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4. Dunford, Elizabeth, Webster, Jacqui, Metzler, Adriana Blanco, Czernichow, Sebastien, Mhurchu, Cliona Ni, Wolmarans, Petro, Snowdon, Wendy, L’Abbe, Mary, Li, Nicole, Maulik, Pallab K, Barquera, Simon, Schoj, Verónica, Allemandi, Lorena, Samman, Norma, de Menezes, Elizabete Wenzel, Hassell, Trevor, Ortiz, Johana, de Ariza, Julieta Salazar, Rahman, A Rashid, de Núñez, Leticia, Garcia, Maria Reyes, van Rossum, Caroline, Westenbrink, Susanne, Thiam, Lim Meng, MacGregor, Graham, Neal, Bruce. International collaborative project to compare and monitor the nutritional composition of processed foods. European journal of preventive cardiology, vol.19, no.6, 1326-1332.

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8. Stevens, Laci, Rashid, Mohsin. Gluten-free and regular foods: a cost comparison.. Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en diététique : une publication des Di, vol.69, no.3, 147-150.

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9. Singh, J., Whelan, K.. Limited availability and higher cost of gluten‐free foods. Journal of human nutrition and dietetics, vol.24, no.5, 479-486.

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11. Nash, D.T., Slutzky, A.R.. Gluten Sensitivity: New Epidemic or New Myth? Every Major Change in Our Diet Carries With It the Possibility of Unforeseen Risks. The American journal of cardiology, vol.114, no.10, 1621-1622.

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16. Cross, Catherine. Gluten-free industry is healthy, but is the food?. CMAJ : Canadian Medical Association journal = Journal de l'Association medicale canadienne, vol.185, no.13, E610-E610.

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20. Chandon, Pierre, Wansink, Brian. The Biasing Health Halos of Fast-Food Restaurant Health Claims: Lower Calorie Estimates and Higher Side-Dish Consumption Intentions. The Journal of consumer research, vol.34, no.3, 301-314.

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