254 related articles for article (PubMed ID: 11103663)
1. Folate, iron, and dietary fiber contents of the gluten-free diet.
Thompson T
J Am Diet Assoc; 2000 Nov; 100(11):1389-96. PubMed ID: 11103663
[No Abstract] [Full Text] [Related]
2. Thiamin, riboflavin, and niacin contents of the gluten-free diet: is there cause for concern?
Thompson T
J Am Diet Assoc; 1999 Jul; 99(7):858-62. PubMed ID: 10405688
[No Abstract] [Full Text] [Related]
3. Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?
Thompson T; Dennis M; Higgins LA; Lee AR; Sharrett MK
J Hum Nutr Diet; 2005 Jun; 18(3):163-9. PubMed ID: 15882378
[TBL] [Abstract][Full Text] [Related]
4. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
Gupta S; Shimray CA; Venkateswara Rao G
Int J Food Sci Nutr; 2012 Jun; 63(4):411-20. PubMed ID: 22053854
[TBL] [Abstract][Full Text] [Related]
5. Fortifying baladi bread in Egypt: reaching more than 50 million people through the subsidy program.
Elhakim N; Laillou A; El Nakeeb A; Yacoub R; Shehata M
Food Nutr Bull; 2012 Dec; 33(4 Suppl):S260-71. PubMed ID: 23444707
[TBL] [Abstract][Full Text] [Related]
6. Enrichment of gluten-free tarhana with buckwheat flour.
Bilgiçli N
Int J Food Sci Nutr; 2009; 60 Suppl 4():1-8. PubMed ID: 19391028
[TBL] [Abstract][Full Text] [Related]
7. Effect of microparticulated wheat bran on the physical properties of bread.
Kim BK; Cho AR; Chun YG; Park DJ
Int J Food Sci Nutr; 2013 Feb; 64(1):122-9. PubMed ID: 22849296
[TBL] [Abstract][Full Text] [Related]
8. Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease.
Koerner TB; Cleroux C; Poirier C; Cantin I; La Vieille S; Hayward S; Dubois S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(12):2017-21. PubMed ID: 24124879
[TBL] [Abstract][Full Text] [Related]
9. Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer.
Omar RM; Ismail HM; El-Lateef BM; Yousef MI; Gomaa NF; Sheta M
Food Chem Toxicol; 2009 Jul; 47(7):1626-35. PubMed ID: 19389458
[TBL] [Abstract][Full Text] [Related]
10. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
Alvarez-Jubete L; Arendt EK; Gallagher E
Int J Food Sci Nutr; 2009; 60 Suppl 4():240-57. PubMed ID: 19462323
[TBL] [Abstract][Full Text] [Related]
11. Folate content of gluten-free food purchases and dietary intake are low in children with coeliac disease.
Cyrkot S; Anders S; Kamprath C; Liu A; Mileski H; Dowhaniuk J; Nasser R; Marcon M; Brill H; Turner JM; Mager DR
Int J Food Sci Nutr; 2020 Nov; 71(7):863-874. PubMed ID: 32126832
[TBL] [Abstract][Full Text] [Related]
12. Gluten contamination of grains, seeds, and flours in the United States: a pilot study.
Thompson T; Lee AR; Grace T
J Am Diet Assoc; 2010 Jun; 110(6):937-40. PubMed ID: 20497786
[TBL] [Abstract][Full Text] [Related]
13. [Oat products in gluten free diet].
Lange E
Rocz Panstw Zakl Hig; 2007; 58(1):103-9. PubMed ID: 17711098
[TBL] [Abstract][Full Text] [Related]
14. The folate debate.
Brent RL; Oakley GP
Pediatrics; 2006 Apr; 117(4):1418-9. PubMed ID: 16585339
[No Abstract] [Full Text] [Related]
15. Folate status of young Canadian women after folic acid fortification of grain products.
Shuaibi AM; House JD; Sevenhuysen GP
J Am Diet Assoc; 2008 Dec; 108(12):2090-4. PubMed ID: 19027414
[TBL] [Abstract][Full Text] [Related]
16. How gluten-free is gluten-free, and what does this mean to coeliac patients?
Mothes T; Stern M
Eur J Gastroenterol Hepatol; 2003 May; 15(5):461-3. PubMed ID: 12702900
[TBL] [Abstract][Full Text] [Related]
17. Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.
Becker FS; Damiani C; de Melo AA; Borges PR; Boas EV
Plant Foods Hum Nutr; 2014 Dec; 69(4):344-50. PubMed ID: 25315266
[TBL] [Abstract][Full Text] [Related]
18. Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products.
Ciacci C; Maiuri L; Caporaso N; Bucci C; Del Giudice L; Rita Massardo D; Pontieri P; Di Fonzo N; Bean SR; Ioerger B; Londei M
Clin Nutr; 2007 Dec; 26(6):799-805. PubMed ID: 17719701
[TBL] [Abstract][Full Text] [Related]
19. Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice.
Chaoui A; Faid M; Belahsen R
J Trace Elem Med Biol; 2006; 20(4):217-20. PubMed ID: 17098579
[TBL] [Abstract][Full Text] [Related]
20. Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016.
Bustamante MÁ; Fernández-Gil MP; Churruca I; Miranda J; Lasa A; Navarro V; Simón E
Nutrients; 2017 Jan; 9(1):. PubMed ID: 28054938
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]