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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

38 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

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

40 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

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

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

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

44 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

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

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

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

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

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

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

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

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

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

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

55 Gluten-free rice muffins enriched with teff flour

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

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

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

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

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

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

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

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

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

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

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

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

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

69 doença celíaca: avaliação da obediência à dieta isenta de glúten e do conhecimento da doença pelos pacientes cadastrados na associação dos celíacos do brasil (acelbra) celiac disease: evaluation of compliance to a gluten-free diet and knowledge of the disease in celiac patients registered at the brazilian celiac association (bca)

70 pão sem gluten enriquecido com a microalga spirulina platensis elaboration of gluten-free bread enriched with the microalgae spirulina platensis

71 prevalence of antigliadin iga antibodies in psoriasis vulgaris and response of seropositive patients to a gluten-free diet

72 development of gluten-free cakes with the addition of methylcellulose and xanthan gum

73 increased mercury levels in patients with celiac disease following a gluten-free regimen

74 rapid partial repigmentation of vitiligo in a young female adult with a gluten-free diet

75 vegetarian, gluten-free, and energy restricted diets in female athletes

76 Serum transglutaminase antibodies do not always detect the persistent villous atrophy in patients with celiac disease on a gluten-free diet

77 Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch () and Some Legumes (, , and ).

78 Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust

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