Results 91 to 100 of about 2,137 (167)

Introgression of the Glu-A1t allele encoding high molecular weight glutenin subunits A1x21* and A1y21* into winter bread wheat varieties. [PDF]

Sci Rep
Tikhonova M, Islamov B, Andrade F, Guzmán C, Ingver A, Koppel R, Jakobson L, Laanemets K.   +7 more
europepmc   +1 more source

The Gluten-Free Diet: The Road Ahead. [PDF]

Nutrients
Catassi C, Chirdo FG.
europepmc   +1 more source

Research Communication: Prevalence of Acute Reactions After Gluten Ingestion in Patients With Coeliac Disease-A Retrospective Study. [PDF]

Aliment Pharmacol Ther
Avino G, Burlo F, Perinot M, Badina L, Di Leo G, Barbi E, Zanchi C.   +6 more
europepmc   +1 more source

Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]

Int J Mol Sci
Liu C, Zeng L, Wang C, Jia L, Li W, Dai Z, Qin M, Hou J, Lei Z, Zhou Z.   +9 more
europepmc   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Mid-Infrared Spectroscopy for the Qualitative and Quantitative Analysis of the Wheat Proteome. [PDF]

Anal Chem
Nadeak DL, Wiederstein M, Baumgartner S, Reiter E, Krska R, Freitag S.   +5 more
europepmc   +1 more source

Multiplex autoantibody screening in pediatric type 1 diabetes: POC Blot vs. ELISA for gluten-related disorders. [PDF]

Front Immunol
Negussie A, Wusterhausen P, Muleta D, Mulugeta D, Bekele M, Matthias T.   +5 more
europepmc   +1 more source

Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage. [PDF]

Sci Rep
Maphaha V, Tabit FT.
europepmc   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross-Contact of Gluten-Free Foods in Restaurants in a Canadian Large Urban Centre. [PDF]

J Hum Nutr Diet
Defries D, Danchuk C, Stebbing JA, Petkau JC, Blewett H.   +4 more
europepmc   +1 more source

Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze-thaw cycles. [PDF]

J Sci Food Agric
Xie D, Li X, Zheng J.
europepmc   +1 more source