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2024
Advances in Wheat Breeding
2024
Barriers at various levels of human ecosystem for maintaining adherence to gluten free diet in adult patients with celiac disease
European Journal of Clinical Nutrition
2024
The Impact of a Gluten-free Diet on the Nutritional Status of Pediatric Patients with Celiac Disease
Avrasya Sağlık Bilimleri Dergisi
2024
Gluten-free foods are expensive and nutritionally imbalanced than their gluten-containing counterparts
Indian Journal of Gastroenterology
2023
Plant Life and Environment Dynamics
2023
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Critical Reviews in Food Science and Nutrition
2023
Nutritional content and quality of processed gluten-free products
International Food Research Journal
2023
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Food and Bioprocess Technology
2023
Ingredientes substitutos de cereais fontes de glúten
Segurança Alimentar e Nutricional
2023
The Nutritional Quality of Gluten-Free versus Non-Gluten-Free Pre-Packaged Foods and Beverages Sold in Hong Kong
Annals of Nutrition and Metabolism
2023
Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial
Foods
2023
Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi
Akademik Gıda
2022
Advances in Celiac Disease
2022
Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
Foods
2022
Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies
International Journal of Food Sciences and Nutrition
2022
Gluten-free foods: a 'health halo' too far for oral health?
British Dental Journal
2022
The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus
Nutrients
2022
Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders
Nutrients
2022
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition
International Journal of Food Science & Technology
2022
Does contrast-enhanced computed tomography raise awareness in the diagnosis of the invisible side of celiac disease in adults?
Abdominal Radiology
2022
Does a Gluten-free Diet Improve Metabolic Syndrome Parameters? A Systematic Review
International Journal of Cardiovascular Sciences
2022
Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis
Progress in Agricultural Engineering Sciences
2022
Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize
Frontiers in Nutrition
2022
Calcium and Iron Content of Cereal-Based Gluten-Free Products
Foods
2022
Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples
European Food Research and Technology
2022
Dietary recommendations of the French Society for Rheumatology for patients with chronic inflammatory rheumatic diseases
Joint Bone Spine
2022
Gluten-Free Products: Do We Need to Update Our Knowledge?
Foods
2022
Advances in Food and Nutrition Research
2022
Hepatic Steatosis in Patients with Celiac Disease: The Role of Packaged Gluten-Free Foods
Nutrients
2022
Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement
Food Science and Technology
2022
Gluten-free meals: What to consider?
Medical alphabet
2022
Recommandations de la Société française de rhumatologie sur l’alimentation des patients ayant un rhumatisme inflammatoire chronique
Revue du Rhumatisme
2021
Consumer perception of packaging: An eye‐tracking study of gluten‐free cookies
International Journal of Consumer Studies
2021
Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease
Nutrients
2021
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis)
Food & Function
2021
Prevalence and nutrient composition of menu offerings targeted to customers with dietary restrictions at US fast casual and full-service restaurants
Public Health Nutrition
2021
Assessment of price and nutritional quality of gluten-free products versus their analogues with gluten through the algorithm of the nutri-score front-of-package labeling system
Food & Function
2021
Food Composition Databases: Does It Matter to Human Health?
Nutrients
2021
Gluten-free Bread Technology
2021
Current applications of gluten-free grains – a review
Critical Reviews in Food Science and Nutrition
2021
Trends in Wheat and Bread Making
2021
The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims
Nutrients
2021
A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Foods
2021
Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour
Molecules
2021
Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
Foods
2021
Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada
Plant Foods for Human Nutrition
2021
The Gluten-Free Diet for Celiac Disease and Beyond
Nutrients
2021
Association between Self-Reported Gluten Avoidance and Irritable Bowel Syndrome: Findings of the NutriNet-Santé Study
Nutrients
2021
Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects
Foods
2021
Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread
Foods
2021
Popüler Diyet Akımlarının Vücut Ağırlığı ve Sağlık Üzerine Etkileri
Akademik Gıda
2021
Why people follow a gluten-free diet? An application of health behaviour models
Appetite
2021
Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked
Food & Nutrition Research
2020
Wheat - An Exceptional Crop
2020
Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives
Plant Foods for Human Nutrition
2020
Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market
Plant Foods for Human Nutrition
2020
Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease
Nutrition
2020
Gluten contamination in food services and industry: A systematic review
Critical Reviews in Food Science and Nutrition
2020
Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage
Sustainability
2020
GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ
Gıda
2020
Folate content of gluten-free food purchases and dietary intake are low in children with coeliac disease
International Journal of Food Sciences and Nutrition
2020
Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms
Cereal Chemistry
2020
The development of the gluten free healthy food basket in Cyprus. Is it affordable among low-income adults diagnosed with celiac disease?
Journal of Public Health
2020
Incidence of Celiac Disease Is Increasing Over Time: A Systematic Review and Meta-analysis
American Journal of Gastroenterology
2020
A comparison of the nutritional profile and price of gluten-free products and their gluten-containing counterparts available in the Spanish market
Nutrición Hospitalaria
2020
Special Issue: Rheology and Quality Research of Cereal-Based Food
Foods
2020
Whole-Wheat Bread for Human Health
2020
Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply
International Journal of Environmental Research and Public Health
2020
Concepts and Instruments for Patient-Reported Outcome Assessment in Celiac Disease: Literature Review and Experts’ Perspectives
Value in Health
2020
Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil
Nutrients
2020
Experiences of managing a gluten-free diet on multiple levels of society: a qualitative study
BMC Nutrition
2020
Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?
