Овас (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Овас" in Serbian language version.
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archive.org
- Fric P, Gabrovska D, Nevoral J (фебруар 2011). „Celiac disease, gluten-free diet, and oats”. Nutr Rev (Review). 69 (2): 107—15. PMID 21294744. doi:10.1111/j.1753-4887.2010.00368.x.
- Albala, Ken (2003). Food in Early Modern Europe. Bloomsbury Academic. ISBN 978-0-313-31962-4.
- Haboubi NY, Taylor S, Jones S (октобар 2006). „Coeliac disease and oats: a systematic review”. Postgrad Med J (Review). 82 (972): 672—8. PMC 2653911
. PMID 17068278. doi:10.1136/pgmj.2006.045443.
books.google.com
- Duke, James A (2002). Handbook of medicinal herbs. CRC Press. ISBN 978-1-4200-4046-3.
cdc.gov
- „Nutrition for everyone: carbohydrates”. Centers for Disease Control and Prevention, US Department of Health and Human Services. 2014. Архивирано из оригинала 10. 10. 2014. г. Приступљено 8. 12. 2014.
doi.org
- Whitehead A, Beck EJ, Tosh S, Wolever TM (2014). „Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials”. Am J Clin Nutr. 100 (6): 1413—21. PMC 5394769 . PMID 25411276. doi:10.3945/ajcn.114.086108.
- Biesiekierski, J. R. (2017). „What is gluten?”. J Gastroenterol Hepatol (Review). 32 Suppl 1: 78—81. PMID 28244676. doi:10.1111/jgh.13703. „Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” Derivatives of these grains such as triticale and malt and other ancient wheat varieties such as spelt and kamut also contain gluten. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.”
- Vieille, La S.; Pulido, O. M.; Abbott, M; Koerner, T. B.; Godefroy, S (2016). „Celiac Disease and Gluten-Free Oats: A Canadian Position Based on a Literature Review”. Canadian Journal of Gastroenterology and Hepatology. 2016: 1870305. PMC 4904695 . PMID 27446825. doi:10.1155/2016/1870305 .
- Comino I, Moreno Mde L, Sousa C (7. 11. 2015). „Role of oats in celiac disease”. World J Gastroenterol. 21 (41): 11825—31. PMC 4631980 . PMID 26557006. doi:10.3748/wjg.v21.i41.11825 . „It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.”
- Fric P, Gabrovska D, Nevoral J (фебруар 2011). „Celiac disease, gluten-free diet, and oats”. Nutr Rev (Review). 69 (2): 107—15. PMID 21294744. doi:10.1111/j.1753-4887.2010.00368.x.
- Zhou, X.; Jellen, E.N.; Murphy, J.P. (1999). „Progenitor germplasm of domesticated hexaploid oat”. Crop Science. 39 (4): 1208—1214. doi:10.2135/cropsci1999.0011183x003900040042x.
- Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16. 3. 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 .
- Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (29. 1. 2014). „Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients”. Nutrients. 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. 11. 2013). „Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet”. Nutrients. 5 (11): 4553—65. PMC 3847748 . PMID 24253052. doi:10.3390/nu5114553 .
- de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). „Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue.”. Can J Gastroenterol Hepatol (Review). 2016: 1576360. PMC 4904650 . PMID 27446824. doi:10.1155/2016/1576360 .
- Pinto-Sánchez, M. I.; Causada-Calo, N; Bercik, P; Ford, A. C.; Murray, J. A.; Armstrong, D; Semrad, C; Kupfer, S. S.; Alaedini, A; Moayyedi, P; Leffler, D. A.; Verdú, E. F.; Green, P (2017). „Safety of Adding Oats to a Gluten-free Diet for Patients with Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational Studies”. Gastroenterology (Systematic Review and Meta-analysis). 153 (2): 395—409.e3. PMID 28431885. doi:10.1053/j.gastro.2017.04.009.
- Ciacci C, Ciclitira P, Hadjivassiliou M, Kaukinen K, Ludvigsson JF, McGough N, et al. (2015). „The gluten-free diet and its current application in coeliac disease and dermatitis herpetiformis.”. United European Gastroenterol J (Review). 3 (2): 121—35. PMC 4406897 . PMID 25922672. doi:10.1177/2050640614559263.
- Haboubi NY, Taylor S, Jones S (октобар 2006). „Coeliac disease and oats: a systematic review”. Postgrad Med J (Review). 82 (972): 672—8. PMC 2653911 . PMID 17068278. doi:10.1136/pgmj.2006.045443.
- Pulido OM, Gillespie Z, Zarkadas M, Dubois S, Vavasour E, Rashid M, et al. (2009). „Introduction of oats in the diet of individuals with celiac disease: a systematic review”. Adv Food Nutr Res (Systematic Review). Advances in Food and Nutrition Research. 57: 235—85. ISBN 978-0-12-374440-1. PMID 19595389. doi:10.1016/S1043-4526(09)57006-4.
- Rashid M, Butzner D, Burrows V, Zarkadas M, Case S, Molloy M, et al. (2007). „Consumption of pure oats by individuals with celiac disease: a position statement by the Canadian Celiac Association.”. Can J Gastroenterol (Guideline). 21 (10): 649—51. PMC 2658132 . PMID 17948135. doi:10.1155/2007/340591 .
- Moreno ML, Rodríguez-Herrera A, Sousa C, Comino I (2017). „Biomarkers to Monitor Gluten-Free Diet Compliance in Celiac Patients.”. Nutrients (Review). 9 (1): 46. PMC 5295090 . PMID 28067823. doi:10.3390/nu9010046 .
- Newnham, E. D. (2017). „Coeliac disease in the 21st century: paradigm shifts in the modern age”. J Gastroenterol Hepatol (Review). 32 Suppl 1: 82—85. PMID 28244672. doi:10.1111/jgh.13704. „Intuitively, resolution of symptoms, normalization of histology, and normalization of coeliac antibodies should define response to treatment. But asymptomatic CD may occur in up to 50% of affected individuals,5 symptoms correlate poorly with mucosal pathology,6 and even with excellent dietary adherence, histology and coeliac antibodies can take several years to normalize.7”
extension.org
- „Grazing of Oat Pastures”. eXtension. 11. 2. 2008. Архивирано из оригинала 19. 08. 2015. г. Приступљено 27. 3. 2013.
fao.org
- „Oats production in 2014, Crops/World Regions/Production Quantity from pick lists”. Food and Agriculture Organization, Statistics Division, FAOSTAT. 2017. Приступљено 21. 6. 2017.
fda.gov
accessdata.fda.gov
- „Title 21--Chapter 1, Subchapter B, Part 101 – Food labeling – Specific Requirements for Health Claims, Section 101.81: Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD) (revision 2015)”. US Department of Health and Human Services, Food and Drug Administration. 1. 4. 2015. Приступљено 10. 11. 2015.
feedipedia.org
- Heuzé V, Tran G, Boudon A, Lebas F, 2016. Oat forage. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/500 Last updated on April 13, 2016, 16:26
- Heuzé V, Tran G, Nozière P, Renaudeau D, Lessire M, Lebas F, 2016. Oats. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/231 Last updated on April 15, 2016, 11:21
nih.gov
ncbi.nlm.nih.gov
- Whitehead A, Beck EJ, Tosh S, Wolever TM (2014). „Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials”. Am J Clin Nutr. 100 (6): 1413—21. PMC 5394769 . PMID 25411276. doi:10.3945/ajcn.114.086108.
- Biesiekierski, J. R. (2017). „What is gluten?”. J Gastroenterol Hepatol (Review). 32 Suppl 1: 78—81. PMID 28244676. doi:10.1111/jgh.13703. „Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” Derivatives of these grains such as triticale and malt and other ancient wheat varieties such as spelt and kamut also contain gluten. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.”
- Vieille, La S.; Pulido, O. M.; Abbott, M; Koerner, T. B.; Godefroy, S (2016). „Celiac Disease and Gluten-Free Oats: A Canadian Position Based on a Literature Review”. Canadian Journal of Gastroenterology and Hepatology. 2016: 1870305. PMC 4904695 . PMID 27446825. doi:10.1155/2016/1870305 .
- Comino I, Moreno Mde L, Sousa C (7. 11. 2015). „Role of oats in celiac disease”. World J Gastroenterol. 21 (41): 11825—31. PMC 4631980 . PMID 26557006. doi:10.3748/wjg.v21.i41.11825 . „It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.”
- Fric P, Gabrovska D, Nevoral J (фебруар 2011). „Celiac disease, gluten-free diet, and oats”. Nutr Rev (Review). 69 (2): 107—15. PMID 21294744. doi:10.1111/j.1753-4887.2010.00368.x.
- Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (16. 3. 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 .
- Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (29. 1. 2014). „Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients”. Nutrients. 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. 11. 2013). „Gluten-free diet in children: an approach to a nutritionally adequate and balanced diet”. Nutrients. 5 (11): 4553—65. PMC 3847748 . PMID 24253052. doi:10.3390/nu5114553 .
- de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). „Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue.”. Can J Gastroenterol Hepatol (Review). 2016: 1576360. PMC 4904650 . PMID 27446824. doi:10.1155/2016/1576360 .
