Pan integral (Galician Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pan integral" in Galician language version.

refsWebsite

Global rank Galician rank

9nih.gov

4^th place

6^th place

9doi.org

2^nd place

7^th place

1nature.com

234^th place

113^th place

1web.archive.org

1^st place

1fsai.ie

low place

1sciencedirect.com

149^th place

162^nd place

1archive.org

6^th place

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archive.org

A. Schroeder, Henry (maio de 1971). "Losses of vitamins and trace minerals resulting from processing and preservation of foods". The American Journal of Clinical Nutrition (en inglés) 24: 562–573.

doi.org

dx.doi.org

Rahaie S, Gharibzahedi SM, Razavi SH, Jafari SM (2014 Nov). "Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review". J Food Sci Technol (Revisión) 51 (11): 2896–906. PMC 4571229. PMID 26396285. doi:10.1007/s13197-012-0833-6.
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Xan 29, 2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Revisión) 6 (2): 575-90. PMC 3942718. PMID 24481131. doi:10.3390/nu6020575.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (18 Nov 18 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Revisión) 5 (11): 4553-65. PMC 3847748. PMID 24253052. doi:10.3390/nu5114553.
Ludvigsson, JF; Leffler, DA; Bai, JC; et al. (2013). "The Oslo definitions for coeliac disease and related terms". Gut (Revisión) 62 (1): 43-52. PMC 3440559. PMID 22345659. doi:10.1136/gutjnl-2011-301346.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16 Mar 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases 3 (3): 275–84. PMC 4360499. PMID 25789300. doi:10.12998/wjcc.v3.i3.275.
Akobeng AK, Thomas AG (Xuño 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment Pharmacol Ther 27 (11): 1044–52. PMID 18315587. doi:10.1111/j.1365-2036.2008.03669.x.
See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Out 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol 12 (10): 580–91. PMID 26392070. doi:10.1038/nrgastro.2015.156.
Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (23 Out 2013). "The gluten-free diet: testing alternative cereals tolerated by celiac patients". Nutrients 5 (10): 4250–68. PMC 3820072. PMID 24152755. doi:10.3390/nu5104250.
Hüttnera EK, Arednt EK (Xuño 2010). "Recent advances in gluten-free baking and the current status of oats". Trends in Food Science & Technology 21 (6): 303–12. doi:10.1016/j.tifs.2010.03.005.

fsai.ie

Food Safety Authority of Ireland (ed.). "Guidelines to Prevent Cross-Contamination of Gluten-free Foods" (PDF). Arquivado dende o orixinal (PDF) o 05 de marzo de 2016. Consultado o 20 de decembro de 2015.

nature.com

See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Out 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol 12 (10): 580–91. PMID 26392070. doi:10.1038/nrgastro.2015.156.

nih.gov

ncbi.nlm.nih.gov

Rahaie S, Gharibzahedi SM, Razavi SH, Jafari SM (2014 Nov). "Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review". J Food Sci Technol (Revisión) 51 (11): 2896–906. PMC 4571229. PMID 26396285. doi:10.1007/s13197-012-0833-6.
Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Xan 29, 2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Revisión) 6 (2): 575-90. PMC 3942718. PMID 24481131. doi:10.3390/nu6020575.
Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (18 Nov 18 2013). "Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Revisión) 5 (11): 4553-65. PMC 3847748. PMID 24253052. doi:10.3390/nu5114553.
Sapone, A; Bai, JC; Ciacci, C; Dolinsek, J; Verde, PH; Hadjivassiliou, M; et al. (2012). "Spectrum of gluten-related disorders: consensus on new nomenclature and classification". BMC Med (Revisión) 10: 13. PMC 329244. PMID 22313950.
Ludvigsson, JF; Leffler, DA; Bai, JC; et al. (2013). "The Oslo definitions for coeliac disease and related terms". Gut (Revisión) 62 (1): 43-52. PMC 3440559. PMID 22345659. doi:10.1136/gutjnl-2011-301346.
Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16 Mar 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases 3 (3): 275–84. PMC 4360499. PMID 25789300. doi:10.12998/wjcc.v3.i3.275.
Akobeng AK, Thomas AG (Xuño 2008). "Systematic review: tolerable amount of gluten for people with coeliac disease". Aliment Pharmacol Ther 27 (11): 1044–52. PMID 18315587. doi:10.1111/j.1365-2036.2008.03669.x.
See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA (Out 2015). "Practical insights into gluten-free diets". Nat Rev Gastroenterol Hepatol 12 (10): 580–91. PMID 26392070. doi:10.1038/nrgastro.2015.156.
Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C (23 Out 2013). "The gluten-free diet: testing alternative cereals tolerated by celiac patients". Nutrients 5 (10): 4250–68. PMC 3820072. PMID 24152755. doi:10.3390/nu5104250.

sciencedirect.com

Hüttnera EK, Arednt EK (Xuño 2010). "Recent advances in gluten-free baking and the current status of oats". Trends in Food Science & Technology 21 (6): 303–12. doi:10.1016/j.tifs.2010.03.005.

web.archive.org

Food Safety Authority of Ireland (ed.). "Guidelines to Prevent Cross-Contamination of Gluten-free Foods" (PDF). Arquivado dende o orixinal (PDF) o 05 de marzo de 2016. Consultado o 20 de decembro de 2015.