Nutrients
2020
Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences
Trends in Food Science & Technology
2019
Gluten-free diet in non-celiac patients: beliefs, truths, advantages and disadvantages
Minerva Gastroenterologica e Dietologica
2019
Advances in Plant Breeding Strategies: Cereals
2019
Gluten Deprivation: What Nutritional Changes Are Found During the First Year in Newly Diagnosed Coeliac Children?
Nutrients
2019
Gluten and FODMAPS—Sense of a Restriction/When Is Restriction Necessary?
Nutrients
2019
Dietary Factors and Mucosal Immune Response in Celiac Disease Patients Having Persistent Symptoms Despite a Gluten-free Diet
Journal of Clinical Gastroenterology
2019
Celiac and non-celiac consumers' experiences when purchasing gluten-free products in Italy
ECONOMIA AGRO-ALIMENTARE
2019
Gluten‐Free Breads: The Gap Between Research and Commercial Reality
Comprehensive Reviews in Food Science and Food Safety
2019
Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
Nutrients
2019
Factors affecting consumers' adherence to gluten-free diet, a systematic review
Trends in Food Science & Technology
2019
Nutritional quality, cost and availability of gluten-free food in England
British Food Journal
2019
Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti
Plant Foods for Human Nutrition
2019
Nutritional Status in Spanish Children and Adolescents with Celiac Disease on a Gluten Free Diet Compared to Non-Celiac Disease Controls
Nutrients
2019
Gluten-free-rendered products contribute to imbalanced diets in children and adolescents with celiac disease
European Journal of Nutrition
2019
Gluten-Free Diet: Gaps and Needs for a Healthier Diet
Nutrients
2019
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
Foods
2019
Persistent Economic Burden of the Gluten Free Diet
Nutrients
2019
UEG Week 2019 Poster Presentations
United European Gastroenterology Journal
2019
Systematic Literature Review of the Economic Burden of Celiac Disease
PharmacoEconomics
2019
Physicochemical and hydration properties of different cereal and legume gluten‐free powders
Food Science & Nutrition
2018
Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts
PeerJ
2018
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts
Plant Foods for Human Nutrition
2018
A patient‐specific approach to develop an exclusion diet to manage food allergy in infants and children
Clinical & Experimental Allergy
2018
Dietary Therapy for Eosinophilic Esophagitis: Elimination and Reintroduction
Clinical Reviews in Allergy & Immunology
2018
Affective evaluation of food images according to stimulus and subject characteristics
Journal of Human Nutrition and Dietetics
2018
Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours
Food Science & Nutrition
2018
The Nutritional Quality of Gluten-Free Products for Children
Pediatrics
2018
An investigation into the nutritional composition and cost of gluten‐free versus regular food products in the UK
Journal of Human Nutrition and Dietetics
2018
Gluten-Free Products for Celiac Susceptible People
Frontiers in Nutrition
2018
Bread Enrichment with Oilseeds. A Review
Foods
2017
Prevalence of Self-Reported Gluten Sensitivity and Adherence to a Gluten-Free Diet in Argentinian Adult Population
Nutrients
2017
The Gluten-Free Diet: Fad or Necessity?
Diabetes Spectrum
2017
Non‐coeliac gluten or wheat sensitivity: emerging disease or misdiagnosis?
Medical Journal of Australia
2017
Back-of-pack information in substitutive food choices: A process-tracking study in participants intending to eat healthy
Appetite
2017
Challenges in gluten‐free diet in coeliac disease: Prague consensus
European Journal of Clinical Investigation
2017
Nutritional status of celiac and non-celiac children from Rajasthan, India
Nutrition & Food Science
2017
The influence of gluten-free bakery products consumption on selected anthropometric parameters
Potravinarstvo Slovak Journal of Food Sciences
2017
The economic burden of gluten‐free products and gluten‐free diet: a cost estimation analysis in Greece
Journal of Human Nutrition and Dietetics
2017
Cereal Grains
2017
Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016
Nutrients
2017
Old Fashioned vs. Ultra-Processed-Based Current Diets: Possible Implication in the Increased Susceptibility to Type 1 Diabetes and Celiac Disease in Childhood
Foods
2017
SpringerBriefs in Food, Health, and Nutrition
2017
Gluten-Free Foods in Rural Maritime Provinces: Limited Availability, High Price, and Low Iron Content
Canadian Journal of Dietetic Practice and Research
2016
Coeliac Disease: Gluten Free Diet and… What Else?
Open Journal of Gastroenterology
2016
Vegetarian, Gluten-Free, and Energy Restricted Diets in Female Athletes
Sports
2016
Celiac disease: Overview and considerations for development of gluten-free foods
Food Science and Human Wellness
2016
Nonceliac gluten sensitivity: an approach to diagnosis and management
Current Opinion in Pediatrics
2016
Commercial Hype Versus Reality: Our Current Scientific Understanding of Gluten and Athletic Performance
Current Sports Medicine Reports
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