BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Lerner A, O'Bryan T, Matthias T. Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet. Front Pediatr 2019;7:414. [PMID: 31681712 DOI: 10.3389/fped.2019.00414] [Cited by in Crossref: 16] [Cited by in F6Publishing: 11] [Article Influence: 5.3] [Reference Citation Analysis]
Number Citing Articles
1 Gillespie R, Ahlborn GJ. Mechanical, sensory, and consumer evaluation of ketogenic, gluten-free breads. Food Sci Nutr 2021;9:3327-35. [PMID: 34136197 DOI: 10.1002/fsn3.2308] [Reference Citation Analysis]
2 Lerner A, Benzvi C. "Let Food Be Thy Medicine": Gluten and Potential Role in Neurodegeneration. Cells 2021;10:756. [PMID: 33808124 DOI: 10.3390/cells10040756] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
3 Mańkowska-Wierzbicka D, Stelmach-Mardas M. Noncoeliac wheat sensitivity and diet. Curr Opin Clin Nutr Metab Care 2020;23:322-7. [PMID: 32452869 DOI: 10.1097/MCO.0000000000000671] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 de Sousa Franckilin LR, Dos Santos ACPM, Freitas FEDA, Vieira IG, de Freitas Jorge CE, Neri DG, de Abreu MVC, Fonseca JK, Loffi RG, Foureaux G. Gluten: do only celiac patients benefit from its removal from the diet? Food Reviews International. [DOI: 10.1080/87559129.2021.2024566] [Reference Citation Analysis]
5 de Gennaro G, Difonzo G, Summo C, Pasqualone A, Caponio F. Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods 2022;11:552. [DOI: 10.3390/foods11040552] [Reference Citation Analysis]
6 Zhu F. Fonio grains: Physicochemical properties, nutritional potential, and food applications. Compr Rev Food Sci Food Saf 2020;19:3365-89. [PMID: 33337050 DOI: 10.1111/1541-4337.12608] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
7 Ribeiro M, de Sousa T, Sabença C, Poeta P, Bagulho AS, Igrejas G. Advances in quantification and analysis of the celiac-related immunogenic potential of gluten. Compr Rev Food Sci Food Saf 2021;20:4278-98. [PMID: 34402581 DOI: 10.1111/1541-4337.12828] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Lerner A, Matthias T. The Yin and Yang of dietary gluten transgressions in real-life scenarios of celiac patients. BMC Med 2020;18:70. [PMID: 32156283 DOI: 10.1186/s12916-020-01535-8] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
9 Hopkin L, Broadbent H, Ahlborn GJ. Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes. Food Chem X 2022;13:100182. [PMID: 34917930 DOI: 10.1016/j.fochx.2021.100182] [Reference Citation Analysis]
10 Pérez-pérez M, Ferreira T, Igrejas G, Fdez-riverola F. A deep learning relation extraction approach to support a biomedical semi-automatic curation task: The case of the gluten bibliome. Expert Systems with Applications 2022;195:116616. [DOI: 10.1016/j.eswa.2022.116616] [Reference Citation Analysis]
11 Gell G, Bugyi Z, Florides CG, Birinyi Z, Réder D, Szegő Z, Mucsi E, Schall E, Ács K, Langó B, Purgel S, Simon K, Varga B, Vida G, Veisz O, Tömösközi S, Békés F. Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease. Front Nutr 2021;8:702352. [PMID: 34660657 DOI: 10.3389/fnut.2021.702352] [Reference Citation Analysis]
12 Valvano M, Longo S, Stefanelli G, Frieri G, Viscido A, Latella G. Celiac Disease, Gluten-Free Diet, and Metabolic and Liver Disorders. Nutrients 2020;12:E940. [PMID: 32231050 DOI: 10.3390/nu12040940] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
13 Majsiak E, Choina M, Gray AM, Wysokiński M, Cukrowska B. Clinical Manifestation and Diagnostic Process of Celiac Disease in Poland—Comparison of Pediatric and Adult Patients in Retrospective Study. Nutrients 2022;14:491. [DOI: 10.3390/nu14030491] [Reference Citation Analysis]
14 Lerner A, Matthias T. Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease. Int J Mol Sci 2020;21:E1127. [PMID: 32046248 DOI: 10.3390/ijms21031127] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 4.5] [Reference Citation Analysis]
15 Elli L, Bascuñán K, di Lernia L, Bardella MT, Doneda L, Soldati L, Orlando S, Ferretti F, Lombardo V, Barigelletti G, Scricciolo A, Fabiano S, Vecchi M, Roncoroni L. Safety of occasional ingestion of gluten in patients with celiac disease: a real-life study. BMC Med 2020;18:42. [PMID: 32172690 DOI: 10.1186/s12916-020-1511-6] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 5.5] [Reference Citation Analysis]
16 Brindal E, James-Martin G, Bowen J. Parental food choices for children when eating out: attitudes and impact of healthy choice menu labelling based on a hypothetical scenario. Public Health Nutr 2021;24:2533-41. [PMID: 33092674 DOI: 10.1017/S1368980020003675] [Reference Citation Analysis]