Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

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

(2019) Joaquim Calvo-Lerma et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

(2019) Fernanda G. Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

(2019) Valentina Melini et al.   Nutrients

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

(2019) Laura Roman et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Self-Reported Non-Celiac Gluten Sensitivity in Brazil: Translation, Cultural Adaptation, and Validation of Italian Questionnaire

(2019) Yanna Gadelha de Mattos et al.   Nutrients

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

(2019) Jehannara Calle et al.   FOOD HYDROCOLLOIDS

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

(2018) Xingli Liu et al.   FOOD CHEMISTRY

Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

(2018) Ehsan Feizollahi et al.   JOURNAL OF TEXTURE STUDIES

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

(2018) Camilly Fratelli et al.   Journal of Functional Foods

Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

(2018) Priscila Farage et al.   Nutrients

Gluten contamination in food services and industry: A systematic review

(2018) Ana Luísa Falcomer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts

(2018) Jennifer A. Jamieson et al.   PeerJ

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

(2017) L. S. Sciarini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

(2016) Natália Manzatti Machado Alencar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

(2016) María Dolores Alvarez et al.   JOURNAL OF FOOD PROCESS ENGINEERING

NASPGHAN Clinical Report on the Diagnosis and Treatment of Gluten-related Disorders

(2016) Ivor D. Hill et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Glycemic index and glycemic load of commercial Italian foods

(2016) F. Scazzina et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Personalized Nutrition by Prediction of Glycemic Responses

(2015) David Zeevi et al.   CELL

Nutritional aspects of gluten-free products

(2015) Nicoletta Pellegrini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

(2015) Benjamin Missbach et al.   PeerJ

Diagnosis and classification of celiac disease and gluten sensitivity

(2014) Elio Tonutti et al.   AUTOIMMUNITY REVIEWS

Availability, cost and nutritional composition of gluten-free products

(2014) Amanda Bagolin do Nascimento et al.   British Food Journal

Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

(2014) J. Miranda et al.   PLANT FOODS FOR HUMAN NUTRITION

Gluten-free industry is healthy, but is the food?

(2013) C. Cross   CANADIAN MEDICAL ASSOCIATION JOURNAL

Meta-Analysis of Dietary Glycemic Load and Glycemic Index in Relation to Risk of Coronary Heart Disease

(2012) Jia-Yi Dong et al.   AMERICAN JOURNAL OF CARDIOLOGY

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

(2012) Anna Sapone et al.   BMC Medicine

Possibilities to increase the quality in gluten-free bread production: an overview

(2012) Andreas Houben et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2012) Amanda Bagolin do Nascimento et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

(2012) Vanessa D. Capriles et al.   Food & Function

Recent advances in gluten-free baking and the current status of oats

(2010) E.K. Hüttner et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Psyllium as a Substitute for Gluten in Bread

(2009) Renata Puppin Zandonadi et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

International Tables of Glycemic Index and Glycemic Load Values: 2008

(2008) F. S. Atkinson et al.   DIABETES CARE

The impact of resistant starch on characteristics of gluten-free dough and bread

(2008) Jarosław Korus et al.   FOOD HYDROCOLLOIDS