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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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- Article
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 485, doi. 10.1177/10820132231162164
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- Article
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 2, p. 545, doi. 10.1007/s11130-024-01177-8
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- Article
Exploring Gluten Assessment in Marketed Products through a Sandwich ELISA Methodology Based on Novel Recombinant Antibodies.
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- Foods, 2024, v. 13, n. 9, p. 1341, doi. 10.3390/foods13091341
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- Publication type:
- Article
Special Issue "Molecular and Cellular Advances in Atopic Diseases".
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- International Journal of Molecular Sciences, 2024, v. 25, n. 9, p. 4856, doi. 10.3390/ijms25094856
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- Article
Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2973, doi. 10.1002/fsn3.3977
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- Article
Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products.
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- Foods, 2024, v. 13, n. 7, p. 990, doi. 10.3390/foods13070990
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- Publication type:
- Article
The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification.
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- Foods, 2024, v. 13, n. 7, p. 994, doi. 10.3390/foods13070994
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- Publication type:
- Article
Grain Products: Traditional and Innovative Technologies.
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- Foods, 2024, v. 13, n. 7, p. 1126, doi. 10.3390/foods13071126
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- Article
Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit.
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- Quality Assurance & Safety of Crops & Foods, 2024, v. 16, n. 2, p. 1, doi. 10.15586/qas.v16i2.1398
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- Publication type:
- Article
Assessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2024, v. 38, n. 1, p. 95, doi. 10.15316/SJAFS.2024.009
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- Publication type:
- Article
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.
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- Molecules, 2024, v. 29, n. 6, p. 1374, doi. 10.3390/molecules29061374
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- Article
Community pharmacists' perception and role in early diagnosis and health promotion of celiac disease.
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- Journal of Pharmaceutical Health Services Research, 2024, v. 15, n. 1, p. 1, doi. 10.1093/jphsr/rmad048
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- Publication type:
- Article
Amaranth Seeds: A Promising Functional Ingredient for Gastronomy-A Review.
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- Sarhad Journal of Agriculture, 2024, v. 40, n. 1, p. 39, doi. 10.17582/journal.sja/2024/40.1.39.44
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- Publication type:
- Article
Gluten-free, casein-free diet for children with autism spectrum disorder: A case-controlled study.
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- Journal of Pharmacy & Bioallied Sciences, 2024, v. 16, p. 905, doi. 10.4103/jpbs.jpbs_1074_23
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- Publication type:
- Article
Risk assessment behaviour when eating out in adults with food hypersensitivity.
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- Clinical & Translational Allergy, 2024, v. 14, n. 2, p. 1, doi. 10.1002/clt2.12336
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- Article
The growing popularity of low-carb cereal-based products: the lay of the land.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 455, doi. 10.1007/s00217-023-04399-3
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- Publication type:
- Article
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 1304, doi. 10.1002/fsn3.3844
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- Publication type:
- Article
Optimisation of an Industrial Optical Sorter of Legumes for Gluten-Free Production Using Hyperspectral Imaging Techniques.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 404, doi. 10.3390/foods13030404
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- Publication type:
- Article
The financial impact on people with coeliac disease of withdrawing gluten-free food from prescriptions in England: findings from a cross-sectional survey.
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- BMC Health Services Research, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12913-024-10600-4
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- Publication type:
- Article
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 194, doi. 10.3390/foods13020194
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- Publication type:
- Article
Plant‐based meat alternatives in South Africa: An analysis of products on supermarket shelves.
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- Food Science & Nutrition, 2024, v. 12, n. 1, p. 627, doi. 10.1002/fsn3.3765
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- Publication type:
- Article
Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking.
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- Food Science & Technology Research, 2024, v. 30, n. 1, p. 117, doi. 10.3136/fstr.FSTR-D-23-00072
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- Publication type:
- Article
Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.
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- Foods, 2024, v. 13, n. 1, p. 5, doi. 10.3390/foods13010005
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- Publication type:
- Article
<sup>13</sup>C‐depleted algae as food: Permitting background free in‐vivo nuclear magnetic resonance of Daphnia magna at natural abundance.
