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You searched for subject:(gluten free). Showing records 1 – 30 of 116 total matches.

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Rochester Institute of Technology

1. Vukoja, Maja. Gluten-free Products and Zagreb’s Bakeries.

Degree: MS, Department of Service Systems (CAST), 2015, Rochester Institute of Technology

  While a capital of Croatia, with a population of over one million, offers a limited number of different gluten-free products, Zagreb’s bakeries do not… (more)

Subjects/Keywords: gluten-free; Zagreb

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APA (6th Edition):

Vukoja, M. (2015). Gluten-free Products and Zagreb’s Bakeries. (Masters Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/9371

Chicago Manual of Style (16th Edition):

Vukoja, Maja. “Gluten-free Products and Zagreb’s Bakeries.” 2015. Masters Thesis, Rochester Institute of Technology. Accessed December 03, 2020. https://scholarworks.rit.edu/theses/9371.

MLA Handbook (7th Edition):

Vukoja, Maja. “Gluten-free Products and Zagreb’s Bakeries.” 2015. Web. 03 Dec 2020.

Vancouver:

Vukoja M. Gluten-free Products and Zagreb’s Bakeries. [Internet] [Masters thesis]. Rochester Institute of Technology; 2015. [cited 2020 Dec 03]. Available from: https://scholarworks.rit.edu/theses/9371.

Council of Science Editors:

Vukoja M. Gluten-free Products and Zagreb’s Bakeries. [Masters Thesis]. Rochester Institute of Technology; 2015. Available from: https://scholarworks.rit.edu/theses/9371


Mississippi State University

2. Ensor, Kristen R. Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2019, Mississippi State University

  When examining the world population, approximately 11% of people experience migraines. A chronic migraine is classified as a headache that occurs on a frequent… (more)

Subjects/Keywords: migraines; gluten-free diet

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APA (6th Edition):

Ensor, K. R. (2019). Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;

Chicago Manual of Style (16th Edition):

Ensor, Kristen R. “Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series.” 2019. Masters Thesis, Mississippi State University. Accessed December 03, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;.

MLA Handbook (7th Edition):

Ensor, Kristen R. “Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series.” 2019. Web. 03 Dec 2020.

Vancouver:

Ensor KR. Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series. [Internet] [Masters thesis]. Mississippi State University; 2019. [cited 2020 Dec 03]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;.

Council of Science Editors:

Ensor KR. Efficacy of a gluten free diet to help relieve migraines in chronic migraine patients: a case series. [Masters Thesis]. Mississippi State University; 2019. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03202019-192122/ ;


California State University – Sacramento

3. Vaccaro, AntoiDominique Nichole Pilar. A gluten free grocery program for women's mental health and sex/gender differences research.

Degree: MA, Education (Special Education, 2011, California State University – Sacramento

 This Women???s Mental Health and Sex/Gender Differences Research (R21) is written to allow a one year study for women diagnosed with bipolar disorder and provide… (more)

Subjects/Keywords: Gluten-free; Bipolar; Grocery

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APA (6th Edition):

Vaccaro, A. N. P. (2011). A gluten free grocery program for women's mental health and sex/gender differences research. (Masters Thesis). California State University – Sacramento. Retrieved from http://hdl.handle.net/10211.9/959

Chicago Manual of Style (16th Edition):

Vaccaro, AntoiDominique Nichole Pilar. “A gluten free grocery program for women's mental health and sex/gender differences research.” 2011. Masters Thesis, California State University – Sacramento. Accessed December 03, 2020. http://hdl.handle.net/10211.9/959.

MLA Handbook (7th Edition):

Vaccaro, AntoiDominique Nichole Pilar. “A gluten free grocery program for women's mental health and sex/gender differences research.” 2011. Web. 03 Dec 2020.

Vancouver:

Vaccaro ANP. A gluten free grocery program for women's mental health and sex/gender differences research. [Internet] [Masters thesis]. California State University – Sacramento; 2011. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/10211.9/959.

Council of Science Editors:

Vaccaro ANP. A gluten free grocery program for women's mental health and sex/gender differences research. [Masters Thesis]. California State University – Sacramento; 2011. Available from: http://hdl.handle.net/10211.9/959


Louisiana State University

4. Bentley, Annette Camnetar. The development of gluten-free milk-free French bread.

Degree: MS, Life Sciences, 2012, Louisiana State University

 Approximately 6% of children and approximately 4% of adults in the western countries including the United States (US) have food allergies. Milk allergy is reported… (more)

Subjects/Keywords: French bread; milk-free; gluten-free

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APA (6th Edition):

Bentley, A. C. (2012). The development of gluten-free milk-free French bread. (Masters Thesis). Louisiana State University. Retrieved from etd-01222013-111807 ; https://digitalcommons.lsu.edu/gradschool_theses/1972

Chicago Manual of Style (16th Edition):

Bentley, Annette Camnetar. “The development of gluten-free milk-free French bread.” 2012. Masters Thesis, Louisiana State University. Accessed December 03, 2020. etd-01222013-111807 ; https://digitalcommons.lsu.edu/gradschool_theses/1972.

