| For: | Comino I, Moreno ML, Sousa C. Role of oats in celiac disease. World J Gastroenterol 2015; 21(41): 11825-11831 [PMID: 26557006 DOI: 10.3748/wjg.v21.i41.11825] |
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| URL: | https://www.wjgnet.com/1007-9327/full/v21/i41/11825.htm |
| Number | Citing Articles |
| 1 |
Aleš Kolmanič, Lovro Sinkovič, Marijan Nečemer, Nives Ogrinc, Vladimir Meglič. The Effect of Cultivation Practices on Agronomic Performance, Elemental Composition and Isotopic Signature of Spring Oat (Avena sativa L.). Plants 2022; 11(2) doi: 10.3390/plants11020169
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| 2 |
Ronald D. Fritz, Yumin Chen. Oat safety for celiac disease patients: theoretical analysis correlates adverse symptoms in clinical studies to contaminated study oats. Nutrition Research 2018; 60 doi: 10.1016/j.nutres.2018.09.003
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| 3 |
Małgorzata Gumienna, Barbara Górna. Gluten hypersensitivities and their impact on the production of gluten-free beer. European Food Research and Technology 2020; 246(11) doi: 10.1007/s00217-020-03579-9
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| 4 |
Maria Di Cairano, Fernanda Galgano, Roberta Tolve, Marisa Carmela Caruso, Nicola Condelli. Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science & Technology 2018; 81 doi: 10.1016/j.tifs.2018.09.006
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| 5 |
Iva Hoffmanová, Daniel Sánchez, Adéla Szczepanková, Helena Tlaskalová-Hogenová. The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients. Nutrients 2019; 11(10) doi: 10.3390/nu11102345
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| 6 |
Zainab Laheri, Jan Mei Soon. Awareness of alternative gluten-free grains for individuals with coeliac disease. British Food Journal 2018; 120(12) doi: 10.1108/BFJ-05-2018-0329
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| 7 |
Haitham Al-Madhagi, Baisakhi Banerjee. A Systems Biology and Drug Repositioning Approach for the Analysis of Mutual Genes Between Celiac Disease and Irritable Bowel Syndrome. BioMed Research International 2025; 2025(1) doi: 10.1155/bmri/8227229
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| 8 |
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| 9 |
Laura Gazza, Gloria Gazzelloni, Federica Taddei, Arianna Latini, Vera Muccilli, Michela Alfieri, Salvatore Conti, Rita Redaelli, Norberto E. Pogna. The starch-bound alpha-amylase/trypsin-inhibitors in Avena
. Molecular Genetics and Genomics 2016; 291(6) doi: 10.1007/s00438-016-1238-4
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| 10 |
Idoia Larretxi, Virginia Navarro, Itziar Churruca. Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease. SpringerBriefs in Food, Health, and Nutrition 2017; doi: 10.1007/978-3-319-53342-1_1
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| 11 |
J. G. Burkhardt, A. Chapa‐Rodriguez, S. L. Bahna. Gluten sensitivities and the allergist: Threshing the grain from the husks. Allergy 2018; 73(7) doi: 10.1111/all.13354
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| 12 |
Samira Meziani, Souad Saidani, Lahouaria Labga, Rawda Benguella, Imene Bekhaled. Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market. The North African Journal of Food and Nutrition Research 2020; 4(7) doi: 10.51745/najfnr.4.7.245-251
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| 13 |
Luis Vaquero, David Bernardo, Francisco León, Laura Rodríguez-Martín, Begoña Alvarez-Cuenllas, Santiago Vivas. Challenges to drug discovery for celiac disease and approaches to overcome them. Expert Opinion on Drug Discovery 2019; 14(10) doi: 10.1080/17460441.2019.1642321
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| 14 |
Lyudmila V. Savvateeva, Svetlana I. Erdes, Anton S. Antishin, Andrey A. Zamyatnin. Overview of Celiac Disease in Russia: Regional Data and Estimated Prevalence. Journal of Immunology Research 2017; 2017 doi: 10.1155/2017/2314813
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| 15 |
Pasquale Ferranti, Salvatore Velotto. Sustainable Food Science - A Comprehensive Approach. 2023; doi: 10.1016/B978-0-12-823960-5.00028-7
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| 16 |
Rishi D. Naik, Douglas L. Seidner, Dawn Wiese Adams. Nutritional Consideration in Celiac Disease and Nonceliac Gluten Sensitivity. Gastroenterology Clinics of North America 2018; 47(1) doi: 10.1016/j.gtc.2017.09.006
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| 17 |
Girdhari M. Sharma, Shizhen S. Wang, Marion Pereira, Binaifer Bedford, Paul Wehling, Mark Arlinghaus, Josh Warren, Thomas B. Whitaker, Lauren S. Jackson, Travis Canida, Stuart J. Chirtel. Sampling plan designs for gluten estimation in oat flour by discrete and composite sampling. Food Control 2021; 129 doi: 10.1016/j.foodcont.2021.107943
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| 18 |
Katri Aaltonen, Pilvi Laurikka, Heini Huhtala, Markku Mäki, Katri Kaukinen, Kalle Kurppa. The Long-Term Consumption of Oats in Celiac Disease Patients Is Safe: A Large Cross-Sectional Study. Nutrients 2017; 9(6) doi: 10.3390/nu9060611
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| 19 |
Maneka Malalgoda, Senay Simsek. Celiac disease and cereal proteins. Food Hydrocolloids 2017; 68 doi: 10.1016/j.foodhyd.2016.09.024
