Works matching DE "GLUTEN-free foods"

Results: 624

Letter: Supporting the Role of Enzyme Therapy in Management of Coeliac Disease—Authors' Reply.

Published in:

Alimentary Pharmacology & Therapeutics, 2025, v. 62, n. 1, p. 103, doi. 10.1111/apt.70205

By:

Bonner, Erin R.;
Tschollar, Werner;
Anderson, Robert;
Mourabit, Sulayman

Publication type:

Article

Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy.

Published in:

Foods, 2025, v. 14, n. 11, p. 1862, doi. 10.3390/foods14111862

By:

Aussanasuwannakul, Aunchalee;
Singkammo, Suparat

Publication type:

Article

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 3, p. 497, doi. 10.1007/s00217-010-1421-5

By:

Krupa-Kozak, Urszula;
Troszyńska, Agnieszka;
Bączek, Natalia;
Soral-Śmietana, Maria

Publication type:

Article

High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 711, doi. 10.1007/s00217-010-1316-5

By:

Vallons, Katleen;
Ryan, Liam;
Koehler, Peter;
Arendt, Elke

Publication type:

Article

Influence of unicellular protein on gluten-free bread characteristics.

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 171, doi. 10.1007/s00217-010-1269-8

By:

Miñarro, B.;
Normahomed, I.;
Guamis, B.;
Capellas, M.

Publication type:

Article

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 37, doi. 10.1007/s00217-010-1249-z

By:

Pagliarini, E.;
Laureati, M.;
Lavelli, V.

Publication type:

Article

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations.

Published in:

European Food Research & Technology, 2010, v. 230, n. 3, p. 437, doi. 10.1007/s00217-009-1184-z

By:

Alvarez-Jubete, Laura;
Auty, Mark;
Arendt, Elke K.;
Gallagher, Eimear

Publication type:

Article

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 307, doi. 10.1007/s00217-009-1048-6

By:

Renzetti, Stefano;
Arendt, Elke K.

Publication type:

Article

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2

By:

Nunes, Maria Helena B.;
Ryan, L. A. M.;
Arendt, Elke K.

Publication type:

Article

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters.

Published in:

European Food Research & Technology, 2009, v. 228, n. 4, p. 633, doi. 10.1007/s00217-008-0972-1

By:

Nunes, Maria Helena B.;
Moore, Michelle M.;
Ryan, Liam A. M.;
Arendt, Elke K.

Publication type:

Article

Breadmaking performance of protein enriched, gluten-free breads.

Published in:

European Food Research & Technology, 2008, v. 227, n. 4, p. 1205, doi. 10.1007/s00217-008-0838-6

By:

Cristina Marco;
Cristina Rosell

Publication type:

Article

Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 135, doi. 10.1007/s00217-007-0702-0

By:

Francesco Caponio;
Carmine Summo;
Maria Clodoveo;
Antonella Pasqualone

Publication type:

Article

Comparative investigations of gluten proteins from different wheat species.

Published in:

European Food Research & Technology, 2003, v. 217, n. 4, p. 360

By:

Werner Seilmeier;
Herbert Wieser

Publication type:

Article

糖类食品抗冻剂研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 198, doi. 10.12161/j.issn.1005-6521.2021.12.031

By:

徐世杰;
赵钟;
周辉;
王颖;
王兆明;
李琦;
徐宝才

Publication type:

Article

板栗粉食品的开发利用研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 201, doi. 10.12161/j.issn.1005-6521.2021.05.034

By:

周葵;
张雅媛;
游向荣;
王颖;
李明娟;
卫萍

Publication type:

Article

响应面法优化无麸质谷物馒头制备工艺条件及其质构特性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 96, doi. 10.12161/j.issn.1005-6521.2020.24.016

By:

李东红;
周大宇;
杨晋杰;
朱力杰;
杨立娜;
马涛

Publication type:

Article

Examination of Amino Acid and Mineral Profiles.

Published in:

Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 4, doi. 10.23789/1869-2303-2023-1-4

By:

Alemneh, Sendeku Takele;
Zettel, Viktoria;
Hitzmann, Bernd

Publication type:

Article

Monitoring of gluten-free rice sourdough by 2D-Fluorescence spectroscopy.

Published in:

Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 1, p. 4, doi. 10.23789/1896-2303-2022-1-4

By:

Kollemparembil, Ann Mary;
Wrochem, Almut von;
Paquet-Durand, Olivier;
Zettel, Viktoria

Publication type:

Article

CORN AND BUCKWHEAT FLOUR IN GLUTEN FREE BISCUITS.

Published in:

Journal of EcoAgriTourism, 2018, v. 14, n. 2, p. 5

By:

CHERĂȚOIU, C. M.;
OGNEAN, M.;
OGNEAN, C. F.;
DANCIU, I.

Publication type:

Article

A Cautionary Tale of Purity, Labeling and Product Literacy in the Gluten-Free Market.