MLA Handbook (7th Edition):

Bentley, Annette Camnetar. “The development of gluten-free milk-free French bread.” 2012. Web. 03 Dec 2020.

Vancouver:

Bentley AC. The development of gluten-free milk-free French bread. [Internet] [Masters thesis]. Louisiana State University; 2012. [cited 2020 Dec 03]. Available from: etd-01222013-111807 ; https://digitalcommons.lsu.edu/gradschool_theses/1972.

Council of Science Editors:

Bentley AC. The development of gluten-free milk-free French bread. [Masters Thesis]. Louisiana State University; 2012. Available from: etd-01222013-111807 ; https://digitalcommons.lsu.edu/gradschool_theses/1972


Universitat Autònoma de Barcelona

5. Aguilar Puig, Núria. Influence of different ingredients and technologies in gluten-free bread quality.

Degree: Departament de Ciència Animal i dels Aliments, 2015, Universitat Autònoma de Barcelona

 The increase of people that follow a gluten-free diet due to a gluten-related problem such as celiac disease, non-celiac gluten sensitivity, wheat allergy or because… (more)

Subjects/Keywords: Pa sense gluten; Pan sin gluten; Gluten-free bread; Ciències de la Salut; 663/664

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APA (6th Edition):

Aguilar Puig, N. (2015). Influence of different ingredients and technologies in gluten-free bread quality. (Thesis). Universitat Autònoma de Barcelona. Retrieved from http://hdl.handle.net/10803/287892

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Aguilar Puig, Núria. “Influence of different ingredients and technologies in gluten-free bread quality.” 2015. Thesis, Universitat Autònoma de Barcelona. Accessed December 03, 2020. http://hdl.handle.net/10803/287892.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Aguilar Puig, Núria. “Influence of different ingredients and technologies in gluten-free bread quality.” 2015. Web. 03 Dec 2020.

Vancouver:

Aguilar Puig N. Influence of different ingredients and technologies in gluten-free bread quality. [Internet] [Thesis]. Universitat Autònoma de Barcelona; 2015. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/10803/287892.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Aguilar Puig N. Influence of different ingredients and technologies in gluten-free bread quality. [Thesis]. Universitat Autònoma de Barcelona; 2015. Available from: http://hdl.handle.net/10803/287892

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

6. Trifonova, Lili / Трифонова, Лили. Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия.

Degree: 2018, Medical University of Varna

 [EN] Gluten enteropathy is one of the most common autoimmune gastrointestinal disorders. The disease is a chronic, autoimmune form of enteropathy - with the target… (more)

Subjects/Keywords: gluten enteropathy; gluten-free diet; HLA typing; Marsh classification; Гастроентерология / Gastroenterology

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APA (6th Edition):

Trifonova, Lili / Трифонова, . (2018). Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия. (Thesis). Medical University of Varna. Retrieved from http://repository.mu-varna.bg/handle/nls/377

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Trifonova, Lili / Трифонова, Лили. “Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия.” 2018. Thesis, Medical University of Varna. Accessed December 03, 2020. http://repository.mu-varna.bg/handle/nls/377.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Trifonova, Lili / Трифонова, Лили. “Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия.” 2018. Web. 03 Dec 2020.

Vancouver:

Trifonova, Lili / Трифонова . Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия. [Internet] [Thesis]. Medical University of Varna; 2018. [cited 2020 Dec 03]. Available from: http://repository.mu-varna.bg/handle/nls/377.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Trifonova, Lili / Трифонова . Optimization of Clinical Approach and Dietotherapy in Gluten Enteropathy /// Оптимизиране на клиничния подход и диетолечението при глутенова ентеропатия. [Thesis]. Medical University of Varna; 2018. Available from: http://repository.mu-varna.bg/handle/nls/377

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

7. Bissinger, Jessica Grace. Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University.

Degree: 2012, James Madison University

 Purpose: The purpose of this study was to explore public awareness and knowledge of gluten and the Gluten-Free Diet (GFD) with the intent to discover… (more)

Subjects/Keywords: gluten; gluten-free diet; celiac disease; nutrition; knowledge; Kinesiology

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APA (6th Edition):

Bissinger, J. G. (2012). Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University. (Masters Thesis). James Madison University. Retrieved from https://commons.lib.jmu.edu/master201019/151

Chicago Manual of Style (16th Edition):

Bissinger, Jessica Grace. “Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University.” 2012. Masters Thesis, James Madison University. Accessed December 03, 2020. https://commons.lib.jmu.edu/master201019/151.

