Results 121 to 130 of about 2,137 (167)

Prevalence of Self-Reported Non-Coeliac Gluten Sensitivity and Its Association With Disorders of Gut-Brain Interaction and Disordered Eating. [PDF]

United European Gastroenterol J
Shiha MG, Sanders DS, Burton-Murray H, Simren M, Palsson O, Aziz I.   +5 more
europepmc   +1 more source

Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization. [PDF]

J Food Sci
Du X, Zhang Z, Zhan L, Gong L, Shi Q, Wang D, Guan H, Fan S.   +7 more
europepmc   +1 more source

Characterization and Classification of LMW-GS Genes at the <i>Glu-3</i> Locus of Bread Wheat. [PDF]

Int J Mol Sci
Zhao Y, Zhao X, Zhang D, Xiang Z, Yang H.   +4 more
europepmc   +1 more source

Data Fusion Combining High-Resolution Mass Spectrometry and ¹H-NMR Metabolomic Data with Gluten Protein Content to Assess the Impact of Agro-Sustainable Treatments on Durum Wheat. [PDF]

Molecules
Riboni N, Cruz Muñoz E, Muhs C, Mattarozzi M, Caldara M, Graziano S, Richter C, Schwalbe H, Marmiroli N, Ballabio D, Gullì M, Careri M, Bianchi F.   +12 more
europepmc   +1 more source

Cocoa Attenuates Gluten-induced Pathogenesis in a Preclinical Model of Celiac Disease. [PDF]

Mol Nutr Food Res
Girbal-González M, Rodríguez-Lagunas MJ, Rodríguez-Banqueri A, Eckhard U, Gomis-Rüth FX, Franch-Masferrer À, Pérez-Cano FJ.   +6 more
europepmc   +1 more source

Rheological properties of vital wheat glutens with water or sodium chloride

LWT - Food Science and Technology, 2017
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Vital wheat gluten is an ingredient used in the bakery industry. The objective of this research was to evaluate the quality of two different vital wheat glutens (A and B) through ...
Caroline Joy Steel, Fernanda Ortolan, Rosiane Lopes Cunha   +2 more
exaly   +2 more sources

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Glass transition of gluten. 1: Gluten and gluten—sugar mixtures

International Journal of Biological Macromolecules, 1992
The glass transition in hydrated wheat gluten has been studied using dynamic mechanical thermal analysis, differential scanning calorimetry, pulsed nuclear magnetic resonance and a three point bend test. The results for gluten alone are in good agreement with results obtained by other workers for gluten and glutenin.
M T, Kalichevsky, E M, Jaroszkiewicz, J M, Blanshard   +2 more
openaire   +2 more sources

Effect of glutens of different quality on dough characteristics and breadmaking performance [PDF]

LWT - Food Science and Technology, 2012
Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect.
Lucas Marchetti, Cristina Ferrero
exaly   +2 more sources

Gluten-Related Disorders: Gluten Ataxia

Digestive Diseases, 2015
The term gluten-related disorders (GRD) refers to a spectrum of diverse clinical manifestations triggered by the ingestion of gluten in genetically susceptible individuals. They include both intestinal and extraintestinal manifestations. Gluten ataxia (GA) is one of the commonest neurological manifestations of GRD.
Marios, Hadjivassiliou, David D, Sanders, Daniel P, Aeschlimann   +2 more
openaire   +2 more sources

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

Journal of Proteome Research, 2013
Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research.
Júlio D Nunes-Miranda, Gilberto Igrejas, Miguel Ribeiro   +2 more
exaly   +2 more sources