Results 211 to 220 of about 71,432 (357)

Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles

Journal of the Science of Food and Agriculture, Volume 105, Issue 14, Page 7955-7963, November 2025.
Abstract BACKGROUND The growing interest in health‐oriented nutrition has resulted in a higher demand for gluten‐free foods, in addition to those with celiac disease and gluten sensitivity. In this study, to address nutritional deficiencies linked to a gluten‐free diet, teff flour (TF) and flaxseed flour (FSF) were added to gluten‐free noodle ...
Elif Kurt, Betül Şeref, Hacer Levent, Büşra Solmaz   +3 more
wiley   +1 more source

Serological analysis of gluten-related antibodies in idiopathic neuropathies and cerebellar ataxia. [PDF]

J Neurol
Rouvroye MD, Warendorf J, Vrancken A, Eftimov F, Wieske L, Faber CG, Hoeijmakers JGJ, Damoiseaux J, van de Warrenburg B, van Gaalen J, van der Molen R, Bouma G, Bontkes H.   +12 more
europepmc   +1 more source

Changes in N-terminal glucagon-like immunoreactivity and insulin during short-term gluten challenge in childhood coeliac disease. [PDF]

, 1981
D. J. Carson, J. F. T. Glasgow, K. D. Buchanan, J. Mark Sloan   +3 more
openalex   +1 more source

Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance

Magnetic Resonance in Chemistry, Volume 63, Issue 11, Page 954-963, November 2025.
Real time FFC measurements confirms the competition of water between gluten and starch granule, gluten hindering the starch water uptake and limits starch swelling in dough. ABSTRACT Measurements of the water 1H nuclear magnetic resonance (NMR) relaxation rate R1 in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different ...
Corinne Rondeau‐Mouro, Anne‐Laure Rollet   +1 more
wiley   +1 more source

Clinical Characteristics and Disease Burden of Wheat Allergy Dependent on Augmentation Factors in Recreationally Active and Trained Individuals. [PDF]

Scand J Med Sci Sports
Faihs V, Kugler C, Linhart RK, Pilz JF, Biedermann T, Brockow K.   +5 more
europepmc   +1 more source

Is ‘Gluten-Free’ Gluten-Free? Celiac Disease in Canada in 2015

, 1970
Nauzer Forbes, Zain Kassam, David Morgan
openalex   +2 more sources

But does it taste good? A plea to consider the importance of flavor in managing plant genetic resources

PLANTS, PEOPLE, PLANET, Volume 7, Issue 6, Page 1585-1595, November 2025.
Crop genetic resources, particularly seeds held in ex situ germplasm collections, have enormous value in breeding climate‐resilient crops. Much of this value accrues from information associated with germplasm accessions. Here, we argue that flavor, culinary attributes, and other traditional ecological knowledge (TEK) are important characteristics ...
Eric J. B. von Wettberg, Chanda Robinson Banks, Debarati Chakraborty, Tsegaye Getahun, Melike Bakir, Giovanna Sassi, Jasmine A. Hart, Bailey Kretzler, Niloofar Layegh‐Nikravesh, Michael B. Kantar, Yolanda H. Chen, Daniel Tobin, Jana Kraft, Colin K. Khoury, Graham J. King   +14 more
wiley   +1 more source

The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours. [PDF]

Plant Foods Hum Nutr
Kılıç A, Boz H.
europepmc   +1 more source

Effect of Temperature on Solubility of Wheat Gluten Heat Treated under Stress Pressure [PDF]

, 1988
Yusaku Fujio, Jae-Kag Lim, Isao Hayakawa
openalex   +1 more source

Interdisciplinary approaches to enhance sensory properties and consumer acceptance in pulse crops

PLANTS, PEOPLE, PLANET, Volume 7, Issue 6, Page 1639-1656, November 2025.
Enhancing the flavor profile of pulse crops such as chickpea, dry pea, and lentil is essential for increasing human acceptance of plant‐based diets. Despite their nutritional value, undesirable sensory attributes of pulses, including off‐flavors and bitterness, reduce consumer acceptance.
Chamodi Senarathne, Dil Thavarajah
wiley   +1 more source