Works matching DE "GLUTEN-free foods"

Results: 626

Assisted Extraction of Hemp Oil and Its Application to Design Functional Gluten-Free Bakery Foods.

Published in:

Molecules, 2025, v. 30, n. 12, p. 2665, doi. 10.3390/molecules30122665

By:

Baldino, Noemi;
Paleologo, Mario F. O.;
Chiodo, Mariateresa;
Mileti, Olga;
Lupi, Francesca R.;
Gabriele, Domenico

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:

Demirkesen, Ilkem;
Mert, Behic

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

Making “gluten free” cauliflower (Brassica oleracea var. botrytis L.) flour to make tortillas with linaza (Linum usitatissimum) and chía (Salvia hispánica).

Published in:

Journal of Natural & Agricultural Sciences / Revista de Ciencias Naturales & Agropecuarias, 2021, v. 8, n. 23, p. 14, doi. 10.35429//jnas.2021.23.8.14.21

By:

Amairany RODRIGUEZ-CHAVEZ, Kristell;
Angélica SANTIESTEBAN-LÓPEZ, Norma;
Gladys CERÓNCARRILLO, Teresa;
Ángel MALDONADO-RESÉNDIZ, Jorge

Publication type:

Article

Gluten-Free Diet Reduces Diet Quality and Increases Inflammatory Potential in Non-Celiac Healthy Women.

Published in:

Journal of the American Nutrition Association, 2022, v. 41, n. 8, p. 771, doi. 10.1080/07315724.2021.1962769

By:

Henriques, Hirla Karen Fialho;
Fonseca, Luana Moreira;
de Andrade, Karine Silva;
Shivappa, Nitin;
Hébert, James R.;
Ferreira, Adaliene Versiani Matos;
Alvarez Leite, Jacqueline Isaura

Publication type:

Article

Gluten-Free Brewing: Issues and Perspectives.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053

By:

Cela, Nazarena;
Condelli, Nicola;
Caruso, Marisa C.;
Perretti, Giuseppe;
Di Cairano, Maria;
Tolve, Roberta;
Galgano, Fernanda

Publication type:

Article

Avaliação da dieta livre de glúten consumida por celíacos no município de Sobral, Ceará, Brasil.

Published in:

Multitemas, 2021, v. 26, n. 64, p. 63, doi. 10.20435/multi.v26i64.3149

By:

Oliveira Sampaio, Maria Camila;
Pereira Cavalcante, Jorge Luis

Publication type:

Article

Eating disorders, body image dissatisfaction and their association with gluten-free diet adherence among patients with celiac disease.

Published in:

BMC Nutrition, 2024, v. 10, n. 1, p. 1, doi. 10.1186/s40795-024-00910-5

By:

Rabiee, Reyhaneh;
Mahdavi, Reza;
Shirmohammadi, Masood;
Nikniaz, Zeinab

Publication type:

Article

Starch Characteristics Linked to Gluten-Free Products.

Published in:

Foods, 2017, v. 6, n. 4, p. 29, doi. 10.3390/foods6040029

By:

Horstmann, Stefan W.;
Lynch, Kieran M.;
Arendt, Elke K.

Publication type:

Article

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.

Published in:

Foods, 2017, v. 6, n. 1, p. 3, doi. 10.3390/foods6010003

By:

Dolores Alvarez, María;
Javier Cuesta, Francisco;
Herranz, Beatriz;
Canet, Wenceslao

Publication type:

Article

The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies.

Published in:

Antioxidants, 2023, v. 12, n. 8, p. 1583, doi. 10.3390/antiox12081583

By:

Nikolaou, Evgenia N.;
Karvela, Evangelia D.;
Papadopoulou, Argyri;
Karathanos, Vaios T.

Publication type:

Article

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 324, doi. 10.3390/antiox12020324

By:

Kruczek, Marek;
Gumul, Dorota;
Korus, Anna;
Buksa, Krzysztof;
Ziobro, Rafał

Publication type:

Article

THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH.

Published in:

Food & Environment Safety, 2018, v. 17, n. 4, p. 352

By:

MEDVID, Iryna;
SHYDLOVSKA, Olena;
DOTSENKO, Viktor

Publication type:

Article

WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR.

