Results 311 to 320 of about 71,432 (357)

Influence of Fining with Plant Proteins on Proanthocyanidin Composition of Red Wines

American Journal of Enology and Viticulture, 2003
Protein fining treatments clarify wine and reduce astringency. Five plant protein preparations (two whole wheat glutens, two hydrolyzed wheat glutens, and one preparation from white lupin, Lupinus alba) were studied to evaluate their suitability as wine ...
C. Maury, P. Sarni-Manchado, S. Lefebvre, V. Cheynier, M. Moutounet   +4 more
semanticscholar   +1 more source

Transient Gluten Hypersensitivity

Journal of Pediatric Gastroenterology and Nutrition, 1991
SummaryWe report a case of transient gluten hypersensitivity, demonstrated by jejunal histology at diagnosis, normalization after gluten‐free diet, and acute clinical and histological relapse after a challenge with gluten powder at the age of 1 year, resembling that observed in cow's milk protein intolerance.
V. Balsamo, Stefano Guandalini, Francesca Cavataio, Giuseppe Iacono, Antonio Carroccio, Agostino Nocerino   +5 more
openaire   +3 more sources

Cutaneous Hypersensitivity to Gluten

Dermatitis, 2012
We enrolled 14 female patients (aged 12-60 years) affected by celiac disease (confirmed by duodenal biopsy), presenting dermatologic eczematous lesions involving their face, neck, and overall arms, after application of gluten-containing emollient cream, bath, or face powder, or after contact with foods containing wheat and durum wheat.
TAMMARO, Antonella, NARCISI, ALESSANDRA, PERSECHINO, Severino, A. Gaspari   +3 more
openaire   +3 more sources

Gluten Sensitivity

Pediatrics In Review, 2021
Andrea M, Tou, Amer O, Al-Nimr
openaire   +2 more sources

Development and Validation of the Detection Method for Wheat and Barley Glutens Using Mass Spectrometry in Processed Foods

Food Analytical Methods, 2017
Yi-Shun Liao, Je-Hung Kuo, Bo-Lin Chen, Hsiu-Wei Tsuei, Che-Yang Lin, Hsu-Yang Lin, Hwei-Fang Cheng   +6 more
semanticscholar   +1 more source

One hundred years of grain omics: identifying the glutens that feed the world.

Journal of Proteome Research, 2013
M. Ribeiro, J. D. Nunes-Miranda, G. Branlard, J. M. Carrillo, M. Rodríguez-Quijano, G. Igrejas   +5 more
semanticscholar   +1 more source

Rheological properties of vital wheat glutens with water or sodium chloride

, 2017
F. Ortolan, G. P. Corrêa, R. L. Cunha, C. Steel   +3 more
semanticscholar   +1 more source

Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential.

, 1996
A. Janssen, T. Vliet, J. Vereijken
semanticscholar   +1 more source

GLUTEN AND AUTISM

The Lancet, 1980
Azaria Ashkenazi, David Krasilowsky, Stanley Levin   +2 more
openaire   +3 more sources

A Comparative Study of the Inter‐Relationships Between Mixograph Parameters and Bread‐ Making Qualities of Wheat Flours and Glutens

, 1996
B. S. Khatkar, Alan E Bell, J. Schofield
semanticscholar   +1 more source