Results 41 to 50 of about 64,624 (342)
Digested wheat gluten inhibits binding between leptin and its receptor [PDF]
, 2015 BACKGROUND: Leptin resistance is considered a primary risk factor for obesity. It has been hypothesized that dietary cereal grain protein could cause leptin resistance by preventing leptin from binding to its receptor.
Amarnadh Nalla +7 more
core +2 more sources
Frontiers in Nutrition, 2023 High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch.
Liqun Li +7 more
doaj +1 more source
Deep Cost-sensitive Learning for Wheat Frost Detection [PDF]
, 2022 Frost damage is one of the main factors leading to wheat yield reduction. Therefore, the detection of wheat frost accurately and efficiently is beneficial for growers to take corresponding measures in time to reduce economic loss. To detect the wheat frost, in this paper we create a hyperspectral wheat frost data set by collecting the data ...
arxiv +1 more source
Short wheat challenge is a reproducible in-vivo assay to detect immune response to gluten. [PDF]
, 2012 It has been reported that interferon (IFN)-γ-secreting T cells reactive to gluten can be detected in the peripheral blood of individuals with treated coeliac disease (CD) after a short consumption of wheat-containing food.
AURICCHIO, SALVATORE +8 more
core +1 more source
Promoter DNA hypermethylation of TaGli-γ-2.1 positively regulates gluten strength in bread wheat
Journal of Advanced Research, 2022 Introduction: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear.
Zhengfu Zhou +11 more
doaj
Zernovì Produkti ì Kombìkorma, 2019 Favorable weather and climate conditions for growing grain are also favorable for the livelihoods and reproduction of pests of grain stocks, and especially for wheat bug (Eurygaster integriceps Put.).
G. Stankevych, A. Borta
doaj +1 more source
Are Gluten-Free Foods Just for Patients with a Gluten-Related Disease? [PDF]
, 2017 Gluten, the set of wheat proteins that gives properties for food processing, is the cause of celiac disease (CD), and patients require a gluten-free diet lifelong.
Calderón de la Barca, Ana María +1 more
core +2 more sources
Shipin gongye ke-jiWheat was the main raw material for producing daqu, but the diversity in the characteristics of wheat varieties influenced daqu production. To investigate the effects of wheat varieties on the bacterial community and the flavor-related metabolites in ...
Xiaoge HOU +8 more
doaj +1 more source
Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]
, 2018 Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel +3 more
core +1 more source
Wheat-based gluten and its association with pathogenesis of celiac disease: a review
International Journal of Food Properties, 2023 In this review, different extraction techniques of bioactive protein gluten from wheat and their association in the pathogenesis of celiac disease have been updated. Wheat gluten is an important constituent of whole-grain wheat. It comprises two subunits
Iqra +10 more
doaj +1 more source