MLA Handbook (7th Edition):

Bissinger, Jessica Grace. “Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University.” 2012. Web. 03 Dec 2020.

Vancouver:

Bissinger JG. Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University. [Internet] [Masters thesis]. James Madison University; 2012. [cited 2020 Dec 03]. Available from: https://commons.lib.jmu.edu/master201019/151.

Council of Science Editors:

Bissinger JG. Knowledge and understanding of gluten and the gluten-free diet by students at James Madison University. [Masters Thesis]. James Madison University; 2012. Available from: https://commons.lib.jmu.edu/master201019/151


University of Alberta

8. Sekwati-Monang, Bonno. Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana.

Degree: PhD, Department of Agricultural, Food, and Nutritional Science, 2011, University of Alberta

 Fermented cereal foods produced in Africa involve a wide range of raw materials, e.g. millets, sorghum and maize, which are fermented using various microorganisms. Fermentation… (more)

Subjects/Keywords: Gluten-free; Ting; Fermented cereal; Sorghum

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APA (6th Edition):

Sekwati-Monang, B. (2011). Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/2801ph36p

Chicago Manual of Style (16th Edition):

Sekwati-Monang, Bonno. “Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana.” 2011. Doctoral Dissertation, University of Alberta. Accessed December 03, 2020. https://era.library.ualberta.ca/files/2801ph36p.

MLA Handbook (7th Edition):

Sekwati-Monang, Bonno. “Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana.” 2011. Web. 03 Dec 2020.

Vancouver:

Sekwati-Monang B. Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana. [Internet] [Doctoral dissertation]. University of Alberta; 2011. [cited 2020 Dec 03]. Available from: https://era.library.ualberta.ca/files/2801ph36p.

Council of Science Editors:

Sekwati-Monang B. Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana. [Doctoral Dissertation]. University of Alberta; 2011. Available from: https://era.library.ualberta.ca/files/2801ph36p


Eastern Michigan University

9. Devlin, Julie. Nutrient intakes of healthy adults on a gluten-free diet.

Degree: MS, Health Sciences, 2013, Eastern Michigan University

Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that… (more)

Subjects/Keywords: Gluten-free diet; health; ingestion; Nutrition

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APA (6th Edition):

Devlin, J. (2013). Nutrient intakes of healthy adults on a gluten-free diet. (Masters Thesis). Eastern Michigan University. Retrieved from https://commons.emich.edu/theses/626

Chicago Manual of Style (16th Edition):

Devlin, Julie. “Nutrient intakes of healthy adults on a gluten-free diet.” 2013. Masters Thesis, Eastern Michigan University. Accessed December 03, 2020. https://commons.emich.edu/theses/626.

MLA Handbook (7th Edition):

Devlin, Julie. “Nutrient intakes of healthy adults on a gluten-free diet.” 2013. Web. 03 Dec 2020.

Vancouver:

Devlin J. Nutrient intakes of healthy adults on a gluten-free diet. [Internet] [Masters thesis]. Eastern Michigan University; 2013. [cited 2020 Dec 03]. Available from: https://commons.emich.edu/theses/626.

Council of Science Editors:

Devlin J. Nutrient intakes of healthy adults on a gluten-free diet. [Masters Thesis]. Eastern Michigan University; 2013. Available from: https://commons.emich.edu/theses/626

10. Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna. Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey.

Degree: 2018, Elsevier

 Background Individuals adhering to a gluten-free diet (GFD) have been scarcely researched within a Chinese population. This present study was conducted to assess the characteristics,… (more)

Subjects/Keywords: celiac disease; gluten-free diet; China

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APA (6th Edition):

Lu, Zhenxing; Zhang, Haoyang; Luoto, S. (2018). Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey. (Thesis). Elsevier. Retrieved from http://www.theseus.fi/handle/10024/158558

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna. “Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey.” 2018. Thesis, Elsevier. Accessed December 03, 2020. http://www.theseus.fi/handle/10024/158558.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lu, Zhenxing; Zhang, Haoyang; Luoto, Sanna. “Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey.” 2018. Web. 03 Dec 2020.

Vancouver:

Lu, Zhenxing; Zhang, Haoyang; Luoto S. Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey. [Internet] [Thesis]. Elsevier; 2018. [cited 2020 Dec 03]. Available from: http://www.theseus.fi/handle/10024/158558.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lu, Zhenxing; Zhang, Haoyang; Luoto S. Gluten-free living in China: The characteristics, food choices and difficulties in following a gluten-free diet – an online survey. [Thesis]. Elsevier; 2018. Available from: http://www.theseus.fi/handle/10024/158558

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

11. Jack, Amber Renee. Health Benefit Statements Affect Consumer Liking, Emotions, and Purchase Intent: A Case of Gluten-Free, Sugar Reduced Banana Muffins.

