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

Nutritional aspects of gluten-free products

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

Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

(2015) Natália Manzatti Machado Alencar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

(2015) Núria Aguilar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in development of gluten-free buckwheat products

(2015) Juan Antonio Giménez-Bastida et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Intentional and inadvertent non-adherence in adult coeliac disease. A cross-sectional survey

(2013) Nicola J. Hall et al.   APPETITE

Preference mapping of apple varieties in Europe

(2013) J. Bonany et al.   FOOD QUALITY AND PREFERENCE

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

(2013) E.C. Morais et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of life in coeliac patients: Italian validation of a coeliac questionnaire

(2012) Alessandra Marchese et al.   European Journal of Internal Medicine

Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects

(2012) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL

Influence of inulin on physical characteristics and staling rate of gluten-free bread

(2012) Rafał Ziobro et al.   JOURNAL OF FOOD ENGINEERING

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

Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

(2011) Radmila Stikic et al.   JOURNAL OF CEREAL SCIENCE

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

(2011) Joanna Chlopicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY