Developing Cathode Films for Practical All‐Solid‐State Lithium‐Sulfur Batteries
Advanced Materials, EarlyView.The development of all‐solid‐state lithium‐sulfur batteries offers higher specific energies and lower costs compared to state‐of‐the‐art Li‐ion batteries. However, a lack of mechanistic understanding hinders advancement. This review analyzes key electrode parameters, evaluates progress in enhancing ion/electron percolation, and addresses ...
Chao Ye +4 more
wiley +1 more source
ProceedingsBeer is the most widely consumed alcoholic beverage in Europe. In many occasions, its consumption is linked to social relations and a fruitive use. To comply with this, the market should offer gluten-free beers that are safe to be consumed by people with
Maria del Pilar Fernandez-Gil +5 more
doaj +1 more source
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
core +1 more source
Advanced Science, EarlyView.The globular shape and hydrophobicity of zein made it unsuitable to be processed in pure aqueous environment. Pepsin‐mediated hydrolysis converts zein into water‐soluble and fibril‐forming peptides with a bioconversion rate exceeding 70%, enabling the self‐assembly of amyloid‐like nanofibrils.
Mingqin Li +8 more
wiley +1 more source
A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis
Journal of Nutrition and Metabolism, 2019 In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more ...
Ana Diez-Sampedro +3 more
doaj +1 more source
The gluten lie: And other myths about what you eat by Alan Levinovitz
Canadian Food Studies, 2016 What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
doaj +1 more source
Prolamin content and grain weight in RNAi silenced wheat lines under different conditions of temperature and nitrogen availability [PDF]
, 2020 Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat.
Barro, Francisco +3 more
core +2 more sources
Stringency and dissimilarity of Maximum Residue Levels affect bilateral agri‐food trade stability
Applied Economic Perspectives and Policy, EarlyView.Abstract Food standards are rising in both prevalence and stringency. They protect consumers and may enhance demand stability but also pose compliance challenges to producers, with ambiguous effects on the stability of trade relationships. We analyze the impact of importers' Maximum Residue Levels (MRLs) along with bilateral MRL dissimilarity between ...
Helena Engemann +2 more
wiley +1 more source
Research Progress on Gluten in Foods and Biosensors for Its Detection [PDF]
Shipin KexueGluten-induced celiac disease (CD) is a serious autoimmune disorder whose symptoms in most gluten-sensitive populations can only be relieved by strict lifelong adherence to a gluten-free diet (GFD).
ZHANG Yiran, LIU Yifei, SUN Wanshu, ZHANG Chen, ZHOU Xiuzhi, LIU Qingliang, LUO Yunbo, HUANG Kunlun, CHENG Nan
doaj +1 more source
Gluten or no gluten for rheumatic diseases? [PDF]
Joint Bone Spine, 2022 Elena Philippou, Elena Nikiphorou
openaire +4 more sources