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Etiene V. Aguiar, Fernanda G. Santos, Urszula Krupa-Kozak & Vanessa D. Capriles. (2023) Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition 63:5, pages 693-705.
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Nicola Gasparre, Cristina M. Rosell & Fatma Boukid. (2023) The growing popularity of low-carb cereal-based products: the lay of the land. European Food Research and Technology.
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Donatella Restuccia, Luigi Esposito, Umile Gianfranco Spizzirri, Maria Martuscelli, Paolino Caputo, Cesare Oliviero Rossi, Maria Lisa Clodoveo, Roberta Pujia, Elisa Mazza, Arturo Pujia, Tiziana Montalcini & Francesca Aiello. (2023) Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features. Fermentation 9:8, pages 748.
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Nicola Gasparre, Antonella Pasqualone, Marina Mefleh & Fatma Boukid. (2022) Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods 11:24, pages 4095.
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Chonnikarn Srikanlaya, Weibiao Zhou, Nantawan Therdthai & Pitiporn Ritthiruangdej. (2022) Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour. Journal of Food Processing and Preservation 46:11.
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Sneh Punia Bangar, Nitya Sharma, Arashdeep Singh, Yuthana Phimolsiripol & Charles S. Brennan. (2022) Glycaemic response of pseudocereal‐based gluten‐free food products: a review. International Journal of Food Science & Technology 57:8, pages 4936-4944.
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Shaista Jabeen, Azmat Ullah Khan, Waqas Ahmad, Mansur-ud-Din Ahmed, Muhammad Asif Ali, Summer Rashid, Anjum Rashid & Javad Sharifi-Rad. (2022) Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours. Journal of Food Quality 2022, pages 1-11.
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Juncai Tu, Margaret Anne Brennan, Xiaodan Hui, Ruibin Wang, Donatella Peressini, Weidong Bai, Ping Cheng & Charles Stephen Brennan. (2021) Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. International Journal of Food Science & Technology 57:5, pages 2715-2728.
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Etiene V. Aguiar, Fernanda G. Santos, Letícia Faggian, Marielle Batista da Silveira Araujo, Vitória Alves Araújo, Ana Carolina Conti & Vanessa D. Capriles. (2022) An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Research International 154, pages 110999.
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Urszula Krupa-Kozak & Natalia Drabińska. 2022. Comprehensive Gut Microbiota. Comprehensive Gut Microbiota
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Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, Gabriele Rocchetti & Gianluca Giuberti. (2021) Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon 7:3, pages e06562.
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Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński & Beata Szmatowicz. (2020) High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives. Foods 9:12, pages 1735.
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