Results 131 to 140 of about 59,527 (201)

Perspective: Gluten-Free Products for Patients with Celiac Disease Should Not Contain Trace Levels. [PDF]

Adv Nutr, 2017
Makovicky P, Makovicky P, Lupan I, Samasca G, Sur G, Freeman HJ.   +5 more
europepmc   +1 more source

NABIM Wheat allergy and intolerance report [PDF]

, 2010
MacKenzie, Heather, Venter, Carina
core   +1 more source

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

Nutrients, 2017
Bustamante MÁ, Fernández-Gil MP, Churruca I, Miranda J, Lasa A, Navarro V, Simón E.   +6 more
europepmc   +1 more source

The development of a composition database of gluten-free products. [PDF]

Public Health Nutr, 2015
Mazzeo T, Cauzzi S, Brighenti F, Pellegrini N.   +3 more
europepmc   +1 more source

De-medicalising gluten-free products through a subsidy card scheme: a qualitative study of service users

Sha’aban A, Mazzaschi F, Ingram B, Joseph-Williams N.   +3 more
europepmc   +1 more source

Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control. [PDF]

Foods
Giugliano R, Migone L, Saccheggiani B, Mella S, Razzuoli E.   +4 more
europepmc   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour. [PDF]

PeerJ
El-Deyarbi M, Abughoush M, Hegazy S, Aljaoune A, Aldeyarbi S, Aljuboori H, Alnuaimi H, Almatrooshi A, Adi ZS, Hussein AA, Nafea AE, Choudhury IH.   +11 more
europepmc   +1 more source

Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]

Foods
Bianchi F, Agnolin L, Simonato B.
europepmc   +1 more source