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There are 39693 results for: content related to: Wheat-starch-based gluten-free products in the treatment of newly detected coeliac disease: prospective and randomized study

  1. You have free access to this content
    Systematic review: tolerable amount of gluten for people with coeliac disease

    Alimentary Pharmacology & Therapeutics

    Volume 27, Issue 11, June 2008, Pages: 1044–1052, A. K. AKOBENG and A. G. THOMAS

    Version of Record online : 29 FEB 2008, DOI: 10.1111/j.1365-2036.2008.03669.x

  2. You have free access to this content
    The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?

    Alimentary Pharmacology & Therapeutics

    Volume 19, Issue 12, June 2004, Pages: 1277–1283, P. Collin, L. Thorell, K. Kaukinen and M. Mäki

    Version of Record online : 4 JUN 2004, DOI: 10.1111/j.1365-2036.2004.01961.x

  3. Gluten-Free Cereal-Based Products

    Bakery Products: Science and Technology

    E. K. Arendt, M. M. Moore, Pages: 471–496, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch27

  4. You have free access to this content
    Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease

    Alimentary Pharmacology & Therapeutics

    Volume 23, Issue 5, March 2006, Pages: 559–575, C. HISCHENHUBER, R. CREVEL, B. JARRY, M. MÄKI, D. A. MONERET-VAUTRIN, A. ROMANO, R. TRONCONE and R. WARD

    Version of Record online : 14 FEB 2006, DOI: 10.1111/j.1365-2036.2006.02768.x

  5. Functionality of Starches and Hydrocolloids in Gluten-Free Foods

    Gluten-Free Food Science and Technology

    Eimear Gallagher, Pages: 200–224, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch11

  6. Manufacture of Gluten-Free Specialty Breads and Confectionery Products

    Gluten-Free Food Science and Technology

    Eimear Gallagher, Pages: 130–180, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch9

  7. Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits

    Gluten-Free Food Science and Technology

    Elke K. Arendt, Stefano Renzetti, Fabio Dal Bello, Pages: 107–129, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch8

  8. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 4, 15 March 2015, Pages: 653–661, María E Matos and Cristina M Rosell

    Version of Record online : 27 MAY 2014, DOI: 10.1002/jsfa.6732

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    Systematic review: adherence to a gluten-free diet in adult patients with coeliac disease

    Alimentary Pharmacology & Therapeutics

    Volume 30, Issue 4, August 2009, Pages: 315–330, N. J. HALL, G. RUBIN and A. CHARNOCK

    Version of Record online : 26 MAY 2009, DOI: 10.1111/j.1365-2036.2009.04053.x

  10. Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods

    Cereal Chemistry

    Volume 87, Issue 4, July/August 2010, Pages: 305–314, Clodualdo C. Maningat and Paul A. Seib

    Version of Record online : 21 JUL 2010, DOI: 10.1094/CCHEM-87-4-0305

  11. You have free access to this content
    Grown-up coeliac children: the effects of only a few years on a gluten-free diet in childhood

    Alimentary Pharmacology & Therapeutics

    Volume 21, Issue 4, February 2005, Pages: 421–429, C. Ciacci, P. Iovino, D. Amoruso, M. Siniscalchi, R. Tortora, A. Di Gilio, M. Fusco and G. Mazzacca

    Version of Record online : 14 FEB 2005, DOI: 10.1111/j.1365-2036.2005.02345.x

  12. Prevalence of coeliac disease in idiopathic hypoparathyroidism and effect of gluten-free diet on calcaemic control

    Clinical Endocrinology

    Volume 84, Issue 4, April 2016, Pages: 578–586, Soma Saha, Savita Saini, Govind K. Makharia, Siddhartha Datta Gupta and Ravinder Goswami

    Version of Record online : 6 AUG 2015, DOI: 10.1111/cen.12850

  13. Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads

    Cereal Chemistry

    Volume 81, Issue 5, September/October 2004, Pages: 567–575, Michelle M. Moore, Tilman J. Schober, Peter Dockery and Elke K. Arendt

    Version of Record online : 2 SEP 2004, DOI: 10.1094/CCHEM.2004.81.5.567

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    Systematic review: noncoeliac gluten sensitivity

    Alimentary Pharmacology & Therapeutics

    Volume 41, Issue 9, May 2015, Pages: 807–820, J. Molina-Infante, S. Santolaria, D. S. Sanders and F. Fernández-Bañares

    Version of Record online : 6 MAR 2015, DOI: 10.1111/apt.13155

  15. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2237–2244, Khetan Shevkani and Narpinder Singh

    Version of Record online : 19 MAR 2014, DOI: 10.1111/ijfs.12537

  16. You have free access to this content
    Factors governing long-term adherence to a gluten-free diet in adult patients with coeliac disease

    Alimentary Pharmacology & Therapeutics

    Volume 42, Issue 6, September 2015, Pages: 753–760, J. Villafuerte-Galvez, R. R. Vanga, M. Dennis, J. Hansen, D. A. Leffler, C. P. Kelly and R. Mukherjee

    Version of Record online : 23 JUL 2015, DOI: 10.1111/apt.13319

  17. Systematic review: patient-reported outcome measures in coeliac disease for regulatory submissions

    Alimentary Pharmacology & Therapeutics

    Volume 44, Issue 4, August 2016, Pages: 313–331, W. J. Canestaro, T. C. Edwards and D. L. Patrick

    Version of Record online : 28 JUN 2016, DOI: 10.1111/apt.13703

  18. Processing Gluten-Free Foods

    Allergen Management in the Food Industry

    Elke K. Arendt, Maria Helena B. Nunes, Pages: 333–354, 2010

    Published Online : 4 AUG 2010, DOI: 10.1002/9780470644584.ch12

  19. Enzymatic Manipulation of Gluten-Free Breads

    Gluten-Free Food Science and Technology

    Eimear Gallagher, Pages: 83–98, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch6

  20. Food label usage and reported difficulty with following a gluten-free diet among individuals in the USA with coeliac disease and those with noncoeliac gluten sensitivity

    Journal of Human Nutrition and Dietetics

    Volume 26, Issue 5, October 2013, Pages: 479–487, L. Verrill, Y. Zhang and R. Kane

    Version of Record online : 24 JAN 2013, DOI: 10.1111/jhn.12032