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Nutraceutical Value of Finger Millet [Eleusine coracana (L.) Gaertn.], and Their Improvement Using Omics ApproachesTeff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a reviewCurrent and emerging therapy for celiac diseaseProperties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification CapabilitiesGluten-free food database: the nutritional quality and cost of packaged gluten-free foodsProblems and challenges to adaptation of gluten free diet by Indian patients with celiac diseaseDiversifying crops for food and nutrition security - a case of teff.The gluten-free diet: testing alternative cereals tolerated by celiac patients.Design of a dietary intervention to assess the impact of a gluten-free diet in a population with type 1 Diabetes and Celiac Disease.Analysis of Body Composition and Food Habits of Spanish Celiac Women.The Challenges and Opportunities Associated with Biofortification of Pearl Millet (Pennisetum glaucum) with Elevated Levels of Grain Iron and Zinc.Profiling of Nutritional and Health-Related Compounds in Oat Varieties.Calcium in Gluten-Free Life: Health-Related and Nutritional Implications.Avena sativa (Oat), a potential neutraceutical and therapeutic agent: an overview.Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent MannerMolecular exploration of fecal microbiome in quinoa-supplemented obese mice.Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten.Less Hidden Celiac Disease But Increased Gluten Avoidance Without a Diagnosis in the United States: Findings From the National Health and Nutrition Examination Surveys From 2009 to 2014.Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia.Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and CouscousFormulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.Gluten-Free Diet Indications, Safety, Quality, Labels, and ChallengesAnalysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.Immunological determination of gliadin 33-mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients.A New Proposal for the Pathogenic Mechanism of Non-Coeliac/Non-Allergic Gluten/Wheat Sensitivity: Piecing Together the Puzzle of Recent Scientific Evidence.Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits?Dietary Therapy for Eosinophilic Esophagitis: Elimination and Reintroduction.Optimization of the malting process for nutritional improvement of finger millet and amaranth flours in the infant weaning food industry.Celiac disease or non-celiac gluten sensitivity? An approach to clinical differential diagnosis.Buckwheat and CVD Risk Markers: A Systematic Review and Meta-Analysis.Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People.Gluten-free bakery and pasta products: prevalence and quality improvementCurrent and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical ReviewEffect of malting period on physicochemical properties, minerals, and phytic acid of finger millet () flour varietiesMalting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet ( L. Gaertn) FlourImproved glucose metabolism by Eragrostis tef potentially through beige adipocyte formation and attenuating adipose tissue inflammation
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description
im Januar 2010 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2010
@uk
name
The Gluten-Free Diet: Safety and Nutritional Quality
@en
The Gluten-Free Diet: Safety and Nutritional Quality
@nl
type
label
The Gluten-Free Diet: Safety and Nutritional Quality
@en
The Gluten-Free Diet: Safety and Nutritional Quality
@nl
prefLabel
The Gluten-Free Diet: Safety and Nutritional Quality
@en
The Gluten-Free Diet: Safety and Nutritional Quality
@nl
P2860
P356
P1433
P1476
The Gluten-Free Diet: Safety and Nutritional Quality
@en
P2093
Gianna Ferretti
Letizia Saturni
P2860
P356
10.3390/NU2010016
P577
2010-01-14T00:00:00Z