Degree: MS, Life Sciences, 2016, Louisiana State University

 Product information given to consumers can be used to improve food choices; however, consumers may respond differently depending on the given information. Nutritional information can… (more)

Subjects/Keywords: muffins; sugar free; sugar reduced; stevia; gluten

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APA (6th Edition):

Jack, A. R. (2016). Health Benefit Statements Affect Consumer Liking, Emotions, and Purchase Intent: A Case of Gluten-Free, Sugar Reduced Banana Muffins. (Masters Thesis). Louisiana State University. Retrieved from etd-07072016-114345 ; https://digitalcommons.lsu.edu/gradschool_theses/2534

Chicago Manual of Style (16th Edition):

Jack, Amber Renee. “Health Benefit Statements Affect Consumer Liking, Emotions, and Purchase Intent: A Case of Gluten-Free, Sugar Reduced Banana Muffins.” 2016. Masters Thesis, Louisiana State University. Accessed December 03, 2020. etd-07072016-114345 ; https://digitalcommons.lsu.edu/gradschool_theses/2534.

MLA Handbook (7th Edition):

Jack, Amber Renee. “Health Benefit Statements Affect Consumer Liking, Emotions, and Purchase Intent: A Case of Gluten-Free, Sugar Reduced Banana Muffins.” 2016. Web. 03 Dec 2020.

Vancouver:

Jack AR. Health Benefit Statements Affect Consumer Liking, Emotions, and Purchase Intent: A Case of Gluten-Free, Sugar Reduced Banana Muffins. [Internet] [Masters thesis]. Louisiana State University; 2016. [cited 2020 Dec 03]. Available from: etd-07072016-114345 ; https://digitalcommons.lsu.edu/gradschool_theses/2534.

Council of Science Editors:

Jack AR. Health Benefit Statements Affect Consumer Liking, Emotions, and Purchase Intent: A Case of Gluten-Free, Sugar Reduced Banana Muffins. [Masters Thesis]. Louisiana State University; 2016. Available from: etd-07072016-114345 ; https://digitalcommons.lsu.edu/gradschool_theses/2534


Kansas State University

12. Ari Akin, Pervin. Chemically leavened gluten free sorghum bread.

Degree: MS, Department of Grain Science and Industry, 2017, Kansas State University

 Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain… (more)

Subjects/Keywords: Sorghum; Starch; Hydrocolloid; Gluten-free; Bread

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APA (6th Edition):

Ari Akin, P. (2017). Chemically leavened gluten free sorghum bread. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/35740

Chicago Manual of Style (16th Edition):

Ari Akin, Pervin. “Chemically leavened gluten free sorghum bread.” 2017. Masters Thesis, Kansas State University. Accessed December 03, 2020. http://hdl.handle.net/2097/35740.

MLA Handbook (7th Edition):

Ari Akin, Pervin. “Chemically leavened gluten free sorghum bread.” 2017. Web. 03 Dec 2020.

Vancouver:

Ari Akin P. Chemically leavened gluten free sorghum bread. [Internet] [Masters thesis]. Kansas State University; 2017. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/2097/35740.

Council of Science Editors:

Ari Akin P. Chemically leavened gluten free sorghum bread. [Masters Thesis]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/35740


Kansas State University

13. Clark, Elizabeth. Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour.

Degree: MS, Food Science Institute, 2016, Kansas State University

 Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating… (more)

Subjects/Keywords: Breadfruit Flour; Gluten-Free; Bread Quality

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APA (6th Edition):

Clark, E. (2016). Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/32504

Chicago Manual of Style (16th Edition):

Clark, Elizabeth. “Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour.” 2016. Masters Thesis, Kansas State University. Accessed December 03, 2020. http://hdl.handle.net/2097/32504.

MLA Handbook (7th Edition):

Clark, Elizabeth. “Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour.” 2016. Web. 03 Dec 2020.

Vancouver:

Clark E. Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour. [Internet] [Masters thesis]. Kansas State University; 2016. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/2097/32504.

Council of Science Editors:

Clark E. Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour. [Masters Thesis]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/32504

14. Muhammad, Humayun. The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease.

Degree: PhD, 2019, University of Roehampton

 Coeliac Disease (CD) affects 1% of the UK population, with no cure, the only available treatment is strict adherence to a Gluten Free diet (GFD).… (more)

Subjects/Keywords: Coeliac disease; Gluten free diet; Adherence; Intervention

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APA (6th Edition):

Muhammad, H. (2019). The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease. (Doctoral Dissertation). University of Roehampton. Retrieved from https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426

Chicago Manual of Style (16th Edition):

Muhammad, Humayun. “The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease.” 2019. Doctoral Dissertation, University of Roehampton. Accessed December 03, 2020. https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426.

