Results 201 to 210 of about 96,143 (309)

Fungal Polysaccharides as Next‐Generation Bioactive: Advances in Structure–Activity Mapping, Mode of Action, and Biotechnological Horizons

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Fungal polysaccharides (FPs) represent a diverse class of bioactive macromolecules widely studied for their nutritional, therapeutic, and biotechnological value. This review synthesizes recent advances (2020–2025) in the structural characterization, biological functions, and translational potential of FPs.
Muhammad Aaqil, Feng Zhang, Jingchuan Zheng, Muhammad Kamil, Yuwei Guo, Cunchao Zhao, Yang Tian   +6 more
wiley   +1 more source

Patients' views on a subsidy card model for gluten-free food access: a qualitative study. [PDF]

BMC Health Serv Res
Sha'aban A, Mazzaschi F, Doe E, Ingram BJ, Jones A, Williams E, O'Sullivan H, Evans A, Edwards A, Joseph-Williams N.   +9 more
europepmc   +1 more source

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 more
wiley   +1 more source

Plasma metabolomic signatures in children with autism spectrum disorder and their modulation following a gluten-free modified ketogenic diet. [PDF]

BMC Psychiatry
Singh R, Shah A, Jain N, Shah H, Rawal R.   +4 more
europepmc   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

Favorable seizure control with a gluten-free diet in a patient with drug-resistant epilepsy and celiac disease: a case report. [PDF]

BMC Neurol
Hassine H, Fatnassi F, Jemai C, Krifa N, Dabbebi H, Monastiri S, Yacoub H, Cherif D, Maamouri N, Kchir H.   +9 more
europepmc   +1 more source

Targeting of Gut Microbiota by Bioactive Peptides for the Improvement of Metabolic Diseases: A Review

Food Frontiers, Volume 7, Issue 3, May 2026.
Bioactive peptides (BPs) derived from dietary proteins modulate the gut microbiotametabolism axis by reshaping microbial composition and regulating key metabolites, including short‐chain fatty acids. BPs also enhance intestinal barrier integrity and immune homeostasis, thereby reducing inflammation.
Jiao Li, Yongchao Chen, Zhihua Li, Gang Liu, Hongmei Jiang, Jun Fang, Sujuan Ding   +6 more
wiley   +1 more source

Effects of Gluten-Free Diet in Non-Celiac Hashimoto's Thyroiditis: A Systematic Review and Meta-Analysis. [PDF]

Nutrients
Araújo EMQ, Coutinho-Lima CRO, Sousa AS, Souza LMS, Ramos HE, Almeida-Pititto B, Canto GL, Trevisani VFM.   +7 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Odor-Free Lyophilized Trout (<i>Oncorhynchus mykiss</i>) Powder in Gluten-Free Pasta: Nutritional, Techno-Functional, Sensory and Digestibility Evaluation. [PDF]

Foods
Emir Çoban Ö, Gül H, Eroğlu M, Okutan T, Kilinçer İF, Çağiran Yilmaz F.   +5 more
europepmc   +1 more source