Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

(2015) Erica Pontonio et al.   FOOD MICROBIOLOGY

Nutritional aspects of gluten-free products

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

Practical insights into gluten-free diets

(2015) Jacalyn A. See et al.   Nature Reviews Gastroenterology & Hepatology

Glycaemic index of some commercial gluten-free foods

(2014) Francesca Scazzina et al.   EUROPEAN JOURNAL OF NUTRITION

Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

(2014) Luana Nionelli et al.   FOOD MICROBIOLOGY

Celiac Disease

(2014) Stefano Guandalini et al.   JAMA Pediatrics

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

(2013) Carlo Giuseppe Rizzello et al.   FOOD MICROBIOLOGY

Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children

(2013) Teresa Mazzeo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The third National Food Consumption Survey, INRAN-SCAI 2005–06: major dietary sources of nutrients in Italy

(2013) Stefania Sette et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

(2013) José Antonio Curiel et al.   JOURNAL OF CEREAL SCIENCE

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

(2012) Carlo Giuseppe Rizzello et al.   FOOD RESEARCH INTERNATIONAL

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

Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease

(2011) I. Comino et al.   GUT

Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

(2011) Dubravka Novotni et al.   JOURNAL OF CEREAL SCIENCE

Assessment of Fumonisins B1 and B2 Levels in Commercial Maize-Based Food Products by Liquid Chromatography with Fluorimetric Detection and Postcolumn Chemical Derivatization

(2011) Sonia Lo Magro et al.   JOURNAL OF FOOD SCIENCE

Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

(2010) Luigi Greco et al.   Clinical Gastroenterology and Hepatology

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

(2009) M. De Angelis et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Mycotoxins and human disease: a largely ignored global health issue

(2009) C. P. Wild et al.   CARCINOGENESIS

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

(2009) M. De Angelis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

(2009) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda et al.   JOURNAL OF APPLIED MICROBIOLOGY

Free and bound fumonisins in gluten-free food products

(2009) Chiara Dall'Asta et al.   MOLECULAR NUTRITION & FOOD RESEARCH