- Pinto-Sánchez, M. I.; Causada-Calo, N; Bercik, P; Ford, A. C.; Murray, J. A.; Armstrong, D; Semrad, C; Kupfer, S. S.; Alaedini, A; Moayyedi, P; Leffler, D. A.; Verdú, E. F.; Green, P (2017). „Safety of Adding Oats to a Gluten-free Diet for Patients with Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational Studies”. Gastroenterology (Systematic Review and Meta-analysis). 153 (2): 395—409.e3. PMID 28431885. doi:10.1053/j.gastro.2017.04.009.
- Ciacci C, Ciclitira P, Hadjivassiliou M, Kaukinen K, Ludvigsson JF, McGough N, et al. (2015). „The gluten-free diet and its current application in coeliac disease and dermatitis herpetiformis.”. United European Gastroenterol J (Review). 3 (2): 121—35. PMC 4406897 . PMID 25922672. doi:10.1177/2050640614559263.
- Haboubi NY, Taylor S, Jones S (октобар 2006). „Coeliac disease and oats: a systematic review”. Postgrad Med J (Review). 82 (972): 672—8. PMC 2653911 . PMID 17068278. doi:10.1136/pgmj.2006.045443.
- Pulido OM, Gillespie Z, Zarkadas M, Dubois S, Vavasour E, Rashid M, et al. (2009). „Introduction of oats in the diet of individuals with celiac disease: a systematic review”. Adv Food Nutr Res (Systematic Review). Advances in Food and Nutrition Research. 57: 235—85. ISBN 978-0-12-374440-1. PMID 19595389. doi:10.1016/S1043-4526(09)57006-4.
- Rashid M, Butzner D, Burrows V, Zarkadas M, Case S, Molloy M, et al. (2007). „Consumption of pure oats by individuals with celiac disease: a position statement by the Canadian Celiac Association.”. Can J Gastroenterol (Guideline). 21 (10): 649—51. PMC 2658132 . PMID 17948135. doi:10.1155/2007/340591 .
- Moreno ML, Rodríguez-Herrera A, Sousa C, Comino I (2017). „Biomarkers to Monitor Gluten-Free Diet Compliance in Celiac Patients.”. Nutrients (Review). 9 (1): 46. PMC 5295090 . PMID 28067823. doi:10.3390/nu9010046 .
- Newnham, E. D. (2017). „Coeliac disease in the 21st century: paradigm shifts in the modern age”. J Gastroenterol Hepatol (Review). 32 Suppl 1: 82—85. PMID 28244672. doi:10.1111/jgh.13704. „Intuitively, resolution of symptoms, normalization of histology, and normalization of coeliac antibodies should define response to treatment. But asymptomatic CD may occur in up to 50% of affected individuals,5 symptoms correlate poorly with mucosal pathology,6 and even with excellent dietary adherence, histology and coeliac antibodies can take several years to normalize.7”
nutrition.org
ajcn.nutrition.org
- Whitehead A, Beck EJ, Tosh S, Wolever TM (2014). „Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials”. Am J Clin Nutr. 100 (6): 1413—21. PMC 5394769 . PMID 25411276. doi:10.3945/ajcn.114.086108.
plantcell.org
- „Seed Storage Proteins: Structures 'and Biosynthesis” (PDF). Plantcell.org. Приступљено 27. 3. 2013.
web.archive.org
- „Grazing of Oat Pastures”. eXtension. 11. 2. 2008. Архивирано из оригинала 19. 08. 2015. г. Приступљено 27. 3. 2013.
- „Nutrition for everyone: carbohydrates”. Centers for Disease Control and Prevention, US Department of Health and Human Services. 2014. Архивирано из оригинала 10. 10. 2014. г. Приступљено 8. 12. 2014.
webmd.com
- „LDL Cholesterol and Oatmeal”. WebMD. 2. 2. 2009.
wiley.com
onlinelibrary.wiley.com
- Biesiekierski, J. R. (2017). „What is gluten?”. J Gastroenterol Hepatol (Review). 32 Suppl 1: 78—81. PMID 28244676. doi:10.1111/jgh.13703. „Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” Derivatives of these grains such as triticale and malt and other ancient wheat varieties such as spelt and kamut also contain gluten. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.”
- Newnham, E. D. (2017). „Coeliac disease in the 21st century: paradigm shifts in the modern age”. J Gastroenterol Hepatol (Review). 32 Suppl 1: 82—85. PMID 28244672. doi:10.1111/jgh.13704. „Intuitively, resolution of symptoms, normalization of histology, and normalization of coeliac antibodies should define response to treatment. But asymptomatic CD may occur in up to 50% of affected individuals,5 symptoms correlate poorly with mucosal pathology,6 and even with excellent dietary adherence, histology and coeliac antibodies can take several years to normalize.7”