Results 181 to 190 of about 37,720 (287)

Self‐Catalyzed Exothermic Binder Enables Ultrafast Processing and Migration‐Resistant Binder Networks for High‐Performance Lithium Battery Cathodes

Angewandte Chemie, Volume 138, Issue 3, 16 January 2026.
A self‐catalyzed exothermic resin (ExoR) binder achieves ultrafast (3 min) and energy‐efficient (70% saving vs. polyvinylidene fluoride (PVDF)) fabrication of lithium‐ion battery cathodes. It suppresses binder migration and delivers near‐theoretical capacity in LiFePO4 (LFP) cathodes, with compatibility extending to other cathode materials.
Haining Zhang, Amirreza Tarafdar, Ruosi Qiao, Hansheng Li, Madan Bahadur Saud, M. Bilal Faheem, Yin Fan, Quinn Qiao, Yeqing Wang   +8 more
wiley   +2 more sources

The cost of being gluten-free: a hedonic pricing analysis of food products for celiac patients. [PDF]

Health Econ Rev
Soler L, Borzykowski N.
europepmc   +1 more source

Key Sources of Information and Support for Adults With Coeliac Disease: Coeliac Associations, Dietitians, Social Media and Cookbooks

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
Six hundred and seventy‐five adults with coeliac disease completed an online survey. Coeliac UK, dietitians, cookbooks and online recipes and other people with coeliac disease were considered extremely/very useful by the majority. Only 15% reported GPs to be extremely/very useful.
Yvonne Jeanes, Humayun Muhammad, Ruksar Nishat, Katie Kennedy, Cristian Costas‐Batlle, Nick Trott, Sue Reeves   +6 more
wiley   +1 more source

Gluten-free oats and diet quality in children and youth with celiac disease. [PDF]

J Pediatr Gastroenterol Nutr
Mager DR, Jiang Z, Rashke S, Turner JM.
europepmc   +1 more source

Limited Availability and Higher Cost of Gluten‐Free Foods Continue in the United Kingdom: A Comparative Follow‐Up Over More Than a Decade

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background Coeliac disease requires strict lifelong adherence to a gluten‐free diet, although adherence is challenged by the limited availability and higher cost of gluten‐free foods. The demand for gluten‐free foods has increased over recent years, yet its impact on availability and cost is unknown.
Harrison McInnes, Lea Klapan, Umara Moore, Jaspreet Singh, Kevin Whelan   +4 more
wiley   +1 more source

Pengaruh proporsi maizena dan hasil samping kopi terhadap sifat fisikokimia dan organoleptik Cookies Gluten-Free [PDF]

, 2020
Hana Thalia
openalex  

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread [PDF]

, 2011
Urszula Krupa‐Kozak, Agnieszka Troszyńska, Natalia Bączek, Maria Soral‐Śmietana   +3 more
openalex   +1 more source

Genetic Gains in Durum Wheat (Triticum turgidum ssp. durum) Across the Globe: Yield, Quality and Adapting for Variable Weather Patterns

Plant Breeding, Volume 145, Issue 1, Page 142-165, February 2026.
ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli, Muhsin Ibrahim Avci, Teketel A. Haile, Raquel Martínez‐Peña, Amanda R. Peters Haugrud   +4 more
wiley   +1 more source

Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products. [PDF]

Molecules
Quizhpe J, Peñalver R, Ayuso P, Nieto G.   +3 more
europepmc   +1 more source

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source