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2015, Pebble plus. Special diets, ISBN 9781491405895, 24
"Simple text and full-color photographs give an overview of a gluten-free diet"-- 
Gluten-free diet
Book
2019, ISBN 9783038977360
In the last few years, an increasing number of individuals have adopted a gluten free diet (GFD). A significant proportion of that includes patients affected... 
gluten | n/a | non-coeliac gluten sensitivity | screening | gluten free diet | mental health | 33-mer | gut motility | gluten-related disorders | threshold | gluten re-introduction | teenagers | gastric emptying | diary recommended intake | islet of Langerhans | wheat species | non-coeliac wheat sensitivity | body composition | children | high-fat diet-induced obesity | serology | affective disorders | FODMAP intake | Brazilian CD-QoL | educational level | mineral | disease duration | place of residence | zinc | gastrointestinal symptoms | glutenin | quality of life (QoL) | gluten-free diet | NOD mouse | mood disorders | diagnosis | magnesium | osteoporosis | dietary adherence | coeliac disease | food habit | villous atrophy | nutrition | cholecyst | wheat allergy | celiac disease (CD) | quality of life | pepsin | peptides derived from gluten in faeces and urine | microbiota | beta cell | questionnaire | DQ2 | nutritionists | structured questionnaires | body mass index (BMI) | 5-glia-?3 epitopes | Pseudomonas | oral food challenge | gliadin | intestinal permeability | non-celiac gluten sensitivity | Celiac Disease | economic status | wheat | outcome | effectiveness | type 1 diabetes | cost | calcium | irritable bowel syndrome | adherence | 5-glia-?2 | 5-glia-?1 | non celiac gluten sensitivity | gut microbiota | type 2 diabetes | deficiency | major depressive disorder | gluten sensitivity | micronutrient | iron | low FODMAP diet | depression | clinic | duodenal biopsies | fortification | beta-cell stress | mucosal recovery
eBook
Pediatrics, ISSN 0031-4005, 09/2016, Volume 138, Issue 3, pp. e20161311 - e20161311
Journal Article
2008, 1st ed., Food science and technology international series, ISBN 0123737397, 469
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of... 
Gluten-free foods | Industrial chemistry & manufacturing technologies | Gluten-free diet
eBook
Pediatrics, ISSN 0031-4005, 09/2016, Volume 138, Issue 3, p. 1
  Celiac disease is an autoimmune, small intestinal enteropathy caused by a permanent sensitivity to gluten from wheat, rye, and barley in genetically... 
Celiac disease | Pediatrics | Diet | Children & youth
Journal Article
2008, 1st ed., Food science and technology, ISBN 0123737397, xvi, 441 p., [6] p. of plates
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of... 
Aliments sans gluten | Gluten-free foods | Industrial chemistry & manufacturing technologies | Gluten-free diet
Book
Nature Reviews Gastroenterology and Hepatology, ISSN 1759-5045, 10/2015, Volume 12, Issue 10, pp. 580 - 591
Journal Article
Journal of Pharmaceutical Sciences, ISSN 0022-3549, 05/2018, Volume 107, Issue 5, pp. 1263 - 1268
Gluten is found in food containing wheat, rye, and barley, and it may be introduced into medicines through the use of starch or any modified form of starch... 
gluten | non-celiac gluten sensitivity | gluten-free medication | celiac disease | starch | gluten-free labeling | regulatory consideration | POPULATION | DIAGNOSIS | CHEMISTRY, MEDICINAL | WHEAT-STARCH | BLOOD-DONORS | PREVALENCE | CHEMISTRY, MULTIDISCIPLINARY | FREE DIET | CELIAC-DISEASE | PHARMACEUTICAL PRODUCTS | RISK GROUPS | PHARMACOLOGY & PHARMACY | PROTEINS
Journal Article
British Journal of Nutrition, ISSN 0007-1145, 10/2015, Volume 114, Issue 10, pp. 1539 - 1541
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2015, Volume 63, Issue 1, pp. 706 - 713
Gluten-free bread (GF) is different from wheat (W) or wheat–rye bread (WR) in terms of its sensory qualities, possessing not only a barely acceptable texture... 
Bread aroma | Gluten-free bread | Sensory quality | Volatiles | Aroma precursors | POTENT ODORANTS | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | CEREAL PRODUCTS | WHEAT | CRUMB | CELIAC-DISEASE | CRUST | RYE BREAD | FERMENTATION | FLAVOR | Analysis | Gluten-free diet | Proline | Furans | Glucose | Gluten | Dextrose
Journal Article
Journal Article