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Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions

International journal of dairy technology, 2020-08, Vol.73 (3), p.513-520

2020

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Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

International journal of food science & technology, 2019-04, Vol.54 (4), p.1121-1129

2019

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Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-10

2018

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Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

Molecules (Basel, Switzerland), 2022-04, Vol.27 (9), p.2690

2022

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Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-12

2018

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Pathologic bone alterations in celiac disease: Etiology, epidemiology, and treatment

Nutrition (Burbank, Los Angeles County, Calif.), 2014, Vol.30 (1), p.16-24

Krupa-Kozak, Urszula, Ph.D

2014

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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Polish journal of food and nutrition sciences, 2019-01, Vol.69 (1), p.5-21

Conte, Paola

2019

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The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial

Nutrients, 2018-02, Vol.10 (2), p.201

2018

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Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet-Results of a Randomized, Placebo-Controlled, Pilot Trial

Nutrients, 2020-06, Vol.12 (6), p.1736

2020

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Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study

Nutrients, 2018-11, Vol.10 (11), p.1768

2018

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A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celiac Disease Treated with a Gluten-Free Diet

Nutrients, 2018-11, Vol.10 (11), p.1818

2018

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Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Foods, 2021-04, Vol.10 (4), p.819

2021

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Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

Future foods : a dedicated journal for sustainability in food science, 2024-12, Vol.10, p.100475, Article 100475

2024

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The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free Diet: Results of a Pilot, Randomized, Placebo-Controlled Clinical Trial

Molecules (Basel, Switzerland), 2019-04, Vol.24 (7), p.1341

2019

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Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Antioxidants, 2024-01, Vol.13 (2), p.142

2024

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Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner

Nutrients, 2017-07, Vol.9 (7), p.702

2017

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Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread

Nutrients, 2013-11, Vol.5 (11), p.4503-4520

2013

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Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Foods, 2023-01, Vol.12 (3), p.595

2023

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Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

Antioxidants, 2023-04, Vol.12 (4), p.919

2023

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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Foods, 2020-11, Vol.9 (12), p.1735

2020

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Calcium in Gluten-Free Life: Health-Related and Nutritional Implications

Foods, 2016-07, Vol.5 (3), p.51

2016

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The improved quality of gluten-free bread due to the use of flaxseed oil cake: A comprehensive study evaluating nutritional value, technological properties, and sensory quality

Foods, 2023-11, Vol.12(23) (23), p.1-14

2023

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Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Applied sciences, 2021-09, Vol.11 (17), p.8186

2021

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Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for the Determination of Volatile Organic Compounds in Urine

Journal of analytical chemistry (New York, N.Y.), 2020-06, Vol.75 (6), p.792-801

2020

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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.103-108

2011

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Stability of oil‐in‐water emulsions as influenced by thermal treatment of whey protein dispersions or emulsions

Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Pathologic bone alterations in celiac disease: Etiology, epidemiology, and treatment

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial

Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet-Results of a Randomized, Placebo-Controlled, Pilot Trial

Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study

A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celiac Disease Treated with a Gluten-Free Diet

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free Diet: Results of a Pilot, Randomized, Placebo-Controlled Clinical Trial

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner

Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Calcium in Gluten-Free Life: Health-Related and Nutritional Implications

The improved quality of gluten-free bread due to the use of flaxseed oil cake: A comprehensive study evaluating nutritional value, technological properties, and sensory quality

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for the Determination of Volatile Organic Compounds in Urine

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

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