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Impact of hydrothermal treatment on functional properties of pearl millet flour: process modelling and optimisation.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7627, doi. 10.1007/s11694-024-02754-w
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- Article
REVEALING THE INFLUENCE OF SORGHUM FLOUR ON THE RHEOLOGICAL AND BAKING PROPERTIES OF DOUGH, THE QUALITY AND NUTRITIONAL VALUE OF BREAD.
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- Eastern-European Journal of Enterprise Technologies, 2024, v. 130, n. 11, p. 43, doi. 10.15587/1729-4061.2024.310516
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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
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates.
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- Foods, 2024, v. 13, n. 16, p. 2505, doi. 10.3390/foods13162505
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- Article
Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal as a Smart Biologically Active Supplement.
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- Foods, 2024, v. 13, n. 16, p. 2491, doi. 10.3390/foods13162491
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- Article
In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
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- Biological Trace Element Research, 2018, v. 182, n. 1, p. 140, doi. 10.1007/s12011-017-1065-4
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- Article
Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making.
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- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 3, p. 484, doi. 10.1080/09168451.2018.1427549
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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
Obsah lepku v masových pomazánkách.
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- Výživa a Potraviny, 2023, n. 5, p. 6
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- Publication type:
- Article
Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 631, doi. 10.3390/fermentation9070631
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- Publication type:
- Article
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040246
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- Publication type:
- Article
Gluten-Free Brewing: Issues and Perspectives.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053
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- Publication type:
- Article
Avaliação da dieta livre de glúten consumida por celíacos no município de Sobral, Ceará, Brasil.
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- Multitemas, 2021, v. 26, n. 64, p. 63, doi. 10.20435/multi.v26i64.3149
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- Article
Gluten Free Diet for the Management of Non Celiac Diseases: The Two Sides of the Coin.
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- Healthcare (2227-9032), 2020, v. 8, n. 4, p. 400, doi. 10.3390/healthcare8040400
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- Publication type:
- Article
"Let Food Be Thy Medicine": Gluten and Potential Role in Neurodegeneration.
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- Cells (2073-4409), 2021, v. 10, n. 4, p. 756, doi. 10.3390/cells10040756
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- Article
Dietetic service provision for burn care in the United Kingdom: are nutrition support standards being met?
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- Journal of Human Nutrition & Dietetics, 2009, v. 22, n. 4, p. 317, doi. 10.1111/j.1365-277X.2009.00965.x
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- Article
Economic burden of a gluten-free diet.
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- Journal of Human Nutrition & Dietetics, 2007, v. 20, n. 5, p. 423, doi. 10.1111/j.1365-277X.2007.00763.x
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- 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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- Article
Dietary Approaches and Nutritional Complexities of Autism Spectrum Disorder.
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- International Journal of Nutrition, Pharmacology, Neurological Diseases, 2022, v. 12, n. 4, p. 221, doi. 10.4103/ijnpnd.ijnpnd_65_22
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- Article
DEVELOPMENT OF ELEPHANT FOOT YAM CAKE AND ITS EVALUATION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 159, doi. 10.35219/foodtechnology.2020.2.10
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- Publication type:
- Article
CURRENT APPROACHES IN SOURDOUGH PRODUCTION WITH VALUABLE CHARACTERISTICS FOR TECHNOLOGICAL AND FUNCTIONAL APPLICATIONS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 1, p. 132, doi. 10.35219/foodtechnology.2020.1.08
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- Publication type:
- Article
TRENDS IN THE DEVELOPMENT OF GLUTEN-FREE BAKERY PRODUCTS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 1, p. 21
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- Article
Knowledge and awareness of celiac disease among the dental students.
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- Journal of Advanced Pharmaceutical Technology & Research, 2022, v. 13, p. 549, doi. 10.4103/japtr.japtr_167_22
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- Publication type:
- Article
Nutritional content and quality of processed gluten-free products.
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- 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
Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent.
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2459
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- Publication type:
- Article
Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality.
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2408
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- Publication type:
- Article
Functional properties of gluten-free gathotan noodle: lipid profile and satiety power.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 672
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- Publication type:
- Article
Influence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 1973
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- Article
Studies on functional properties and incorporation of buckwheat flour for biscuit making.
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- International Food Research Journal, 2010, v. 17, n. 4, p. 1067
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- Article
Nitrogen–sulfur fertilisation effects on gluten composition and industrial quality in Argentinean bread wheat cultivars differing in apparent sulfur recovery.
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- Crop & Pasture Science, 2021, v. 72, n. 3, p. 183, doi. 10.1071/CP20406
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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
Long-term histological follow-up of people with coeliac disease in a UK teaching hospital.
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- QJM: An International Journal of Medicine, 2010, v. 103, n. 7, p. 511, doi. 10.1093/qjmed/hcq076
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- Article
Prescribing gluten-free foods in general practice.
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- 2018
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- Publication type:
- editorial
Gluten-free food prescriptions for children with coeliac disease: should families have to pay?
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- 2017
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- Publication type:
- letter
The financial impact on people with coeliac disease of withdrawing gluten-free food from prescriptions in England: findings from a cross-sectional survey.
- Published in:
- 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
Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products.
- Published in:
- Molecules, 2022, v. 27, n. 24, p. 8993, doi. 10.3390/molecules27248993
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- Article
Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet.
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- Molecules, 2022, v. 27, n. 19, p. 6165, doi. 10.3390/molecules27196165
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- Publication type:
- Article
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
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- Molecules, 2021, v. 26, n. 8, p. 2197, doi. 10.3390/molecules26082197
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- Publication type:
- Article
Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds.
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- Molecules, 2021, v. 26, n. 7, p. 2085, doi. 10.3390/molecules26072085
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- Publication type:
- Article
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder.
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- Molecules, 2021, v. 26, n. 4, p. 1184, doi. 10.3390/molecules26041184
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- Publication type:
- Article
Iron Absorption in Celiac Disease and Nutraceutical Effect of 7-Hydroxymatairesinol. Mini-Review.
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- Molecules, 2020, v. 25, n. 9, p. 2041, doi. 10.3390/molecules25092041
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- Publication type:
- Article
Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
- Published in:
- Molecules, 2020, v. 25, n. 6, p. 1358, doi. 10.3390/molecules25061358
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- Publication type:
- Article
Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products.
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- Molecules, 2019, v. 24, n. 20, p. 3665, doi. 10.3390/molecules24203665
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- Publication type:
- Article
Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour.
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- Molecules, 2019, v. 24, n. 14, p. 2623, doi. 10.3390/molecules24142623
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- Publication type:
- Article
THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES.
- Published in:
- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 4, doi. 10.15673/fst.v14i4.1892
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- Publication type:
- 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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- Publication type:
- Article
Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour.
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- Processes, 2023, v. 11, n. 12, p. 3287, doi. 10.3390/pr11123287
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- Publication type:
- Article
Main trends in application of novel natural additives for food production.
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- Ukrainian Food Journal, 2021, v. 10, n. 3, p. 524, doi. 10.24263/2304-974X-2021-10-3-8
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- Publication type:
- Article
Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate.
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- Ukrainian Food Journal, 2019, v. 8, n. 3, p. 533, doi. 10.24263/2304-974X-2019-8-3-10
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- Publication type:
- Article