210 results on '"Gluten -- Reports"'
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2. Food and Drug Administration Reports Findings in Life Science (Evaluation of Gluten Protein Profiles in Hydrolyzed Food Products by a Multiplex-Competitive Enzyme-Linked Immunosorbent Assay)
3. Researchers at First Technical University Zero in on Food Processing (That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch)
4. Rural Development Administration Researcher Reveals New Findings on Food Research (Rice-Based Gluten-Free Foods and Technologies: A Review)
5. Study Findings on Food Research Reported by a Researcher at Izmir Institute of Technology (Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design)
6. Data from Shanxi University Provide New Insights into Food Research (* * Lentinus edodes* * Powder Improves the Quality of Wheat Flour Gluten Sticks)
7. Universidad Nacional de Cordoba Researchers Highlight Recent Research in Food Research (* * Gleditsia triacanthos* * Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality)
8. Findings from Islamic University of Science & Technology Provides New Data on Food Science and Nutrition (Nutritional and Bioactive Characteristics of Buckwheat, and Its Potential for Developing Gluten-free Products: an Updated Overview)
9. Nanjing Agricultural University Researchers Discuss Findings in Food Research (Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns)
10. Data on Food Chemistry Described by Researchers at Federal University of Technology (Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes)
11. Reports from University of Tampere Add New Data to Findings in Type 1 Diabetes (Association of Cereal, Gluten, and Dietary Fiber Intake With Islet Autoimmunity and Type 1 Diabetes)
12. More fruits, veggies, less gluten, diary good for multiple sclerosis patients: Study
13. University of Castilla-La Mancha Reports Findings in Food Research (Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects)
14. St. Francis Xavier University Reports Findings in Information Technology (Development of a Canadian Food Composition Database of Gluten-Free Products)
15. International Business Machines Corporation - IBM T.J. Watson Research Center Reports Findings in Glutens (Binding Affinity Calculations of Gluten Peptides to HLA Risk Modifiers: DQ2.5 versus DQ7.5)
16. It's crunch time for crackers, crisps and puffs: manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality
17. Research from New Zealand Institute for Plant and Food Research Ltd. Has Provided New Study Findings on Food Research (Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with ...)
18. Carthage University Researcher Advances Knowledge in Food and Nutrition (An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products)
19. CSIR - Central Food Technological Research Institute Reports Findings in Food Technology and Biotechnology [Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals]
20. Sichuan University Details Findings in Food Science (Effect of Tea Polyphenols On the Quality of Chinese Steamed Bun and the Action Mechanism)
21. Findings in Food Science Reported from National University of Cordoba (Sourdough On Quinoa and Buckwheat Gluten-free Breads: Evaluation of Autochthonous Starter Fermentation On Bread Nutritional and Technological Properties)
22. University of Basilicata Reports Findings in Food Chemistry (Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production)
23. Findings from Henan University of Technology Provides New Data on Food Science (Effect of Oil Oxidation On Aggregation of Wheat Gluten-peanut Oil Complexes During Extrusion)
24. Izmir Institute of Technology Researchers Provide New Study Findings on Food Research (Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread)
25. Investigators from Kansas State University Report New Data on Food Science (Normal Rice Flours Perform Better In Gluten-free Bread Than Glutinous Rice Flours)
26. New Food Science Findings from Acadia University Discussed (Effect of Quinoa, Chia and Millet Addition On Consumer Acceptability of Gluten-free Bread)
27. University of Zaragoza Reports Findings in Food Research (Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties)
28. Prince of Songkla University Reports Findings in Food Research (Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects)
29. University of Putra Researchers Add New Data to Research in Food Research (Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years)
30. University of Milan Researchers Report on Findings in Food Research (Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations)
31. Investigators from Institute of Agrochemical & Food Technology Report New Data on Cereal Chemistry (Development of Gluten-free Bread Using Low-pressure Homogenized Rice Flour Supplemented With Faba Bean Flour)
32. Getting gluten-free right. (Special Report: Gluten-free Formulating
33. Studies in the Area of Celiac Disease Reported from Lariboisiere Hospital (Osteoarticular manifestations of celiac disease and non-celiac gluten hypersensitivity)
34. Findings from Federal University Rio Grande do Sul UFRGS Broaden Understanding of Food Science [New Opportunities for Gluten-free Diet:teff (Eragrostis Tef) As Fibre Source In Baking Products]
35. Studies from Henan University of Technology Reveal New Findings on Food Processing and Manufacture (Comprehensive utilization of corn starch processing by-products: A review)
36. Report Summarizes Food Chemistry Study Findings from Jiangnan University (Thermal-aggregation Behavior of Gluten In Frozen Dough Induced By Epsilon-poly-l-lysine Treated Yeast)
37. Findings from Shahid Sadoughi University of Medical Sciences and Health Services Yields New Data on Food Science (Technological Characteristics of Inulin Enriched Gluten-free Bread: Effect of Acorn Flour Replacement and Fermentation Type)
38. University of Milan Reports Findings in Food Research (Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products)
39. University of Tras-os-Montes and Alto Douro Reports Findings in Food Science (Advances in quantification and analysis of the celiac-related immunogenic potential of gluten)
40. University of Camerino Reports Findings in Food Research (Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet)
41. Chinese Academy of Agricultural Sciences Reports Findings in Food Science (Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten)
42. Hefei University of Technology Reports Findings in Food Science (Properties of transglutaminase-induced myofibrillar/wheat gluten gels)
43. Investigators at University of Buenos Aires Detail Findings in Food Technology (Soybean By-products and Modified Cassava Starch for Improving Alveolar Structure and Quality Characteristics of Gluten-free Bread)
44. University Rovira i Virgili Reports Findings in Food Research (Assessment of price and nutritional quality of gluten-free products versus their analogues with gluten through the algorithm of the nutri-score front-of-package labeling system)
45. Ghent University Reports Findings in Food Chemistry (Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity)
46. U.S. Department of Agriculture (USDA) Reports Findings in Food Chemistry [A rapid and sensitive lateral flow immunoassay (LFIA) for the detection of gluten in foods]
47. New Food Research Study Findings Have Been Published by Researchers at Institute of Process Engineering in Life Sciences (Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues)
48. New Findings from King Mongkuts University of Technology North Bangkok Describe Advances in Food Processing (Quality Assessment of Rice Spaghetti Made From Jasmine Rice Flour and Sweet Potato Flour Supplemented With Protein Sources By Direct ...)
49. University of Tehran Reports Findings in Food Chemistry (Improving the quality of gluten-free bread by a novel acidic thermostable a-amylase from metagenomics data)
50. Investigators at Shaheed Beheshti University of Medical Sciences Report Findings in Food Processing (Impact of Enzymes In Development of Gluten-free Cereal-based Products)
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