acrylamide has been researched along with Celiac Disease in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Gumul, D; Korus, J; Surma, M; Ziobro, R | 1 |
| Blundell, MJ; Colgrave, ML; Howitt, CA; Tanner, GJ | 1 |
2 other study(ies) available for acrylamide and Celiac Disease
| Article | Year |
|---|---|
Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.
Topics: Acrylamide; Antioxidants; Bread; Celiac Disease; Dietary Fiber; Flour; Food Ingredients; Freeze Drying; Glutens; Humans; Nutritive Value; Polyphenols; Porosity; Smell; Solanum tuberosum; Starch; Taste; Vegetables | 2020 |
Creation of the first ultra-low gluten barley (Hordeum vulgare L.) for coeliac and gluten-intolerant populations.
Topics: Acrylamide; Amino Acids; Amylases; Celiac Disease; Diet, Gluten-Free; Enzyme-Linked Immunosorbent Assay; Flour; Glutens; Hordeum; Humans; Mass Spectrometry; Plant Breeding; Seeds | 2016 |