Results 101 to 110 of about 71,432 (357)
The role of nutrition in the treatment of irritable bowel syndrome
Family Medicine & Primary Care Review, 2021 Antoine Aoun +3 more
doaj +1 more source
Die Monoaminosäuren des Glutens. [PDF]
, 1906 Emil Abderhalden, Fernand Malengreau
openalex +1 more source
The plot thickens: A pediatric cases series on collagenous gastritis
JPGN Reports, EarlyView.Abstract Objective Collagenous gastritis (CG) is a rare gastrointestinal disorder characterized by the deposition of collagen in the sub‐epithelium of the gastric mucosa. CG can cause a variety of symptoms including iron deficiency anemia, abdominal pain, dyspepsia, vomiting, and weight loss.
Annemarie Rompca +3 more
wiley +1 more source
Testing for Faecal Gluten Immunogenic Peptides: Is It Useful to Evaluate Adherence to Gluten-Free Diet? [PDF]
Acta PaediatrABSTRACT Aim Determination of faecal gluten immunogenic peptides (f‐GIP) has recently been proposed as new noninvasive method to detect gluten intake in celiac disease (CD). Our aim was to evaluate the use of f‐GIP for the adherence to gluten‐free diet (GFD) and to compare this new marker with traditional methods.
Cenni S +8 more
europepmc +2 more sources
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
A Clinical Update: Nonceliac Gluten Sensitivity—Is It Really the Gluten?
The Journal for Nurse Practitioners, 2014 Gluten-free diets are increasing in popularity among consumers and fueling a global market of gluten-free products. A gluten-free diet is the only treatment for celiac disease (CD). However, many patients are self-reporting and suspecting "gluten sensitivity" after gastrointestinal symptoms, such as bloating, abdominal pain, or diarrhea, resolve on a ...
Michelle Chang +2 more
openaire +4 more sources
Protein content and flour viscosity predict pasta quality in pinto bean germplasm
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the USA. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers.
Sharon Hooper +8 more
wiley +1 more source
, 1991 Glutens were obtained from nine varieties of wheat. These glutens differed in fat-binding properties. Glutens of american duram and canadian western No 1 indicated higher fat-binding capacities in case of butter.
TOMOMI TSUTSUI +2 more
core +1 more source
THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES. [PDF]
, 1900 H. A. Guess
openalex +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Solar radiation is a primary constraint in silvoarable agroforestry, with yield losses near the trees well documented in temperate climates. However, genetic variability for shade tolerance remains largely unexplored. This 2‐year field trial investigated the impact of artificial shading – using nets that reduced photosynthetically ...
Anna Panozzo +4 more
wiley +1 more source