Diagnostic and Treatment Options to the Patients Presenting with Neurological Symptoms Caused by Celiac Disease by Domantas Jakubauskas, Rūta Mameniškienė

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Anemi etiyolojisi ile 56 yaşında tespit edilen Çölyak hastalığı by Pembe Oltulu, Cennet Büyükyörük, Ruhuşen Kutlu

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Gluten-Free Diet Adherence Evaluation in Adults with Long-Standing Celiac Disease by Marek K. Kowalski, Danuta Domżał-Magrowska, Piotr Szcześniak, Magdalena Bulska, Daria Orszulak-Michalak, Ewa Małecka-Wojciesko

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Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods by April Litchford, Karin Allen, Cindy Jenkins, Eva Timothy, Paige Wray

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Celiac disease: Overview and considerations for development of gluten-free foods by Prakriti Jnawali, Vikas Kumar, Beenu Tanwar

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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

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The follow-up of patients with celiac disease by Marco Di Tola, Hetty J. Bontkes, Juan Irure-Ventura, Marcos López-Hoyos, Nicola Bizzaro

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Aceitabilidade do uso da fécula de Araruta (Maranta Arundinacea) na produção de pães e intenção de compra de pães de casca dura by Cynara Carvalho Sousa, Alessandra Pinheiro de Goès Carneiro, Eveline de Alencar Costa, Uiara Maria Oliveira Martins

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Zein as a structural protein in gluten-free systems: an overview by Xinrui Zhang, Chunxia Dong, Yayun Hu, Mengnan Gao, Guangzhong Luan

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The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins by Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, Amal Dagni, Oana Lelia Pop, Dan Cristian Vodnar, Bernadette-Emőke Teleky, Maria Simona Chis, Carmen Rodica Pop, Laura Stan, Floricuta Ranga, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi

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Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins by Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune

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A Shared Path: Co-occurrence and Clinical Implications of Celiac Disease and Type 1 Diabetes Mellitus by Wojciech Florczak, Joanna Śnieżna, Jakub Dziewic, Karol Dzwonnik, Wiktoria Domino, Urszula Zelik, Gabriela Trestka, Maria Przygoda, Jagienka Włodyka, Kamila Stępień, Sabina Adamczyk

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Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder by Eatemad M. El-Sayed, Essam Mohamed Elsebaie, Shaymaa A. Hozifa, Marwa Fawzi Ahmed El-Farsy, Dalia M. El-Mesiry, Soher Abd-Elfattah ElMeslamy, Heba Ali Yousef Shaat, Rehab A. Shehata, Marwa A. Ahmed, Amira Lotfy Abd Allah, Suzan S. Ibraheim

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Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein by Jiahui SUN, Jiaqi FANG, Wei YANG, Guanghua XIA

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Gliadin Proteins in Muffins with Quinoa Flour by Vesna S. Gojković Cvjetković, Dragana M. Škuletić, Željka R. Marjanović-Balaban, Dragan P. Vujadinović, Danijela Z. Rajić, Vladimir M. Tomović

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Gluten Detection by Real-Time PCR: an Alternative for Tracking Processed Foods by Wemerson de Castro Oliveira, Hans Fröder, Eléia Righi

Subjects: “…gluten screening…”
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Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion by Seonghyeon Nam, Oguz K. Ozturk, Jongbin Lim

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Productivity potential of maize hybrids developed at the P.P. Lukyanenko National Grain Center for deep grain processing by V. G. Goldshtein, A. I. Suprunov, P. M. Bogdan, V. V. Sherstobitov, V. I. Khoreva, L. P. Nosovskaya, L. V. Adikaeva, E. B. Khatefov

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Diet at intestinal diseases: traditional bases and new discoverings by Yu. O. Shulpekova

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Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review by Vijole Bradauskiene, Lina Vaiciulyte-Funk, Bakht Ramin Shah, Darius Cernauskas, Mihaela Adriana Tita

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