Results 31 to 40 of about 461,560 (206)
Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap
Allergology International, 2012 Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a specific form of wheat allergy typically induced by exercise after ingestion of wheat products.
Yuko Chinuki, Eishin Morita
doaj +1 more source
Scientific Reports, 2023 In recent years, the prevalence of allergic diseases has increased significantly, causing great concern, and wheat, as one of the top 8 food allergens, is a common allergy trigger.
Fengmei Yang +7 more
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Frontiers in Allergy, 2022 Wheat is a major food allergen per the regulatory bodies of various nations. Hypersensitivity reactions to wheat have been steadily increasing for reasons that are not completely understood.
Haoran Gao +4 more
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Food Science and Human Wellness, 2023 Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic ...
Huan Rao, Xi Li, Wentong Xue
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Timing of symptom onset during 60-min interval oral food challenges in children
Allergology InternationalBackground: Dosing intervals are important in determining oral food challenge (OFC) safety; however, the optimal interval remains unclear. This study aimed to investigate symptom onset time in low-dose OFCs, utilizing 60-min intervals, involving four ...
Nana Kojima +6 more
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Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source
, 2021 Food allergy is a growing health problem which emerged as the “second wave” of the allergy epidemic, lagging decades behind the ‘first wave’ of asthma, allergic rhinitis and inhalant sensitization.1 Data on challenge-diagnosed FA in some countries (e.g ...
El-Sayed, Zeinab A., Shousha, Ghada A.
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
, 1971 This archived document is maintained by the Oregon State Library as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Vol. 22, no. 4 (July/Aug.
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source