Results 211 to 220 of about 22,970 (248)

Gluten-Free Diet

La Revue du praticien, 2013
Lawrence David Scahill, Koorosh Kooros, Ramon Barinaga, Rechele Brooks, Marisela Huerta, Lindsey Sterling, Jeffrey J. Wood, Mark Groskreutz, Brooke Ingersoll, Allison Wainer, Ana Figueroa Quintana, Trina D. Spencer, Paul El-Fishawy, Thomas Fernandez, Wouter Staal, W. Thornton N. Deegan, Maureen Nevers, Laurent Mottron, Michelle Dawson, Janine Robinson, Elizabeth R. Eernisse, Laurent Mottron, Isabelle Soulières, Wouter Staal, Susan Hyman, Diane R. Paul, Frank Besag, Fred R. Volkmar, Danielle Bolling, Gianluca Esposito, Giacomo Vivanti, Femke Wessels, Fred R. Volkmar, Ruth Eren, Lawrence David Scahill, Kenneth Thomas, Shaunessy Egan   +36 more
openaire   +3 more sources

The Importance of a Gluten-Free Diet

The Nurse Practitioner, 2003
William, Luchtefeld, Mary S, Burton, Peggy, Donavon   +2 more
openaire   +2 more sources

What is gluten‐free — Levels and tolerances in the gluten‐free diet

Food / Nahrung, 1990
W T, Hekkens, M, van Twist-de Graaf
openaire   +2 more sources

The Gluten-Free Diet for Celiac Disease and Beyond

Nutrients, 2021
Wael El-Matary, El-Matary Wael
exaly  

Gluten-Free Diets

MCN: The American Journal of Maternal/Child Nursing, 2015
openaire   +2 more sources

GLUTEN-FREE DIET

The Lancet, 1975
openaire   +2 more sources

Cost of Gluten-Free Diet

New England Journal of Medicine, 1971
openaire   +2 more sources

Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet

Nutrients, 2021
Idoia Larretxi, Gesala Pérez-Junkera, Virginia Navarro   +2 more
exaly  

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Foods, 2021
Livia De Lacerda De Oliveira, Raquel Braz Assunção Botelho   +1 more
exaly  

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Applied Sciences (Switzerland), 2020
Alessio Cappelli, Enrico Cini
exaly