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Items: 1 to 20 of 178

1.

Folate, iron, and dietary fiber contents of the gluten-free diet.

Thompson T.

J Am Diet Assoc. 2000 Nov;100(11):1389-96. No abstract available.

PMID:
11103663
2.

Thiamin, riboflavin, and niacin contents of the gluten-free diet: is there cause for concern?

Thompson T.

J Am Diet Assoc. 1999 Jul;99(7):858-62. No abstract available.

PMID:
10405688
3.

Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?

Thompson T, Dennis M, Higgins LA, Lee AR, Sharrett MK.

J Hum Nutr Diet. 2005 Jun;18(3):163-9.

PMID:
15882378
4.

Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.

Gupta S, Shimray CA, Venkateswara Rao G.

Int J Food Sci Nutr. 2012 Jun;63(4):411-20. doi: 10.3109/09637486.2011.631522. Epub 2011 Nov 4.

PMID:
22053854
5.

Iron and folate in fortified cereals.

Whittaker P, Tufaro PR, Rader JI.

J Am Coll Nutr. 2001 Jun;20(3):247-54.

PMID:
11444421
6.

Fortifying baladi bread in Egypt: reaching more than 50 million people through the subsidy program.

Elhakim N, Laillou A, El Nakeeb A, Yacoub R, Shehata M.

Food Nutr Bull. 2012 Dec;33(4 Suppl):S260-71.

PMID:
23444707
7.

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
8.

Effect of microparticulated wheat bran on the physical properties of bread.

Kim BK, Cho AR, Chun YG, Park DJ.

Int J Food Sci Nutr. 2013 Feb;64(1):122-9. doi: 10.3109/09637486.2012.710890. Epub 2012 Jul 31.

PMID:
22849296
9.

Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease.

Koerner TB, Cleroux C, Poirier C, Cantin I, La Vieille S, Hayward S, Dubois S.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(12):2017-21. doi: 10.1080/19440049.2013.840744. Epub 2013 Oct 14.

PMID:
24124879
10.

Dietary guidelines and implementation for celiac disease.

Kupper C.

Gastroenterology. 2005 Apr;128(4 Suppl 1):S121-7. Review.

PMID:
15825119
11.

Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.

Becker FS, Damiani C, de Melo AA, Borges PR, Boas EV.

Plant Foods Hum Nutr. 2014 Dec;69(4):344-50. doi: 10.1007/s11130-014-0440-y.

PMID:
25315266
12.

Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer.

Omar RM, Ismail HM, El-Lateef BM, Yousef MI, Gomaa NF, Sheta M.

Food Chem Toxicol. 2009 Jul;47(7):1626-35. doi: 10.1016/j.fct.2009.04.012. Epub 2009 Apr 21.

PMID:
19389458
13.

Consumption of folic acid-fortified bread improves folate status in women of reproductive age in Chile.

Hertrampf E, Cortés F, Erickson JD, Cayazzo M, Freire W, Bailey LB, Howson C, Kauwell GP, Pfeiffer C.

J Nutr. 2003 Oct;133(10):3166-9.

14.

Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).

Alam S, Shah HU, Saleemullah, Riaz A.

Int J Food Sci Nutr. 2007 Feb;58(1):54-62.

PMID:
17415956
15.

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.

Alvarez-Jubete L, Arendt EK, Gallagher E.

Int J Food Sci Nutr. 2009;60 Suppl 4:240-57. doi: 10.1080/09637480902950597.

PMID:
19462323
16.

Should millet, buckwheat, and quinoa be included in a gluten-free diet?

Lee P.

J Am Diet Assoc. 1999 Nov;99(11):1361. No abstract available.

PMID:
10570669
17.

Gluten contamination of grains, seeds, and flours in the United States: a pilot study.

Thompson T, Lee AR, Grace T.

J Am Diet Assoc. 2010 Jun;110(6):937-40. doi: 10.1016/j.jada.2010.03.014.

PMID:
20497786
18.

Folic acid fortification: additional issues.

Moya S, McIver G, Seiter J, Bailey D.

J Am Diet Assoc. 2002 Mar;102(3):346. No abstract available.

PMID:
11902364
19.

[Oat products in gluten free diet].

Lange E.

Rocz Panstw Zakl Hig. 2007;58(1):103-9. Review. Polish.

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