Results 241 to 250 of about 4,366,067 (404)

Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile. [PDF]

Foods
Kavak DD, Yilmaz BA, Akdeniz B.
europepmc   +1 more source

Consumption of gluten free products increases heavy metal intake

, 2018
Julia Wünsche, Christine Lambert, Ute Gola, Hans K. Biesalski   +3 more
openalex   +1 more source

Differential above‐ and belowground responses of mungbean (Vigna radiata L.) cultivars with diverse phenology to contrasting soil phosphorus distribution

Agrosystems, Geosciences &Environment, Volume 8, Issue 4, December 2025.
Abstract Deep placement of phosphorus (P) fertilizer significantly increases crop yield and nutrient uptake in rainfed cropping systems. However, genotypic differences in root system architecture (RSA) play an important role in response to P rates and placement strategies.
Vijaya Singh, Marisa Collins, Michael J. Bell   +2 more
wiley   +1 more source

Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives

, 2022
Raquel Pischke Garske, Giovana Domeneghini Mercali, Roberta Cruz Silveira Thys, Florencia Cladera‐Olivera   +3 more
openalex   +2 more sources

Three‐Dimensional (3D) Food Printing Applications, Techniques, and Consumer Acceptance

eFood, Volume 6, Issue 6, December 2025.
Three‐dimensional (3D) food printing has gained significant importance in the food industry due to its ability to create customized designs, streamline supply chains, and offer individualized nutrition. This technology integrates four key processes: selective laser sintering, extrusion‐based printing, binder jetting, and inkjet printing, constructing ...
Maryam Ehsan, Amar Shankar, Jasgurpreet Singh Chohan, Bisma Rasheed, Ali Imran, Ifrah Usman, Musarrat Rasheed, Farhan Saeed, Muhammad Afzaal, Fakhar Islam, Catherine Tamale Ndagire   +10 more
wiley   +1 more source

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

Application of Rice Husk-Derived SBA-15 Bifunctionalized with C18 and Sulfonic Groups for Solid-Phase Extraction of Tropane, Pyrrolizidine, and Opium Alkaloids in Gluten-Free Bread [PDF]

Fernando L. Vera-Baquero, Judith Gañán, Natalia Casado, Damián Pérez‐Quintanilla, Sonia Morante‐Zarcero, Isabel Sierra   +5 more
openalex   +1 more source

Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

Future Postharvest and Food, Volume 2, Issue 4, Page 411-423, December 2025.
ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger ...
Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn   +3 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

Effect of a Gluten Free Diet in Whole Gut Transit Time in Celiac Disease (CD) and Non-gluten Celiac Sensitivity (NGCS) Patients. A Study Using the Wireless Motility Capsule (WMC)

Orestes Cobos-Quevedo, Gildardo A Hernandez, Xaira Rivera-Gutiérrez, Peter Grube-Pagola, J.M. Remes-Troche   +4 more
openalex   +2 more sources