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26. Journal of Cereal Science Gomez 67 68 2016 10.1016/j.jcs.2015.07.009 Changing flour functionality through physical treatments for the production of gluten-free baking goods 

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28. LWT-Food Science and Technology Gularte 48 209 2012 10.1016/j.lwt.2012.03.015 Effect of different fibers on batter and gluten free layer cake properties 

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39. LWT- Food Science and Technology Kittisuban 57 738 2014 10.1016/j.lwt.2014.02.045 Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology 

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41. LWT-Food Science and Technology Korus 62 257 2015 10.1016/j.lwt.2015.01.040 Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread 

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42. Food Microbiology Lacaze 24 155 2007 10.1016/j.fm.2006.07.015 Emerging fermentation technologies: Develop-ment of novel sourdoughs 

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43. International Dairy Journal Lynch 34 167 2014 10.1016/j.idairyj.2013.07.017 Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese 

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44. Food Research International Mariotti 42 963 2009 10.1016/j.foodres.2009.04.017 The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs 

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45. Food Hydrocolloids Mariotti 30 393 2013 10.1016/j.foodhyd.2012.07.005 The role of buckwheat and HPMC on the breadmaking properties of commercial gluten-free bread mixtures 

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46. LWT- Food Science and Technology Marti 78 296 2017 10.1016/j.lwt.2016.12.042 Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread 

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47. Food Bioprocess Technology Martinez 7 2657 2014 10.1007/s11947-014-1252-7 Effect of different extrusion treatments and particle size distribution on the physicochemical properties of rice flour 

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48. Journal of Food Engineering Martinez 142 49 2014 10.1016/j.jfoodeng.2014.06.020 Effect of different microstructural features of soluble and insoluble fibres on gluten-free rheology and bread making 

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49. Food Hydrocoll. Martinez 43 172 2015 10.1016/j.foodhyd.2014.05.012 Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels 

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51. LWT-Food Science and Technology Martson 65 637 2016 10.1016/j.lwt.2015.08.063 Effcet of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake 

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52. Plant Foods for Human Nutrition Matos 66 224 2011 10.1007/s11130-011-0244-2 Chemical composition and starch digestibility of different gluten-free breads 

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53. Eur. Food Res. Technol. Matos 235 107 2012 10.1007/s00217-012-1736-5 Relationship between instrumental parameters and sensory characteristics in gluten-free breads 

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54. Food Hydrocolloids Matos 35 150 2014 10.1016/j.foodhyd.2013.05.007 Establishing the function of proteins on the rheological and quality properties of rice-based gluten-free muffins 

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55. Biochimica et Biophysica Acta Mazzeo 1830 5166 2013 10.1016/j.bbagen.2013.07.021 Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour 

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56. Journal of Cereal Science Minarro 56 476 2012 10.1016/j.jcs.2012.04.012 Effect of legume flour on baking characteristics of gluten-free bread 

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57. Plant Foods for Human Nutrition Miranda 69 182 2014 10.1007/s11130-014-0410-4 Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten 

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58. Journal of Industrial and Engineering Chemistry Mohammadi 21 1398 2015 10.1016/j.jiec.2014.06.013 Development of gluten-free bread using guar gum and transglutaminase 

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59. Journal of Industrial and Engineering Chemistry Mohammadi 20 1812 2014 10.1016/j.jiec.2013.08.035 Development of gluten-free flat bread using hydrocolloids? Xanthan and CMC 

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60. European Food Research and Technology Moore 226 1309 2008 10.1007/s00217-007-0659-z Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread 

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61. Food Microbiology Moroni 26 676 2009 10.1016/j.fm.2009.07.001 Sourdough in gluten free bread making: An ancient technology to solve a novel issue? 

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62. Journal of American Dietetic Association Newinski 108 661 2008 10.1016/j.jada.2008.01.011 Advances in Celiac disease and gluten free diet 

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63. Journal of Food Engineering Nicolae 168 16 2016 10.1016/j.jfoodeng.2015.07.006 Effect of sodium carboxymethyl cellulose on gluten-free dough rheology 

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64. Journal of Cereal Science Novotni 55 120 2012 10.1016/j.jcs.2011.10.008 Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough 

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65. LWT-Food Science and Technology Nozawa 66 598 2016 10.1016/j.lwt.2015.11.010 Effect of ovalbumin on the quality of gluten-free rice flour bread made with soymilk 

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66. International Journal of Food Science and Technology Onyango 44 12 2493 2009 10.1111/j.1365-2621.2009.02048.x Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins 

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67. LWT- Food Science and Technology Pacynski 63 706 2015 10.1016/j.lwt.2015.03.032 Improving the aroma of gluten-free bread 

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68. Journal of the Science of Food and Agriculture Pellegrini 2015 10.1002/jsfa.7101 Nutritional aspects of gluten-free products 

