Keyword Connections

gluten

Journals

17

1 Nutrients

2 Food & function

3 Frontiers in plant science

4 Food chemistry

5 BioMed research international

6 food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment

7 international journal of microbiology

8 plant biotechnology journal

9 diabetologia

10 journal of pediatric gastroenterology and nutrition

11 revista espanola de enfermedades digestivas : organo oficial de la sociedad espanola de patologia digestiva

12 asia pacific journal of clinical nutrition

13 current molecular medicine

14 journal of immunology (baltimore, md : 1950)

15 united european gastroenterology journal

16 minerva gastroenterologica e dietologica

17 clinical & translational immunology

Research Groups

0

No Research Group Connected

Bibliographies

124

1 Towards celiac-safe bread.

2 Gluten intake and risk of type 2 diabetes in three large prospective cohort studies of US men and women.

3 Diets for South Asians with diabetes: recommendations, adherence, and outcomes.

4 Immunogenetics of Celiac Disease: A focus on Arab countries.

5 Gluten contamination in manufactured gluten-free foods in Turkey.

6 Irritable bowel syndrome: diagnosis and management.

7 Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS.

8 The Deubiquitinating Enzyme Ubiquitin-Specific Peptidase 11 Potentiates TGF-β Signaling in CD4 T Cells to Facilitate Foxp3 Regulatory T and T17 Cell Differentiation.

9 T Cell-Specific Adaptor Protein Regulates Mitochondrial Function and CD4 T Regulatory Cell Activity In Vivo following Transplantation.

10 Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products.

11 Gluten Deprivation: What Nutritional Changes Are Found During the First Year in Newly Diagnosed Coeliac Children?

12 Mental Health Disorders and Psychosocial Distress in Pediatric Celiac Disease.

13 The value of a biopsy in celiac disease follow up: assessment of the small bowel after 6 and 24 months treatment with a gluten free diet.

14 CD38 expression on gluten-specific T cells is a robust marker of gluten re-exposure in coeliac disease.

15 Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.

16 Circulating gluten-specific, but not CMV-specific, CD39 regulatory T cells have an oligoclonal TCR repertoire.

17 Adenosine Generated by Regulatory T Cells Induces CD8 T Cell Exhaustion in Gastric Cancer through A2aR Pathway.

18 addition of vital wheat gluten to enhance the quality characteristics of frozen dough products

19 in depth analysis of risk factors for coeliac disease amongst children under 18 years old in the gaza strip. a cross sectional study

20 adaptação nutricional diante da doença celíaca desencadeada pela intolerância ao glúten

21 Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

22 Promotion of Testing for Celiac Disease and the Gluten-Free Diet Among Complementary and Alternative Medicine Practitioners.

23 Cystic fibrosis transmembrane conductance regulator (CFTR) and autophagy: hereditary defects in cystic fibrosis gluten-mediated inhibition in celiac disease.

24 Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.

25 Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

26 -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.

27 Physicochemical and hydration properties of different cereal and legume gluten-free powders.

28 Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

29 Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology

30 Multifactorial Etiology of Anemia in Celiac Disease and Effect of Gluten-Free Diet: A Comprehensive Review.

31 Human gut derived-organoids provide model to study gluten response and effects of microbiota-derived molecules in celiac disease

32 Benefits From and Barriers to Portable Detection of Gluten, Based on a Randomized Pilot Trial of Patients With Celiac Disease

33 Autoimmune and Allergic Disorders are More Common in People with Celiac Disease or on a Gluten-free Diet in the United States

34 Small fiber neuropathy in coeliac disease and gluten sensitivity

35 Toward New Paradigms in the Follow Up of Adult Patients With Celiac Disease on a Gluten-Free Diet

36 Effect of gluten-free diet and compliance on quality of life in pediatric celiac disease patients

37 Low gluten starch diet and nutritional supplementation in two cases of ankylosing spondylitis

38 Çölyak Hastaları için Glütensiz Gıda Kaynaklı Ağır Metal Birikiminin Değerlendirilmesi

39 Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients.

40 Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation.

41 Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.

42 Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease.

43 Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet.

44 Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

45 New Software for Gluten-Free Diet Evaluation and Nutritional Education.

46 Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease

47 Use of agricultural by-products in extruded gluten-free breakfast cereals

48 Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

49 Gluten-free products: From dietary necessity to premium price extraction tool

50 Gluten-free bread: effect of soy and corn co-products on the quality parameters

51 Gluten-free bread with cricket powder—mechanical properties and molecular water dynamics in dough and ready product

52 Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

53 Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free pseudocereals and their by-products: In vitro model

54 Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

55 Optimization of Gluten Free Spaghetti Products from Local Food with the Taguchi Method Approach

56 The impact of a gluten-free claim on the perceived healthfulness, calories, level of processing and expected taste of food products

57 Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake

58 Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

59 The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

60 Gluten-free-rendered products contribute to imbalanced diets in children and adolescents with celiac disease

61 Role of front-of-package gluten-free product labeling in a pair-matched study in women with and without celiac disease on a gluten-free diet

62 Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

63 The research of the gluten-free flour products effectiveness depending on the composition in vivo

64 Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology

65 Micronutrient analysis of gluten-free products: Their low content is not involved in gluten-free diet imbalance in a cohort of celiac children and adolescent

66 Celiac and non-celiac consumers’ experiences when purchasing gluten-free products in Italy

67 Not all grains are created equal: Gluten-free products not included in mandatory folate fortification

68 Use of a waste product from the pressing of chia seed oil in wheat and gluten-free bread processing

69 Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

70 Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

71 Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

72 The influence of gluten-free bakery products consumption on selected anthropometric parameters

73 Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

74 Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

75 Comparison of R5 and G12 Antibody-Based ELISA Used for the Determination of the Gluten Content in Official Food Samples

76 Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

77 A mobile application gluten protein checking in drug and food products

78 The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity.

79 Development of healthy gluten-free ( Zucc.) flours.

80 Sensory characterization of gluten-free bread enriched with teff (Eragrostis tef (Zucc.) Trotter) and yacon (Smallanthus sonchifolius) using flash profile and common dimension analysis

81 Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads

82 Gluten-free rice muffins enriched with teff flour

83 Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour

84 Substituição do milho por farelo de trigo ou farelo de glúten de milho na ração de bovinos de corte em terminação = Substitution of corn grain by wheat middlings or corn gluten feed in the finishing bulls diet

85 Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum.

86 High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties.

87 Withdrawing gluten-free food from prescriptions in England: a mixed-methods study to examine the impact of policy changes on quality of life.

88 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

89 Investigating patterns of millennials' interest in gluten-free beer in Poland: A question of beer price and alcohol content.

90 A Quantitative Assessment of Gluten Cross-Contact in the School Environment for Children with Celiac Disease.

91 Most Patients With Celiac Disease on Gluten-free Diets Consume Measurable Amounts of Gluten.

92 Letter: the gluten-free diet as a bottom-up approach for irritable bowel syndrome.

93 Letter: the gluten-free diet as a bottom-up approach for irritable bowel syndrome. Authors' reply.

94 Therapeutic options for coeliac disease: What else beyond gluten-free diet?

95 Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.

96 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

97 Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods.

98 The effect of celiac disease and gluten-free diet on pubertal development: a two-center study.

99 Quality of life in people with ongoing symptoms of coeliac disease despite adherence to a strict gluten-free diet

100 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

101 Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten.