Proteins

Gluten-Free Casein-Free Diet for Autism Spectrum Disorders: Can It Be Effective in Solving Behavioural and Gastrointestinal Problems?

Gluten and Autism Spectrum Disorder

Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products

Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Brewer’s Spent Grain as a Functional Ingredient for Breadsticks

Additional Common Bean in the Diet of Malawian Children Does Not Affect Linear Growth, but Reduces Intestinal Permeability

Review of the health benefits of peas (Pisum sativum L.)

Polyphenol-Rich Lentils and Their Health Promoting Effects

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Fermentation in the human large intestine and the available substrates

Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Flaxseed proteins: food uses and health benefits

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours