Works matching DE "GLUTEN-free foods"
Results: 609
Improvement of Structural and Nutritional Quality of Gluten Free Pasta.
- Published in:
- Journal of Culinary Science & Technology, 2023, v. 21, n. 6, p. 867, doi. 10.1080/15428052.2021.2020198
- By:
- Publication type:
- Article
Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins.
- Published in:
- Journal of Culinary Science & Technology, 2023, v. 21, n. 4, p. 517, doi. 10.1080/15428052.2021.1971132
- By:
- Publication type:
- Article
Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates.
- Published in:
- Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 99, doi. 10.1080/15428052.2021.1888836
- By:
- Publication type:
- Article
Research Notes: Benefits and Possible Food Applications of Arrowroot (Maranta Arundinaceae L.).
- Published in:
- Journal of Culinary Science & Technology, 2021, v. 19, n. 6, p. 513, doi. 10.1080/15428052.2020.1791295
- By:
- Publication type:
- Article
High Protein Rice Flour in the Development of Gluten-Free Bread.
- Published in:
- Journal of Culinary Science & Technology, 2021, v. 19, n. 4, p. 315, doi. 10.1080/15428052.2020.1768994
- By:
- Publication type:
- Article
Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology.
- Published in:
- Journal of Culinary Science & Technology, 2021, v. 19, n. 3, p. 187, doi. 10.1080/15428052.2020.1738297
- By:
- Publication type:
- Article
A Compositional and Sensorial Analysis of Gnocchi Stuffed with Spotted Sorubim Carcass Meat.
- Published in:
- Journal of Culinary Science & Technology, 2021, v. 19, n. 1, p. 83, doi. 10.1080/15428052.2019.1710889
- By:
- Publication type:
- Article
Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads.
- Published in:
- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 535, doi. 10.1080/15428052.2019.1679314
- By:
- Publication type:
- Article
Gluten-Free Pasta: Replacing Wheat with Chickpea.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 1, doi. 10.1080/15428052.2017.1394952
- By:
- Publication type:
- Article
Flaxseed and Chia Seed Gel on Characteristics of Gluten-Free Cake.
- Published in:
- Journal of Culinary Science & Technology, 2018, v. 16, n. 4, p. 378, doi. 10.1080/15428052.2017.1394951
- By:
- Publication type:
- Article
Recent Trends in the Formulation of Gluten-Free Sorghum Products.
- Published in:
- Journal of Culinary Science & Technology, 2018, v. 16, n. 4, p. 311, doi. 10.1080/15428052.2017.1388896
- By:
- Publication type:
- Article
Physical, Chemical and Sensorial Properties of Low-Fat and Gluten-Free Chicken Nuggets.
- Published in:
- Journal of Culinary Science & Technology, 2018, v. 16, n. 1, p. 18, doi. 10.1080/15428052.2017.1310071
- By:
- Publication type:
- Article
Evaluation of the Presence of Gluten in Beans Served at Self-Service Restaurants: A Problem for Celiac Disease Carriers.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 22, doi. 10.1080/15428052.2013.798606
- By:
- Publication type:
- Article
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.
- Published in:
- Gels (2310-2861), 2022, v. 8, n. 12, p. 774, doi. 10.3390/gels8120774
- By:
- Publication type:
- Article
USE OF HEMP FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CONFECTIONERY.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 130
- By:
- Publication type:
- Article
The role of gluten-free diet in nonalcoholic fatty liver disease development.
- Published in:
- European Review for Medical & Pharmacological Sciences, 2021, v. 25, n. 21, p. 6613
- By:
- Publication type:
- Article
ФІЗИКО-ХІМІЧНІ ТА МІКРОБІОЛОГІЧНІ ДОСЛІДЖЕННЯ БЕЗДРІЖДЖОВИХ ЗАКВАСОК ДЛЯ ХЛІБОБУЛОЧНИХ ВИРОБІВ ФУНКЦІОНАЛЬНОГО ПРИЗНАЧЕННЯ
- Published in:
- Problems of Environmental Biotechnology, 2019, n. 2, p. 1
- By:
- Publication type:
- Article
Structure, Functional Properties, and Applications of Foxtail Millet Prolamin: A Review.
- Published in:
- Biomolecules (2218-273X), 2024, v. 14, n. 8, p. 913, doi. 10.3390/biom14080913
- By:
- Publication type:
- Article
Assessment of Consumer Knowledge of Gluten-Free Food.
- Published in:
- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2022, v. 1, n. 38, p. 164, doi. 10.15611/nit.2022.38.10
- By:
- Publication type:
- Article
WYKORZYSTANIE PSEUDOZBÓŻ DO WYTWARZANIA PIWA BEZGLUTENOWEGO.
- Published in:
- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2013, v. 3, n. 10, p. 92
- By:
- Publication type:
- Article
Application of free-listing in identifying desirable foods and their accessibility in an urban nonprofit supermarket.
- Published in:
- Journal of Agriculture, Food Systems & Community Development, 2020, v. 10, n. 2, p. 473, doi. 10.5304/jafscd.2021.102.048
- By:
- Publication type:
- Article
Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?
- Published in:
- Frontiers in Plant Science, 2020, v. 11, p. 1, doi. 10.3389/fpls.2020.00906
- By:
- Publication type:
- Article
Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS.
