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There are 18927 results for: content related to: Mucosal reactivity to cow's milk protein in coeliac disease

  1. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C269–C278, Tetsuya Murakami, Naofumi Kitabatake and Fumito Tani

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1750-3841.12757

  2. Life cycle assessment of wheat gluten powder and derived packaging film

    Biofuels, Bioproducts and Biorefining

    Volume 7, Issue 4, July/August 2013, Pages: 429–458, Yelin Deng, Wouter M.J. Achten, Karel Van Acker and Joost R. Duflou

    Version of Record online : 25 APR 2013, DOI: 10.1002/bbb.1406

  3. A Cautionary Tale of Purity, Labeling and Product Literacy in the Gluten-Free Market

    Journal of Consumer Affairs

    Volume 46, Issue 2, Summer 2012, Pages: 288–318, MICHELLE R. WOROSZ and NORBERT L.W. WILSON

    Version of Record online : 2 JUL 2012, DOI: 10.1111/j.1745-6606.2012.01230.x

  4. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: C553–C562, Tetsuya Murakami, Takahisa Nishimura, Naofumi Kitabatake and Fumito Tani

    Version of Record online : 10 FEB 2016, DOI: 10.1111/1750-3841.13221

  5. EFFECT OF GLUTEN ON SOYBEAN OIL DROPLETS IN JET-COOKED STARCH-OIL COMPOSITES

    Journal of Food Processing and Preservation

    Volume 37, Issue 2, April 2013, Pages: 152–162, FREDERICK C. FELKER, MUKTI SINGH and GEORGE F. FANTA

    Version of Record online : 21 FEB 2012, DOI: 10.1111/j.1745-4549.2011.00635.x

  6. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 4, 15 March 2015, Pages: 653–661, María E Matos and Cristina M Rosell

    Version of Record online : 27 MAY 2014, DOI: 10.1002/jsfa.6732

  7. Gluten contamination of cereal foods in Canada

    International Journal of Food Science & Technology

    Volume 43, Issue 7, July 2008, Pages: 1245–1252, Pierre Gélinas, Carole M. McKinnon, Mari Carmen Mena and Enrique Méndez

    Version of Record online : 20 DEC 2007, DOI: 10.1111/j.1365-2621.2007.01599.x

  8. Prediction of adherence to a gluten-free diet using protection motivation theory among adults with coeliac disease

    Journal of Human Nutrition and Dietetics

    Volume 29, Issue 3, June 2016, Pages: 391–398, A. J. Dowd, M. E. Jung, M. Y. Chen and M. R. Beauchamp

    Version of Record online : 28 APR 2015, DOI: 10.1111/jhn.12321

  9. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  10. You have free access to this content
    Release of opioid peptides, gluten exorphins by the action of pancreatic elastase

    FEBS Letters

    Volume 412, Issue 3, August 04, 1997, Pages: 475–479, Shin-ichi Fukudome, Yunden Jinsmaa, Taiji Matsukawa, Ryuzo Sasaki and Masaaki Yoshikawa

    Version of Record online : 14 JAN 1998, DOI: 10.1016/S0014-5793(97)00829-6

  11. Motives for adherence to a gluten-free diet: a qualitative investigation involving adults with coeliac disease

    Journal of Human Nutrition and Dietetics

    Volume 27, Issue 6, December 2014, Pages: 542–549, A. J. Dowd, K. A. Tamminen, M. E. Jung, S. Case, D. McEwan and M. R. Beauchamp

    Version of Record online : 30 DEC 2013, DOI: 10.1111/jhn.12203

  12. Wheat gluten in extruded fish feed: effects on morphology and on physical and functional properties

    Aquaculture Nutrition

    Volume 19, Issue 6, December 2013, Pages: 845–859, V. Draganovic, A.J. van der Goot, R. Boom and J. Jonkers

    Version of Record online : 19 JAN 2013, DOI: 10.1111/anu.12029

  13. Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 4, 15 March 2010, Pages: 658–663, Song Liu, Dongxu Zhang, Long Liu, Miao Wang, Guocheng Du and Jian Chen

    Version of Record online : 2 FEB 2010, DOI: 10.1002/jsfa.3864

  14. You have free access to this content
    The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?

    Alimentary Pharmacology & Therapeutics

    Volume 19, Issue 12, June 2004, Pages: 1277–1283, P. Collin, L. Thorell, K. Kaukinen and M. Mäki

    Version of Record online : 4 JUN 2004, DOI: 10.1111/j.1365-2036.2004.01961.x

  15. Modification of wheat gluten with citric acid to produce superabsorbent materials

    Journal of Applied Polymer Science

    Volume 129, Issue 6, 15 September 2013, Pages: 3192–3197, Bor-Sen Chiou, Haani Jafri, Trung Cao, George H. Robertson, Kay S. Gregorski, Syed H. Imam, Greg M. Glenn and William J. Orts

    Version of Record online : 18 FEB 2013, DOI: 10.1002/app.39044

  16. PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION

    Journal of Food Biochemistry

    Volume 32, Issue 3, June 2008, Pages: 316–334, JIN-SHUI WANG, MOU-MING ZHAO, YANG BAO, TAO HONG and C M ROSELLA

    Version of Record online : 23 MAY 2008, DOI: 10.1111/j.1745-4514.2008.00157.x

  17. You have free access to this content
    Randomised clinical study: gluten challenge induces symptom recurrence in only a minority of patients who meet clinical criteria for non-coeliac gluten sensitivity

    Alimentary Pharmacology & Therapeutics

    Volume 42, Issue 8, October 2015, Pages: 968–976, B. Zanini, R. Baschè, A. Ferraresi, C. Ricci, F. Lanzarotto, M. Marullo, V. Villanacci, A. Hidalgo and A. Lanzini

    Version of Record online : 27 AUG 2015, DOI: 10.1111/apt.13372

  18. Limited availability and higher cost of gluten-free foods

    Journal of Human Nutrition and Dietetics

    Volume 24, Issue 5, October 2011, Pages: 479–486, J. Singh and K. Whelan

    Version of Record online : 24 MAY 2011, DOI: 10.1111/j.1365-277X.2011.01160.x

  19. You have full text access to this OnlineOpen article
    Randomised clinical study: Aspergillus niger-derived enzyme digests gluten in the stomach of healthy volunteers

    Alimentary Pharmacology & Therapeutics

    Volume 42, Issue 3, August 2015, Pages: 273–285, B. N. Salden, V. Monserrat, F. J. Troost, M. J. Bruins, L. Edens, R. Bartholomé, G. R. Haenen, B. Winkens, F. Koning and A. A. Masclee

    Version of Record online : 4 JUN 2015, DOI: 10.1111/apt.13266

  20. You have free access to this content
    Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease

    Alimentary Pharmacology & Therapeutics

    Volume 23, Issue 5, March 2006, Pages: 559–575, C. HISCHENHUBER, R. CREVEL, B. JARRY, M. MÄKI, D. A. MONERET-VAUTRIN, A. ROMANO, R. TRONCONE and R. WARD

    Version of Record online : 14 FEB 2006, DOI: 10.1111/j.1365-2036.2006.02768.x