المؤلفون: Kim, Eunkyoung^1,2 (AUTHOR), Redwood, Sidney³ (AUTHOR), Liu, Fang⁴ (AUTHOR), Roche, Daniel J.O.⁴ (AUTHOR), Chen, Shuo⁴ (AUTHOR), Bentley, William E.^1,2,3 (AUTHOR), Eaton, William W.⁵ (AUTHOR), Čiháková, Daniela^6,7 (AUTHOR), Talor, Monica V.⁷ (AUTHOR), Kelly, Deanna L.^1,4 (AUTHOR) dlkelly@som.umaryland.edu, Payne, Gregory F.^1,2 (AUTHOR) gpayne@umd.edu

المصدر: Schizophrenia Research. Jul2024, Vol. 269, p71-78. 8p.

مصطلحات موضوعية: *GLUTEN-free diet, *OXIDATIVE stress, *CELIAC disease, *PILOT projects, *PEOPLE with schizophrenia, *INTRACLASS correlation

المؤلفون: Rabiee, Reyhaneh¹ (AUTHOR), Mahdavi, Reza² (AUTHOR), Nikniaz, Zeinab^1,3 (AUTHOR) znikniaz@hotmail.com

المصدر: Nutrition Clinique et Métabolisme. Mar2024, Vol. 38 Issue 1, p36-43. 8p.

مصطلحات موضوعية: *CELIAC disease, *GLUTEN-free diet, *GLIADINS, *SCIENCE databases, *WEB databases, *TIGHT junctions

المؤلفون: Suroviaková, Stanislava¹ (AUTHOR), Ďurdíková, Anna¹ (AUTHOR) anna.sujanska@gmail.com, Ďurdík, Peter¹ (AUTHOR), Havličeková, Zuzana¹ (AUTHOR), Michnová, Zuzana¹ (AUTHOR), Šutvajová, Dominika¹ (AUTHOR), Remeň, Lukáš¹ (AUTHOR), Kolková, Zuzana² (AUTHOR), Vojtková, Jarmila¹ (AUTHOR), Bánovčin, Peter¹ (AUTHOR)

المصدر: Sleep Medicine. Dec2023, Vol. 112, p301-307. 7p.

مصطلحات موضوعية: *GLUTEN-free diet, *CELIAC disease, *SLEEP duration, *SLEEP latency, *OLDER patients, *SLEEP stages

المؤلفون: Fitzgerald, Melissa¹ (AUTHOR) m.fitzgerald2@uq.edu.au

المصدر: Trends in Food Science & Technology. Apr2023, Vol. 134, p222-229. 8p.

مصطلحات موضوعية: *PROCESSED foods, *GLUTEN-free foods, *WORKING class, *FREE enterprise, *FOOD industry, *FOOD texture, *GLUTEN

المؤلفون: Ochocinska, A.M.^1,2 (AUTHOR), Konopka, E.² (AUTHOR), Trojanowska, I.² (AUTHOR), Bierla, J.² (AUTHOR), Wysocka-Mincewicz, M.¹ (AUTHOR), Cukrowska, B.² (AUTHOR)

المصدر: Clinica Chimica Acta. 2024 Supplement 1, Vol. 558, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *TYPE 1 diabetes, *GLUTEN-free diet, *GLUTEN, *GLUTEN-free foods

المؤلفون: Noori, Effat¹ (AUTHOR) e.nouri@shahed.ac.ir, Hashemi, Nader² (AUTHOR), Rezaee, Delsuz^3,4 (AUTHOR), Maleki, Reza⁵ (AUTHOR), Shams, Forough^1,2 (AUTHOR) forough.shams@sbmu.ac.ir, Kazemi, Bahram^2,6 (AUTHOR), Bandepour, Mojgan^2,6 (AUTHOR), Rahimi, Fardin¹ (AUTHOR)

المصدر: International Immunopharmacology. May2024, Vol. 133, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *GLUTEN-free diet, *CELIAC disease, *DIET therapy, *CELLULAR therapy, *INTESTINAL barrier function, *NANOMEDICINE

المؤلفون: Melilli, Maria Grazia¹ (AUTHOR) mariagrazia.melilli@cnr.it, Buzzanca, Carla^1,2 (AUTHOR) carla.buzzanca@unipa.it, Di Stefano, Vita^2,3 (AUTHOR) vita.distefano@unipa.it

المصدر: Carbohydrate Polymers. May2024, Vol. 332, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *DEGREE of polymerization, *GLUTEN-free foods, *BREAD, *INULIN, *ENRICHED foods, *SHORT-chain fatty acids, *GLYCEMIC index, *BUCKWHEAT

المؤلفون: Cera S., Tuccillo F., Knaapila A., Sim F., Manngard J., Niklander K., Verni M., Rizzello C. G., Katina K., Coda R.

المساهمون: Cera, S., Tuccillo, F., Knaapila, A., Sim, F., Manngard, J., Niklander, K., Verni, M., Rizzello, C. G., Katina, K., Coda, R.

مصطلحات موضوعية: gluten-free bread, lactic acid bacteria, microbial starter, sensory profile, volatile compound, yeast

العلاقة: volume:8; firstpage:1; lastpage:15; numberofpages:15; journal:CURRENT RESEARCH IN FOOD SCIENCE; https://hdl.handle.net/11573/1708291Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85186968246

الإتاحة: https://doi.org/10.1016/j.crfs.2024.100697Test
https://hdl.handle.net/11573/1708291Test

المؤلفون: Cera, Silvia, Tuccillo, Fabio, Knaapila, Antti, Sim, Finlay, Manngård, Jessica, Niklander, Katariina, Verni, Michela, Rizzello, Carlo Giuseppe, Katina, Kati, Coda, Rossana

المساهمون: Department of Food and Nutrition, Senses and Food, Helsinki Institute of Sustainability Science (HELSUS)

مصطلحات موضوعية: Gluten-free bread, Lactic acid bacteria, Microbial starter, Sensory profile, Volatile compound, Yeast, 416 Food Science

وصف الملف: application/pdf

العلاقة: This work was supported by the Lantmännen Research Foundation (2021–2022) under the project “Designing OAT Sourdough for improved bread flavor and texture (OATS)” (No. 2020H015 ). Open access was funded by Helsinki University Library .; Cera , S , Tuccillo , F , Knaapila , A , Sim , F , Manngård , J , Niklander , K , Verni , M , Rizzello , C G , Katina , K & Coda , R 2024 , ' Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread ' , Current research in food science , vol. 8 , 100697 . https://doi.org/10.1016/j.crfs.2024.100697Test; ORCID: /0000-0003-3564-0174/work/156149951; ORCID: /0000-0002-8319-6680/work/156150005; ORCID: /0000-0003-2587-0697/work/156153379; http://hdl.handle.net/10138/573567Test; 80f22a07-608f-453a-968f-f4102973f569; 85186968246

الإتاحة: http://hdl.handle.net/10138/573567Test

المؤلفون: Jain, Sapna¹ (AUTHOR) sapnaj22@gmail.com, Lamba, Bhawna Yadav¹ (AUTHOR), Dubey, Sanjeev Kumar¹ (AUTHOR)

المصدر: Food Chemistry. Aug2024, Vol. 449, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *GLUTEN-free foods, *ENZYME-linked immunosorbent assay, *FOOD chemistry, *GLUTEN, *SURFACE plasmon resonance, *DETECTORS