Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts

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

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

Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc

(2017) Iga Rybicka et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

(2017) Martina Foschia et al.   Annual Review of Food Science and Technology

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

(2016) Graziano Caggianiello et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Nutritional therapy – Facing the gap between coeliac disease and gluten-free food

(2016) Martina Foschia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Current status of salt reduction in bread and bakery products – A review

(2016) Christoph Silow et al.   JOURNAL OF CEREAL SCIENCE

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

Nutritional aspects of gluten-free products

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

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

(2015) Arti Chauhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity

(2015) Luca Elli et al.   WORLD JOURNAL OF GASTROENTEROLOGY

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

(2015) Benjamin Missbach et al.   PeerJ

Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products

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

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Intakes of nutrients in Italian children with celiac disease and the role of commercially available gluten-free products

(2012) G. Zuccotti 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

Pseudocereals as alternative sources for high folate content in staple foods

(2010) Regine Schoenlechner et al.   JOURNAL OF CEREAL SCIENCE

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

(2010) Ana María Calderón de la Barca et al.   PLANT FOODS FOR HUMAN NUTRITION

Development of gluten-free cracker snacks using pulse flours and fractions

(2009) Jeeyup (Jay) Han et al.   FOOD RESEARCH INTERNATIONAL

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

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

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

(2008) Bram Pareyt et al.   JOURNAL OF FOOD ENGINEERING