A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

by Alessio Cappelli, Noemi Oliva, Enrico Cini
Published 2020-09-01

GLUTEN-FREE DIET: IS THIS DIET FOR YOU?

by Hongu, Nobuko, Farr, Kiah, J., Gallaway, Patrick, J.
Published 2016

Glycemic Response to Gluten-Free Bread in Healthy Adults

Published 2019

Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

by Benjamin Missbach, Lukas Schwingshackl, Alina Billmann, Aleksandra Mystek, Melanie Hickelsberger, Gregor Bauer, Jürgen König
Published 2015-10-01

Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

by Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli, Lucia Decastelli
Published 2018-10-01

Trends in the use of gluten-free flours in the production of functional products

by V. G. Popov, N. G. Hajrullina, H. N. Sadykova
Published 2021-06-01

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

by Jordanna S. Monteiro, Priscila Farage, Renata Puppin Zandonadi, Raquel B. A. Botelho, Livia de L. de Oliveira, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi, Wilma M. C. Araújo
Published 2021-03-01

Development of specialty breads as nutraceutical products

by Hines, Lindsey Renee
Published 2010

Nutritional Deficiencies in Children with Celiac Disease Resulting from a Gluten-Free Diet: A Systematic Review

by Giovanni Di Nardo, Maria Pia Villa, Laura Conti, Giusy Ranucci, Claudia Pacchiarotti, Luigi Principessa, Umberto Raucci, Pasquale Parisi
Published 2019-07-01

The Prospects of Increasing the Responsibility of Domestic Producers of the Gluten-Free Foods Using the European Licensing System (TM «Perekreslenyi Kolosok»)

by Naumova Olga А., Dontsova Olga V., Agramakova Natalia V.
Published 2017-12-01

Formulation of gluten-free flour culinary products of high nutritional value

by Y. P. Dombrovskaya, S. I. Aralova
Published 2017-02-01

The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking

by Monika Kajzer, Anna Diowksz
Published 2021-06-01

Compatibility of labelling gluten-free food products with current legal provisions based on the review of information on the labels

by Natalia Mikołajczak
Published 2018-09-01

The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients

by Iva Hoffmanová, Daniel Sánchez, Adéla Szczepanková, Helena Tlaskalová-Hogenová
Published 2019-10-01

Persistent Economic Burden of the Gluten Free Diet

by Anne R. Lee, Randi L. Wolf, Benjamin Lebwohl, Edward J. Ciaccio, Peter H.R. Green
Published 2019-02-01

Role of Front-of-Package Gluten-Free Product Labeling in a Pair-Matched Study in Women with and without Celiac Disease on a Gluten-Free Diet

by Wioleta Zysk, Dominika Głąbska, Dominika Guzek
Published 2019-02-01

New Software for Gluten-Free Diet Evaluation and Nutritional Education

by Arrate Lasa, Idoia Larretxi, Edurne Simón, Itziar Churruca, Virginia Navarro, Olalla Martínez, María Ángeles Bustamante, Jonatan Miranda
Published 2019-10-01

Celiac disease: the situation on the Slovak market

by Ľudmila Nagyová, Ingrida Košičiarová, Jana Rybanská, Mária Holienčinová
Published 2016-06-01

Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent

by Idoia Larretxi, Itziar Txurruka, Virginia Navarro, Arrate Lasa, María Ángeles Bustamante, María del Pilar Fernández-Gil, Edurne Simón, Jonatan Miranda
Published 2019-08-01

Development of Gluten Free Cookies From Rice And Coconut Flour Blends

by Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP
Published 2016-11-01