Detalhe da pesquisa
1.
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluation.
Int J Food Sci Nutr
; 71(5): 563-571, 2020 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-31910700
2.
Effect of sprouting on nutritional quality of pulses.
Int J Food Sci Nutr
; 70(1): 30-40, 2019 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-29848118
3.
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.
Plant Foods Hum Nutr
; 73(2): 154-159, 2018 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-29691797
4.
The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.
Nutrients
; 14(19)2022 Oct 07.
Artigo
Inglês
| MEDLINE | ID: mdl-36235823
5.
Inulin enrichment of gluten free breads: Interaction between inulin and yeast.
Food Chem
; 278: 545-551, 2019 Apr 25.
Artigo
Inglês
| MEDLINE | ID: mdl-30583409
6.
A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet.
Nutrients
; 10(11)2018 Nov 15.
Artigo
Inglês
| MEDLINE | ID: mdl-30445688
7.
Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
Food Chem
; 221: 1954-1961, 2017 Apr 15.
Artigo
Inglês
| MEDLINE | ID: mdl-27979185