Works matching DE "GLUTEN"

Results: 2798

The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 133, doi. 10.22067/ifstrj.2024.86258.1308

By:

Rad, Mohammad Fazli;
Milani, Jafar;
Haghighat, Sepide

Publication type:

Article

Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality.

Published in:

Foods, 2025, v. 14, n. 9, p. 1546, doi. 10.3390/foods14091546

By:

Chen, Xiaohong;
Zhou, Hongwei;
Zou, Yufei;
Ban, Jinfu;
Zhang, Huizhi;
Zhang, Xiaoke;
Guo, Boli;
Zhang, Yingquan

Publication type:

Article

Mesowear analysis and paleodiets of Middle Miocene artiodactyls from Chakwal, Punjab, Pakistan.

Published in:

Taiwania, 2025, v. 70, n. 2, p. 285, doi. 10.6165/tai.2025.70.285

By:

ASIM, Muhammad;
KHAN, Muhammad Akbar;
ABBAS, Sayyed Ghyour;
NAWAZ, Muhammad Khalil;
BABAR, Muhammad Adeeb;
AHMED, Qudeer;
MAHMOOD, Khalid;
AKHTAR, Muhammad

Publication type:

Article

面粉类型对油炸裹糊罗非鱼肉品质的影响.

Published in:

South China Fisheries Science, 2025, v. 21, n. 2, p. 174, doi. 10.12131/20240230

By:

云万里;
郝淑贤;
相欢;
陈楚欣;
黄卉;
魏涯;
岑剑伟;
赵永强;
王迪

Publication type:

Article

The Anti-Inflammatory Diet: What To Consider.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2019, v. 42, n. 4, p. 33

By:

Bell, Stacey J.;
Bouffard, Ronald P.;
Wijendran, Vasuki;
Bauer, Kate;
Marsland, Charles

Publication type:

Article

Can Consuming Gluten After Exercise Affect Recovery?

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2019, v. 42, n. 3, p. 12

By:

Bradshaw, Benjamin L.

Publication type:

Article

Dietary Triggers of Intestinal Permeability in Type I Diabetes.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2018, v. 41, n. 4, p. 26

By:

Ply, Wesley S.

Publication type:

Article

Infertility, Celiac Disease and Non-Celiac Gluten Sensitivity.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2016, v. 39, n. 4, p. 5

By:

Pillon, Corrie L.

Publication type:

Article

Natural Treatments for Autoimmune Diseases.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2013, v. 36, n. 2, p. 28

By:

Jurgelewicz, Michael

Publication type:

Article

Why Bread Is No Longer the Staff of Life.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2013, v. 36, n. 2, p. 27

By:

Rodriguez, Marie E.

Publication type:

Article

Effects of Dietary and Nutritional Management of a Pediatric Patient with Motor Tic Disorder. A Case Study.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2011, v. 34, n. 2, p. 13

By:

Anderson, Delilah A.

Publication type:

Article

The Role of Gluten in the Etiology of Neurodevelopmental Disorders: Opioid and Immunological Mechanisms.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2007, v. 30, n. 2, p. 16

By:

Loscalzo, Ritamarie

Publication type:

Article

Celiac Disease: A Progress Report.

Published in:

Modern Pathology, 2003, v. 16, n. 4, p. 342, doi. 10.1097/01.MP.0000062997.16339.47

By:

Antonioli, Donald A.

Publication type:

Article

Maternal and child gluten intake and association with type 1 diabetes: The Norwegian Mother and Child Cohort Study.

Published in:

2020

By:

Lund-Blix, Nicolai A.;
Tapia, German;
Mårild, Karl;
Brantsaeter, Anne Lise;
Njølstad, Pål R.;
Joner, Geir;
Skrivarhaug, Torild;
Størdal, Ketil;
Stene, Lars C.

Publication type:

journal article

A new coumarin and triterpenes from Malaysian Micromelum minutum.

Published in:

Natural Product Research, 2006, v. 20, n. 2, p. 145, doi. 10.1080/14786410500046042

By:

Asmah Susidarti, Ratna;
Rahmani, Mawardi;
Ismail, Hazar B. M.;
Sukari, M. Aspollah;
Yun Hin, Taufiq-Yap;
Ee Cheng Lian, Gwendoline;
Ali, Abdul Manaf;
Kulip, Julius;
Waterman, Peter G.

Publication type:

Article

Completely biodegradable banana fiber-wheat gluten composites for dielectric applications.

Published in:

Journal of Materials Science: Materials in Electronics, 2017, v. 28, n. 17, p. 12383, doi. 10.1007/s10854-017-7058-4

By:

Bhuvaneswari, H.;
Vinayaka, D.;
Ilangovan, Manikandan;
Reddy, Narendra

Publication type:

Article

Genetic dissection on wheat flour quality traits in two related populations.

Published in:

Euphytica, 2015, v. 203, n. 1, p. 221, doi. 10.1007/s10681-014-1318-7

By:

Deng, Zhiying;
Tian, Jichun;
Chen, Fang;
Li, Wenjing;
Zheng, Feifei;
Chen, Jiansheng;
Shi, Cuilan;
Sun, Cailing;
Wang, Shouyi;
Zhang, Yongxiang

Publication type:

Article

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat.

