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Journal Abstract Search

335 related items for PubMed ID: 24124879

  • 1. 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
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  • 2. 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
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  • 4. Enrichment of gluten-free tarhana with buckwheat flour.
    Bilgiçli N.
    Int J Food Sci Nutr; 2009 Jun; 60 Suppl 4():1-8. PubMed ID: 19391028
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  • 6. [Gluten content in special dietary use gluten-free products and other food products].
    Daniewski W, Wojtasik A, Kunachowicz H.
    Rocz Panstw Zakl Hig; 2010 Jun; 61(1):51-5. PubMed ID: 20803900
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  • 7. Estimated levels of gluten incidentally present in a Canadian gluten-free diet.
    La Vieille S, Dubois S, Hayward S, Koerner TB.
    Nutrients; 2014 Feb 21; 6(2):881-96. PubMed ID: 24566442
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  • 8. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B, Litwinek D, Gambuś H.
    Acta Sci Pol Technol Aliment; 2016 Feb 21; 15(1):89-97. PubMed ID: 28071042
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  • 16. Should millet, buckwheat, and quinoa be included in a gluten-free diet?
    Lee P.
    J Am Diet Assoc; 1999 Nov 21; 99(11):1361. PubMed ID: 10570669
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  • 18. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 21; 21(7):523-36. PubMed ID: 25231269
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