Results 141 to 150 of about 21,509 (222)

Ultra‐Processed Foods Reduction Enhances Clinical Outcomes and Dietary Profiles in Patients With Gingivitis: Results From a Randomised Controlled Trial

Journal of Clinical Periodontology, EarlyView.
ABSTRACT Aim To evaluate the impact of ultra‐processed foods reduction advice (UPF‐RA) on gingivitis treatment and dietary patterns. Methods Young adults with gingivitis were randomly assigned to two groups. At baseline, test group participants received UPF‐RA.
Nicola Discepoli, Isabella De Rubertis, Giulia Tavella, Arianna Guazzelli, Styliani Konstantinidou, Barbara Paolini   +5 more
wiley   +1 more source

Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations

Ilaria Proetto, Fabiola Pesce, Elena Arena, Antonia Grasso, Lucia Parafati, Biagio Fallico, Rosa Palmeri   +6 more
openalex   +1 more source

Urticaria pigmentosa in a female patient with celiac disease: Response to a gluten-free diet

, 2012
Luı́s Rodrigo, Isabel Pérez‐Martínez, Alfredo J. Lucendo   +2 more
openalex   +1 more source

Growth, Feeding and Nutrition in Rett Syndrome: Retrospective Audit of Twenty Years' Experience From an Australian Multidisciplinary Management Clinic

Journal of Paediatrics and Child Health, EarlyView.
ABSTRACT Aim This study reviewed the nutritional status, feeding skills, safety, and management of patients with Rett syndrome during childhood and adolescence. Method Retrospective chart review of 103 females with classical Rett syndrome, aged ≤ 18 years, attending a Rett syndrome Multidisciplinary Management clinic in a tertiary hospital from 2000 to
Susan Thompson, Toni Bird, Gloria Tzannes, Carolyn Ellaway   +3 more
wiley   +1 more source

Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients

Sofyan Maghaydah, Mahmoud Abughoush, Waed Hayajneh, Sehar Iqbal   +3 more
openalex   +1 more source

Evaluation of enzyme-modified wheat gluten as a component of milk replacers for calves

, 1994
H. Terui, J.L. Morrill, James J. Higgins
openalex   +2 more sources

A gluten-free diet effectively reduces symptoms and health care consumption in a Swedish celiac disease population [PDF]

, 2012
Fredrik Norström, Olof Sandström, Lars Lindholm, Anneli Ivarsson   +3 more
openalex   +1 more source

Between Financial and Socioemotional Wealth: Navigating Knotted Tensions in Family Business Innovation

Journal of Product Innovation Management, EarlyView.
ABSTRACT Current research on family business innovation tends to isolate individual tensions for analysis, while in reality, these tensions often arise in complex entanglements. To fill this research void, we focus on understanding how multiple tensions occur in the innovation process, how these tensions are entangled, and how they are managed. We turn
Elias Hadjielias, Michael Christofi, Carlotta Benedetti   +2 more
wiley   +1 more source

“Gluten” Bread and Cracker Frauds

, 1908
Charles Christadoro
openalex   +2 more sources

Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration

Journal of Product Innovation Management, EarlyView.
ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch, Maksim Belitski, Christina Guenther, Natalia Vershinina   +3 more
wiley   +1 more source