Results 21 to 30 of about 71,432 (357)
Cavitatory mesenteric lymph node syndrome: A rare entity
Indian Journal of Radiology and Imaging, 2010 Celiac disease is a gluten sensitive enteropathy that involves an abnormal immunological response to glutens in wheat, rye etc. It predominantly involves the small intestinal mucosa, though, extra luminal manifestations can also occur.
Vibhuti, Vishal Kalia, Gill Anakhvir
doaj +3 more sources
Human Pathology Reports, 2021 Cavitating mesenteric lymph node syndrome (CMLNS) is a rare but potentially fatal complication of celiac disease (CD) associated with very poor prognosis and mortality reaching up to 50%.
Mukund Tinguria, Haralambos Liaconis
doaj +1 more source
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
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Transfer of Agricultural and Biological Sciences Research to Patents: The Case of EU-27
Agronomy, 2021 Agriculture as an economic activity and agronomy as a science must provide food for a constantly growing population. Research in this field is therefore becoming increasingly essential.
Mila Cascajares +3 more
doaj +1 more source
Cloning, Expression, Sequence Analysis and Homology Modeling of the Prolyl Endoprotease from Eurygaster integriceps Puton [PDF]
, 2014 Eurygaster integriceps Puton, commonly known as sunn pest, is a major pest of wheat in Northern Africa, the Middle East and Eastern Europe. This insect injects a prolyl endoprotease into the wheat, destroying the gluten.
Clack, Beatrice A. +5 more
core +3 more sources
High Protein Substitutes for Gluten in Gluten-Free Bread
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin.
Adriana Skendi +2 more
openaire +4 more sources
Safety of gluten in gluten‐free foods [PDF]
United European Gastroenterology Journal, 2016 Ciacci and colleagues have misinterpreted published data on the safety of trace amounts of gluten in foods labelled ‘gluten free’.1 A referenced double-blind placebo-controlled study did not conclude that 10 mg gluten per day is safe in the diet of a coeliac disease (CD) patient; this study concluded the diet should contain less than 50 mg gluten per ...
openaire +3 more sources
Comparison of the Effects of Native and Commercial Probiotic on Gluten Degradation
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2021 Background and Objectives: The main treatment for celiac disease is a gluten-free diet. Gluten infection occurs in 55%-32% of these patients, which can cause symptoms in these patients.
Elham Rostami +4 more
doaj
A Case of Wheat-Dependent Exercise Induced Anaphylaxis (WDEIA)
Journal of Clinical Rheumatology and Immunology, 2019 Wheat dependent exercised induced anaphylaxis (WDEIA) is common in Asian adult populations especially in northern China and Korea. A classical WDEIA case is presented with detailed histories, investigations and management plans.
Winnie Wan Yin Yeung, Hae-Sim Park
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Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]
, 2000 Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro +35 more
core +1 more source