Results 141 to 150 of about 2,137 (167)
Some of the next articles are maybe not open access.
Cutaneous Hypersensitivity to Gluten
Dermatitis®, 2012We enrolled 14 female patients (aged 12-60 years) affected by celiac disease (confirmed by duodenal biopsy), presenting dermatologic eczematous lesions involving their face, neck, and overall arms, after application of gluten-containing emollient cream, bath, or face powder, or after contact with foods containing wheat and durum wheat.
TAMMARO, Antonella +3 more
openaire +3 more sources
Nutrition & Food Science, 1983
The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
openaire +1 more source
The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough ...
openaire +1 more source
Chemical and structural characteristics of proteins of non-vital and vital wheat glutens
Food Hydrocolloids, 2022Flavia Maria Netto +2 more
exaly