- Published in:
- Frontiers in Plant Science, 2019, v. 10, p. 1, doi. 10.3389/fpls.2019.01470
- By:
- Publication type:
- Article
Celiac disease linked to increased mortality.
- Published in:
- Pulse International, 2020, v. 21, n. 17, p. 1
- Publication type:
- Article
Physical, chemical and sensory evaluation of gluten-free tarhana with legume hulls and flours.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 4, p. 401, doi. 10.3920/QAS2018.1538
- By:
- Publication type:
- Article
Validation of a qualitative R5 dip-stick for gluten detection with a new mathematicalstatistical approach.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 2, p. 309, doi. 10.3920/QAS2015.0818
- By:
- Publication type:
- Article
Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 643, doi. 10.3920/QAS2014.0440
- By:
- Publication type:
- Article
Gluten residues in gluten-free foods sold in Christchurch, New Zealand: comparison of LC-MS and ELISA methods.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2013, v. 5, n. 3, p. 207, doi. 10.3920/QAS2012.0190
- By:
- Publication type:
- Article
Metabolic control, adherence to the gluten-free diet and quality of life among patients with type 1 diabetes and celiac disease.
- Published in:
- Diabetology & Metabolic Syndrome, 2023, v. 15, n. 1, p. 1, doi. 10.1186/s13098-023-01167-x
- By:
- 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
- By:
- 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
- By:
- Publication type:
- Article
Use of Response Surface Methodology to Optimize Gluten-free Bread Fortified with Soy Flour and Dry Milk.
- Published in:
- Food Science & Technology International, 2004, v. 10, n. 1, p. 5, doi. 10.1177/1082013204042067
- By:
- Publication type:
- Article
Breadfruit for food and nutrition security in the 21st century.
- Published in:
- Tropical Agriculture, 2016, v. 93, p. 18
- By:
- Publication type:
- Article
Coeliac disease-a new cause for a high carcinoembryonic antigen.
- Published in:
- 1990
- By:
- Publication type:
- Case Study
Special Issue "Molecular and Cellular Advances in Atopic Diseases".
- Published in:
- International Journal of Molecular Sciences, 2024, v. 25, n. 9, p. 4856, doi. 10.3390/ijms25094856
- By:
- Publication type:
- Article
The Combination of Gold and Silver Food Nanoparticles with Gluten Peptides Alters the Autophagic Pathway in Intestinal Crypt-like Cells.
- Published in:
- International Journal of Molecular Sciences, 2023, v. 24, n. 17, p. 13040, doi. 10.3390/ijms241713040
- By:
- Publication type:
- Article
Purified Clinoptilolite-Tuff as an Efficient Sorbent for Gluten Derived from Food.
- Published in:
- International Journal of Molecular Sciences, 2022, v. 23, n. 9, p. 5143, doi. 10.3390/ijms23095143
- By:
- Publication type:
- Article
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 17, p. 9220, doi. 10.3390/ijms22179220
- By:
- Publication type:
- Article
A Cumulative Effect of Food and Viruses to Trigger Celiac Disease (CD): A Commentary on the Recent Literature.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 4, p. 2027, doi. 10.3390/ijms22042027
- By:
- Publication type:
- Article
Germination of proso millet (Panicum miliaceum L.) grains trigger biochemical changes that augment bioavailability of flower and its utility for gluten-free dietary foods.
- Published in:
- Agronomy Research, 2019, v. 17, n. 6, p. 2187, doi. 10.15159/AR.19.219
- By:
- Publication type:
- Article
Starch‐based noodles: Current technologies, properties, and challenges.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 1, p. 21, doi. 10.1111/jtxs.12730
- By:
- Publication type:
- Article
Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten‐free bread.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 4, p. 631, doi. 10.1111/jtxs.12516
- By:
- Publication type:
- Article
Gluten in "gluten-free" manufactured foods in Australia: a cross-sectional study.
- Published in:
- 2018
- By:
- Publication type:
- Letter
Gluten content of imported gluten-free foods: national and international implications.
- Published in:
- 2016
- By:
- Publication type:
- journal article
Imported gluten-free foods: free of gluten?
- Published in:
- 2015
- By:
- Publication type:
- Letter to the Editor
Modifying the gluten-free threshold for foods: first do no harm.
- Published in:
- Medical Journal of Australia, 2013, v. 199, n. 6, p. 393, doi. 10.5694/mja13.10922
- By:
- Publication type:
- Article
In Vitro Screening of Bioactive Compounds in some Gluten-Free Plants.
- Published in:
- Applied Biochemistry & Biotechnology, 2018, v. 186, n. 4, p. 847, doi. 10.1007/s12010-018-2772-9
- By:
- Publication type:
- Article
Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 5, p. 545, doi. 10.1002/aocs.12195
- By:
- Publication type:
- Article
Is It Gluten-Free? An A–Z of Things Gluten-Free.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
Length variation of i-type low-molecular-weight glutenin subunit genes in diploid wheats.
- Published in:
- Russian Journal of Genetics, 2008, v. 44, n. 4, p. 429, doi. 10.1134/S102279540804008X
- By:
- Publication type:
- Article