Papers mentioning wheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Food intolerances are prevalent and often confused with food allergies. This article reviews the complex landscape of adverse reactions to food, distinguishing between immune-media... Read full abstract on PubMed →
This study attempted to improve commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination. Using raw coffee beans as materials, anaerobic germin... Read full abstract on PubMed →
Plastic nanoparticles (NPs) are the final state of plastic degradation in the environment before they disintegrate into low-molecular-weight organic compounds. Unicellular organism... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: The traditional use of Prunus species against skin diseases and especially for skin lightning cosmeceutical purposes is widespread in many cultures.... Read full abstract on PubMed →
Most adverse reactions to food are patient self-reported and not based on validated tests but nevertheless lead to dietary restrictions, with patients believing that these restrict... Read full abstract on PubMed →
The flavor of coffee can be affected by the preparation parameters. In this investigation, the flavor profiles of three coffee brands under three conditions (bean, powder, and brew... Read full abstract on PubMed →
BACKGROUND: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water... Read full abstract on PubMed →
Low-density polyethylene (LDPE) foils were coated with a thin film of polymer-grafted Montmorillonite (MMT) nanosheets, which form a barrier against gas diffusion due to their uniq... Read full abstract on PubMed →
Liver fibrosis is an abnormal proliferation of connective tissue in the liver caused by various pathogenic factors. Chronic liver injury leads to release of inflammatory cytokines... Read full abstract on PubMed →
Background: The deficiency of energy, protein, and other beneficial nutrients during pregnancy causes chronic energy deficiency (CED). This condition increases the chance of having... Read full abstract on PubMed →
History suggests that tasteful properties of sugar have been domesticated as far back as 8000 BCE. With origins in New Guinea, the cultivation of sugar quickly spread over centurie... Read full abstract on PubMed →
High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, brea... Read full abstract on PubMed →
Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose,... Read full abstract on PubMed →
Hydroxycinnamic acids (HAs) are widely spread in food and herbal medicines. The bioavailability of HAs largely depends on the absorption and metabolism in enterohepatic circulation... Read full abstract on PubMed →
Many of the Gram-negative bacteria regulate their virulence through an AHL-mediated quorum sensing (QS) mechanism. Disruption of this signaling mechanism might be a novel strategy... Read full abstract on PubMed →
An ultrasonic-assisted extraction (UAE) method was adopted to extract natural antioxidants from edible Gordonia axillaris fruit. Single-factor experiments and response surface meth... Read full abstract on PubMed →
This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water... Read full abstract on PubMed →
The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required... Read full abstract on PubMed →
Feline calicivirus (FCV) often causes respiratory tract and oral disease in cats and is a highly contagious virus. Widespread vaccination does not prevent the spread of FCV. Furthe... Read full abstract on PubMed →
It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative stability of food. The... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.