MLA Handbook (7th Edition):

Muhammad, Humayun. “The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease.” 2019. Web. 03 Dec 2020.

Vancouver:

Muhammad H. The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease. [Internet] [Doctoral dissertation]. University of Roehampton; 2019. [cited 2020 Dec 03]. Available from: https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426.

Council of Science Editors:

Muhammad H. The design and delivery of a patient informed intervention to improve adherence to a gluten free diet in adults with coeliac disease. [Doctoral Dissertation]. University of Roehampton; 2019. Available from: https://pure.roehampton.ac.uk/portal/en/studentTheses/the-design-and-delivery-of-a-patient-informed-intervention-to-imp ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.800426


Texas A&M University

15. Boswell, Sara Elizabeth. Development of Gluten-Free Baking Methods Utilizing Sorghum Flour.

Degree: MS, Food Science and Technology, 2012, Texas A&M University

 Increasing diagnosis and awareness of celiac disease and gluten intolerance has created a need for developing improved quality gluten-free sandwich breads. Sorghum is a naturally… (more)

Subjects/Keywords: gluten-free; sorghum; bread; baking methods; yeast-free; gluten; celiac; white sorghum

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Boswell, S. E. (2012). Development of Gluten-Free Baking Methods Utilizing Sorghum Flour. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911

Chicago Manual of Style (16th Edition):

Boswell, Sara Elizabeth. “Development of Gluten-Free Baking Methods Utilizing Sorghum Flour.” 2012. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911.

MLA Handbook (7th Edition):

Boswell, Sara Elizabeth. “Development of Gluten-Free Baking Methods Utilizing Sorghum Flour.” 2012. Web. 03 Dec 2020.

Vancouver:

Boswell SE. Development of Gluten-Free Baking Methods Utilizing Sorghum Flour. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911.

Council of Science Editors:

Boswell SE. Development of Gluten-Free Baking Methods Utilizing Sorghum Flour. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911


University College Cork

16. Hager, Anna-Sophie. Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products.

Degree: 2013, University College Cork

 Coeliac disease is one of the most common food intolerances worldwide and at present the gluten free diet remains the only suitable treatment. A market… (more)

Subjects/Keywords: HPMC; Gluten free; Bread; Pasta; Xanthan; Glycemic index; Celiac disease; Gluten-free diet

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hager, A. (2013). Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/1274

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hager, Anna-Sophie. “Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products.” 2013. Thesis, University College Cork. Accessed December 03, 2020. http://hdl.handle.net/10468/1274.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hager, Anna-Sophie. “Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products.” 2013. Web. 03 Dec 2020.

Vancouver:

Hager A. Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. [Internet] [Thesis]. University College Cork; 2013. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/10468/1274.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hager A. Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. [Thesis]. University College Cork; 2013. Available from: http://hdl.handle.net/10468/1274

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Lund

17. Cridland, Meghan. 'May contain traces of' : An ethnographic study of eating communities and the gluten free diet.

Degree: 2017, University of Lund

 Changes to the contemporary food system, including meals and eating patterns, have occurred quickly. One such change over the past 30 years has been the… (more)

Subjects/Keywords: Humanities; Ethnology; eating community; gluten-free diet; Celiac; diet trend; gluten free; food allergy; ethnology

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APA (6th Edition):

Cridland, M. (2017). 'May contain traces of' : An ethnographic study of eating communities and the gluten free diet. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf

Chicago Manual of Style (16th Edition):

Cridland, Meghan. “'May contain traces of' : An ethnographic study of eating communities and the gluten free diet.” 2017. Doctoral Dissertation, University of Lund. Accessed December 03, 2020. https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf.

MLA Handbook (7th Edition):

Cridland, Meghan. “'May contain traces of' : An ethnographic study of eating communities and the gluten free diet.” 2017. Web. 03 Dec 2020.

Vancouver:

Cridland M. 'May contain traces of' : An ethnographic study of eating communities and the gluten free diet. [Internet] [Doctoral dissertation]. University of Lund; 2017. [cited 2020 Dec 03]. Available from: https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf.

Council of Science Editors:

Cridland M. 'May contain traces of' : An ethnographic study of eating communities and the gluten free diet. [Doctoral Dissertation]. University of Lund; 2017. Available from: https://lup.lub.lu.se/record/e8ace63f-f58e-4dbc-94fc-bf91f67eac3e ; https://portal.research.lu.se/ws/files/31753252/196624_3_E5_Meghan_C.pdf


Brno University of Technology

18. Svobodová, Dominika. Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application.

Degree: 2019, Brno University of Technology

 Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas… (more)

Subjects/Keywords: celiakia; bezlepková diéta; glutén; gliadín; enzým; celiac disease; gluten free diet; gluten; gliadin; enzymes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Svobodová, D. (2019). Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/38257

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Svobodová, Dominika. “Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application.” 2019. Thesis, Brno University of Technology. Accessed December 03, 2020. http://hdl.handle.net/11012/38257.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Svobodová, Dominika. “Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application.” 2019. Web. 03 Dec 2020.

