Results 241 to 250 of about 23,761 (308)

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum. [PDF]

Sci Rep
Seyedahmadi S, Gharekhani M, Tariverdi S, Bakhshabadi H.   +3 more
europepmc   +1 more source

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

Development of PCR-based markers for the identification of wheat HMW glutenin subunit alleles at the GLU-A1 and GLU-D1 loci. [PDF]

Sci Rep
Lee MH, Kang CS, Choi MG, Choi JS, Kim MJ, Yoon M, Kim KM, Choi C.   +7 more
europepmc   +1 more source

Annex to the report drawn up by Mrs C. Scrivener on behalf of the Committee on Budgets, Opinions on the draft general budget of the European Communities for the financial year of 1984. Working Documents 1983-1984, Document 1-900/83/Annex, 24 October 1983 [PDF]

, 1983

core  

Physical, Mechanical, Barrier, and Optical Properties of Sodium Alginate/Gum Arabic/Gluten Edible Films Plasticized with Glycerol and Sorbitol

Amir Syarifuddin, Nur Haliza, Nur Izzah, Mulyati M. Tahir, Andi Dirpan   +4 more
openalex   +2 more sources

Microbial associations and viruses on the risk of celiac disease (MAVRiC): a longitudinal post-hoc case-cohort study. [PDF]

Sci Rep
Lynch KF, Triplett EW, Hyöty H, Ahrens AP, Laiho JE, Petrosino JF, Lloyd RE, Agardh D.   +7 more
europepmc   +1 more source

Effects of dietary gluten on body weight and gut microbiota in BALB-C mice using 16 S rRNA-Based analysis. [PDF]

Sci Rep
Dülger MS, Erdem NZ, Dümen E.
europepmc   +1 more source

A physicochemical study on gluten of wheat varieties of different breadmaking properties [PDF]

, 1977
Butaki, Reuben Cherukut
core   +1 more source

Bun quality gluten free base co-products rice and soybean with hydrocolloids and or transglutaminase

, 2015
Kátia Maria Marques Sousa de Deus
openalex   +1 more source

Morpho‐physiological and agronomic responses of wheat varieties under artificial shade in agroforestry systems

Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 303-316, 15 January 2026.
Abstract BACKGROUND Solar radiation is a primary constraint in silvoarable agroforestry, with yield losses near the trees well documented in temperate climates. However, genetic variability for shade tolerance remains largely unexplored. This 2‐year field trial investigated the impact of artificial shading – using nets that reduced photosynthetically ...
Anna Panozzo, Pranay Kumar Bolla, Giuseppe Barion, Giovanna Visioli, Teofilo Vamerali   +4 more
wiley   +1 more source