Nutrients

Food & function

Frontiers in plant science

Food chemistry

BioMed research international

food additives & contaminants part a, chemistry, analysis, control, exposure & risk assessment

international journal of microbiology

plant biotechnology journal

diabetologia

journal of pediatric gastroenterology and nutrition

revista espanola de enfermedades digestivas : organo oficial de la sociedad espanola de patologia digestiva

asia pacific journal of clinical nutrition

current molecular medicine

journal of immunology (baltimore, md : 1950)

united european gastroenterology journal

minerva gastroenterologica e dietologica

clinical & translational immunology

[1] Towards celiac-safe bread.

[2] Gluten intake and risk of type 2 diabetes in three large prospective cohort studies of US men and women.

[3] Diets for South Asians with diabetes: recommendations, adherence, and outcomes.

[4] Immunogenetics of Celiac Disease: A focus on Arab countries.

[5] Gluten contamination in manufactured gluten-free foods in Turkey.

[6] Irritable bowel syndrome: diagnosis and management.

[7] Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS.

[8] The Deubiquitinating Enzyme Ubiquitin-Specific Peptidase 11 Potentiates TGF-β Signaling in CD4 T Cells to Facilitate Foxp3 Regulatory T and T17 Cell Differentiation.

[9] T Cell-Specific Adaptor Protein Regulates Mitochondrial Function and CD4 T Regulatory Cell Activity In Vivo following Transplantation.

[10] Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products.

[11] Gluten Deprivation: What Nutritional Changes Are Found During the First Year in Newly Diagnosed Coeliac Children?

[12] Mental Health Disorders and Psychosocial Distress in Pediatric Celiac Disease.

[13] The value of a biopsy in celiac disease follow up: assessment of the small bowel after 6 and 24 months treatment with a gluten free diet.

[14] CD38 expression on gluten-specific T cells is a robust marker of gluten re-exposure in coeliac disease.

[15] Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.

[16] Circulating gluten-specific, but not CMV-specific, CD39 regulatory T cells have an oligoclonal TCR repertoire.

[17] Adenosine Generated by Regulatory T Cells Induces CD8 T Cell Exhaustion in Gastric Cancer through A2aR Pathway.

[18] addition of vital wheat gluten to enhance the quality characteristics of frozen dough products

[19] in depth analysis of risk factors for coeliac disease amongst children under 18 years old in the gaza strip. a cross sectional study

[20] adaptação nutricional diante da doença celíaca desencadeada pela intolerância ao glúten

[21] Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

[22] Promotion of Testing for Celiac Disease and the Gluten-Free Diet Among Complementary and Alternative Medicine Practitioners.

[23] Cystic fibrosis transmembrane conductance regulator (CFTR) and autophagy: hereditary defects in cystic fibrosis gluten-mediated inhibition in celiac disease.

[24] Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.

[25] Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

[26] -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.

[27] Physicochemical and hydration properties of different cereal and legume gluten-free powders.

[28] Gluten intake and risk of type 2 diabetes in three large prospective cohort studies of US men and women.

[29] Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

[30] Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology

[31] Multifactorial Etiology of Anemia in Celiac Disease and Effect of Gluten-Free Diet: A Comprehensive Review.

[32] Human gut derived-organoids provide model to study gluten response and effects of microbiota-derived molecules in celiac disease

[33] Benefits From and Barriers to Portable Detection of Gluten, Based on a Randomized Pilot Trial of Patients With Celiac Disease

[34] Autoimmune and Allergic Disorders are More Common in People with Celiac Disease or on a Gluten-free Diet in the United States

[35] Small fiber neuropathy in coeliac disease and gluten sensitivity

[36] Toward New Paradigms in the Follow Up of Adult Patients With Celiac Disease on a Gluten-Free Diet

[37] Effect of gluten-free diet and compliance on quality of life in pediatric celiac disease patients

[38] Low gluten starch diet and nutritional supplementation in two cases of ankylosing spondylitis

[39] Çölyak Hastaları için Glütensiz Gıda Kaynaklı Ağır Metal Birikiminin Değerlendirilmesi

[40] Gluten contamination in manufactured gluten-free foods in Turkey.