Vancouver:

Svobodová D. Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/11012/38257.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Svobodová D. Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte: Enzyme hydrolyses of wheat gluten for the gluten free application. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/38257

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Tampere University

19. Vilppula, Anitta. Coeliac disease in the elderly population .

Degree: 2014, Tampere University

 Tämä tutkimus "Keliakia ikääntyvässä väestössä" selvitti keliakian esiintyvyyttä ja ilmaantuvuutta, kliinisiä oireita ja gluteenittoman dieetin hyötyä yli 50 -vuotiailla. Tutkimusaineisto koostui Päijät-Hämeen maakunnassa asuvasta 2815… (more)

Subjects/Keywords: keliakia ; ikääntyminen ; keliakiavasta-aineet ; gluteeniton ruokavalio ; coeliac disease ; aging ; gluten ; tissue trasglutaminase ; gluten-free diet

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Vilppula, A. (2014). Coeliac disease in the elderly population . (Doctoral Dissertation). Tampere University. Retrieved from https://trepo.tuni.fi/handle/10024/96255

Chicago Manual of Style (16th Edition):

Vilppula, Anitta. “Coeliac disease in the elderly population .” 2014. Doctoral Dissertation, Tampere University. Accessed December 03, 2020. https://trepo.tuni.fi/handle/10024/96255.

MLA Handbook (7th Edition):

Vilppula, Anitta. “Coeliac disease in the elderly population .” 2014. Web. 03 Dec 2020.

Vancouver:

Vilppula A. Coeliac disease in the elderly population . [Internet] [Doctoral dissertation]. Tampere University; 2014. [cited 2020 Dec 03]. Available from: https://trepo.tuni.fi/handle/10024/96255.

Council of Science Editors:

Vilppula A. Coeliac disease in the elderly population . [Doctoral Dissertation]. Tampere University; 2014. Available from: https://trepo.tuni.fi/handle/10024/96255


Technical University of Lisbon

20. Botelho, Fabiana de Souza. Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho.

Degree: 2012, Technical University of Lisbon

Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade Nova de Lisboa

The production of gluten-free bread poses… (more)

Subjects/Keywords: gluten-free bread; celiac disease; xanthan; guar; corn; rice

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Botelho, F. d. S. (2012). Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5324

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Botelho, Fabiana de Souza. “Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho.” 2012. Thesis, Technical University of Lisbon. Accessed December 03, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5324.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Botelho, Fabiana de Souza. “Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho.” 2012. Web. 03 Dec 2020.

Vancouver:

Botelho FdS. Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho. [Internet] [Thesis]. Technical University of Lisbon; 2012. [cited 2020 Dec 03]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5324.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Botelho FdS. Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho. [Thesis]. Technical University of Lisbon; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5324

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

21. Silva, Joana Ferreira da. Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares.

Degree: 2014, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

Currently, due to the increasing number of gluten intolerant people, the market for gluten-free products has… (more)

Subjects/Keywords: broken rice flour; rice bran; gluten-free bread; by-products; egg

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Silva, J. F. d. (2014). Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8234

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Joana Ferreira da. “Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares.” 2014. Thesis, Technical University of Lisbon. Accessed December 03, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8234.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Joana Ferreira da. “Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares.” 2014. Web. 03 Dec 2020.

Vancouver:

Silva JFd. Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares. [Internet] [Thesis]. Technical University of Lisbon; 2014. [cited 2020 Dec 03]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8234.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva JFd. Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares. [Thesis]. Technical University of Lisbon; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8234

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

22. Loureiro, Joana Filipa Gabriel. Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten.

Degree: 2015, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

Currently, with the technologies development, the number of diagnosed cases of celiac patients has increased. However… (more)

Subjects/Keywords: gluten-free-products; rice bran; rice flour; granulometry; product development

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APA (6th Edition):

Loureiro, J. F. G. (2015). Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/10917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Loureiro, Joana Filipa Gabriel. “Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten.” 2015. Thesis, Technical University of Lisbon. Accessed December 03, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/10917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Loureiro, Joana Filipa Gabriel. “Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten.” 2015. Web. 03 Dec 2020.

