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Gluten -- Congresses   2
Gluten content Food   3
 

Gluten Enteropathies -- See Celiac Disease


A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION
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Gluten Enteropathy -- See Celiac Disease


A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION
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Gluten-free cooking -- See Gluten-free diet Recipes


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Gluten-Free Diet -- See Diet, Gluten-Free


A diet which is devoid of GLUTENS from WHEAT; BARLEY; RYE; and other wheat-related varieties. The diet is designed to reduce exposure to those proteins in gluten that trigger INFLAMMATION of the small intestinal mucosa in patients with CELIAC DISEASE
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Gluten-free diet.   29
Gluten-free diet -- Health aspects : Trust me, I'm a doctor. Series 5, Episode 3 / directors, Michael Duffy, Declan Healy, Maurice O'Brien, Kate Pringle ; series producer, Alex Freeman ; BBC Studios, BBC Scotland  2016 1
Gluten-free diet -- Popular works   3
Gluten-free diet -- Recipes.   42
 

Gluten-Free Diets -- See Diet, Gluten-Free


A diet which is devoid of GLUTENS from WHEAT; BARLEY; RYE; and other wheat-related varieties. The diet is designed to reduce exposure to those proteins in gluten that trigger INFLAMMATION of the small intestinal mucosa in patients with CELIAC DISEASE
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Gluten-free foods.   14
Gluten-free foods -- Research -- Australia. : Gluten-free grains : a demand-and-supply analysis of prospects for the Australian health grains industry : a report for the Rural Industries Research and Development Corporation / by Grant Vinning and Greg McMahon  2006 1
Gluten -- Health aspects   3
 

Gluten Proteins -- See Glutens


Prolamins in the endosperm of SEEDS from the Triticeae tribe which includes species of WHEAT; BARLEY; and RYE
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Gluten -- Sampling. : Gluten in Western Australian foods / Western Australian Food Monitoring Program  1994 1
 

Gluten-Sensitive Enteropathies -- See Celiac Disease


A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION
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Gluten-Sensitive Enteropathy -- See Celiac Disease


A malabsorption syndrome that is precipitated by the ingestion of foods containing GLUTEN, such as wheat, rye, and barley. It is characterized by INFLAMMATION of the SMALL INTESTINE, loss of MICROVILLI structure, failed INTESTINAL ABSORPTION, and MALNUTRITION
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Gluten -- Toxicology.   2
Glutenfreies Produkt : Gluten-free ancient grains : cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century / edited by John R.N. Taylor, Joseph M. Awika  2017 1
Glutens   5
Glutens -- adverse effects   5
Glutens -- analysis : Gluten-free cereal products and beverages / edited by Elke K. Arendt and Fabio Dal Bello  2008 1
Glutens -- chemistry : Gluten : sources, composition and health effects / Dane B. Walter, editor  2013 1
 

Glutton (Animal) -- See Wolverine


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Glutton (Tale) -- See Little Red Riding Hood (Tale)


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Gluttony -- See Also the narrower term Obesity Psychological aspects


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Gluttony.   8
Gluttony -- Fiction.   2
Gluttony -- History : Eating to Excess : the Meaning of Gluttony and the Fat Body in the Ancient World  2011 1
Gluttony in literature. : Gluttony and gratitude Milton's philosophy of eating / Emily E. Stelzer  2017 1
Gluttony -- Juvenile fiction.   6
Gluttony -- Pictorial works -- Juvenile fiction. : Brown bread and honey / Pamela Allen  2002 1
 

GLWD -- See God's Love We Deliver (Organization)


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Glycaemic index -- See Glycemic index


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Glycaemic index. : The glycaemic index : a physiological classification of dietary carbohydrate / Thomas M.S. Wolever  2006 1
 

Glycans -- See Polysaccharides


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Glycated hemoglobin -- See Glycosylated hemoglobin


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Glycation -- See Glycosylation


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Glycation End Products, Advanced -- See Also Maillard Reaction


A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
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Glycation End Products, Advanced : Advanced glycation end-products in nephrology / Meeting on Advanced Glycosylation End Products in Nephrology: Much More Than Diabetic Nephrology, January 14, 2000, Padua, Italy ; volume editors, Angela D'Angelo, Silvana Favaro, Giovanni Gambaro  2001 1
Glycation End Products, Advanced -- chemistry : Mechanisms linking aging, diseases, and biological age estimation / editor, Sara C. Zapico, Smithsonian Institution, National Museum of Natural History, Anthropology Department, Washington, DC, USA  2017 1
 

Glycation Endproducts, Advanced -- See Glycation End Products, Advanced


A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat
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Glycemic Index -- See Also Blood Glucose


Glucose in blood
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Glycemic index.   18
 

Glycemic Index Number -- See Glycemic Index


A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings
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Glycemic Index Numbers -- See Glycemic Index


A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings
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Glycemic Indices -- See Glycemic Index


A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings
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Glyceraldehyde-3-Phosphate Dehydrogenases : GAPDH : biological properties and diversity / Norbert W. Seidler  2013 1
 

Glyceraldehydephosphate Dehydrogenase -- See Glyceraldehyde-3-Phosphate Dehydrogenases


Enzymes that catalyze the dehydrogenation of GLYCERALDEHYDE 3-PHOSPHATE. Several types of glyceraldehyde-3-phosphate-dehydrogenase exist including phosphorylating and non-phosphorylating varieties and ones that transfer hydrogen to NADP and ones that transfer hydrogen to NAD
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