Works matching DE "GLUTEN-free foods"
Results: 615
Automated Gluten Detection in Bread Images Using Convolutional Neural Networks.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 4, p. 1737, doi. 10.3390/app15041737
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- Article
Elucidation of technological, functional, sensory properties and aroma profiles of gluten-free breads enriched with lentil flour: Elucidation of technological, functional, sensory properties and aroma...: B. Öncel, M. S. Özer.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 1969, doi. 10.1007/s11694-024-03088-3
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- Article
Isolation of quinoa protein by milling fractionation and solvent extraction.
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- 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
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- Article
Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients.
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- European Food Research & Technology, 2024, v. 250, n. 11, p. 2711, doi. 10.1007/s00217-024-04570-4
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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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- Article
Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1083, doi. 10.1007/s00217-021-03689-y
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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
Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 253, doi. 10.1007/s11130-023-01060-y
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- Article
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 2, p. 179, doi. 10.1007/s11130-021-00890-y
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- Article
Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 2, p. 196, doi. 10.1007/s11130-021-00889-5
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- Article
Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 3, p. 337, doi. 10.1007/s11130-020-00833-z
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- Article
Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 3, p. 344, doi. 10.1007/s11130-020-00828-w
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- Publication type:
- Article
Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color.
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- 2017
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- Publication type:
- journal article
Selenium in Gluten-free Products.
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- Plant Foods for Human Nutrition, 2015, v. 70, n. 2, p. 128, doi. 10.1007/s11130-015-0467-8
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- Article
Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber.
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- Plant Foods for Human Nutrition, 2014, v. 69, n. 4, p. 344, doi. 10.1007/s11130-014-0440-y
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- Article
Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa ( Chenopodium quinoa Willd.) as a Gluten-free Ingredient.
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- Plant Foods for Human Nutrition, 2014, v. 69, n. 4, p. 297, doi. 10.1007/s11130-014-0449-2
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- Article
Chemical composition and starch digestibility of different gluten-free breads.
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- 2011
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- Publication type:
- journal article
Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat.
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- Plant Foods for Human Nutrition, 2010, v. 65, n. 4, p. 339, doi. 10.1007/s11130-010-0194-0
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- Article
Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 211, doi. 10.12944/CRNFSJ.6.1.24
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- Article
Food sources of energy and nutrients among Canadian adults following a gluten-free diet.
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- PeerJ, 2020, p. 1, doi. 10.7717/peerj.9590
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- Article
Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts.
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- PeerJ, 2018, p. 1, doi. 10.7717/peerj.5875
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- Article
THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 4, doi. 10.15673/fst.v14i4.1892
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- Article
RECENT ADVANCES IN STUDYING TANNIC ACID AND ITS INTERACTION WITH PROTEINS AND POLYSACCHARIDES.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 63, doi. 10.15673/fst.v13i3.1452
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- Article
A Cautionary Tale of Purity, Labeling and Product Literacy in the Gluten-Free Market.
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- Journal of Consumer Affairs, 2012, v. 46, n. 2, p. 288, doi. 10.1111/j.1745-6606.2012.01230.x
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- Article
Health utilities and willingness to pay in adult patients with coeliac disease in Hungary.
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- Quality of Life Research, 2023, v. 32, n. 9, p. 2503, doi. 10.1007/s11136-023-03418-w
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- Article
Nutritional Composition and Cost Differences between Gluten-Free and Gluten-Containing Food Products in Kuala Lumpur, Malaysia.
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- Malaysian Journal of Medicine & Health Sciences, 2020, v. 16, n. 6, p. 178
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- Article
Structure, Functional Properties, and Applications of Foxtail Millet Prolamin: A Review.
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- Biomolecules (2218-273X), 2024, v. 14, n. 8, p. 913, doi. 10.3390/biom14080913
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- Article
Production of monoclonal antibodies to immunogenic peptides of ω-glaidin/c-hordein and rye-secalin for gluten free food screening.
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- 2016
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- Abstract
Focus on Inclusive Education: The Educational and Social Challenges of Children With Celiac Disease: What Educators Should Know.
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- Childhood Education, 2014, v. 90, n. 1, p. 71, doi. 10.1080/00094056.2014.872520
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- Publication type:
- Article
RELATIONSHIP OF LECTIN PROTEINS AND HEALTH: STUDIES ON PRODUCT DEVELOPMENT WITHOUT LECTIN.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 55, doi. 10.34302/crpjfst/2021.13.1.5
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- 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.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 68, doi. 10.34302/crpjfst/2019.11.2.6
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- Article
DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158
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- Article
Gluten-Free Diet: Positive and Negative Effect on Human Health.
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- Indian Journal of Public Health Research & Development, 2019, v. 10, n. 7, p. 889, doi. 10.5958/0976-5506.2019.01690.5
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- Article
Chemical Composition, Health Benefits and Future Prospects of Hairless Canary Seed (Phalaris canariensis L.): A Review.
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- Journal of Oleo Science, 2024, v. 73, n. 11, p. 1361, doi. 10.5650/jos.ess24108
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- Article
USDA ARS Online Magazine Sweet Success for New Rice- Blend Products.
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- Agricultural Research, 2016, v. 64, n. 6, p. 1
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- Article
Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage.
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- Sustainability (2071-1050), 2020, v. 12, n. 24, p. 10389, doi. 10.3390/su122410389
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- Article
Performance of Six Genotypes of Tritordeum Compare to Bread Wheat under East Mediterranean Condition.
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- Sustainability (2071-1050), 2020, v. 12, n. 22, p. 9700, doi. 10.3390/su12229700
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- Article
'Food for thought'.
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- Travel Law Quarterly, 2013, v. 5, n. 4, p. 338
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- Publication type:
- Article
Development of technology for producing gluten-free dry mixes for confectionery products based on Kazakhstani raw materials.
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- EurAsian Journal of Biosciences, 2020, v. 14, n. 1, p. 483
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- Publication type:
- Article
EVALUATION OF SELECTED PROPERTIES OF GLUTEN-FREE INSTANT GRUELS PROCESSED UNDER VARIOUS EXTRUSION-COOKING CONDITIONS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 135, doi. 10.17306/J.AFS.2017.0459
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- Article
APPLICATION OF SOUR DOUGH IN THE PRODUCTION OF GLUTEN FREE BREAD.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 4, p. 355
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- Publication type:
- Article
EVALUATION OF THE CONTENT AND THE POTENTIAL BIOAVAILABILITY OF MINERALS FROM GLUTEN-FREE PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 1, p. 75
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- Publication type:
- Article
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 527, doi. 10.1177/10820132231166723
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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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- Publication type:
- Article
Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.
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- 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.
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- Food Science & Technology International, 2020, v. 26, n. 7, p. 603, doi. 10.1177/1082013220918709
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- Article
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
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- Food Science & Technology International, 2020, v. 26, n. 4, p. 344, doi. 10.1177/1082013219895357
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- Publication type:
- Article
Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread.
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- 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.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 618, doi. 10.1177/1082013219856784
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- Publication type:
- Article
Utilization of small broken riceberry flour in gluten-free bread.
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- Food Science & Technology International, 2019, v. 25, n. 6, p. 515, doi. 10.1177/1082013219842463
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- Publication type:
- Article