Results 331 to 340 of about 4,366,067 (404)

Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. [PDF]

Gels
Jeon H, Lee J, Nam TG, Choi H, Kim HS.
europepmc   +1 more source

Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features. [PDF]

J Sci Food Agric
Cappa C, Castorina G, Fiorillo G, Casiraghi MC, Rollini M, Consonni G, Erba D, Negrini N, Marti A.   +8 more
europepmc   +1 more source

The Effects of Dietary Intervention, Specifically the Gluten-Free, Casein-Free Diet, on the Behavior and the Learning Abilities of Children Who Have Been Diagnosed with Autism.

, 2006
Amy Wallace
openalex   +1 more source

Gluten-free schooling: Navigating challenges and triumphs for children with celiac disease. [PDF]

JPGN Rep
Weisbrod V, Khavari N, Absah I, Lee D, Mallon D, Raber C, Badalyan V, Shull M, Verma R, Dunn A, Wren A, Mardini F, Fahey L, Silvester J, Ediger T, Leonard M, Lopez-Rivera JA, Jericho H.   +17 more
europepmc   +1 more source

Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks. [PDF]

Foods
Melini V, Melini F, Salvati A, Luziatelli F, Ruzzi M.   +4 more
europepmc   +1 more source

Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties. [PDF]

Food Sci Nutr
Esen BO, Bozdogan N, Kutlar LM, Kumcuoglu S.   +3 more
europepmc   +1 more source

Enhancing the nutritional and textural properties of gluten‐free shortbread biscuits: The potential of white‐fleshed sweet potato flour blended with corn starch

Muhammed Özgölet, Louiza Belkacemi, Muhammet Arıcı   +2 more
openalex   +2 more sources

Dietary Gluten-Free Regimen Does Not Affect the Suppression of the Inflammatory Response in the Arachidonic Acid Cascade in Hashimoto's Disease. [PDF]

Int J Mol Sci
Szczuko M, Kwiatkowska L, Szczuko U, Rudak L, Ryterska K, Syrenicz A, Pobłocki J, Drozd A.   +7 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Critical reviews in food science and nutrition, 2022
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete ...
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, V. S. Sharanagat, P. Nema, V. Mishra, B. Bhusan   +6 more
semanticscholar   +1 more source

Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

Critical reviews in food science and nutrition, 2021
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar, F. Santos, U. Krupa‐Kozak, V. Capriles   +3 more
semanticscholar   +1 more source