Safe Foods for Celiac People

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
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"Safe Foods for Celiac People"
written by Carlos Osella, Maria de La Torre, Hugo Sánchez,
published by Food and Nutrition Sciences, Vol.5 No.9, 2014

has been cited by the following article(s):

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CrossRef

[1]	Food applications of sorghum derived kafirins potentially valuable in celiac disease
	… Journal of Food …, 2022

[2]	Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
	Applied Sciences, 2021

[3]	Effect of Cassava, Maize and Soybean Flour Mixes on Composition, Physical and Sensory Properties of Gluten-Free Bread
	Nigeria Agricultural …, 2021

[4]	Разработка технологии безглютеновых хлебобулочных изделий с использованием пищевкусовой добавки из мяты перечной
	Молодой ученый, 2020

[5]	Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato
	2020

[6]	In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour
	2020

[7]	Standardization, development and organoleptic evaluation of food products prepared from gluten free flour mix
	2020

[8]	The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality
	2020

[9]	Study the Different Properties of Innovative Cake Blends for Patients with Gluten Sensitivity
	2019

[10]	DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS.
	2019

[11]	Glutensiz bisküvi üretimi
	2019

[12]	DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS
	2019

[13]	Development of Sorghum Rich Multigrain Flour for Preparation of Roti.
	International Journal of Chemical Studies, 2018

[14]	Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach
	2018

[15]	Development of sorghum rich multigrain flour for preparation of roti
	2018

[16]	Feasibility of maize-soy for the preparation of low gluten mathri Mix
	2017

[17]	Quality evaluation of gluten free protein rich broken rice pasta
	Journal of Food Measurement and Characterization, 2017

[18]	Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
	European Food Research and Technology, 2017

[19]	Recent Trends in the Formulation of Gluten-Free Sorghum Products
	Journal of Culinary Science & Technology, 2017

[20]	Vliv přídavku vody na texturní vlastnosti bezlepkového pečiva
	2017

[21]	Potential of Lactobacillus plantarum ccm 3627 and Lactobacillus brevis ccm 1815 for fermentation of cereal substrates
	2017

[22]	Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp
	LWT-Food Science and Technology, 2016

[23]	Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
	LWT-Food Science and Technology, 2016

[24]	Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
	Foods, 2016

[25]	Production and evaluation of gluten-free noodles with high nutritional value
	International Journal of Food Safety, Nutrition, Public Health and Technology, 2016

[26]	Molienda seca y húmeda de arroz en molino planetario. Cinética de la molienda, efecto de las condiciones de molienda en las propiedades funcionales de la …
	2015

[27]	Molienda seca y húmeda de arroz en molino planetario. Cinética de la molienda, efecto de las condiciones de molienda en las propiedades funcionales de la harina …
	2015

[28]	Design of a premix for making gluten free noodles
	International Journal of Nutrition and Food Sciences, 2014

[29]	Güncel Multidisipliner Teknik Araştırmalar

[1]	Development of Gluten-Free Pasta 2024 DOI:10.1016/B978-0-443-13238-4.00001-0

[2]	Food applications of sorghum derived kafirins potentially valuable in celiac disease International Journal of Food Properties, 2022 DOI:10.1080/10942912.2022.2135532

[3]	Food applications of sorghum derived kafirins potentially valuable in celiac disease International Journal of Food Properties, 2022 DOI:10.1080/10942912.2022.2135532

[4]	Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate Brazilian Journal of Food Technology, 2022 DOI:10.1590/1981-6723.04522

[5]	Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate Brazilian Journal of Food Technology, 2022 DOI:10.1590/1981-6723.04522

[6]	Food applications of sorghum derived kafirins potentially valuable in celiac disease International Journal of Food Properties, 2022 DOI:10.1080/10942912.2022.2135532

[7]	Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach Applied Sciences, 2021 DOI:10.3390/app11178186

[8]	In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour LWT, 2020 DOI:10.1016/j.lwt.2020.110090

[9]	Potential of Lactobacillus plantarum ccm 3627 and Lactobacillus brevis ccm 1815 for fermentation of cereal substrates Potravinarstvo Slovak Journal of Food Sciences, 2017 DOI:10.5219/696

[10]	Quality evaluation of gluten free protein rich broken rice pasta Journal of Food Measurement and Characterization, 2017 DOI:10.1007/s11694-017-9516-3

[11]	Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder European Food Research and Technology, 2017 DOI:10.1007/s00217-017-2942-y

[12]	Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp LWT - Food Science and Technology, 2016 DOI:10.1016/j.lwt.2015.07.067

[13]	Overview on the General Approaches to Improve Gluten-Free Pasta and Bread Foods, 2016 DOI:10.3390/foods5040087

[14]	Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design LWT - Food Science and Technology, 2016 DOI:10.1016/j.lwt.2016.01.055

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