Vancouver:

Loureiro JFG. Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten. [Internet] [Thesis]. Technical University of Lisbon; 2015. [cited 2020 Dec 03]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/10917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Loureiro JFG. Impacto da granulometria do farelo de arroz nas características tecnológicas e sensoriais de alimentos sem glúten. [Thesis]. Technical University of Lisbon; 2015. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/10917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Mississippi State University

23. Woodyard, Adam Michael. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

  Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition.… (more)

Subjects/Keywords: gluten-free; flax; sensory analysis; alpha-linolenic acid; celiac disease

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Woodyard, A. M. (2011). FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;

Chicago Manual of Style (16th Edition):

Woodyard, Adam Michael. “FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.” 2011. Masters Thesis, Mississippi State University. Accessed December 03, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;.

MLA Handbook (7th Edition):

Woodyard, Adam Michael. “FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX.” 2011. Web. 03 Dec 2020.

Vancouver:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2020 Dec 03]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;.

Council of Science Editors:

Woodyard AM. FORMULATION AND SENSORY EVALUATION OF GLUTEN-FREE MUFFINS CONTAINING FLAX. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04282011-155007/ ;


Mississippi State University

24. Stokes, Aja M. Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  Vitamin A deficiency is recognized as a major health concern worldwide, especially in developing countries. Sweet potatoes are a cash crop that is abundantly… (more)

Subjects/Keywords: gluten-free; cookies; beta-carotene; vitamin A; sweet potato

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APA (6th Edition):

Stokes, A. M. (2013). Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10242013-110046/ ;

Chicago Manual of Style (16th Edition):

Stokes, Aja M. “Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children.” 2013. Masters Thesis, Mississippi State University. Accessed December 03, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10242013-110046/ ;.

MLA Handbook (7th Edition):

Stokes, Aja M. “Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children.” 2013. Web. 03 Dec 2020.

Vancouver:

Stokes AM. Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Dec 03]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10242013-110046/ ;.

Council of Science Editors:

Stokes AM. Determination of beta-carotene content and consumer acceptability of sweet potato cookies by adults and preschool children. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10242013-110046/ ;


Tampere University

25. Laurikka, Pilvi. Persistent Symptoms in Treated Coeliac Disease .

Degree: 2017, Tampere University

 Keliakia on pitkäaikainen immuunivälitteinen sairaus, joka johtaa ohutsuolen limakalvovaurioon geneettisesti alttiilla henkilöillä. Sairaus voi ilmentyä monipuolisina vatsaoireina tai suoliston ulkopuolisina oireina. Toistaiseksi ainoa hoito on… (more)

Subjects/Keywords: keliakia ; gluteeniton ruokavalio ; vatsaoireet ; coeliac disease ; gluten-free diet ; gastrointestinal symptoms

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APA (6th Edition):

Laurikka, P. (2017). Persistent Symptoms in Treated Coeliac Disease . (Doctoral Dissertation). Tampere University. Retrieved from https://trepo.tuni.fi/handle/10024/102438

Chicago Manual of Style (16th Edition):

Laurikka, Pilvi. “Persistent Symptoms in Treated Coeliac Disease .” 2017. Doctoral Dissertation, Tampere University. Accessed December 03, 2020. https://trepo.tuni.fi/handle/10024/102438.

MLA Handbook (7th Edition):

Laurikka, Pilvi. “Persistent Symptoms in Treated Coeliac Disease .” 2017. Web. 03 Dec 2020.

Vancouver:

Laurikka P. Persistent Symptoms in Treated Coeliac Disease . [Internet] [Doctoral dissertation]. Tampere University; 2017. [cited 2020 Dec 03]. Available from: https://trepo.tuni.fi/handle/10024/102438.

Council of Science Editors:

Laurikka P. Persistent Symptoms in Treated Coeliac Disease . [Doctoral Dissertation]. Tampere University; 2017. Available from: https://trepo.tuni.fi/handle/10024/102438


University of Otago

26. Sharp, Kiri Patrice Hamilton. The New Zealand Coeliac Health Survey .

Degree: 2013, University of Otago

 Coeliac disease (CD) is a multi-system autoimmune enteropathy caused by an inappropriate immune response to certain storage plant proteins known as gluten. Gluten is found… (more)

Subjects/Keywords: New Zealand; Coeliac Disease; Gluten free diet; diet; diagnosis

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APA (6th Edition):

Sharp, K. P. H. (2013). The New Zealand Coeliac Health Survey . (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/3873

Chicago Manual of Style (16th Edition):

Sharp, Kiri Patrice Hamilton. “The New Zealand Coeliac Health Survey .” 2013. Masters Thesis, University of Otago. Accessed December 03, 2020. http://hdl.handle.net/10523/3873.

MLA Handbook (7th Edition):

Sharp, Kiri Patrice Hamilton. “The New Zealand Coeliac Health Survey .” 2013. Web. 03 Dec 2020.

Vancouver:

Sharp KPH. The New Zealand Coeliac Health Survey . [Internet] [Masters thesis]. University of Otago; 2013. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/10523/3873.

