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Journal Abstract Search

226 related items for PubMed ID: 29194641

  • 1. Chemometric analysis of minerals in gluten-free products.
    Gliszczyńska-Świgło A, Klimczak I, Rybicka I.
    J Sci Food Agric; 2018 Jun; 98(8):3041-3048. PubMed ID: 29194641
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  • 2. Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes.
    Kiewlicz J, Rybicka I.
    Food Chem; 2020 Feb 01; 305():125452. PubMed ID: 31514050
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  • 7. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
    Mystkowska I, Plażuk E, Szepeluk A, Dmitrowicz A.
    Sci Rep; 2024 Jun 25; 14(1):14643. PubMed ID: 38918421
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  • 8. Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements.
    Nascimento AC, Mota C, Coelho I, Gueifão S, Santos M, Matos AS, Gimenez A, Lobo M, Samman N, Castanheira I.
    Food Chem; 2014 Apr 01; 148():420-6. PubMed ID: 24262578
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  • 9. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 01; 26(4):321-332. PubMed ID: 31826661
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  • 11. Evaluation of the content and the potential bioavailability of minerals from gluten-free products.
    Suliburska J, Krejpcio Z, Reguła J, Grochowicz A.
    Acta Sci Pol Technol Aliment; 2013 Jun 01; 12(1):75-9. PubMed ID: 24584867
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  • 12. Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.
    Cela N, Galgano F, Perretti G, Di Cairano M, Tolve R, Condelli N.
    Food Chem; 2022 Aug 01; 384():132621. PubMed ID: 35257999
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  • 14. Current applications of gluten-free grains - a review.
    Woomer JS, Adedeji AA.
    Crit Rev Food Sci Nutr; 2021 Aug 01; 61(1):14-24. PubMed ID: 31965815
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  • 15. Protein content and amino acids profile of pseudocereals.
    Mota C, Santos M, Mauro R, Samman N, Matos AS, Torres D, Castanheira I.
    Food Chem; 2016 Feb 15; 193():55-61. PubMed ID: 26433287
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  • 16. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug 15; 43(4):198-204. PubMed ID: 15309439
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  • 17. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G, Certel M, Erem F, İlknur Konak Ü.
    Food Sci Technol Int; 2015 Apr 15; 21(3):213-20. PubMed ID: 24613830
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  • 20. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
    Regula J, Cerba A, Suliburska J, Tinkov AA.
    Biol Trace Elem Res; 2018 Mar 15; 182(1):140-146. PubMed ID: 28580502
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