ReviewFrontiers in nutrition2018
Gluten-Free Products for Celiac Susceptible People.
Review in Frontiers in nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
41 citing papers in PubMed, 158 citations in OpenAlex.
- Comparison of Low-Gluten Diets Rich in Oats or Rice-A 6-Week Randomized Clinical Trial With Metabolically Challenged Volunteers.Molecular nutrition & food research · 2025Trial
- Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase.Nutrients · 2020Trial
- Trial
- Harnessing microRNA regulatory networks for engineering climate resilience and nutritional enhancement in millets.Stress biology · 2026Review
- Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour.PeerJ · 2026Article
- Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties.Frontiers in nutrition · 2026Article
- Potential Transfer of Toxic Gluten from Biodegradable Tableware to Gluten-Free Foods: Implications for Individuals with Gluten-Related Disorders.Journal of agricultural and food chemistry · 2025Article
- Celiac Disease: Beyond Diet and Food Awareness.Foods (Basel, Switzerland) · 2025Review
- Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.Food chemistry: X · 2024Article
- Importance of an Ongoing Nutritional Counselling Intervention on Eating Habits of Newly Diagnosed Children with Celiac Disease.Nutrients · 2024Article
- Article
- Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits.International journal of food science · 2024Article
- Exploring Scientific Validation of Millets in Contemporary Healthcare: A Traditional Food Supplement.Recent advances in food, nutrition & agriculture · 2024Review
- Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-ProducingFoods (Basel, Switzerland) · 2023Article
- A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread.Heliyon · 2023Article
- Millets as superfoods: Let thy cereal be thy medicine.Indian journal of gastroenterology : official journal of the Indian Society of Gastroenterology · 2023Article
- Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch.Foods (Basel, Switzerland) · 2023Article
- Prediction of celiac disease associated epitopes and motifs in a protein.Frontiers in immunology · 2023Article
- Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.Foods (Basel, Switzerland) · 2022Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.