Published in:

Food & Environment Safety, 2017, v. 16, n. 3, p. 167

By:

ROZHNO, Olexandr;
YURCHAK, Vira;
GOLIKOVA, Tatjana

Publication type:

Article

Nutritional Composition and Cost Differences between Gluten-Free and Gluten-Containing Food Products in Kuala Lumpur, Malaysia.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2020, v. 16, n. 6, p. 178

By:

Fauad, Siti Nur Aishah Mohd;
Kaur, Satvinder;
Shafie, Siti Raihanah

Publication type:

Article

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

Risk assessment behaviour when eating out in adults with food hypersensitivity.

Published in:

Clinical & Translational Allergy, 2024, v. 14, n. 2, p. 1, doi. 10.1002/clt2.12336

By:

Knibb, Rebecca C.;
Hawkins, Lily;
Screti, Cassandra;
Gowland, M. Hazel;
Krishna, Mamidipudi Thirumala;
du Toit, George;
Jones, Christina J.

Publication type:

Article

INFLUENCE HYBRIDS AND FERTILISATION ON THE PRODUCTION OF GRAIN SORGHUM GRAINS (SORGHUM B. VAR. EUSORGHUM) IN THE EXPERIMENTAL FIELD FROM RĂCĂŞDIA CARAS-SEVERIN.

Published in:

Research Journal of Agricultural Science, 2011, v. 43, n. 4, p. 123

By:

Munteanu, Liviu Marcel;
Tabără, Valeriu

Publication type:

Article

Assessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle.

Published in:

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

By:

Aktaş, Kübra;
Erten, Tayyibe

Publication type:

Article

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052

By:

BABAOGLU, Ali Samet

Publication type:

Article

CURRENT APPROACHES IN SOURDOUGH PRODUCTION WITH VALUABLE CHARACTERISTICS FOR TECHNOLOGICAL AND FUNCTIONAL APPLICATIONS.

Published in:

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

By:

PĂCULARU-BURADA, BOGDAN;
GEORGESCU, LUMINIȚA ANCA;
BAHRIM, GABRIELA-ELENA

Publication type:

Article

DEVELOPMENT OF ELEPHANT FOOT YAM CAKE AND ITS EVALUATION.

Published in:

By:

SAKLANI, ANUJ;
KAUSHIK, RAVINDER

Publication type:

Article

TRENDS IN THE DEVELOPMENT OF GLUTEN-FREE BAKERY PRODUCTS.

Published in:

By:

BADIU, ELENA;
APRODU, IULIANA;
BANU, IULIANA

Publication type:

Article

Knowledge and awareness of celiac disease among the dental students.

Published in:

Journal of Advanced Pharmaceutical Technology & Research, 2022, v. 13, p. 549, doi. 10.4103/japtr.japtr_167_22

By:

Kameswari, S;
Kavitha, S;
Veeraraghavan, Vishnu;
Gayathri, R

Publication type:

Article

A Novel Deep Multi-Image Object Detection Approach for Detecting Alien Barleys in Oat Fields Using RGB UAV Images.

Published in:

Remote Sensing, 2023, v. 15, n. 14, p. 3582, doi. 10.3390/rs15143582

By:

Khoramshahi, Ehsan;
Näsi, Roope;
Rua, Stefan;
Oliveira, Raquel A.;
Päivänsalo, Axel;
Niemeläinen, Oiva;
Niskanen, Markku;
Honkavaara, Eija

Publication type:

Article

USDA ARS Online Magazine Sweet Success for New Rice- Blend Products.

Published in:: Agricultural Research, 2016, v. 64, n. 6, p. 1
Publication type:: Article

PSEUDO-TAHILLARIN ANTİ-BESİNSEL BİLEŞİKLERİ VE AZALTMA YÖNTEMLERİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 2, p. 347, doi. 10.15237/gida.GD22106

By:

Arslan, Ayşenur;
Yalçın, Erkan

Publication type:

Article

ÇİMLENDİRİLEN TANE VE FİLİZ ÜRÜNLERİN BESLENMEDEKİ ROLÜ VE ÖNEMİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 2, p. 333, doi. 10.15237/gida.GD22094

By:

KAHVE, Ayşe Nur;
BAYRAK, Ebru

Publication type:

Article

GIDA ETİKETLERİNDE YER ALAN BİLGİLERİN SAĞLIKLI ALGILANMA (HEALTH HALO) ETKİSİ.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 590, doi. 10.15237/gida.GD20045

By:

Bektaş, Atilla;
Ulusoy, Meltem;
Bektaş, Vuslat

Publication type:

Article

THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES.

