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

Coeliac disease. Following the diet and eating habits of participating individuals in the Federal District, Brazil

(2011) Halina Mayer Chaves Araújo et al.   APPETITE

Trends in the Nutritional Content of Television Food Advertisements Seen by Children in the United States

(2011) Lisa M. Powell   ARCHIVES OF PEDIATRICS & ADOLESCENT MEDICINE

The Importance of Population-Wide Sodium Reduction as a Means to Prevent Cardiovascular Disease and Stroke

(2011) Lawrence J. Appel et al.   CIRCULATION

Clinical management of coeliac disease

(2011) J. F. Ludvigsson et al.   JOURNAL OF INTERNAL MEDICINE

European Society for Pediatric Gastroenterology, Hepatology, and Nutrition Guidelines for the Diagnosis of Coeliac Disease

(2011) S. Husby et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

(2011) María Estela Matos Segura et al.   PLANT FOODS FOR HUMAN NUTRITION

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

(2010) Gulum Sumnu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of hydrocolloids on gluten-free batter properties and bread quality

(2010) Lorena S. Sciarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Gluten-Free Diet: Safety and Nutritional Quality

(2010) Letizia Saturni et al.   Nutrients

New therapeutic strategies for celiac disease

(2009) Aaron Lerner   AUTOIMMUNITY REVIEWS

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

(2009) Manuela Mariotti et al.   FOOD RESEARCH INTERNATIONAL

Development of gluten-free cracker snacks using pulse flours and fractions

(2009) Jeeyup (Jay) Han et al.   FOOD RESEARCH INTERNATIONAL

Improvement of Quality of Gluten-free Layer Cakes

(2009) F. Ronda et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Optimization of Gluten-Free Formulations for French-Style Breads

(2009) S. Mezaize et al.   JOURNAL OF FOOD SCIENCE

Federation of International Societies of Pediatric Gastroenterology, Hepatology, and Nutrition Consensus Report on Celiac Disease

(2009) A Fasano et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Estimativa de consumo de sódio pela população brasileira, 2002-2003

(2009) Flavio Sarno et al.   REVISTA DE SAUDE PUBLICA

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

(2008) Lorena S. Sciarini et al.   Food and Bioprocess Technology

Low folate content in gluten-free cereal products and their main ingredients

(2008) Elena Yazynina et al.   FOOD CHEMISTRY

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

(2008) Seda Yalcin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Advances in Celiac Disease and Gluten-Free Diet

(2008) Mary M. Niewinski   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION