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Cited by in CrossRef
Number Cited Articles
1
Aina García-García, Raquel Madrid, Isabel González, Teresa García, Rosario Martín. A novel approach to produce phage single domain antibody fragments for the detection of gluten in foodsFood Chemistry 2020; 321: 126685 doi: 10.1016/j.foodchem.2020.126685
2
Ronald D. Fritz, Yumin Chen. Oat safety for celiac disease patients: theoretical analysis correlates adverse symptoms in clinical studies to contaminated study oatsNutrition Research 2018; 60: 54 doi: 10.1016/j.nutres.2018.09.003
3
Klára Kosová, Leona Leišová-Svobodová, Václav Dvořáček. Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A ReviewPlant Foods for Human Nutrition 2020; 75(2): 131 doi: 10.1007/s11130-020-00800-8
4
Małgorzata Gumienna, Barbara Górna. Gluten hypersensitivities and their impact on the production of gluten-free beerEuropean Food Research and Technology 2020; 246(11): 2147 doi: 10.1007/s00217-020-03579-9
5
Maria Di Cairano, Fernanda Galgano, Roberta Tolve, Marisa Carmela Caruso, Nicola Condelli. Focus on gluten free biscuits: Ingredients and issuesTrends in Food Science & Technology 2018; 81: 203 doi: 10.1016/j.tifs.2018.09.006
6
Iva Hoffmanová, Daniel Sánchez, Adéla Szczepanková, Helena Tlaskalová-Hogenová. The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac PatientsNutrients 2019; 11(10): 2345 doi: 10.3390/nu11102345
7
Prakriti Jnawali, Vikas Kumar, Beenu Tanwar. Celiac disease: Overview and considerations for development of gluten-free foodsFood Science and Human Wellness 2016; 5(4): 169 doi: 10.1016/j.fshw.2016.09.003
8
Zainab Laheri, Jan Mei Soon. Awareness of alternative gluten-free grains for individuals with coeliac diseaseBritish Food Journal 2018; 120(12): 2793 doi: 10.1108/BFJ-05-2018-0329
9
Aina García-García, Raquel Madrid, Hamidreza Sohrabi, Silvia de la Cruz, Teresa García, Rosario Martín, Isabel González. A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foodsLWT 2019; 114: 108378 doi: 10.1016/j.lwt.2019.108378
10
Wanying Cao, Damien Watson, Mikio Bakke, Rakhi Panda, Binaifer Bedford, Parnavi S. Kande, Lauren S. Jackson, Eric A. E. Garber. Detection of Gluten during the Fermentation Process To Produce Soy SauceJournal of Food Protection 2017; 80(5): 799 doi: 10.4315/0362-028X.JFP-16-483
11
Laura Gazza, Gloria Gazzelloni, Federica Taddei, Arianna Latini, Vera Muccilli, Michela Alfieri, Salvatore Conti, Rita Redaelli, Norberto E. Pogna. The starch-bound alpha-amylase/trypsin-inhibitors in Avena Molecular Genetics and Genomics 2016; 291(6): 2043 doi: 10.1007/s00438-016-1238-4
12
Idoia Larretxi, Virginia Navarro, Itziar Churruca. Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac DiseaseSpringerBriefs in Food, Health, and Nutrition 2017; : 1 doi: 10.1007/978-3-319-53342-1_1
13
Yumin Chen, Ronald D. Fritz, Lindsay Kock, Dinesh Garg, R. Mark Davis, Prabhakar Kasturi. A stepwise, ‘test-all-positives’ methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat productionFood Chemistry 2018; 240: 391 doi: 10.1016/j.foodchem.2017.07.153
14
J. G. Burkhardt, A. Chapa-Rodriguez, S. L. Bahna. Gluten sensitivities and the allergist: Threshing the grain from the husksAllergy 2018; 73(7): 1359 doi: 10.1111/all.13354
15
Ronald D. Fritz, Yumin Chen. Kernel-based gluten contamination of gluten-free oatmeal complicates gluten assessment as it causes binary-like test outcomesInternational Journal of Food Science & Technology 2017; 52(2): 359 doi: 10.1111/ijfs.13288
16
Barbara Drygaś, Joanna Depciuch, Grzegorz Zaguła, Czesław Puchalski. Ascophyllum nodosum Application and Pre-Sowing Stimulation with Low-Frequency Magnetic Field as Factors Influencing Oat Grains (Avena sativa L.) CompositionAgronomy 2020; 10(8): 1164 doi: 10.3390/agronomy10081164
17
Hanspeter Naegeli, Andrew Nicholas Birch, Josep Casacuberta, Adinda De Schrijver, Mikolaj Antoni Gralak, Philippe Guerche, Huw Jones, Barbara Manachini, Antoine Messéan, Elsa Ebbesen Nielsen, Fabien Nogué, Christophe Robaglia, Nils Rostoks, Jeremy Sweet, Christoph Tebbe, Francesco Visioli, Jean‐Michel Wal, Philippe Eigenmann, Michelle Epstein, Karin Hoffmann‐Sommergruber, Frits Koning, Martinus Lovik, Clare Mills, Francisco Javier Moreno, Henk van Loveren, Regina Selb, Antonio Fernandez Dumont. Guidance on allergenicity assessment of genetically modified plantsEFSA Journal 2017; 15(6) doi: 10.2903/j.efsa.2017.4862
18
Luis Vaquero, David Bernardo, Francisco León, Laura Rodríguez-Martín, Begoña Alvarez-Cuenllas, Santiago Vivas. Challenges to drug discovery for celiac disease and approaches to overcome themExpert Opinion on Drug Discovery 2019; 14(10): 957 doi: 10.1080/17460441.2019.1642321
19
Lyudmila V. Savvateeva, Svetlana I. Erdes, Anton S. Antishin, Andrey A. Zamyatnin. Overview of Celiac Disease in Russia: Regional Data and Estimated PrevalenceJournal of Immunology Research 2017; 2017: 1 doi: 10.1155/2017/2314813
20
María Inés Pinto-Sánchez, Natalia Causada-Calo, Premysl Bercik, Alexander C. Ford, Joseph A. Murray, David Armstrong, Carol Semrad, Sonia S. Kupfer, Armin Alaedini, Paul Moayyedi, Daniel A. Leffler, Elena F. Verdú, Peter Green. Safety of Adding Oats to a Gluten-Free Diet for Patients With Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational StudiesGastroenterology 2017; 153(2): 395 doi: 10.1053/j.gastro.2017.04.009
21
Rishi D. Naik, Douglas L. Seidner, Dawn Wiese Adams. Nutritional Consideration in Celiac Disease and Nonceliac Gluten SensitivityGastroenterology Clinics of North America 2018; 47(1): 139 doi: 10.1016/j.gtc.2017.09.006
22
Katri Aaltonen, Pilvi Laurikka, Heini Huhtala, Markku Mäki, Katri Kaukinen, Kalle Kurppa. The Long-Term Consumption of Oats in Celiac Disease Patients Is Safe: A Large Cross-Sectional StudyNutrients 2017; 9(6): 611 doi: 10.3390/nu9060611
23
Maneka Malalgoda, Senay Simsek. Celiac disease and cereal proteinsFood Hydrocolloids 2017; 68: 108 doi: 10.1016/j.foodhyd.2016.09.024
24
Nan Zhao, Bo-wen Li, Ying-dan Zhu, Dong Li, Li-jun Wang. Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzerInternational Journal of Food Engineering 2020; 16(4) doi: 10.1515/ijfe-2018-0350
25
Natasha Sharma, Simran Bhatia, Venkatesh Chunduri, Satveer Kaur, Saloni Sharma, Payal Kapoor, Anita Kumari, Monika Garg. Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating ThemFrontiers in Nutrition 2020; 7 doi: 10.3389/fnut.2020.00006
26
Birgit Niemann, Annette Pöting, Albert Braeuning, Alfonso Lampen. Gentechnisch veränderte Lebensmittel und Allergien – ein UpdateBundesgesundheitsblatt - Gesundheitsforschung - Gesundheitsschutz 2016; 59(7): 865 doi: 10.1007/s00103-016-2362-3
27
Vera Rotondi Aufiero, Alessio Fasano, Giuseppe Mazzarella. Non-Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac DiseaseMolecular Nutrition & Food Research 2018; 62(9): 1700854 doi: 10.1002/mnfr.201700854
28
Ronald D. Fritz, Yumin Chen, Veronica Contreras. Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneityFood Chemistry 2017; 216: 170 doi: 10.1016/j.foodchem.2016.08.031
29
Inna Spector Cohen, Andrew S. Day, Ron Shaoul. To Be Oats or Not to Be? An Update on the Ongoing Debate on Oats for Patients With Celiac DiseaseFrontiers in Pediatrics 2019; 7 doi: 10.3389/fped.2019.00384
30
Charlotte Dawson, Omar Mendoza-Porras, Keren Byrne, Thomas Hooper, Crispin Howitt, Michelle Colgrave. Oat of this world: Defining peptide markers for detection of oats in processed foodPeptide Science 2018; 110(3): e24045 doi: 10.1002/pep2.24045
31
J. William Allwood, Yun Xu, Pilar Martinez-Martin, Raphaёlle Palau, Alexander Cowan, Royston Goodacre, Athole Marshall, Derek Stewart, Catherine Howarth. Rapid UHPLC-MS metabolite profiling and phenotypic assays reveal genotypic impacts of nitrogen supplementation in oatsMetabolomics 2019; 15(3) doi: 10.1007/s11306-019-1501-x
32
Liliane Maria Abreu Paiva, Lenora Gandolfi, Riccardo Pratesi, Rosa Harumi Uenishi, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Claudia B. Pratesi. Measuring Quality of Life in Parents or Caregivers of Children and Adolescents with Celiac Disease: Development and Content Validation of the QuestionnaireNutrients 2019; 11(10): 2302 doi: 10.3390/nu11102302
33
Muhammad Rauf, Hyemyeong Yoon, Sukyeung Lee, Myoung-Jae Shin, Ho-Cheol Ko, Myung-Chul Lee, Sejong Oh, Do-Yoon Hyun, Onsook Hur, Yu Mi Choi. Evaluation of Major Dietary Ingredients in Diverse Oats (Avena sativa L.) GermplasmJournal of Crop Science and Biotechnology 2019; 22(5): 495 doi: 10.1007/s12892-019-0274-0
34
Thais O. Alves, Carolina T.S. D’Almeida, Verônica C.M. Victorio, Gustavo H.M.F. Souza, L.C. Cameron, Mariana S.L. Ferreira. Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometryJournal of Food Composition and Analysis 2018; 73: 67 doi: 10.1016/j.jfca.2018.07.012
35
Anna Alakoski, Kaisa Hervonen, Eriika Mansikka, Timo Reunala, Katri Kaukinen, Laura Kivelä, Pilvi Laurikka, Heini Huhtala, Kalle Kurppa, Teea Salmi. The Long-Term Safety and Quality of Life Effects of Oats in Dermatitis HerpetiformisNutrients 2020; 12(4): 1060 doi: 10.3390/nu12041060