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69. Journal of Cereal Science Phimolsiripol 56 389 2012 10.1016/j.jcs.2012.06.001 Quality improvement of rice-based gluten free bread using different dietary fibre fractions of rice bran 

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70. Journal of Cereal Science Phongthai 72 38 2016 10.1016/j.jcs.2016.09.015 Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties 

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71. Food Hydrocolloids Pongjaruvat 36 143 2014 10.1016/j.foodhyd.2013.09.004 Influence of pregelatinized tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads 

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72. European Food Research and Technology Renzetti 229 307 2009 10.1007/s00217-009-1048-6 Effects of oxidase and protease treatments on the bread making functionality of a range of gluten-free flours 

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73. Journal of Cereal Science Renzetti 48 33 2008 10.1016/j.jcs.2007.07.011 Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase 

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74. Food Chemistry Renzetti 2009 Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations :rheological, biochemical and microstructural background 

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76. Journal of Cereal Science van Riemsdijk 53 355 2011 10.1016/j.jcs.2011.02.006 Preparation of gluten-free bread using a meso-structured whey protein particle system 

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79. Food Hydrocolloids Ronda 32 252 2013 10.1016/j.foodhyd.2013.01.014 Impact of viscous dietary fibers on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach 

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80. Food Hydrocoloids Ronda 48 197 2015 10.1016/j.foodhyd.2015.02.031 Effect of barley and oat β-glucan concentrates on gluten free rice based doughs and bread characteristics 

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81. European Food Research and Technology Rosell 231 535 2010 10.1007/s00217-010-1310-y Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® 

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82. European Food Research and Technology Ruehmkorf 235 139 2012 10.1007/s00217-012-1746-3 Effect of structurally different microbial homo exopolysaccharides on the quality of gluten-free bread 

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83. LWT-Food Science and Technology Sabanis 42 1380 2009 10.1016/j.lwt.2009.03.010 Effect of dietary fibre enrichment on selected properties of gluten-free bread 

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86. Food and Bioprocess Technology Sciarini 5 5 1724 2012 10.1007/s11947-011-0529-3 Partial-baking process on gluten-free bread: Impact of hydrocolloid addition 

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88. LWT-Food Science and Technology Shevkani 63 927 2015 10.1016/j.lwt.2015.04.058 Cowpea protein isolates: Functional properties and application in gluten-free rice muffins 

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90. LWT-Food Science and Technology Storck 53 346 2013 10.1016/j.lwt.2013.02.005 Protein enrichment and its effects on gluten-free bread characteristics 

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93. LWT- Food Science and Technology Tsatsaragkou 58 124 2014 10.1016/j.lwt.2014.02.043 Development of gluten free bread containing carob flour and resistant starch 

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94. Journal of Cereal Science Turkut 69 174 2016 10.1016/j.jcs.2016.03.005 Effect of quinoa flour on gluten-free bread batter rheology and bread quality 

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95. Current Gastroenterology Reports Tye-Din 5 458 2008 10.1007/s11894-008-0085-9 Immunopathogenesis of celiac disease 

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96. LWT-Food Science and Technology Vallons 44 1672 2011 10.1016/j.lwt.2010.11.024 Promoting structure formation by high pressure in gluten-free flours 

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97. Jouranl of Food Engineering Witczak 96 258 2010 10.1016/j.jfoodeng.2009.07.022 The effect of maltodextrins on gluten-free dough and quality of bread 

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98. Journal of Cereal Science Witczak 2015 Starch and starch derivatives in gluten-free systems-A review 

99. Journal of Cereal Science Wolter 58 3 431 2013 10.1016/j.jcs.2013.09.003 In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread 

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100. International Journal of Food Microbiology Wolter 172 83 2014 10.1016/j.ijfoodmicro.2013.11.015 Influence of dextran-producing Weisella cibaria on baking properties and sensory properties of gluten-free and wheat breads 

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101. Food Microbiology Wolter 37 44 2014 10.1016/j.fm.2013.06.009 Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Special issue: Cereal fermentations for future food 

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102. Journal of Agricultural and Food Chemistry Yano 58 7949 2010 10.1021/jf1003946 Improvements in the bread-making quality of gluten-free rice batter by Glutathione 

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103. Food Chemistry Yazynina 111 236 2008 10.1016/j.foodchem.2008.03.055 Low folate content in gluten-free cereal products and their main ingredients 

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104. Journal of Food Engineering Ziobro 116 21 2013 10.1016/j.jfoodeng.2012.10.049 Influence of inulin on physical characteristics and staling rate of gluten-free bread 

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105. Food Hydrocolloids Ziobro 29 68 2012 10.1016/j.foodhyd.2012.02.009 Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread 

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106. Food Hydrocolloids Ziobro 32 213 2013 10.1016/j.foodhyd.2013.01.006 Supplementation of gluten-free bread with non-gluten proteins: Effect on dough rheological properties and bread characteristic 

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