Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016

Allergen advisory statements for wheat: do they help US consumers with celiac disease make safe food choices?

(2016) T Thompson et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Recent developments in analytical methods for tracing gluten

(2016) Katharina Anne Scherf et al.   JOURNAL OF CEREAL SCIENCE

Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients

(2016) Priscila Farage et al.   PUBLIC HEALTH NUTRITION

Gluten-Free Snacks Using Plantain-Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index

(2015) Pamela C. Flores-Silva et al.   JOURNAL OF FOOD SCIENCE

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

(2015) Benjamin Missbach et al.   PeerJ

A comparison of gluten levels in labeled gluten-free and certified gluten-free foods sold in the United States

(2014) T Thompson et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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

Enzyme-Linked Immunosorbent Assay Gliadin Assessment in Processed Food Products Available for Persons With Celiac Disease

(2011) Charalampos Agakidis et al.   NUTRITION IN CLINICAL PRACTICE

Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study

(2010) Tricia Thompson et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Systematic review: tolerable amount of gluten for people with coeliac disease

(2008) A. K. AKOBENG et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS