Keywords: گلوتن; Celiac disease; Celiac; Immunogenic; Gluten; Allergy;
مقالات ISI ترجمه شده گلوتن
مقالات ISI گلوتن (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: گلوتن; Sodium chloride salt; Gluten; Dough; Rheological properties; Gliadin; Glutenin; Hydrophobicity; Secondary structure; Zeta potential; HPLC;
Keywords: گلوتن; Gluten; Separation treatment; Polymerization; Transglutaminase; Cross-linking;
Keywords: گلوتن; Celiac disease/epidemiology; Gluten; Incidence; Prognosis; Risk assessment;
Keywords: گلوتن; Gluten; IgA nephropathy; Renal function; Tissue transglutaminase antibodies;
Keywords: گلوتن; Autoimmune; Gluten; Prothrombin; Thrombosis;
Keywords: گلوتن; ELISA; Gluten; Proanthocyanidins; Polyvinylpyrrolidone;
Keywords: گلوتن; Whole wheat; Model dough; Chinese steamed bread; Gluten; Water-unextractable arabinoxylan; Pentosanase;
Keywords: گلوتن; Fiber retention capacity; Gluten; Flour constituent; Chopin alveography; refined white flour; (RWF); type 2 flour; (T2F); Whole wheat flour; (WWF); dough tenacity; (P); deformation energy; (W); curve configuration ratio; (P/L); dough extensibility; (L); i
Keywords: گلوتن; Edible films; Fatty acids; Gluten; Gelatin; Properties;
Keywords: گلوتن; Bread volume; Gluten; Glutenin macropolymer; Wheat;
Keywords: گلوتن; Distillers' dried grains with solubles; FTIR; Film properties; Thermogravimetric analysis; Gluten; Bioethanol;
Keywords: گلوتن; Polymerization; Gluten; Extrusion; Alkali; Cross-linking; Textural characteristics;
Keywords: گلوتن; Gluten; Gluten-free diet; Dietary intake; Nutrition; Young adults;
Keywords: گلوتن; Oats; Gluten; Celiac disease; Dose response; Feeding studies; Kernel-based gluten contamination, gluten assessment; Gluten-free; CD; celiac disease; GF; gluten free; GFD; gluten-free diet;
Keywords: گلوتن; Celiac; Nonceliac gluten sensitivity; Gluten; Nutritional deficiencies; Gluten-free diet; Drug development;
Keywords: گلوتن; Epidemiology; Gluten; Diet; Autoimmune Disorder; Ab; antibody; AEA; anti-endomysial antibody; AGA; antigliadin antibody; CE; celiac disease; CI; confidence interval; tTG; tissue transglutaminase;
Keywords: گلوتن; celiac disease; non-celiac gluten sensitivity; starch; gluten; gluten-free medication; gluten-free labeling; regulatory consideration;
Keywords: گلوتن; Croissant; Polymorphism; Gluten; Retrogradation;
Keywords: گلوتن; Gluten; Kieffer rig; Micro-scale extension test; Texture analyzer; Wheat dough;
Keywords: گلوتن; Nutrition; Diet; Irritable bowel syndrome; FODMAPs; Gluten; Food sensitivities; Fiber; Elimination diets;
Keywords: گلوتن; Minced beef; Adulteration; Vis-NIR spectroscopy; Texturized vegetable protein; Gluten; Pork; Chicken;
Keywords: گلوتن; Gluten; Gluten-free diet; Psychosis; Schizophrenia; Bipolar disorder; Mood disorders;
Keywords: گلوتن; Wheat bran; Bioprocessing treatment; Gluten; Dough; Dietary fiber;
Keywords: گلوتن; Wheat bran; Subaleurone; Gluten; Bread-making; BASE; bran associated subaleurone and endosperm; GSH; Glutathione; RP-HPLC; reversed phase high performance liquid chromatography; SDS; sodium dodecyl sulfate; SEM; scanning electron microscopy; SE-HPLC; size
Keywords: گلوتن; Gluten; Starch; Bread; Deoxynivalenol; Dough rheology; Cereal; Noodle; Wheat;
Keywords: گلوتن; Heat; Frozen storage; Gluten; Unfolding; Polymerization;
