Results 271 to 280 of about 4,366,067 (404)

Potential of Underutilized Legumes Toward Nutritional Security and Diversity

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Underutilized legumes, known as “forgotten gems,” serve as a potential role in resolving global hunger issues, nutritional imbalance, and sustainability challenges. These include horse gram, winged bean, Bambara groundnut, rice bean, adzuki beans, and hyacinth bean.
Kiranbeer Kaur, Barinderjeet Singh Toor, Ankita Kataria, Mahamudu Mohamed Sasamalo   +3 more
wiley   +1 more source

Outcomes in Adults with Celiac Disease Following a Gluten-Free Diet. [PDF]

J Clin Med
Balaban DV, Enache I, Balaban M, David RA, Vasile AD, Popp A, Jinga M.   +6 more
europepmc   +1 more source

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review [PDF]

, 2018
Kamila de Oliveira do Nascimento, Sany do Nascimento Dias Paes, Indianara Reis de Oliveira, Isabela Pereira Reis, Ivanilda Maria Augusta   +4 more
openalex   +1 more source

Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT This study characterised the volatile compounds in flatbreads prepared from red non‐tannin sorghum flour, cassava starch, whole and dehulled red and white cowpea flours and composite flours (30% cowpea flour and varying combinations of cassava starch and sorghum flour).
Rita Dankwa, Sefater Gbashi, Oluwafemi Ayodeji Adebo, Heikki Aisala, Eugenie Kayitesi, Henriette L. de Kock   +5 more
wiley   +1 more source

Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits. [PDF]

Foods
Zhang S, Yuan D, Hong B, Shan S, Zhang J, Yan S, Gao S, Liu Q, Lu S, Ren C.   +9 more
europepmc   +1 more source

Diet and the Risk of Multiple Sclerosis: Evidence With UK Biobank Nested Case–Control Study and Mendelian Randomization Analysis

Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.
This study explored the association between dietary habits and the risk of multiple sclerosis (MS) using data from the UK Biobank. A nested case–control design and Mendelian randomization analysis revealed that regular consumption of oily fish and wholemeal or wholegrain bread was linked to a decreased risk of MS.
Lian Chen, Xiao‐Wei Pang, Luo‐Qi Zhou, Wen‐Hui Song, Lu‐Yang Zhang, Li‐Fang Zhu, Wan‐Ning Li, Ming‐Hao Dong, Sheng Yang, Jun Xiao, Shuo‐Qi Zhang, Wei Wang, Dai‐Shi Tian, Chuan Qin   +13 more
wiley   +1 more source

Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders. [PDF]

Foods
Stoin D, Poiana MA, Alexa E, Cocan I, Negrea M, Jianu C, Radulov I, Suba M, Ianasi C.   +8 more
europepmc   +1 more source

A case of celiac disease carrying the half DQ2 variant with a variety of psychiatric manifestations

Psychiatry and Clinical Neurosciences Reports, Volume 4, Issue 4, December 2025.
Abstract Background Celiac disease (CD) is an autoimmune‐mediated systemic disorder triggered by the ingestion of gluten. While it typically presents with gastrointestinal symptoms, it is also associated with various neuropsychiatric manifestations, including depression, migraine, developmental disorders, and epilepsy.
Akiko Sato, Yasuto Kunii, Takuya Tsunoda, Yoshiko Yamaguchi, Koichi Osonoe, Shuzo Hoshino   +5 more
wiley   +1 more source

Development and quality evaluation of high-protein gluten-free pasta formulations. [PDF]

Sci Rep
Mostafa S, Ata SM, Hussein AMS, Zaky AA.
europepmc   +1 more source

Functional Breads Enriched With Amaranth Flour and Grape Pomace Peels: Protein Fraction Bioaccessibility and Antioxidant Properties

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
This study examined how amaranth flour (AF) and red grape pomace peels (GP) affect peptide bioaccessibility and antioxidant activity in bread. Simulated digestion revealed that AF and GP influence peptide profiles through protein–phenolic interactions and disulfide bonding, altering solubility and molecular weight distribution.
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Valeria A. Tironi   +4 more
wiley   +1 more source