List of Articles Celiac

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  1 - Optimization of gluten-free cookie formulation containing rice flour, brown rice germ, peanut and flaxseed
  H. Asadolahnezhad Roodbaneh S. Jafarian L. Roozbeh Nasiraie M. Sharifi Soltani
  10.30495/jftn.2022.68941.11216
• Open Access Article
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  2 - The Effect of the Cress Seed Gum and Pectin on the Qualitative and Organoleptic Characteristics of Gluten- Free Pasta
  A. H. Sarraf M. Salehifar L. Shahsavani Mojarad
• Open Access Article
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  3 - Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
  H. Bagheri M. Mohebi A. Kocheki
• Open Access Article
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  4 - Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
  S. Movahed M. Mirzaei H. Ahmadi Chenarbon
• Open Access Article
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  5 - Evaluation of NKP46 gene expression in celiac disease patients on a gluten free diet
  Maryam Khodapanah Mohammad Rostami-Nejad Mehrdad Hashemi Hamid Asadzadeh-Aghdaei
  10.30495/jdb.2021.686358
• Open Access Article
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  6 - Review of Recent Advances in Treatment of Celiac Disease Using Enzymatic Gluten Degradation
  Mansooreh Hooshiyar Gholam Hossein Ebrahimi Pour Mohammad Rostami-Nejad Fahimeh Sadat Gholam-Mostafaei Kaveh Baghaei Alireza Emadi Vahid Khalaj
  10.22034/jchr.2021.1907514.1167