-
1
-
-
16244415500
-
Epidemiology of coeliac disease: What are the prevalence, incidence, and progression of coeliac disease
-
Rewers, M. (2005). Epidemiology of coeliac disease: what are the prevalence, incidence, and progression of coeliac disease. Gastro, 128, 47-51.
-
(2005)
Gastro
, vol.128
, pp. 47-51
-
-
Rewers, M.1
-
2
-
-
0035109676
-
Current approaches to diagnosis and treatment of coeliac disease: An evolving spectrum
-
Fasano, A. and Catassi, C. (2001). Current approaches to diagnosis and treatment of coeliac disease: an evolving spectrum. Gastro, 120, 636-651.
-
(2001)
Gastro
, vol.120
, pp. 636-651
-
-
Fasano, A.1
Catassi, C.2
-
3
-
-
28444495460
-
The pathogenesis of celiac disease
-
Ciclitira, P. J. et al., (2005). The pathogenesis of celiac disease. Mol. Aspects Med., 26, 421-458.
-
(2005)
Mol. Aspects Med
, vol.26
, pp. 421-458
-
-
Ciclitira, P.J.1
-
4
-
-
33748788515
-
Viscoelastic properties of wheat gliadin and glutenin suspensions
-
Xu, J. et al., (2007). Viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chem., 101, 1025-1030.
-
(2007)
Food Chem
, vol.101
, pp. 1025-1030
-
-
Xu, J.1
-
5
-
-
1542363777
-
Development of gluten-free cereal products
-
Arendt, E. K. et al., (2002). Development of gluten-free cereal products. Farm and Food, 21-27.
-
(2002)
Farm and Food
, pp. 21-27
-
-
Arendt, E.K.1
-
6
-
-
0242525766
-
Starch hydrolysing enzymes for retarding the staling for rice bread
-
Gujral, H. S. et al., (2003). Starch hydrolysing enzymes for retarding the staling for rice bread. Cereal Chem., 80, 750-754.
-
(2003)
Cereal Chem
, vol.80
, pp. 750-754
-
-
Gujral, H.S.1
-
7
-
-
22144462461
-
Gluten-free bread from sorghum: Quality differences among hybrids
-
Schober, J. T. et al., (2005). Gluten-free bread from sorghum: quality differences among hybrids, Cereal Chem., 82, 394-404.
-
(2005)
Cereal Chem
, vol.82
, pp. 394-404
-
-
Schober, J.T.1
-
9
-
-
21144432257
-
The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf-life (intermediate and long term) of gluten-free breads stored in a modified atmosphere
-
Gallagher, E. et al., (2003). The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf-life (intermediate and long term) of gluten-free breads stored in a modified atmosphere. Eur. J. Food Res., 218, 44-48.
-
(2003)
Eur. J. Food Res
, vol.218
, pp. 44-48
-
-
Gallagher, E.1
-
10
-
-
4544249254
-
Textural comparison of gluten-free and wheat-based doughs, batters and breads
-
Moore, M. M. et al., (2004). Textural comparison of gluten-free and wheat-based doughs, batters and breads. Cereal Chem., 81, 567-575.
-
(2004)
Cereal Chem
, vol.81
, pp. 567-575
-
-
Moore, M.M.1
-
11
-
-
33750972573
-
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
-
Lazaridou, A. et al., (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J. Food Eng., 79, 1033-1047.
-
(2007)
J. Food Eng
, vol.79
, pp. 1033-1047
-
-
Lazaridou, A.1
-
12
-
-
41149150663
-
Microstructure, fundamental rheology and baking characteristics of batters and breads made from different gluten-free flours
-
In Press
-
Renzetti, S. et al., (2007). Microstructure, fundamental rheology and baking characteristics of batters and breads made from different gluten-free flours. J. Cereal Sci., (In Press).
-
(2007)
J. Cereal Sci
-
-
Renzetti, S.1
-
14
-
-
0034798698
-
Texture and other physiochemical properties of whole rice bread
-
Kadan, R. S. et al., (2001). Texture and other physiochemical properties of whole rice bread, J. Food Sci., 66, 940-944.
-
(2001)
J. Food Sci
, vol.66
, pp. 940-944
-
-
Kadan, R.S.1
-
15
-
-
41149089578
-
-
th Annual Research Conference Food, Nutrition and Consumer Sciences, Ireland, 2007.
-
th Annual Research Conference Food, Nutrition and Consumer Sciences, Ireland, 2007.
-
-
-
-
16
-
-
0034947543
-
Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough
-
Kenny, S. et al., (2001). Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chem., 78, 458-463.