Keywords: گلوتن; Gluten; Frozen storage; Heat; Polymerization behavior;
Keywords: گلوتن; Free-from labelling; GMO; Gluten; Palm oil; Lactose; Healthiness perception; Naturalness; Affect;
Keywords: گلوتن; Celiac disease; Food analysis; Food composition; Gluten; NanoLC-HDMSE; Prolamins; Proteomics; Wheat allergy; Wheat quality;
Keywords: گلوتن; Gluten; Starch; TiO2; Wood nanocomposites; Density functional theory; Mechanical properties; Thermal properties;
Keywords: گلوتن; Gluten; Gliadin; T cell epitope; Coeliac disease; Plant breeding; Food processing; Mutation breeding; Genome editing;
Keywords: گلوتن; Cross-linking; Gluten; Egg; Whey; Soy; Co-protein effect;
Keywords: گلوتن; Food choice; Gluten; Gluten-free diet; Interview; Qualitative research; Sensory quality;
Keywords: گلوتن; Aptamer; Gliadin; Gluten; 33-mer peptide; Electrochemical sensor;
Original research articleMinerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc
Keywords: گلوتن; Food composition; Food analysis; Gluten; Celiac disease; Mineral elements; Macroelements; Microelements; Flame atomic absorption spectroscopy;
Keywords: گلوتن; Bacillus cereus; Cereals-products; Coagulase-positive staphylococci; Food pathogens; Gluten;
Keywords: گلوتن; Gluten; Starch; Water; Dough; Ultrasound; Bubble size distribution;
Food for thought: Selecting the right enzyme for the digestion of gluten
Keywords: گلوتن; Gluten; Digestion; Chymotrypsin; Mass spectrometry; Quantification;
Keywords: گلوتن; Wheat germ protein; Gluten; Nutritional quality; Immunomodulatory activities; A412; optical density measured at 412Â nm; Alb; albumin; C; protein concentration; Con A; concanavalin A; D; dilution coefficient; DMEM; Dulbecco's modified Eagle's medium; DTNB
Keywords: گلوتن; Microwave treatment; R5 and G12 ELISA; Gluten; Celiac disease; T cell assay; Mass spectrometry-based proteomics; AMBIC; ammonium bicarbonate; CD; celiac disease; IFN-γ; interferon gamma; MWT; microwave based treatment; NCGS; non-celiac gluten sensitivity
Keywords: گلوتن; Celiac disease; Gluten; Endoprotease B2; Endopeptidase; Barley; Gluten-free; Beer; AA; amino acid; ACEi; angiotensin-converting enzyme inhibitory peptides; AN-PEP; prolyl endopeptidase from Aspergillus niger; CD; celiac disease; CQP; Chenopodium quinoa po
Keywords: گلوتن; Gluten; Gliadin; Celiac disease; Glutenase fecal activity; Gliadinase activity; CD; celiac disease; HLA-DQ; human leukocyte antigen; LPLC; low-performance liquid chromatography; NCD; non-celiac-disease; CEL3B; gastrointestinal elastase 3B; CEL2A; gastroin
Keywords: گلوتن; Air-water interfacial properties; Gluten; Hydrolysates; Sucrose; Foam;
Keywords: گلوتن; Durum wheat old and modern genotypes; Gluten; Wheat allergy; Ï-gliadin; Sds-page;
Keywords: گلوتن; Beer; Brewing; Gluten; Hydrodynamic cavitation; proline; BIAB; Brew In A Bag; CN; Cavitation Number; FAN; Free Amino-Nitrogen; GRAS; Generally Recognized As Safe; HC; Hydrodynamic Cavitation; SG; Silica Gel;
Keywords: گلوتن; Gluten; Celiac disease; Hydrolysis; Protease;
Keywords: گلوتن; Gluten; Villous atrophy; Celiac disease; Enteropathy; Celiac sprue;
Keywords: گلوتن; Gluten; Wheat quality; Liquid chromatography; Mass spectrometry; Sodium dodecyl sulphate (PubChem CID: 3423265); dithiothreitol (PubChem CID: 446094); ammonium bicarbonate (PubChem CID: 14013); iodoacetamide (PubChem CID: 3727); sodium chloride (PubChem C