Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility-Reference-Cited by-同舟云学术

Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility

Published:2018-08 Issue: Volume:22 Page:1-8
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Rocchetti Gabriele,Giuberti Gianluca,Lucini Luigi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference63 articles.

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2. Gluten free diet and nutrient deficiencies: a review;Vici;Clin Nutr,2016

3. Reducing the glycaemic index and increasing the slowly digestible starch contents in gluten-free cereal-based foods: a review;Giuberti;Int J Food Sci Technol,2017

4. Celiac disease: overview and considerations for development of gluten-free foods;Jnawali;Food Sci Human Wellness,2016

5. Evaluation of the physicochemical properties of gluten-free pastas enriched with resistant starch;Foschia;J Sci Food Agric,2017

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