Council of Science Editors:

Sharp KPH. The New Zealand Coeliac Health Survey . [Masters Thesis]. University of Otago; 2013. Available from: http://hdl.handle.net/10523/3873


Columbia University

27. Russo, Carrie. Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease.

Degree: 2019, Columbia University

 Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, which is found in wheat, barley, and rye. The only treatment for celiac… (more)

Subjects/Keywords: Nutrition; Celiac disease in children; Gluten-free diet; Families – Nutrition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Russo, C. (2019). Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease. (Doctoral Dissertation). Columbia University. Retrieved from https://doi.org/10.7916/d8-sg92-5w43

Chicago Manual of Style (16th Edition):

Russo, Carrie. “Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease.” 2019. Doctoral Dissertation, Columbia University. Accessed December 03, 2020. https://doi.org/10.7916/d8-sg92-5w43.

MLA Handbook (7th Edition):

Russo, Carrie. “Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease.” 2019. Web. 03 Dec 2020.

Vancouver:

Russo C. Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease. [Internet] [Doctoral dissertation]. Columbia University; 2019. [cited 2020 Dec 03]. Available from: https://doi.org/10.7916/d8-sg92-5w43.

Council of Science Editors:

Russo C. Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease. [Doctoral Dissertation]. Columbia University; 2019. Available from: https://doi.org/10.7916/d8-sg92-5w43


University College Cork

28. O'Shea, Norah L. Characterisation and application of fruit by-products as novel ingredients in gluten-free products.

Degree: 2014, University College Cork

 The physicochemical and nutritional properties of two fruit by-products were initially studied. Apple pomace (AP) contained a high level of fibre and pectin. The isolated… (more)

Subjects/Keywords: Gluten-free bread; Extruded snacks; Composition; Pectin; Apple pomace; Orange pomace

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

O'Shea, N. L. (2014). Characterisation and application of fruit by-products as novel ingredients in gluten-free products. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/1675

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

O'Shea, Norah L. “Characterisation and application of fruit by-products as novel ingredients in gluten-free products.” 2014. Thesis, University College Cork. Accessed December 03, 2020. http://hdl.handle.net/10468/1675.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

O'Shea, Norah L. “Characterisation and application of fruit by-products as novel ingredients in gluten-free products.” 2014. Web. 03 Dec 2020.

Vancouver:

O'Shea NL. Characterisation and application of fruit by-products as novel ingredients in gluten-free products. [Internet] [Thesis]. University College Cork; 2014. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/10468/1675.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

O'Shea NL. Characterisation and application of fruit by-products as novel ingredients in gluten-free products. [Thesis]. University College Cork; 2014. Available from: http://hdl.handle.net/10468/1675

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

29. Horstmann, Stefan W. Fundamental research on gluten-free bread.

Degree: 2018, University College Cork

 The interest in gluten-free products has increased drastically over the past decades. This is the result of advanced detection methods for gluten-related disorders and the… (more)

Subjects/Keywords: Gluten-free; Starch; Protein; Yeast; Hydrocolloid; Sprouted flour

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Horstmann, S. W. (2018). Fundamental research on gluten-free bread. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/7356

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Horstmann, Stefan W. “Fundamental research on gluten-free bread.” 2018. Thesis, University College Cork. Accessed December 03, 2020. http://hdl.handle.net/10468/7356.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Horstmann, Stefan W. “Fundamental research on gluten-free bread.” 2018. Web. 03 Dec 2020.

Vancouver:

Horstmann SW. Fundamental research on gluten-free bread. [Internet] [Thesis]. University College Cork; 2018. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/10468/7356.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Horstmann SW. Fundamental research on gluten-free bread. [Thesis]. University College Cork; 2018. Available from: http://hdl.handle.net/10468/7356

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Addis Ababa University

30. Muluken, Kebede. Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits .

Degree: 2019, Addis Ababa University

 This research was conducted to investigate the pasting, rheological and functional properties and gluten-free biscuit making potential of a composite flour prepared from grains of… (more)

Subjects/Keywords: Composite flours; Farinograph; Gluten-free; Pasting; Rheology; Sensory Attributes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Muluken, K. (2019). Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/handle/123456789/20978

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Muluken, Kebede. “Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits .” 2019. Thesis, Addis Ababa University. Accessed December 03, 2020. http://etd.aau.edu.et/handle/123456789/20978.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Muluken, Kebede. “Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits .” 2019. Web. 03 Dec 2020.

Vancouver:

Muluken K. Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits . [Internet] [Thesis]. Addis Ababa University; 2019. [cited 2020 Dec 03]. Available from: http://etd.aau.edu.et/handle/123456789/20978.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Muluken K. Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits . [Thesis]. Addis Ababa University; 2019. Available from: http://etd.aau.edu.et/handle/123456789/20978

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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