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Bilal Sajid Mushtaq, Wenhui Zhang, Waleed Al-Ansi, Faizan Ul Haq, Abdur Rehman, Rabia Omer, Imran Mahmood Khan, Sobia Niazi, Aqsa Ahmad, Amer Ali Mahdi, Qais Ali Al-Maqtari, Noman Walayat & Li Wang. (2023) A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. Food Reviews International 39:5, pages 2806-2834.
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Guler Atasoy, Bilge Ulutas & Mahir Turhan. (2020) Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case. Food Additives & Contaminants: Part A 37:10, pages 1591-1600.
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Nagaraju Raju, Apurva Kumar R Joshi, Raidu Vahini, Thappatla Deepika, Kandlakunta Bhaskarachari & S. Devindra. (2020) Gluten contamination in labelled and naturally gluten-free grain products in southern India. Food Additives & Contaminants: Part A 37:4, pages 531-538.
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Yeliz MİRAL & Ayşen ÇOBAN DİNÇSOY. (2023) Gluten Status in Gluten-Free Pastry and Bakery Products Produced in Istanbul, Turkeyİstanbul İlinde Pastane ve Fırınlarda Üretilen Glutensiz Ürünlerde Gluten Varlığı. Akademik Gıda, pages 151-157.
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Gözde Türköz Bakırcı, Şelale Öncü Glaue & Tolga Akcan. (2023) Determination of Gluten Contamination in Foods Available on the Turkish Market via Enzyme-Linked Immunosorbent Assay (ELISA). Applied Sciences 13:10, pages 6143.
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Francesca Di Sario, Chiara Monachesi, Anil K. Verma & Carlo Catassi. 2023. Designing Gluten Free Bakery and Pasta Products. Designing Gluten Free Bakery and Pasta Products
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Morad Guennouni, Lahcen Elmoumou, Brahim Admou, Raja Hazime, Noureddine Elkhoudri, Abdelmalek Hakmaoui, Aicha Bourrahouat & Abderraouf Hilali. (2022) Detection of gluten content in both naturally and labelled gluten-free products available in Morocco. Journal of Consumer Protection and Food Safety 17:2, pages 137-144.
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Morad Guennouni, Brahim Admou, Noureddine El khoudri, Aicha Bourrhouat, Loubna Gharbi Zogaam, Lahcen Elmoumou & Abderraouaf Hilali. (2021) Gluten contamination in labelled gluten-free, naturally gluten-free and meals in food services in low-, middle- and high-income countries: a systematic review and meta-analysis. British Journal of Nutrition 127:10, pages 1528-1542.
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Wajiha Mehtab, Vikas Sachdev, Alka Singh, Samagra Agarwal, Namrata Singh, Rohan Malik, Anita Malhotra, Vineet Ahuja & Govind Makharia. (2021) Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease. European Journal of Clinical Nutrition 75:8, pages 1245-1253.
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Viviane Andrade de Oliveira, Gilmar Freire da Costa & Solange de Sousa. (2021) Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour. Nutrition & Food Science 51:5, pages 792-807.
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Herbert Wieser, Verónica Segura, Ángela Ruiz-Carnicer, Carolina Sousa & Isabel Comino. (2021) Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review. Nutrients 13:7, pages 2244.
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Ana M. Calderón de la Barca, Valeria Luna-Alcocer, José R. Valenzuela-Miranda & Maria E. Mejía-León. (2021) Gluten-Free Labeling Is Misused Frequently in Foods Marketed in Northwestern Mexico. Frontiers in Nutrition 8.
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Yusuke Seki, Kosuke Nakamura, Chisato Arimoto, Hiroyuki Kikuchi, Hirohito Yamakawa, Hiroyuki Nagai, Tetsuro Ito & Hiroshi Akiyama. (2021) Development of a simple and reliable high-performance liquid chromatography–tandem mass spectrometry approach to simultaneously detect grains specified in food allergen labeling regulation on processed food commodities. Journal of Chromatography A 1639, pages 461877.
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