Results 271 to 280 of about 22,317 (306)

FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products. [PDF]

Plant Foods Hum Nutr
Matias S, Perez-Junkera G, Martínez O, Miranda J, Larretxi I, Peña L, Bustamante MÁ, Churruca I, Simón E.   +8 more
europepmc   +1 more source

Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines

Cereal Chemistry, Volume 102, Issue 3, Page 466-476, May/June 2025.
Abstract Background and Objectives Flour quality is a key target of hard winter wheat breeding. The Farinograph is important for assessing quality before cultivar release in the United States, but large sample size requirements and long test times render it impractical for early‐stage selection relative to the GlutoPeak.
John H. Price, Mary J. Guttieri, Sydney Stutz   +2 more
wiley   +1 more source

Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies

Cereal Chemistry, Volume 102, Issue 3, Page 506-519, May/June 2025.
Abstract Background and Objectives Ancient grains like einkorn, emmer, and spelt remain underutilized and underexplored, limiting their market potential. This study evaluates the chemical composition, rheology, pasting, and baking properties of spring growth habit einkorn, emmer, and spelt cultivars grown in the Canadian prairies compared to wholemeal ...
Anashwar Valsalan, Pierre Hucl, Maneka Malalgoda   +2 more
wiley   +1 more source

Diagnosis of celiac disease on a gluten-free diet: a multicenter prospective quasi-experimental clinical study. [PDF]

BMC Med
Gómez-Aguililla S, Farrais S, López-Palacios N, Arau B, Senosiain C, Corzo M, Fernandez-Jimenez N, Ruiz-Carnicer Á, Fernández-Bañares F, González-García BP, Tristán E, Montero-Calle A, Garranzo-Asensio M, Casado I, Pujals M, Hernández JM, Infante-Menéndez J, Roy G, Sousa C, Núñez C.   +19 more
europepmc   +1 more source

The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (A^uA^uGG) Group. [PDF]

Genes (Basel)
Margiotta B, Colaprico G, Urbano M, Panichi D, Sestili F, Lafiandra D.   +5 more
europepmc   +1 more source

Polymeric Gluten Proteins as Climate-Resilient Markers of Quality: Can LC-MS/MS Provide Valuable Information about Spring Wheat Grown in Diverse Climates? [PDF]

J Agric Food Chem
Lama S, Muneer F, America AHP, Kuktaite R.   +3 more
europepmc   +1 more source

Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment. [PDF]

Nutrients
Estévez V, Rodríguez JM, Schlack P, Navarrete P, Bascuñán KA, Núñez V, Oyarce C, Flores C, Ayala J, Araya M.   +9 more
europepmc   +1 more source

Biologically Active Peptides from Corn Gluten Meal Improve Microbiota Disorders Caused by <i>Helicobacter pylori</i> Infection in Mice. [PDF]

Molecules
Li G, Xie Y, Wang Q, Miao Z, Liu X, Zheng X.   +5 more
europepmc   +1 more source

[In vitro proteolysis of casein and gluten by pancreatic enzymes].

, 1980
Camus Mc, Laporte Jc
openalex  

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Gluten Analysis

2020
Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its ...
Haraszi, Réka, Ikeda, Tatsuya, M., Peña, Roberto J, Branlard, Gerard   +3 more
openaire   +4 more sources