Results: 606
Sensitive gluten determination in gluten-free foods by an electrochemical aptamer-based assay.
- Published in:
- Analytical & Bioanalytical Chemistry, 2015, v. 407, n. 20, p. 6021, doi. 10.1007/s00216-015-8771-6
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- Publication type:
- Article
Label-free detection of gliadin food allergen mediated by real-time apta-PCR.
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- Analytical & Bioanalytical Chemistry, 2014, v. 406, n. 2, p. 515, doi. 10.1007/s00216-013-7475-z
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- Publication type:
- Article
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis.
- Published in:
- Starch / Staerke, 2024, v. 76, n. 1/2, p. 1, doi. 10.1002/star.202200222
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- Publication type:
- Article
Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten‐Free Rice‐Based Wonton Wraps.
- Published in:
- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700227
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- Publication type:
- Article
In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar.
- Published in:
- Starch / Staerke, 2016, v. 68, n. 3/4, p. 374, doi. 10.1002/star.201500007
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- Publication type:
- Article
Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread.
- Published in:
- Starch / Staerke, 2014, v. 66, n. 7/8, p. 678, doi. 10.1002/star.201300233
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- Publication type:
- Article
Improvement of fonio dough properties through starch modification by sourdough fermentation.
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- Starch / Staerke, 2013, v. 65, n. 9/10, p. 730, doi. 10.1002/star.201200248
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- Article
Gluten-degrading bacteria: availability and applications.
- Published in:
- Applied Microbiology & Biotechnology, 2021, v. 105, n. 8, p. 3045, doi. 10.1007/s00253-021-11263-5
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- Article
Microbiome of root vegetables—a source of gluten-degrading bacteria.
- Published in:
- Applied Microbiology & Biotechnology, 2020, v. 104, n. 20, p. 8871, doi. 10.1007/s00253-020-10852-0
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- Publication type:
- Article
Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.
- Published in:
- Public Health Nutrition, 2017, v. 20, n. 3, p. 413, doi. 10.1017/S1368980016002433
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- Article
Compliance with Gluten-Free Labelling Regulation in the Brazilian Food Industry.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 5, p. 518, doi. 10.1094/CCHEM-08-15-0158-R
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- Publication type:
- Article
In Vitro Starch Digestibility of Gluten-Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 2, p. 171, doi. 10.1094/CCHEM-06-14-0124-R
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- Publication type:
- Article
CORN AND BUCKWHEAT FLOUR IN GLUTEN FREE BISCUITS.
- Published in:
- Journal of EcoAgriTourism, 2018, v. 14, n. 2, p. 5
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- Publication type:
- Article
Eat Green, Get Lean: Promoting Sustainability Reduces Consumption.
- Published in:
- Journal of Public Policy & Marketing, 2017, v. 36, n. 2, p. 299, doi. 10.1509/jppm.16.087
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- Publication type:
- Article
Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour.
- Published in:
- Processes, 2023, v. 11, n. 12, p. 3287, doi. 10.3390/pr11123287
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- Article
Development of "New" Bread and Cheese.
- Published in:
- Processes, 2020, v. 8, n. 12, p. 1541, doi. 10.3390/pr8121541
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- Article
USE OF HEMP FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CONFECTIONERY.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 130
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- Publication type:
- Article
Maximizing the Use of Flaxseed in the Production of Vegan Bakery Products Free of Gluten, Eggs, Milk and Low Carbohydrates.
- Published in:
- Assiut Journal of Agricultural Sciences, 2023, v. 54, n. 1, p. 102, doi. 10.21608/ajas.2023.176250.1201
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- Publication type:
- Article
The evolutionary profile of celiac disease via the compliance to the gluten-free diet in the western Algerian region.
- Published in:
- Romanian Journal of Diabetes Nutrition & Metabolic Diseases, 2022, v. 29, n. 1, p. 67, doi. 10.46389/rjd-2022-1076
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- Publication type:
- Article
THE INFLUENCE OF FERTILISATION ON THE YIELD AND ANTIOXIDANT CAPACITY OF COMMON AND TARTARY BUCKWHEAT.
- Published in:
- Agriculture & Forestry / Poljoprivreda i šumarstv, 2023, v. 69, n. 4, p. 7, doi. 10.17707/AgricultForest.69.4.01
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- Article
Risk assessment behaviour when eating out in adults with food hypersensitivity.
- Published in:
- Clinical & Translational Allergy, 2024, v. 14, n. 2, p. 1, doi. 10.1002/clt2.12336
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- Publication type:
- Article
Milk‐ and wheat protein drinks for double blind placebo controlled food challenge in adults: a simple tool for diagnosis.
