Development of a Canadian Food Composition Database of Gluten-Free Products

An examination of contributions of animal- and plant-based dietary patterns on the nutrient quality of diets of adult Canadians

(2021) Hrvoje Fabek et al.   Applied Physiology Nutrition and Metabolism

Replacing Saturated Fat with Polyunsaturated Fat Modulates Peripheral Blood Mononuclear Cell Gene Expression and Pathways Related to Cardiovascular Disease Risk Using a Whole Transcriptome Approach

(2021) Sunniva V. Larsen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The Gluten-Free Diet for Celiac Disease and Beyond

(2021) Bara Aljada et al.   Nutrients

Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives

(2020) Jennifer A. Jamieson et al.   PLANT FOODS FOR HUMAN NUTRITION

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

(2020) Violeta Fajardo et al.   Nutrients

Food sources of energy and nutrients among Canadian adults following a gluten-free diet

(2020) Jennifer A. Jamieson et al.   PeerJ

Grain Products Are a Top Source of Energy and Nutrients among Nova Scotian Adults Following a Gluten-Free Diet

(2020) Jennifer A. Jamieson et al.   CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH

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

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

(2019) Valentina Melini et al.   Nutrients

New Software for Gluten-Free Diet Evaluation and Nutritional Education

(2019) Arrate Lasa et al.   Nutrients

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

(2018) Dalia El Khoury et al.   Nutrients

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

(2018) Jennifer A. Jamieson et al.   PeerJ

Nutritional and sensory challenges of gluten-free bakery products: a review

(2017) Sophie E. Stantiall et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

(2017) Suphat Phongthai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

(2017) Kaiser Mahmood et al.   Food Bioscience

Gluten free diet and nutrient deficiencies: A review

(2016) Giorgia Vici et al.   CLINICAL NUTRITION

Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia

(2015) Jason H. Y. Wu et al.   BRITISH JOURNAL OF NUTRITION

Navigating the gluten-free boom

(2015) Glenn A. Gaesser et al.   JAAPA-Journal of the American Academy of Physician Assistants

Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

(2014) Pamela C. Flores-Silva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The development of a composition database of gluten-free products

(2014) Teresa Mazzeo et al.   PUBLIC HEALTH NUTRITION

Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease

(2012) S. J. Shepherd et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS