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Journal Abstract Search

202 related items for PubMed ID: 32638209

  • 1. Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives.
    Jamieson JA, Viana L, English MM.
    Plant Foods Hum Nutr; 2020 Sep; 75(3):337-343. PubMed ID: 32638209
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  • 2. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6.
    Rybicka I, Gliszczynska-Swiglo A.
    J Nutr Sci Vitaminol (Tokyo); 2017 Sep; 63(2):125-132. PubMed ID: 28552877
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  • 4. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
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  • 5. High-protein rice flour in the development of gluten-free muffins.
    Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS.
    J Food Sci; 2020 May; 85(5):1397-1402. PubMed ID: 32343400
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  • 6. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May; 80(5):C961-6. PubMed ID: 25866197
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  • 9. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J, Škrobot D, Popović L, Dapčević-Hadnađev T, Čakarević J, Maravić N, Hadnađev M.
    Food Technol Biotechnol; 2022 Dec; 60(4):488-498. PubMed ID: 36816875
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  • 10. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B, Litwinek D, Gambuś H.
    Acta Sci Pol Technol Aliment; 2016 Dec; 15(1):89-97. PubMed ID: 28071042
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  • 11. Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
    Santamaría Gómez JM, Salinas-Moreno Y, Sigüenza López R, Espino HS, López IG, Rodríguez AC, González IA.
    Food Sci Technol Int; 2024 Sep; 30(6):527-534. PubMed ID: 37093761
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  • 12. Nutritional composition of gluten-free food versus regular food sold in the Italian market.
    Cornicelli M, Saba M, Machello N, Silano M, Neuhold S.
    Dig Liver Dis; 2018 Dec; 50(12):1305-1308. PubMed ID: 29857960
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  • 13. Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours.
    Miedzianka J, Drzymała K, Nemś A, Kita A.
    Sci Rep; 2021 May 17; 11(1):10385. PubMed ID: 34001953
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  • 14. Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada.
    Jegede O, Enns A, Kantounia M, Preun T, Vagianos K, Suh M, Blewett H.
    Plant Foods Hum Nutr; 2021 Jun 17; 76(2):196-202. PubMed ID: 33825090
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  • 15. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G, Tacer-Caba Z.
    Food Technol Biotechnol; 2021 Dec 17; 59(4):463-474. PubMed ID: 35136371
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  • 16. Gluten-free lentil cakes with optimal technological and nutritional characteristics.
    Carboni AD, Puppo MC, Ferrero C.
    J Sci Food Agric; 2024 Aug 15; 104(10):6298-6310. PubMed ID: 38501745
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  • 17. Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours.
    Çalışkan Koç G, Tekgül Y, Erten ES, Akdoğan A.
    J Food Sci; 2021 Oct 15; 86(10):4376-4392. PubMed ID: 34514600
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  • 18. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
    Radočaj O, Dimić E, Tsao R.
    J Food Sci; 2014 Mar 15; 79(3):C318-25. PubMed ID: 24527987
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  • 19. Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease.
    Mehtab W, Sachdev V, Singh A, Agarwal S, Singh N, Malik R, Malhotra A, Ahuja V, Makharia G.
    Eur J Clin Nutr; 2021 Aug 15; 75(8):1245-1253. PubMed ID: 33462461
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  • 20. An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK.
    Fry L, Madden AM, Fallaize R.
    J Hum Nutr Diet; 2018 Feb 15; 31(1):108-120. PubMed ID: 28851025
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