Published in:

Euphytica, 2014, v. 197, n. 1, p. 61, doi. 10.1007/s10681-013-1052-6

By:

Vida, Gyula;
Szunics, László;
Veisz, Ottó;
Bedő, Zoltán;
Láng, László;
Árendás, Tamás;
Bónis, Péter;
Rakszegi, Marianna

Publication type:

Article

Development and characteristics of ω-gliadin-free wheat genotypes.

Published in:

Euphytica, 2014, v. 195, n. 1, p. 105, doi. 10.1007/s10681-013-0984-1

By:

Waga, Jacek;
Skoczowski, Andrzej

Publication type:

Article

QTL detection of seven quality traits in wheat using two related recombinant inbred line populations.

Published in:

Euphytica, 2012, v. 183, n. 2, p. 207, doi. 10.1007/s10681-011-0448-4

By:

Li, Jun;
Cui, Fa;
Ding, An-ming;
Zhao, Chun-hua;
Wang, Xiu-qin;
Wang, Lin;
Bao, Yin-guang;
Qi, Xiao-lei;
Li, Xing-feng;
Gao, Ju-rong;
Feng, De-shun;
Wang, Hong-gang

Publication type:

Article

Agronomic and qualitative traits of T. turgidum ssp. dicoccum genotypes cultivated in Italy.

Published in:

Euphytica, 2006, v. 150, n. 1/2, p. 195, doi. 10.1007/s10681-006-9107-6

By:

De Vita, P.;
Riefolo, C.;
Codianni, P.;
Cattivelli, L.;
Fares, C.

Publication type:

Article

Relationship between common wheat ( Triticum aestivum L.) gluten proteins and dough rheological properties.

Published in:

Euphytica, 2005, v. 143, n. 1/2, p. 169, doi. 10.1007/s10681-005-3157-z

By:

Peña, Elpidio;
Bernardo, Angeles;
Soler, Consuelo;
Jouve, Nicolás

Publication type:

Article

Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats.

Published in:

Euphytica, 2005, v. 142, n. 3, p. 197, doi. 10.1007/s10681-005-1682-4

By:

Li Liu;
Zhonghu He;
Jun Yan;
Yan Zhang;
Xianchun Xia;
Peña, Roberto

Publication type:

Article

Relationship between grain yield and quality of durum wheats from different eras of breeding.

Published in:

Euphytica, 2005, v. 140, n. 3, p. 147, doi. 10.1007/s10681-004-2034-5

By:

Motzo, R.;
Fois, S.;
Giunta, F.

Publication type:

Article

Wheat quality traits and quality parameters of cooked dry white Chinese noodles.

Published in:

Euphytica, 2003, v. 131, n. 2, p. 147, doi. 10.1023/A:1023972032592

By:

Liu, J.J.;
He, Z.H.;
Zhao, Z.D.;
Peña, R.J.;
Rajaram, S.

Publication type:

Article

Lactic acid fermentation by Lactobacillus casei in free cell form and immobilised on gluten pellets.

Published in:

Biotechnology Letters, 2002, v. 24, n. 15, p. 1233, doi. 10.1023/A:1016274121642

By:

Chronopoulos, G.;
Bekatorou, A.;
Bezirtzoglou, E.;
Kaliafas, A.;
Koutinas, A. A.;
Marchant, R.;
Banat, I. M.

Publication type:

Article

Study of process parameters for starch, gluten, and glycerol mixtures.

Published in:

Polymers for Advanced Technologies, 2007, v. 18, n. 10, p. 861, doi. 10.1002/pat.937

By:

Corradini, Elisângela;
de Morais, Luís C.;
Demarquette, Nicole R.;
Agnelli, José A. M.;
Mattoso, Luiz H. C.

Publication type:

Article

Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1337, doi. 10.1007/s00217-019-03256-6

By:

Boukid, Fatma;
Carini, Eleonora;
Curti, Elena;
Pizzigalli, Emanuele;
Vittadini, Elena

Publication type:

Article

Cooking water of yellow soybeans as emulsifier in gluten-free crackers.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2141, doi. 10.1007/s00217-018-3122-4

By:

Serventi, Luca;
Wang, Siyun;
Zhu, Jingnan;
Liu, Silu;
Fei, Fan

Publication type:

Article

Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 623, doi. 10.1007/s00217-017-2980-5

By:

Wesołowska-Trojanowska, Marta;
Tomczyńska-Mleko, Marta;
Terpiłowski, Konrad;
Sołowiej, Bartosz;
Nastaj, Maciej;
Mleko, Stanisław

Publication type:

Article

Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1609, doi. 10.1007/s00217-017-2869-3

By:

Schmidt, Marcus;
Zannini, Emanuele;
Arendt, Elke

Publication type:

Article

Staling and water dynamics in high-gluten bread.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8

By:

Curti, Elena;
Carini, Eleonora;
Vittadini, Elena

Publication type:

Article

Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten.