-
(2001)
Cereal Chem
, vol.78
, pp. 458-463
-
-
Kenny, S.1
-
17
-
-
30844474169
-
Network formation in gluten-free bread with the application of transglutaminase
-
Moore, M. M., et al., (2006). Network formation in gluten-free bread with the application of transglutaminase, Cereal Chem., 83, 28-36.
-
(2006)
Cereal Chem
, vol.83
, pp. 28-36
-
-
Moore, M.M.1
-
18
-
-
19044386700
-
Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads
-
Ahlborn, G. J. et al., (2005). Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chem., 82, 328-335.
-
(2005)
Cereal Chem
, vol.82
, pp. 328-335
-
-
Ahlborn, G.J.1
-
19
-
-
24744453932
-
Application of response surface methodology in the development of gluten-free bread
-
McCarthy, D. F. et al., (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chem., 82, 609-615.
-
(2005)
Cereal Chem
, vol.82
, pp. 609-615
-
-
McCarthy, D.F.1
-
20
-
-
0000362141
-
Methylcellulose as a structure enhancer in bread baking
-
Bell, D. A. (1990). Methylcellulose as a structure enhancer in bread baking. Cereal Food World, 35, 1001-1006.
-
(1990)
Cereal Food World
, vol.35
, pp. 1001-1006
-
-
Bell, D.A.1
-
21
-
-
0035638454
-
Lipid binding of fresh and stored formulated wheat breads. Relationship with dough and bread technological performance
-
Collar, C. et al., (2001). Lipid binding of fresh and stored formulated wheat breads. Relationship with dough and bread technological performance. Food Sci. Technol. Int., 7, 501-510.
-
(2001)
Food Sci. Technol. Int
, vol.7
, pp. 501-510
-
-
Collar, C.1
-
22
-
-
0001893516
-
Pasting properties of different flour-hydrocolloid systems
-
Rojas, J. A. et al., (1999). Pasting properties of different flour-hydrocolloid systems. Food Hydrocolloid, 13, 27-33.
-
(1999)
Food Hydrocolloid
, vol.13
, pp. 27-33
-
-
Rojas, J.A.1
-
23
-
-
1642271550
-
Functionality of rice flour modified with a microbial transglutaminase
-
Gujral, S. H. and Rosell, M. C. (2004). Functionality of rice flour modified with a microbial transglutaminase. J. Cereal Sci., 39, 225-230.
-
(2004)
J. Cereal Sci
, vol.39
, pp. 225-230
-
-
Gujral, S.H.1
Rosell, M.C.2
-
24
-
-
33748903056
-
Impact of sourdough on the texture of bread
-
Arendt, E. K. et al., (2007). Impact of sourdough on the texture of bread. Food Micro., 24, 165-174.
-
(2007)
Food Micro
, vol.24
, pp. 165-174
-
-
Arendt, E.K.1
-
25
-
-
34547914472
-
Effect of lactic acid bacteria on the properties of gluten-free sourdoughs, batters and the quality and ultrastructure of gluten-free bread
-
Moore, M. M. et al., (2007). Effect of lactic acid bacteria on the properties of gluten-free sourdoughs, batters and the quality and ultrastructure of gluten-free bread. Cereal Chem., 84, 357-364.
-
(2007)
Cereal Chem
, vol.84
, pp. 357-364
-
-
Moore, M.M.1
-
26
-
-
84883902872
-
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf-life of gluten-free bread
-
Online
-
Moore, M. M., et al., (2007). Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf-life of gluten-free bread. Eur. J. Food Res., Online.
-
(2007)
Eur. J. Food Res
-
-
Moore, M.M.1
-
27
-
-
41149143526
-
The use of sourdough to improve the baking quality of gluten-free bread
-
San Francisco, 17-20 September
-
Ryan, L. A. M. et al., (2006). The use of sourdough to improve the baking quality of gluten-free bread, AACC, World Grain Summit, San Francisco, 17-20 September.
-
(2006)
AACC, World Grain Summit
-
-
Ryan, L.A.M.1
-
28
-
-
34047250311
-
Improvement of the quality and shelf-life of wheat bread by using the antifungal strain Lactobacillus plantarum FST 1.7
-
Dal Bello, F. et al., (2006). Improvement of the quality and shelf-life of wheat bread by using the antifungal strain Lactobacillus plantarum FST 1.7. J. Cereal Sci., 45, 309-318.
-
(2006)
J. Cereal Sci
, vol.45
, pp. 309-318
-
-
Dal Bello, F.1
|