Citations (17)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Yohannes Gelaye. (2023) Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review. Nutrition and Dietary Supplements 15, pages 47-61.
Read now
Read now
Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang & Yu Fu. (2023) How does a celiac iceberg really float? The relationship between celiac disease and gluten. Critical Reviews in Food Science and Nutrition 63:28, pages 9233-9261.
Read now
Read now
Articles from other publishers (15)
Mariana Buranelo Egea, Tainara Leal De Sousa, Daiane Costa Dos Santos, Josemar Gonçalves De Oliveira Filho, Rafaiane Macedo Guimarães, Luciane Yuri Yoshiara & Ailton Cesar Lemes. (2023) Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. Food and Bioprocess Technology 16:7, pages 1429-1450.
Crossref
Crossref
Ippolyti Gkountenoudi-Eskitzi, Kali Kotsiou, Maria N. Irakli, Antonios Lazaridis, Costas G. Biliaderis & Athina Lazaridou. (2023) In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads. Food Research International 166, pages 112579.
Crossref
Crossref
Rungthip Sangpueak, Chanon Saengchan, Kansinee Laemchiab, Dusadee Kiddeejing, Supatcharee Siriwong, Kanjana Thumanu, Nguyen Huy Hoang, Piyaporn Phansak & Kumrai Buensanteai. (2022) Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand. Foods 11:24, pages 4053.
Crossref
Crossref
Yumin Duan, Ayon Tarafdar, Deepshi Chaurasia, Anuradha Singh, Preeti Chaturvedi Bhargava, Jianfeng Yang, Zelin Li, Xinhua Ni, Yuan Tian, Huike Li & Mukesh Kumar Awasthi. (2022) Blueberry fruit valorization and valuable constituents: A review. International Journal of Food Microbiology 381, pages 109890.
Crossref
Crossref
Rita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, Luís Miguel Mendes Ferreira, José Alcides Peres, Ana Isabel Ramos Novo Amorim Barros & Anabela Raymundo. (2022) Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile. Foods 11:20, pages 3172.
Crossref
Crossref
Rodica Siminiuc & Dinu Ṭurcanu. (2022) Food security of people with celiac disease in the Republic of Moldova through prism of public policies. Frontiers in Public Health 10.
Crossref
Crossref
Saliha YEŞİL & Hacer LEVENT. (2022) Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileriUse of fermented pseudo-cereals in gluten-free bread production: Effects on physical and textural properties. Harran Tarım ve Gıda Bilimleri Dergisi 26:3, pages 316-326.
Crossref
Crossref
Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni & Ismail Hakkı Boyaci. (2022) Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 11:16, pages 2466.
Crossref
Crossref
Marina Villanueva, Workineh Abebe, Sandra Pérez-Quirce & Felicidad Ronda. (2022) Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads. Foods 11:7, pages 1017.
Crossref
Crossref
Kumiko Saito, Maya Okouchi, Mana Yamaguchi, Tayori Takechi, Yoshiro Hatanaka, Koji Kitsuda, Takayo Mannari & Hitoshi Takamura. (2022) Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour. Journal of Food Science 87:2, pages 576-584.
Crossref
Crossref
Kaur Kamaljit & Sharma Anchit. (2021) Evaluation of Functional, Nutritional and Bioactive Properties of Gluten Free Muffins Utilizing Industrial By-Products of Baby Corn. Edelweiss Journal of Food Science and Technology, pages 1-6.
Crossref
Crossref
Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta & Nastasia Belc. (2021) Nutritional and Functional Properties of Gluten-Free Flours. Applied Sciences 11:14, pages 6283.
Crossref
Crossref
Marco Montemurro, Erica Pontonio & Carlo Giuseppe Rizzello. (2021) Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand. Foods 10:2, pages 462.
Crossref
Crossref
Hacer Levent, Abdulvahit Sayaslan & Saliha Yeşil. (2021) Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients. Brazilian Archives of Biology and Technology 64.
Crossref
Crossref
Wei Wei & Hiroyuki Yano. (2020) Development of “New” Bread and Cheese. Processes 8:12, pages 1541.
Crossref
Crossref