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Food composition and analysis

Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique

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Pages 217-222 | Published online: 05 Sep 2012

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Fernanda G. Santos, Etiene V. Aguiar & Vanessa D. Capriles. (2019) Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. International Journal of Food Sciences and Nutrition 70:5, pages 562-569.
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Amanda Bagolin do Nascimento, Giovanna Medeiros Rataichesck Fiates, Adilson dos Anjos & Evanilda Teixeira. (2014) Gluten-free is not enough – perception and suggestions of celiac consumers. International Journal of Food Sciences and Nutrition 65:4, pages 394-398.
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Articles from other publishers (44)

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Luiza Franco, Eduardo Yoshio Nakano, António Raposo, Hmidan A. Alturki, Sehad N. Alarifi, Cláudia Chaves, Edite Teixeira-Lemos & Bernardo Romão. (2023) Eating Attitudes of Patients with Celiac Disease in Brazil: A Nationwide Assessment with the EAT-26 Instrument. Nutrients 15:22, pages 4796.
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Kashika Arora, Ali Zein Alabiden Tlais, Guenther Augustin, Daniele Grano, Pasquale Filannino, Marco Gobbetti & Raffaella Di Cagno. (2023) Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture. LWT 177, pages 114566.
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Qian Chen, Changfeng Yang, Zhaoheng Zhang, Zihao Wang, Yongming Chen, Vincenzo Rossi, Wei Chen, Mingming Xin, Zhenqi Su, Jinkun Du, Weilong Guo, Zhaorong Hu, Jie Liu, Huiru Peng, Zhongfu Ni, Qixin Sun & Yingyin Yao. (2022) Unprocessed wheat γ‐gliadin reduces gluten accumulation associated with the endoplasmic reticulum stress and elevated cell death. New Phytologist 236:1, pages 146-164.
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Paula Crespo-Escobar. 2022. Advances in Celiac Disease. Advances in Celiac Disease 121 136 .
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Maria Di Cairano, Nicola Condelli, Marisa Carmela Caruso, Alessandra Marti, Nazarena Cela & Fernanda Galgano. (2020) Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours. LWT 133, pages 109860.
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Morad Guennouni, Noureddine El Khoudri, Aicha Bourrhouat & Abderraouaf Hilali. (2020) Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms. Cereal Chemistry 97:5, pages 912-920.
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Bernardo Romão, Raquel Braz Assunção Botelho, Ernandes Rodrigues Alencar, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco & Renata Puppin Zandonadi. (2020) Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients 12:8, pages 2234.
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Dandan Tao, Pengkun Yang & Hao Feng. (2020) Utilization of text mining as a big data analysis tool for food science and nutrition. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 875-894.
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Sarah Hopkins & Jan Mei Soon. (2019) Nutritional quality, cost and availability of gluten-free food in England. British Food Journal 121:11, pages 2867-2882.
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Kara L. Kliewer, Alison M. Cassin & Carina Venter. (2017) Dietary Therapy for Eosinophilic Esophagitis: Elimination and Reintroduction. Clinical Reviews in Allergy & Immunology 55:1, pages 70-87.
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