Results 281 to 290 of about 71,432 (357)

Reproductive Health and Assisted Conception in Celiac Disease and Non-Celiac Gluten Sensitivity: A Narrative Review. [PDF]

Nutrients
Moustakli E, Christopoulos P, Potiris A, Zikopoulos A, Drakaki E, Karampitsakos T, Anagnostaki I, Kathopoulis N, Katopodis P, Galani A, Christodoulaki C, Zachariou A, Drakakis P, Stavros S.   +13 more
europepmc   +1 more source

Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten‐Free Bean Chips

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
In this study, functional gluten‐free chips were produced using red and black bean flours and different frying methods (deep fat and hot air frying), and HMF and flavor components were analyzed. Chips fried with hot air had lower fat content but were harder, lighter in color, and had higher HMF levels.
Ali Göncü
wiley   +1 more source

Molecular Triggers of Non-celiac Wheat Sensitivity: A Scoping Review and Analysis. [PDF]

Am J Gastroenterol
An C, Yang J, Pinto-Sanchez MI, Verdu EF, Lebwohl B, Green PH, Alaedini A.   +6 more
europepmc   +1 more source

Exploring New Species of Lactic Acid Bacteria in Fermented Foods: A Case Study of Zha‐Chili

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Recent novel LAB are primarily isolated from animal guts and fermented foods. Zha‐chili: a traditional Chinese fermented food as a novel LAB resource. The integration of metataxonomics, culturomics, genomics, high‐throughput methods, and artificial intelligence facilitates the discovery, detection, and characterization of novel LAB species.
Dingwu Qu, Yurong Wang, Yan Lei, Qiangchuan Hou, Huijun Zhao, Zhuang Guo   +5 more
wiley   +1 more source

Examining intraindividual variability of urinary gluten immunogenic peptides compared to the lactulose-mannitol ratio in healthy volunteers: implications for clinical assessment of intestinal permeability. [PDF]

Front Immunol
Rodríguez-Ramírez R, Fernández Peralbo MA, Cebolla Á, Sousa C.   +3 more
europepmc   +1 more source

Technological and Nutritional Characteristics of Gluten‐Free Pasta Enriched With Tomato and Linseed By‐Products

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Gluten‐free pasta enriched with tomato and linseed by‐products shows improved nutritional quality and reaches the conditions to be commercialized as “source of fibre” and “high fibre” products. The technological quality of such products meets the standards for the gluten‐free pasta industry. ABSTRACT In recent years, the market's demand for gluten‐free
Gabriella Pasini, Carlos Gabriel Arp, Sabrina de Leo, Andrea Brandolini, Lorenzo Estivi, Alyssa Hidalgo   +5 more
wiley   +1 more source

Psychometric properties of the Hungarian Visceral Sensitivity Index (VSI-H): insights from two cross-sectional studies on self-reported IBS and gluten-related conditions. [PDF]

BMC Psychol
Bertalan E, Horváth Z, Gajdos P, Magyaródi T, Rigó A.   +4 more
europepmc   +1 more source

Synergistic Effects of Hydrocolloid Combinations on Gluten‐Free Batter and Bread Characteristics

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
This study explores the synergistic effects of hydrocolloid combinations on the rheological, thermal, and baking characteristics of gluten‐free batter and bread. Results show that adding an HPMC‐Xanthan blend significantly enhances batter viscoelastic properties and improves the gelatinization temperature.
Mahan Parsamajd, Mahboubeh Fazaeli, Marjan Majdinasab, Mohammad‐Taghi Golmakani   +3 more
wiley   +1 more source

Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation. [PDF]

Plant Foods Hum Nutr
Tan G, Ozkan G, Aydin E.
europepmc   +1 more source

Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients. [PDF]

Sci Rep
Hussein AMS, Mostafa S, Shedeed NA, Kamil MM, Mostafa MY, Hegazy NA.   +5 more
europepmc   +1 more source