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Journal Abstract Search

226 related items for PubMed ID: 29194641

  • 21. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.
    Allen B, Orfila C.
    Nutrients; 2018 Sep 25; 10(10):. PubMed ID: 30257431
    [Abstract] [Full Text] [Related]

  • 22. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec 25; 65(4):339-49. PubMed ID: 20972627
    [Abstract] [Full Text] [Related]

  • 23. [Selenium content in gluten-free products].
    Urubkov SA, Khovanskaya SS, Smirnov SS.
    Vopr Pitan; 2021 Dec 25; 90(1):102-107. PubMed ID: 33740333
    [Abstract] [Full Text] [Related]

  • 24. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF.
    Pico J, Tapia J, Bernal J, Gómez M.
    Food Chem; 2018 Nov 30; 267():303-312. PubMed ID: 29934172
    [Abstract] [Full Text] [Related]

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  • 26. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 30; 48(2):95-102. PubMed ID: 28370110
    [Abstract] [Full Text] [Related]

  • 27. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M, Wójtowicz A.
    Acta Sci Pol Technol Aliment; 2017 Apr 30; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 28. Quality of gluten-free supplemented cakes and biscuits.
    Gambuś H, Gambuś F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M.
    Int J Food Sci Nutr; 2009 Apr 30; 60 Suppl 4():31-50. PubMed ID: 19330630
    [Abstract] [Full Text] [Related]

  • 29. Should millet, buckwheat, and quinoa be included in a gluten-free diet?
    Lee P.
    J Am Diet Assoc; 1999 Nov 30; 99(11):1361. PubMed ID: 10570669
    [No Abstract] [Full Text] [Related]

  • 30. Nutritional and sensory challenges of gluten-free bakery products: a review.
    Stantiall SE, Serventi L.
    Int J Food Sci Nutr; 2018 Jun 30; 69(4):427-436. PubMed ID: 28954552
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  • 32. Role of oats in celiac disease.
    Comino I, Moreno Mde L, Sousa C.
    World J Gastroenterol; 2015 Nov 07; 21(41):11825-31. PubMed ID: 26557006
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  • 34. The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet.
    Lee AR, Ng DL, Dave E, Ciaccio EJ, Green PH.
    J Hum Nutr Diet; 2009 Aug 07; 22(4):359-63. PubMed ID: 19519750
    [Abstract] [Full Text] [Related]

  • 35. Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.
    Johnston CS, Snyder D, Smith C.
    Food Funct; 2017 Sep 20; 8(9):3139-3144. PubMed ID: 28771262
    [Abstract] [Full Text] [Related]

  • 36. Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa).
    Giménez MA, Drago SR, Bassett MN, Lobo MO, Sammán NC.
    Food Chem; 2016 May 15; 199():150-6. PubMed ID: 26775956
    [Abstract] [Full Text] [Related]

  • 37. Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case.
    Atasoy G, Ulutas B, Turhan M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Oct 15; 37(10):1591-1600. PubMed ID: 32805193
    [Abstract] [Full Text] [Related]

  • 38. 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 03; 9(1):. PubMed ID: 28054938
    [Abstract] [Full Text] [Related]

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