ReviewFoods (Basel, Switzerland)2023
Rice-Based Gluten-Free Foods and Technologies: A Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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.
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Who cites it
18 citing papers in PubMed.
- Ionizing Irradiation Regulation of Rice Product Quality: A Comprehensive Analysis Based on Starch Multiscale Structure.Foods (Basel, Switzerland) · 2026Review
- Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta.Molecules (Basel, Switzerland) · 2026Article
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Composition Descriptors and Cultivar Transferability in Machine-Learning Models of Ultrasonication-Induced Functional Properties of Rice Flour.Foods (Basel, Switzerland) · 2026Article
- Valorization ofFoods (Basel, Switzerland) · 2026Article
- Decoding heat-induced chalkiness in rice: molecular mechanisms, genetic networks, and mitigation strategies for climate resilience.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Review
- Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza.Food science & nutrition · 2026Article
- Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Foods (Basel, Switzerland) · 2025Article
- Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities.Gels (Basel, Switzerland) · 2025Article
- Toward Nutrient-Rich Rice: Biofortification through Mineral Accumulation and Low Phytic Acid Content.Journal of agricultural and food chemistry · 2025Article
- Multiplex CRISPR/Cas9 Editing of Rice Prolamin and GluA Glutelin Genes Reveals Subfamily-Specific Effects on Seed Protein Composition.Plants (Basel, Switzerland) · 2025Article
- Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar.Microorganisms · 2025Article
- Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy.Foods (Basel, Switzerland) · 2025Article
- Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications.Foods (Basel, Switzerland) · 2025Review
- Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles.Food chemistry: X · 2025Article
- Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai 'Namwa') and Rice Flour Enriched with Antioxidant-RichFoods (Basel, Switzerland) · 2025Article
- Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake.Food technology and biotechnologyArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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What OpenQuestion holds
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.