- Published in:
- Magnetic Resonance in Chemistry, 2024, v. 62, n. 1, p. 11, doi. 10.1002/mrc.5409
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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
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis.
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- Starch / Staerke, 2024, v. 76, n. 1/2, p. 1, doi. 10.1002/star.202200222
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- Article
Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread.
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- Foods, 2023, v. 12, n. 24, p. 4415, doi. 10.3390/foods12244415
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- Article
Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12716, doi. 10.3390/app132312716
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- Article
Gluten-Free Cookies Enriched with Baobab Flour (Adansonia digitata L.) and Buckwheat Flour (Fagopyrum esculentum).
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12908, doi. 10.3390/app132312908
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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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- Publication type:
- Article
3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12362, doi. 10.3390/app132212362
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- Article
Rice-Based Gluten-Free Foods and Technologies: A Review.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4110, doi. 10.3390/foods12224110
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- Publication type:
- Article
The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4179, doi. 10.3390/foods12224179
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- Publication type:
- Article
How Many Hungarian Consumers Choose Lactose- and Gluten-Free Food Products Even When They Do Not Necessarily Need to?
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3984, doi. 10.3390/foods12213984
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- Publication type:
- Article
Consumer-Led Investigation into Potential Issues That Arise When Testing Dairy Matrixes for Gluten With the NIMA Sensor.
- Published in:
- Journal of AOAC International, 2023, v. 106, n. 6, p. 1696, doi. 10.1093/jaoacint/qsad092
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- Publication type:
- Article
The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.
- Published in:
- Polymers (20734360), 2023, v. 15, n. 21, p. 4231, doi. 10.3390/polym15214231
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- Publication type:
- Article
THE INFLUENCE OF FERTILISATION ON THE YIELD AND ANTIOXIDANT CAPACITY OF COMMON AND TARTARY BUCKWHEAT.
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- Agriculture & Forestry / Poljoprivreda i šumarstv, 2023, v. 69, n. 4, p. 7, doi. 10.17707/AgricultForest.69.4.01
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- Publication type:
- Article
GUEST'S PREFERENCES FOR DIFFERENT FOODS AT HOTEL'S BREAKFAST: RESULTS OF AN ON-LINE SURVEY.
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- GeoJournal of Tourism & Geosites, 2023, v. 50, n. 4, p. 1546, doi. 10.30892/gtg.50433-1151
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- Publication type:
- Article
Nutritional content and quality of processed gluten-free products.
- Published in:
- International Food Research Journal, 2023, v. 30, n. 5, p. 1304, doi. 10.47836/ifrj.30.5.18
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- Publication type:
- Article
Awareness of gluten-free diet among the general public in Saudi Arabia.
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- Revista Nutrición Clínica y Dietética Hospitalaria, 2023, v. 43, n. 4, p. 66, doi. 10.12873/434alhusseini
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- 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
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- Publication type:
- Article
Correction to: Nutraceutical potential of maize (Zea mays L.) laboratory-scale wet milling by-products in terms of β-sitosterol in fiber, γ-tocopherol in germ, and lutein and zeaxanthin in gluten.
- Published in:
- 2023
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- Publication type:
- Correction Notice
Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3252, doi. 10.3390/foods12173252
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- Publication type:
- Article
Production and Characterization of Novel Fabs Generated from Different Phage Display Libraries as Probes for Immunoassays for Gluten Detection in Food.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3274, doi. 10.3390/foods12173274
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- 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
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- Publication type:
- Article
Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System.
- Published in:
- Medicina (1010660X), 2023, v. 59, n. 9, p. 1578, doi. 10.3390/medicina59091578
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- Publication type:
- Article
Health utilities and willingness to pay in adult patients with coeliac disease in Hungary.
- Published in:
- Quality of Life Research, 2023, v. 32, n. 9, p. 2503, doi. 10.1007/s11136-023-03418-w
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- Article
Obsah lepku v masových pomazánkách.
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- Výživa a Potraviny, 2023, n. 5, p. 6
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- Article
Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3055, doi. 10.3390/foods12163055
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- Publication type:
- Article