Related references
Note: Only part of the references are listed.Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
Cristina Martinez-Villaluenga et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives
Jennifer A. Jamieson et al.
PLANT FOODS FOR HUMAN NUTRITION (2020)
Persistent Iron Deficiency Anemia in Patients with Celiac Disease Despite a Gluten-Free Diet
Gianpiero Stefanelli et al.
NUTRIENTS (2020)
Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?
Violeta Fajardo et al.
NUTRIENTS (2020)
Nutrient composition of commercially available compared with prescription only gluten-free bread and flour mixes in England
Yvonne Jeanes et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2020)
How Important are Cereals and Cereal Products in the Average Polish Diet?
Waclaw Laskowski et al.
NUTRIENTS (2019)
Going Against the Grains: Gluten-Free Diets in Patients Without Celiac DiseaseWorthwhile or Not?
Benjamin A. Lerner et al.
DIGESTIVE DISEASES AND SCIENCES (2019)
A Population Survey of Dietary Attitudes towards Gluten
Lain D. Croall et al.
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
Idoia Larretxi et al.
FOODS (2019)
Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts
Joaquim Calvo-Lerma et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2019)
Improving pulse crops as a source of protein, starch and micronutrients
G. H. J. Robinson et al.
NUTRITION BULLETIN (2019)
An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK
L. Fry et al.
JOURNAL OF HUMAN NUTRITION AND DIETETICS (2018)
Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis
Prashant Singh et al.
CLINICAL GASTROENTEROLOGY AND HEPATOLOGY (2018)
The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
Beatrice Allen et al.
NUTRIENTS (2018)
The Handbook of Minerals on a Gluten-Free Diet
Iga Rybicka
NUTRIENTS (2018)
Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc
Iga Rybicka et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
Certain Grain Foods Can Be Meaningful Contributors to Nutrient Density in the Diets of US Children and Adolescents: Data from the National Health and Nutrition Examination Survey, 2009-2012
Yanni Papanikolaou et al.
NUTRIENTS (2017)
Celiac Disease and Bone Fractures: A Systematic Review and Meta-Analysis
Katriina Heikkila et al.
JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM (2015)
Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods
Benjamin Missbach et al.
PEERJ (2015)
The development of a composition database of gluten-free products
Teresa Mazzeo et al.
PUBLIC HEALTH NUTRITION (2015)
Determination of Iron Species in Samples of Iron-Fortified Food
Przemyslaw Niedzielski et al.
FOOD ANALYTICAL METHODS (2014)
Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease
S. J. Shepherd et al.
JOURNAL OF HUMAN NUTRITION AND DIETETICS (2013)
A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population
L. Kinsey et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2008)