Results 181 to 190 of about 23,761 (308)

Recent advances in the diagnosis of celiac disease. [PDF]

World J Gastroenterol
Wang Z, Wu Q.
europepmc   +1 more source

Enfermedad celiaca: del diagnóstico al tratamiento. ¿Es suficiente eliminar el gluten del trigo de la dieta para enfermos celiacos?

, 2011
Calderón de la Barca, Ana María
openalex   +1 more source

Psychosocial aspects of celiac disease in Spain: A life free of gluten

, 2022
Julián Rodríguez‐Almagro, Gonzalo Bacigalupe, M. Carmen Solano Ruiz, José Siles González, Antonio Hernández Martínez   +4 more
openalex   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Recent Advances in Gluten-Related Disorders. [PDF]

Int J Mol Sci
Smolinska S, Jurkiewicz K, Majsiak E.
europepmc   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Basic Studies on the Production of "Yakifu" Part IV. Effect of Gluten to Flour Ratio on the Specific Volume of "Yakifu".

, 1997
Makoto MURASE, Tetsuya Mizutani, Masayuki SUGIMOTO   +2 more
openalex   +2 more sources

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +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

Coeliac Disease: Gluten Free Diet and… What Else?

, 2016
Marina Taus, Elsa Veronica Mignini, Daniele Fumelli, Debora Busni, Giulia Nicolai, C Carletti, Albano Nicolai   +6 more
openalex   +2 more sources