- Published in:
- Clinical & Translational Allergy, 2019, v. 9, n. 1, p. 1
- Publication type:
- Article
Elaboração e avaliação de alguns aspectos da qualidade de cerveja isenta de glúten.
- Published in:
- Estudos Tecnológicos em Engenharia, 2013, v. 9, n. 1, p. 11, doi. 10.4013/ete.2013.91.02
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- Publication type:
- Article
Emerging Pharmaceutical Therapies to Address the Inadequacy of a Gluten-Free Diet for Celiac Disease.
- Published in:
- Pharmaceuticals (14248247), 2024, v. 17, n. 1, p. 4, doi. 10.3390/ph17010004
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- Publication type:
- Article
Consumer Satisfaction with the Quality and Availability of Gluten-Free Products.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 18, p. 8215, doi. 10.3390/su16188215
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- Publication type:
- Article
Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 24, p. 10389, doi. 10.3390/su122410389
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- Publication type:
- Article
Performance of Six Genotypes of Tritordeum Compare to Bread Wheat under East Mediterranean Condition.
- Published in:
- Sustainability (2071-1050), 2020, v. 12, n. 22, p. 9700, doi. 10.3390/su12229700
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- Article
'Food for thought'.
- Published in:
- Travel Law Quarterly, 2013, v. 5, n. 4, p. 338
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- Publication type:
- Article
Gluten‐free lentil cakes with optimal technological and nutritional characteristics.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6298, doi. 10.1002/jsfa.13459
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- Publication type:
- Article
Investigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre‐gelatinized rice flour.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 2207, doi. 10.1002/jsfa.12330
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- Publication type:
- Article
Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2199, doi. 10.1002/jsfa.11702
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- Publication type:
- Article
Tritordeum breads are well tolerated with preference over gluten‐free breads in non‐celiac wheat‐sensitive patients and its consumption induce changes in gut bacteria.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3508, doi. 10.1002/jsfa.10982
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- Publication type:
- Article
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 1732, doi. 10.1002/jsfa.10816
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- Publication type:
- Article
Sensory profile and quality of chemically leavened gluten‐free sorghum bread containing different starches and hydrocolloids.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 9, p. 4391, doi. 10.1002/jsfa.9673
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- Publication type:
- Article
Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 3, p. 1351, doi. 10.1002/jsfa.9310
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- Publication type:
- Article
Release of multifunctional peptides from kiwicha (Amaranthus caudatus) protein under in vitro gastrointestinal digestion.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 3, p. 1225, doi. 10.1002/jsfa.9294
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- Publication type:
- Article
Quinoa bitterness: causes and solutions for improving product acceptability.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4033, doi. 10.1002/jsfa.8980
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- Publication type:
- Article
Awareness of celiac disease among the public in Kuwait: a cross-sectional survey.
- Published in:
- BMC Research Notes, 2023, v. 16, n. 1, p. 1, doi. 10.1186/s13104-023-06415-x
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- Publication type:
- Article
IMPACT OF TEMPEH FLOUR SUPPLEMENTATION ON THE PROPERTIES OF NON-GLUTEN PASTA PRODUCT.
- Published in:
- African Journal of Food, Agriculture, Nutrition & Development, 2020, v. 20, n. 7, p. 16905, doi. 10.18697/ajfand.95.19485
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- Publication type:
- Article
PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR.
- Published in:
- Egyptian Journal of Agricultural Research, 2017, v. 95, n. 2, p. 755
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- Publication type:
- Article
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
- Published in:
- Journal of Applied Microbiology, 2016, v. 120, n. 5, p. 1289, doi. 10.1111/jam.13104
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- Publication type:
- Article
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 5, p. 485, doi. 10.1177/10820132231162164
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- Publication type:
- Article
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 6, p. 527, doi. 10.1177/10820132231166723
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- Publication type:
- Article
Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.
- Published in:
- Food Science & Technology International, 2021, v. 27, n. 1, p. 13, doi. 10.1177/1082013220929152
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- Publication type:
- Article
Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 7, p. 603, doi. 10.1177/1082013220918709
- By:
- Publication type:
- Article
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 4, p. 344, doi. 10.1177/1082013219895357
- By:
- Publication type:
- Article
Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 2, p. 160, doi. 10.1177/1082013219873246
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- Publication type:
- Article
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 7, p. 618, doi. 10.1177/1082013219856784
- By:
- Publication type:
- Article
Utilization of small broken riceberry flour in gluten-free bread.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 6, p. 515, doi. 10.1177/1082013219842463
- By:
- Publication type:
- Article
Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 5, p. 414, doi. 10.1177/1082013219828269
- By:
- Publication type:
- Article