Published in:

GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 143, doi. 10.15237/gida.GD18105

By:

Yıldırım, Aslı;
Nadeem, Hilal Şahin

Publication type:

Article

'Food for thought'.

Published in:

Travel Law Quarterly, 2013, v. 5, n. 4, p. 338

By:

Luzak, Joasia

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

Influence of methodology on the measurement of ileal endogenous calcium losses in broiler chickens.

Published in:

Journal of Applied Animal Research, 2020, v. 48, n. 1, p. 264, doi. 10.1080/09712119.2020.1781133

By:

Anwar, Muhammad Naveed;
Ravindran, Velmurugu

Publication type:

Article

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 653, doi. 10.1002/jsfa.6732

By:

Matos, María E;
Rosell, Cristina M

Publication type:

Article

Acorn flour properties depending on the production method and laboratory baking test results: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 1, p. 980, doi. 10.1111/1541-4337.12683

By:

Szabłowska, Emilia;
Tańska, Małgorzata

Publication type:

Article

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 1, p. 819, doi. 10.1111/1541-4337.12681

By:

Marti, Alessandra;
Tyl, Catrin

Publication type:

Article

Fonio grains: Physicochemical properties, nutritional potential, and food applications.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 6, p. 3365, doi. 10.1111/1541-4337.12608

By:

Zhu, Fan

Publication type:

Article

Gluten‐Free Breads: The Gap Between Research and Commercial Reality.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 3, p. 690, doi. 10.1111/1541-4337.12437

By:

Roman, Laura;
Belorio, Mayara;
Gomez, Manuel

Publication type:

Article

Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 1, p. 123, doi. 10.1111/1541-4337.12315

By:

Boukid, Fatma;
Folloni, Silvia;
Sforza, Stefano;
Vittadini, Elena;
Prandi, Barbara

Publication type:

Article

Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 5, p. 1101, doi. 10.1111/1541-4337.12279

By:

Melini, Francesca;
Melini, Valentina;
Luziatelli, Francesca;
Ruzzi, Maurizio

Publication type:

Article

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 5, p. 871, doi. 10.1111/1541-4337.12091

By:

Capriles, Vanessa D.;
Arêas, José Alfredo G.

Publication type:

Article

Rheological and Quality Characteristics of Pasta Produced from Sunn Pest Damaged Wheat Flour and Ascorbic Acid.

Published in:

Journal of Agricultural Science & Technology, 2018, v. 20, n. 5, p. 953

By:

Shokraie, M.;
Salehifar, M.;
Pazhooh, R. Afshin

Publication type:

Article

The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC-DPPH test and selected properties of gluten-free pasta.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2018, v. 41, n. 6, p. 364, doi. 10.1080/10826076.2018.1449058

By:

Dib, Ahlem;
Kasprzak, Kamila;
Wójtowicz, Agnieszka;
Benatallah, Leila;
Waksmundzka-Hajnos, Monika;
Zidoune, Mohammed Nasreddine;
Oniszczuk, Tomasz;
Karakuła-Juchnowicz, Hanna;
Oniszczuk, Anna

Publication type:

Article

Gluten-free Adherence Triples While Celiac Disease Prevalence Remains Stable.

Published in:

Clinician Reviews, 2017, v. 27, n. 1, p. 39

By:

Nogrady, Bianca

Publication type:

Article

Gut Grief: The Truth About Gluten Sensitivity.

Published in:

Clinician Reviews, 2015, p. S30

By:

Kessler, Christine

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:

Bazhenova, I. A.;
Bazhenova, T. S.;
Chernova, E. V.

Publication type:

Article

Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 631, doi. 10.3390/fermentation9070631

By:

Peñalver, Rocío;
Ros, Gaspar;
Nieto, Gema

Publication type:

Article

Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040246

By:

Graça, Carla;
Lima, Ana;
Raymundo, Anabela;
Sousa, Isabel

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

Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 11

By:

Sopotenska, Ivayla;
Chonova, Valentina

Publication type:

Article