 more source

Functional Properties of Gluten from Different Wheat Cultivars

Shipin gongye ke-ji, 2022
The glutens obtained from ten different wheat cultivars were employed as materials, and the hydration properties (water and oil holding capacity), and surface properties (foaming ability and foaming stability, emulsifying capacity) of gluten were ...
Lingwen ZHANG, Xinxin LI, Xuefei WANG, Xinyue HU, Hongfang JI, Jicai BI   +5 more
doaj   +1 more source

Noncoeliac gluten sensitivity [PDF]

Journal of Gastroenterology and Hepatology, 2017
AbstractIrritable bowel syndrome‐like symptoms in response to wheat ingestion is common and well described, but whether the reaction is due to gluten (i.e., non‐coeliac gluten sensitivity), other wheat proteins, or FODMAPs (mostly fructans) alone or in combinations has not been clearly defined.
Gibson, Peter R., Skodje, Gry Irene, Lundin, Knut Erik Aslaksen   +2 more
openaire   +5 more sources