Safety Food in Celiac Disease Patients: A Systematic Review

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Safety Food in Celiac Disease Patients: A Systematic Review"
written by Mariarita Dessì, Annalisa Noce, Sara Vergovich, Gianluca Noce, Nicola Di Daniele,
published by Food and Nutrition Sciences, Vol.4 No.7A, 2013

has been cited by the following article(s):

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CrossRef

[1]	Should the Glu Be Ten or Twenty? An Update on the Ongoing Debate on Gluten Safety Limits for Patients with Celiac Disease
	2020

[2]	An open-label randomised pilot trial on safety of wheat variety C273 in patients with adult celiac disease
	2020

[3]	Políticas públicas e segurança de alimentos para indivíduos com doença celíaca
	2020

[4]	Sensorial and nutritional quality of gluten-free cookies developed from rice and coconut flour mixtures
	Journal of Agroalimentary Processes and Technologies, 2020

[5]	Tolerogenic Dendritic Cell, an Unknown Cell in Celiac Disease
	2019

[6]	Gluten in Celiac Disease--More or Less?
	2019

[7]	Gluten in Celiac Disease—More or Less?
	2019

[8]	To Be Oats or Not to Be? An update on the ongoing debate on oats for patients with celiac disease
	2019

[9]	Gluten contamination in food services and industry: A systematic review
	2018

[10]	Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach
	2017

[11]	Reizdarm, Zöliakie, Weizenallergie, Weizensensitivität–die Schwierigkeit, die Spreu vom Weizen zu trennen
	Aktuelle Ern?hrungsmedizin, 2017

[12]	Glutenfreie Ernährung–Update 2017
	Zeitschrift für Gastroenterologie, 2017

[13]	Sensory and quality attributes of deodorized pea flour used in gluten-free food products
	ProQuest Dissertations Publishing, 2016

[14]	The Capacity Region of the Gaussian Z-Interference Channel with Gaussian Input and Weak Interference
	2016

[15]	Studies on the development and management of powdery scab and root gall formation caused by Spongospora subterranea on potato (Solanum tuberosum l.)
	2015

[16]	A gluten-free cookbook based on five ancient grains for individuals with gluten sensitivity
	2015

[17]	A Comparison of Rangeland Monitoring Techniques for Relative Species Abundance in Northern Mixed Grass Prairie
	2014

[18]	Current trends in the use of unconventional raw materials for the development of gluten-free bakery and pastry products with high nutritional value: A review

[1]	Novel Prolyl-endopeptidase from Rhynchophorus ferrugineus of Gluten-degrading: Potential Use to Reduce Gluten Immunogenic Peptides in Celiac Disease International Journal of Pharmacology, 2020 DOI:10.3923/ijp.2020.282.290

[2]	Should the Glu Be Ten or Twenty? An Update on the Ongoing Debate on Gluten Safety Limits for Patients with Celiac Disease Gastrointestinal Disorders, 2020 DOI:10.3390/gidisord2030021

[3]	To Be Oats or Not to Be? An Update on the Ongoing Debate on Oats for Patients With Celiac Disease Frontiers in Pediatrics, 2019 DOI:10.3389/fped.2019.00384

[4]	Gluten contamination in food services and industry: A systematic review Critical Reviews in Food Science and Nutrition, 2018 DOI:10.1080/10408398.2018.1541864

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