Results 111 to 120 of about 64,624 (342)
Food Safety and Health, EarlyView.This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile +3 more
wiley +1 more source
Role of tryptophan content in determining gluten quality and wheat grain characteristics
Heliyon, 2022 Gluten protein makes 75–80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones.
Rupinder Kaur +2 more
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A Multi-Scale Feature Extraction and Fusion Deep Learning Method for Classification of Wheat Diseases [PDF]
Journal of Computer Science, 21(1), 34-42 (2025)Wheat is an important source of dietary fiber and protein that is negatively impacted by a number of risks to its growth. The difficulty of identifying and classifying wheat diseases is discussed with an emphasis on wheat loose smut, leaf rust, and crown and root rot.
arxiv +1 more source
Comparisons of Celiac Disease and Non-Celiac Gluten Sensitivity [PDF]
, 2020 Celiac disease (CD) and non-celiac gluten sensitivity (NCGS) are often confused or grouped together due to their commonalities. However, this is careless behavior because there are clinically significant differences between the two diseases. Similarities
Thomas, Victoria
core +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
core +1 more source
Biochemistry and Biophysics Reports, 2019 We previously developed Hokushin wheat line as a hypoallergenic wheat lacking ω5-gliadin (1BS-18), a major allergen for wheat-dependent exercise-induced anaphylaxis. However, the allergenicity of 1BS-18 has not been understood completely.
Yukinori Yamada +5 more
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The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance
The Application of Clinical Genetics, 2021 Nastaran Asri,1 Mohammad Rostami-Nejad,2 Robert P Anderson,3 Kamran Rostami4 1Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of ...
Asri N +3 more
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Impacts of Gluten Imports on U.S. Food Wheat Use [PDF]
Gluten imports, wheat food demand, U.S., International Relations/Trade,
Marsh, Thomas L., Zhang, Caiping
core +1 more source
Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species [PDF]
, 2019 The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet.
Barro Losada, Francisco +8 more
core +1 more source
Influence of storage time on the gluten properties of winter wheat [PDF]
Journal on Processing and Energy in Agriculture, 2014 Wheat is one of the most important bread crops in Hungary. The quality of wheat grain is defined by gluten content, thus maintaining its quality is necessary during storage.
Móré Mariann +3 more
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