Published in:

Journal of Consumer Affairs, 2012, v. 46, n. 2, p. 288, doi. 10.1111/j.1745-6606.2012.01230.x

By:

WOROSZ, MICHELLE R.;
WILSON, NORBERT L.W.

Publication type:

Article

Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa.

Published in:

Plants (2223-7747), 2021, v. 10, n. 11, p. 2258, doi. 10.3390/plants10112258

By:

Hussain, M. Iftikhar;
Farooq, Muhammad;
Syed, Qamar Abbas;
Ishaq, Anum;
Al-Ghamdi, Abdullah Ahmed;
Hatamleh, Ashraf A.

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:

Piec, Karolina;
Janczar-Smuga, Małgorzata

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:

Podeszwa, Tomasz

Publication type:

Article

How Metabolomics Provides Novel Insights on Celiac Disease and Gluten-Free Diet: A Narrative Review.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.859467

By:

Vacca, Mirco;
Porrelli, Annalisa;
Calabrese, Francesco Maria;
Lippolis, Tamara;
Iacobellis, Ilaria;
Celano, Giuseppe;
Pinto, Daniela;
Russo, Francesco;
Giannelli, Gianluigi;
De Angelis, Maria

Publication type:

Article

RELATIONSHIP OF LECTIN PROTEINS AND HEALTH: STUDIES ON PRODUCT DEVELOPMENT WITHOUT LECTIN.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 55, doi. 10.34302/crpjfst/2021.13.1.5

By:

Öncel, H. Uğur;
Toker, Duygu;
Mutlu, Hayrettin;
Tarlak, Fatih

Publication type:

Article

THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PRE-GELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 68, doi. 10.34302/crpjfst/2019.11.2.6

By:

Jalali, Mahdi;
Sheikholeslami, Zahra;
Elhamirad, Amir Hossein;
Khodaparast, Mohammad Hossein Haddad;
Karimi, Mahdi

Publication type:

Article

DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158

By:

Nour, Violeta;
Tuţulescu, Felicia;
Ionică, Mira Elena;
Corbu, Alexandru Radu

Publication type:

Article

Gluten-free, casein-free diet for children with autism spectrum disorder: A case-controlled study.

Published in:

Journal of Pharmacy & Bioallied Sciences, 2024, v. 16, p. 905, doi. 10.4103/jpbs.jpbs_1074_23

By:

Saad, Khaled;
Shabaan, Islam;
Hassan, Abd-El-Monem;
Ezzat, Mohamed;
Abouzed, Mohamed;
Hamed, Yasser;
M. Ibrahim, Mohamed;
Gad, Eman

Publication type:

Article

Effect of dietary fibre waste originating from food production on the gluten structure in common wheat dough.

Published in:

International Agrophysics, 2023, v. 37, n. 1, p. 101, doi. 10.31545/intagr/159236

By:

Nawrocka, Agnieszka;
Zarzycki, Piotr;
Kłosok, Konrad;
Welc, Renata;
Wirkijowska, Anna;
Teterycz, Dorota

Publication type:

Article

Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties.

Published in:

International Agrophysics, 2021, v. 35, n. 1, p. 41, doi. 10.31545/intagr/132121

By:

Lisiecka, Katarzyna;
Wójtowicz, Agnieszka;
Bouasla, Abdallah;
Kasprzak, Kamila

Publication type:

Article

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions.

Published in:

International Agrophysics, 2019, v. 33, n. 4, p. 407, doi. 10.31545/intagr/112563

By:

Wójtowicz, Agnieszka;
Lisiecka, Katarzyna;
Mitrus, Marcin;
Nowak, Gabriela;
Golian, Martyna;
Oniszczuk, Anna;
Kasprzak, Kamila;
Widelska, Gabriela;
Oniszczuk, Tomasz;
Combrzyński, Maciej

Publication type:

Article

Physical and antioxidant properties of gluten-free bread enriched with carob fibre.

Published in:

International Agrophysics, 2017, v. 31, n. 3, p. 411, doi. 10.1515/intag-2016-0060

By:

Różyło, Renata;
Dziki, Dariusz;
Gawlik-Dziki, Urszula;
Biernacka, Beata;
Wójcik, Monika;
Ziemichód, Alicja

Publication type:

Article

Kinetic model of water vapour adsorption by gluten-free starch.

Published in:

International Agrophysics, 2015, v. 29, n. 1, p. 115, doi. 10.1515/intag-2015-0006

By:

Ocieczek, Aneta;
Kostek, Robert;
Ruszkowska, Millena

Publication type:

Article

EFFECT OF INTRODUCING SECOND REDUCED RATE OF VAT ON CONSUMER PURCHASE BEHAVIOUR WITH GLUTEN-FREE FOOD.

Published in:

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017, v. 65, n. 3, p. 1045, doi. 10.11118/actaun201765031045

By:

Šálková, Daniela;
Kučera, Petr;
Moravec, Lukáš

Publication type:

Article

Development, characterization and chemometric analysis of glutenfree granolas containing whole flour of pseudo-cereals new cultivars.