[41] Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients.

[42] Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation.

[43] Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.

[44] Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease.

[45] Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet.

[46] Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

[47] New Software for Gluten-Free Diet Evaluation and Nutritional Education.

[48] Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease

[49] Use of agricultural by-products in extruded gluten-free breakfast cereals

[50] Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

[51] Gluten-free products: From dietary necessity to premium price extraction tool

[52] Gluten-free bread: effect of soy and corn co-products on the quality parameters

[53] Gluten-free bread with cricket powder—mechanical properties and molecular water dynamics in dough and ready product

[54] Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

[55] Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free pseudocereals and their by-products: In vitro model

[56] Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

[57] Optimization of Gluten Free Spaghetti Products from Local Food with the Taguchi Method Approach

[58] The impact of a gluten-free claim on the perceived healthfulness, calories, level of processing and expected taste of food products

[59] Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake

[60] Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

[61] The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

[62] Gluten-free-rendered products contribute to imbalanced diets in children and adolescents with celiac disease

[63] Role of front-of-package gluten-free product labeling in a pair-matched study in women with and without celiac disease on a gluten-free diet

[64] Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

[65] The research of the gluten-free flour products effectiveness depending on the composition in vivo

[66] Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology

[67] Micronutrient analysis of gluten-free products: Their low content is not involved in gluten-free diet imbalance in a cohort of celiac children and adolescent

[68] Celiac and non-celiac consumers’ experiences when purchasing gluten-free products in Italy

[69] Not all grains are created equal: Gluten-free products not included in mandatory folate fortification

[70] Use of a waste product from the pressing of chia seed oil in wheat and gluten-free bread processing

[71] Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

[72] Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

[73] Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

[74] The influence of gluten-free bakery products consumption on selected anthropometric parameters

[75] Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

[76] Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

[77] Comparison of R5 and G12 Antibody-Based ELISA Used for the Determination of the Gluten Content in Official Food Samples

[78] Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

[79] A mobile application gluten protein checking in drug and food products

[80] The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity.

[81] Development of healthy gluten-free ( Zucc.) flours.

[82] Sensory characterization of gluten-free bread enriched with teff (Eragrostis tef (Zucc.) Trotter) and yacon (Smallanthus sonchifolius) using flash profile and common dimension analysis

[83] Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads

[84] Gluten-free rice muffins enriched with teff flour

[85] Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour

[86] Substituição do milho por farelo de trigo ou farelo de glúten de milho na ração de bovinos de corte em terminação = Substitution of corn grain by wheat middlings or corn gluten feed in the finishing bulls diet

[87] Gluten Deprivation: What Nutritional Changes Are Found During the First Year in Newly Diagnosed Coeliac Children?

[88] The value of a biopsy in celiac disease follow up: assessment of the small bowel after 6 and 24 months treatment with a gluten free diet.

[89] Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum.

[90] High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties.

[91] Withdrawing gluten-free food from prescriptions in England: a mixed-methods study to examine the impact of policy changes on quality of life.

[92] Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

[93] Investigating patterns of millennials' interest in gluten-free beer in Poland: A question of beer price and alcohol content.

[94] A Quantitative Assessment of Gluten Cross-Contact in the School Environment for Children with Celiac Disease.

[95] Most Patients With Celiac Disease on Gluten-free Diets Consume Measurable Amounts of Gluten.

[96] Letter: the gluten-free diet as a bottom-up approach for irritable bowel syndrome.

[97] Letter: the gluten-free diet as a bottom-up approach for irritable bowel syndrome. Authors' reply.

[98] CD38 expression on gluten-specific T cells is a robust marker of gluten re-exposure in coeliac disease.

[99] Therapeutic options for coeliac disease: What else beyond gluten-free diet?

[100] Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.

[101] Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.