Display Settings:

Format
Items per page
Sort by

Send to:

Choose Destination

Results: 1 to 20 of 117

1.

Green banana pasta: an alternative for gluten-free diets.

Zandonadi RP, Botelho RB, Gandolfi L, Ginani JS, Montenegro FM, Pratesi R.

J Acad Nutr Diet. 2012 Jul;112(7):1068-72. doi: 10.1016/j.jand.2012.04.002.

PMID:
22889636
[PubMed - indexed for MEDLINE]
2.

Psyllium as a substitute for gluten in bread.

Zandonadi RP, Botelho RB, Araújo WM.

J Am Diet Assoc. 2009 Oct;109(10):1781-4. doi: 10.1016/j.jada.2009.07.032.

PMID:
19782179
[PubMed - indexed for MEDLINE]
3.

Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products.

Ciacci C, Maiuri L, Caporaso N, Bucci C, Del Giudice L, Rita Massardo D, Pontieri P, Di Fonzo N, Bean SR, Ioerger B, Londei M.

Clin Nutr. 2007 Dec;26(6):799-805. Epub 2007 Aug 24.

PMID:
17719701
[PubMed - indexed for MEDLINE]
4.

Consumption of gluten-free products: should the threshold value for trace amounts of gluten be at 20, 100 or 200 p.p.m.?

Gibert A, Espadaler M, Angel Canela M, Sánchez A, Vaqué C, Rafecas M.

Eur J Gastroenterol Hepatol. 2006 Nov;18(11):1187-95.

PMID:
17033440
[PubMed - indexed for MEDLINE]
5.

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.

de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.

Plant Foods Hum Nutr. 2010 Sep;65(3):241-6. doi: 10.1007/s11130-010-0187-z.

PMID:
20734143
[PubMed - indexed for MEDLINE]
6.

Homemade gluten-free pasta is as well or better digested than gluten-containing pasta.

Clemente G, Giacco R, Lasorella G, Coppola S, Trapanese E, Torre P, Greco L.

J Pediatr Gastroenterol Nutr. 2001 Jan;32(1):110-3. No abstract available.

PMID:
11176341
[PubMed - indexed for MEDLINE]
7.

Pasta with unripe banana flour: physical, texture, and preference study.

Agama-Acevedo E, Islas-Hernandez JJ, Osorio-Díaz P, Rendón-Villalobos R, Utrilla-Coello RG, Angulo O, Bello-Pérez LA.

J Food Sci. 2009 Aug;74(6):S263-7. doi: 10.1111/j.1750-3841.2009.01215.x.

PMID:
19723232
[PubMed - indexed for MEDLINE]
8.

Might gluten traces in wheat substitutes pose a risk in patients with celiac disease? A population-based probabilistic approach to risk estimation.

Gibert A, Kruizinga AG, Neuhold S, Houben GF, Canela MA, Fasano A, Catassi C.

Am J Clin Nutr. 2013 Jan;97(1):109-16. doi: 10.3945/ajcn.112.047985. Epub 2012 Nov 28. Erratum in: Am J Clin Nutr. 2013 Aug;98(2):511.

PMID:
23193005
[PubMed - indexed for MEDLINE]
Free Article
9.

In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.

Berti C, Riso P, Monti LD, Porrini M.

Eur J Nutr. 2004 Aug;43(4):198-204. Epub 2004 Jan 6.

PMID:
15309439
[PubMed - indexed for MEDLINE]
10.

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M.

J Agric Food Chem. 2005 Jun 1;53(11):4393-402.

PMID:
15913301
[PubMed - indexed for MEDLINE]
11.

Enrichment of gluten-free tarhana with buckwheat flour.

Bilgiçli N.

Int J Food Sci Nutr. 2009;60 Suppl 4:1-8. doi: 10.1080/09637480802112546.

PMID:
19391028
[PubMed - indexed for MEDLINE]
12.

Wheat starch-containing gluten-free flour products in the treatment of coeliac disease and dermatitis herpetiformis. A long-term follow-up study.

Kaukinen K, Collin P, Holm K, Rantala I, Vuolteenaho N, Reunala T, Mäki M.

Scand J Gastroenterol. 1999 Feb;34(2):163-9.

PMID:
10192194
[PubMed - indexed for MEDLINE]
13.

Intestinal permeability in long-term follow-up of patients with celiac disease on a gluten-free diet.

Duerksen DR, Wilhelm-Boyles C, Parry DM.

Dig Dis Sci. 2005 Apr;50(4):785-90.

PMID:
15844719
[PubMed - indexed for MEDLINE]
14.

The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?

Collin P, Thorell L, Kaukinen K, Mäki M.

Aliment Pharmacol Ther. 2004 Jun 15;19(12):1277-83. Review.

PMID:
15191509
[PubMed - indexed for MEDLINE]
Free Article
15.

[Gluten-free cookies prepared with sorghum flour].

Rodrigues Ferreira SM, Luparelli PC, Schieferdecker ME, Vilela RM.

Arch Latinoam Nutr. 2009 Dec;59(4):433-40. Spanish.

PMID:
20677459
[PubMed - indexed for MEDLINE]
16.

Gluten contamination in the Canadian commercial oat supply.

Koerner TB, Cléroux C, Poirier C, Cantin I, Alimkulov A, Elamparo H.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jun;28(6):705-10. doi: 10.1080/19440049.2011.579626.

PMID:
21623493
[PubMed - indexed for MEDLINE]
Free PMC Article
17.

[Celiac disease: evaluation of compliance to gluten-free diet and knowledge of disease in patients registered at the Brazilian Celiac Association (ACA)].

Sdepanian VL, de Morais MB, Fagundes-Neto U.

Arq Gastroenterol. 2001 Oct-Dec;38(4):232-9. Portuguese.

PMID:
12068533
[PubMed - indexed for MEDLINE]
18.

Advances in celiac disease and gluten-free diet.

Niewinski MM.

J Am Diet Assoc. 2008 Apr;108(4):661-72. doi: 10.1016/j.jada.2008.01.011. Review.

PMID:
18375224
[PubMed - indexed for MEDLINE]
19.

Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.

do Nascimento AB, Fiates GM, Dos Anjos A, Teixeira E.

Int J Food Sci Nutr. 2013 Mar;64(2):217-22. doi: 10.3109/09637486.2012.718744. Epub 2012 Sep 5.

PMID:
22946669
[PubMed - indexed for MEDLINE]
20.

Oats can diversify a gluten-free diet in celiac disease and dermatitis herpetiformis.

Peräaho M, Collin P, Kaukinen K, Kekkonen L, Miettinen S, Mäki M.

J Am Diet Assoc. 2004 Jul;104(7):1148-50.

PMID:
15215774
[PubMed - indexed for MEDLINE]

Display Settings:

Format
Items per page
Sort by

Send to:

Choose Destination

Supplemental Content

Write to the Help Desk