Published in:

European Food Research & Technology, 2016, v. 242, n. 11, p. 1829, doi. 10.1007/s00217-016-2682-4

By:

Rahaman, Toheder;
Vasiljevic, Todor;
Ramchandran, Lata

Publication type:

Article

Effects of glutenin in wheat gluten on retrogradation of wheat starch.

Published in:

European Food Research & Technology, 2016, v. 242, n. 9, p. 1485, doi. 10.1007/s00217-016-2649-5

By:

Guo, Junjie;
Lian, Xijun;
Kang, Haiqi;
Gao, Kai;
Li, Lin

Publication type:

Article

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility.

Published in:

European Food Research & Technology, 2016, v. 242, n. 7, p. 1005, doi. 10.1007/s00217-015-2606-8

By:

Merz, Michael;
Appel, Daniel;
Berends, Pieter;
Rabe, Swen;
Blank, Imre;
Stressler, Timo;
Fischer, Lutz

Publication type:

Article

Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 585, doi. 10.1007/s00217-015-2568-x

By:

Knorr, Verena;
Kerpes, Roland;
Wieser, Herbert;
Zarnkow, Martin;
Becker, Thomas;
Koehler, Peter

Publication type:

Article

Extracellular peptidases from insect- and compost-associated microorganisms: screening and usage for wheat gluten hydrolysis.

Published in:

European Food Research & Technology, 2015, v. 241, n. 2, p. 263, doi. 10.1007/s00217-015-2452-8

By:

Stressler, Timo;
Eisele, Thomas;
Baur, Claudia;
Wangler, Julia;
Kuhn, Andreas;
Fischer, Lutz

Publication type:

Article

Degradation of gluten in rye sourdough products by means of a proline-specific peptidase.

Published in:

European Food Research & Technology, 2015, v. 240, n. 3, p. 517, doi. 10.1007/s00217-014-2350-5

By:

Walter, Theresa;
Wieser, Herbert;
Koehler, Peter

Publication type:

Article

The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 265, doi. 10.1007/s00217-012-1753-4

By:

Purhagen, Jeanette;
Sjöö, Malin;
Eliasson, Ann-Charlotte

Publication type:

Article

Possibilities to increase the quality in gluten-free bread production: an overview.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 195, doi. 10.1007/s00217-012-1720-0

By:

Houben, Andreas;
Höchstötter, Agnes;
Becker, Thomas

Publication type:

Article

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts.

Published in:

European Food Research & Technology, 2012, v. 235, n. 2, p. 333, doi. 10.1007/s00217-012-1763-2

By:

Hager, Anna-Sophie;
Wolter, Anika;
Czerny, Mariko;
Bez, Jürgen;
Zannini, Emanuele;
Arendt, Elke;
Czerny, Michael

Publication type:

Article

In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases.

Published in:

European Food Research & Technology, 2011, v. 233, n. 4, p. 697, doi. 10.1007/s00217-011-1566-x

By:

Eggert, Kai;
Rawel, Hashadrai;
Pawelzik, Elke

Publication type:

Article

Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 431, doi. 10.1007/s00217-010-1300-0

By:

Fadda, Costantino;
Angioloni, Alessandro;
Piga, Antonio;
Collar, Concha

Publication type:

Article

Effects of suni-bug ( Eurygaster spp.) damage on size distribution of durum wheat ( Triticum durum L.) proteins.

Published in:

European Food Research & Technology, 2009, v. 229, n. 5, p. 813, doi. 10.1007/s00217-009-1116-y

By:

Olanca, Burcu;
Ozay, Dilek Sivri;
Koksel, Hamit

Publication type:

Article

Studies on the protein composition and baking quality of einkorn lines.

Published in:

European Food Research & Technology, 2009, v. 229, n. 3, p. 523, doi. 10.1007/s00217-009-1081-5

By:

Wieser, Herbert;
Mueller, Karl-Josef;
Koehler, Peter

Publication type:

Article

The interaction between water-insoluble pentosan and gluten of the whole wheat.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 231, doi. 10.1007/s00217-009-1041-0

By:

Ma, Fu-min;
Wang, Zhang;
Xu, Shi-ying;
Lu, Rong-rong

Publication type:

Article

Preparation of wheat gluten hydrolysates with high opioid activity.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 511, doi. 10.1007/s00217-007-0749-y

By:

XiangZhen Kong;
HuiMing Zhou;
YuFei Hua;
HaiFeng Qian

Publication type:

Article

Comparison of viscoelastic properties of gluten from spelt and common wheat.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 199, doi. 10.1007/s00217-007-0710-0

By:

Anna Pruska-Kedzior;
Zenon Kedzior;
Ewa Klockiewicz-Kaminska

Publication type:

Article

Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1309

By:

E. Arendt

Publication type:

Article

Development of gluten-free fresh egg pasta analogues containing buckwheat.

Published in:

European Food Research & Technology, 2007, v. 225, n. 2, p. 205, doi. 10.1007/s00217-006-0405-y

By:

Cristina Alamprese;
Ernestina Casiraghi;
M. Pagani

Publication type:

Article