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A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population. Eur J Clin Nutr (2007) 1.07

Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique. Int J Food Sci Nutr (2012) 1.01

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chem (2014) 0.88

Gluten-free is not enough--perception and suggestions of celiac consumers. Int J Food Sci Nutr (2014) 0.88