An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK

Outcomes in coeliac disease: a qualitative exploration of patients' views on what they want to achieve when seeing a dietitian

(2016) A. M. Madden et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

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

How healthy is a gluten-free diet?

(2015) Heidi M. Staudacher et al.   BRITISH JOURNAL OF NUTRITION

Living gluten-free: adherence, knowledge, lifestyle adaptations and feelings towards a gluten-free diet

(2015) J. A. Silvester et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Cost and availability of gluten-free food in the UK: in store and online

(2015) Mitchell Burden et al.   POSTGRADUATE MEDICAL JOURNAL

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

(2015) Benjamin Missbach et al.   PeerJ

The contribution of wheat to human diet and health

(2015) Peter R. Shewry et al.   Food and Energy Security

Availability, cost and nutritional composition of gluten-free products

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

Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products

(2014) Tasha Kulai et al.   CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

(2014) Vanessa D. Capriles et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

(2014) Mario M. Martínez et al.   JOURNAL OF FOOD ENGINEERING

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

The development of a composition database of gluten-free products

(2014) Teresa Mazzeo et al.   PUBLIC HEALTH NUTRITION

Motivations for avoiding wheat consumption in Australia: results from a population survey

(2014) Sinéad Golley et al.   PUBLIC HEALTH NUTRITION

Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

(2014) Carmela Lamacchia et al.   Nutrients

Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation

(2012) Anna Gibert et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The Oslo definitions for coeliac disease and related terms

(2012) Jonas F Ludvigsson et al.   GUT

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

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

Advances in coeliac disease

(2011) Matthew J. Armstrong et al.   CURRENT OPINION IN GASTROENTEROLOGY

Limited availability and higher cost of gluten-free foods

(2011) J. Singh et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

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

Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet

(2010) D. Wild et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Dietary Sources of Sodium in China, Japan, the United Kingdom, and the United States, Women and Men Aged 40 to 59 Years: The INTERMAP Study

(2010) Cheryl A.M. Anderson et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Gluten-Free and Regular Foods: A Cost Comparison

(2008) Laci Stevens et al.   CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH

Applications of food composition data: Data sources and considerations for use

(2007) Jean A.T. Pennington   JOURNAL OF FOOD COMPOSITION AND ANALYSIS