Published in:

Acta Scientiarum: Technology, 2014, v. 36, n. 1, p. 157, doi. 10.4025/actascitechnol.v36i1.19195

By:

de Souza, Aloisio Henrique Pereira;
Gohara, Aline Kirie;
Pagamunici, Lilian Maria;
Visentainer, Jesuí Vergílio;
de Souza, Nilson Evelázio;
Matsushita, Makoto

Publication type:

Article

Gluten-free meals in public catering.

Published in:

Annali di Igiene, Medicina Preventiva e di Comunità, 2021, v. 33, n. 1, p. 3, doi. 10.7416/ai.2021.2403

By:

Bioletti, L.;
Ferrero, B. M.;
Magistroni, P.;
Teriaca, M. J.;
Ropolo, S.;
Emma, L.;
Leggio, K.;
Fransos, L.;
Marzullo, A.;
Strumia, C.;
Vietti, F.;
Paltrinieri, G.

Publication type:

Article

Detection of gluten content in both naturally and labelled gluten-free products available in Morocco.

Published in:

Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2022, v. 17, n. 2, p. 137, doi. 10.1007/s00003-022-01374-0

By:

Guennouni, Morad;
Elmoumou, Lahcen;
Admou, Brahim;
Hazime, Raja;
Elkhoudri, Noureddine;
Hakmaoui, Abdelmalek;
Bourrahouat, Aicha;
Hilali, Abderraouf

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:

Ruiz Rodríguez, L.;
Vera Pingitore, E.;
Rollan, G.;
Cocconcelli, P. S.;
Fontana, C.;
Saavedra, L.;
Vignolo, G.;
Hebert, E. M.

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

By:

Serin, Yeliz;
Akbulut, Gamze;
Yaman, Mustafa

Publication type:

Article

Viscoelastic properties of wheat gluten in a molecular dynamics study.

Published in:

PLoS Computational Biology, 2021, v. 17, n. 3, p. 1, doi. 10.1371/journal.pcbi.1008840

By:

Mioduszewski, Łukasz;
Cieplak, Marek

Publication type:

Article

Gluten in "gluten-free" manufactured foods in Australia: a cross-sectional study.

Published in:

2018

By:

Halmos, Emma P.;
Clarke, Dean;
Pizzey, Catherine;
Tye-Din, Jason A.

Publication type:

Letter

Gluten content of imported gluten-free foods: national and international implications.

Published in:

2016

By:

Forbes, Geoffrey M.;
Dods, Kenneth

Publication type:

journal article

Imported gluten-free foods: free of gluten?

Published in:

2015

By:

Forbes, Geoffrey M.

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:

Forbes, Geoffrey M.

Publication type:

Article

Isolation of quinoa protein by milling fractionation and solvent extraction.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 20, doi. 10.1016/j.fbp.2015.06.003

By:

Föste, Maike;
Elgeti, Dana;
Brunner, Anna-Katharina;
Jekle, Mario;
Becker, Thomas

Publication type:

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

By:

Mattioni, Bruna;
Scheuer, Patricia M.;
Antunes, Andre L.;
Paulino, Niraldo;
Francisco, Alicia

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

By:

Bello‐Perez, Luis A.;
Flores‐Silva, Pamela C.;
Utrilla‐Coello, Rubi G.;
Agama‐Acevedo, Edith;
Hamaker, Bruce R.

Publication type:

Article

PROPIEDADES REOLÓGICAS DE UN PRODUCTO DE GALLETERÍA A BASE DE HARINA DE QUINUA (Chenopodium quinua).

Published in:

@limentech: Ciencia y Tecnología Alimentaria, 2022, v. 20, n. 2, p. 24

By:

Amparo Luz, Púa Rosado;
Romero Carolina, Torregrosa;
Barraza Elverling, Torres;
Genisberto Enrique, Barreto Rodríguez;
Fuentes Ronald, Marsiglia

Publication type:

Article

QUALITY AND SHELF-LIFE EVALUATION OF MULTIGRAIN GLUTEN FREE BISCUITS DEVELOPED FROM SORGHUM, SOYBEAN AND OAT COMPOSITE FLOURS BLEND.

Published in:

Plant Archives (09725210), 2024, v. 24, n. 2, p. 2493, doi. 10.51470/PLANTARCHIVES.2024.v24.no.2.356

By:

Bhise, Suresh;
Patel, Devesh;
Kamaliya, K. B.;
Pandey, H.

Publication type:

Article

A Comparison of Gluten-Containing and Gluten-Free Food Products in Terms of Cost and Nutrient Content in the City of Antalya, Turkey.

Published in:

Cyprus Journal of Medical Sciences, 2022, v. 7, n. 2, p. 229, doi. 10.4274/cjms.2021.3480

By:

Meydanlıoğlu, Ayşe;
Köse, Ebru

Publication type:

Article