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| 20 |
Nan Zhao, Bo-wen Li, Ying-dan Zhu, Dong Li, Li-jun Wang. Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer. International Journal of Food Engineering 2020; 16(4) doi: 10.1515/ijfe-2018-0350
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| 21 |
Chhavi Arya, Anju Bisht. Small Millet Grains. Cereals, Pulses and Oilseeds 2022; doi: 10.1007/978-981-16-9306-9_8
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| 22 |
Natasha Sharma, Simran Bhatia, Venkatesh Chunduri, Satveer Kaur, Saloni Sharma, Payal Kapoor, Anita Kumari, Monika Garg. Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them. Frontiers in Nutrition 2020; 7 doi: 10.3389/fnut.2020.00006
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| 23 |
Rodica Siminiuc, Dinu Țurcanu. The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (<i>Sorghum oryzoidum</i>) Groats. Food and Nutrition Sciences 2020; 11(10) doi: 10.4236/fns.2020.1110067
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| 24 |
Ronald D. Fritz, Yumin Chen, Veronica Contreras. Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneity. Food Chemistry 2017; 216 doi: 10.1016/j.foodchem.2016.08.031
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| 25 |
Dawn Ainsworth, Jan Mei Soon. Nutritional knowledge, eating habits and quality of life of coeliac disease patients. British Food Journal 2023; 125(1) doi: 10.1108/BFJ-06-2021-0632
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| 26 |
Jude Juventus Aweya, Ramandeep Kaur, Mohammed H. Moghadasian. Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease. Critical Reviews in Food Science and Nutrition 2026; 66(13) doi: 10.1080/10408398.2025.2578699
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| 27 |
Leonid Sushytskyi, Andriy Synytsya, Jana Čopíková, Pavol Lukáč, Lenka Rajsiglová, Paolo Tenti, Luca E. Vannucci. Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview. Foods 2023; 12(6) doi: 10.3390/foods12061121
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| 28 |
Caterina Morcia, Franca Finocchiaro, Stefano Delbono, Roberta Ghizzoni, Fabio Reggiani, Paola Carnevali, Giorgio Tumino, Ilaria Carrara, Valeria Terzi. Compendium of Crop Genome Designing for Nutraceuticals. 2023; doi: 10.1007/978-981-19-4169-6_5
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| 29 |
Liliane Maria Abreu Paiva, Lenora Gandolfi, Riccardo Pratesi, Rosa Harumi Uenishi, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Claudia B. Pratesi. Measuring Quality of Life in Parents or Caregivers of Children and Adolescents with Celiac Disease: Development and Content Validation of the Questionnaire. Nutrients 2019; 11(10) doi: 10.3390/nu11102302
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| 30 |
Muhammad Rauf, Hyemyeong Yoon, Sukyeung Lee, Myoung-Jae Shin, Ho-Cheol Ko, Myung-Chul Lee, Sejong Oh, Do-Yoon Hyun, Onsook Hur, Yu Mi Choi. Evaluation of Major Dietary Ingredients in Diverse Oats (Avena sativa L.) Germplasm. Journal of Crop Science and Biotechnology 2019; 22(5) doi: 10.1007/s12892-019-0274-0
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| 31 |
Vinod Kumar Sood, Sanjay Kumar Sanadya, Sawan Kumar, Subhash Chand, Rahul Kapoor, Mohd Kamran Khan. Health benefits of oat (Avena sativa) and nutritional improvement through plant breeding interventions. Crop & Pasture Science 2022; 74(11) doi: 10.1071/CP22268
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| 32 |
Agnieszka Salamon, Hanna Kowalska, Anna Ignaczak, Agata Marzec, Jolanta Kowalska, Anna Szafrańska. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Foods 2023; 12(20) doi: 10.3390/foods12203747
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| 33 |
Thais O. Alves, Carolina T.S. D’Almeida, Verônica C.M. Victorio, Gustavo H.M.F. Souza, L.C. Cameron, Mariana S.L. Ferreira. Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry. Journal of Food Composition and Analysis 2018; 73 doi: 10.1016/j.jfca.2018.07.012
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| 34 |
Anna Alakoski, Kaisa Hervonen, Eriika Mansikka, Timo Reunala, Katri Kaukinen, Laura Kivelä, Pilvi Laurikka, Heini Huhtala, Kalle Kurppa, Teea Salmi. The Long-Term Safety and Quality of Life Effects of Oats in Dermatitis Herpetiformis. Nutrients 2020; 12(4) doi: 10.3390/nu12041060
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| 35 |
Kim Faulkner-Hogg, Jaimee Hughes, Sara Grafenauer. Oats in Gluten-Free Diets: An Examination of the Codex Standard and Country-Specific Differences in Gluten-Free-Food Labeling Regulations, for Oats and Oats Declared as Ingredients in Gluten-Free Products. Nutrition Reviews 2026; doi: 10.1093/nutrit/nuag100
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| 36 |
Irene Teixido-Orries, Francisco Molino, Carol Verheecke-Vaessen, Sheryl A. Tittlemier, Sonia Marín. Stability and Transfer of Fusarium Mycotoxins During Oat Processing: A Review. Foods 2026; 15(19) doi: 10.3390/foods15193429
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| 37 |
Danuta Leszczyńska, Anna Wirkijowska, Alan Gasiński, Dominika Średnicka-Tober, Joanna Trafiałek, Renata Kazimierczak. Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health. Applied Sciences 2023; 13(20) doi: 10.3390/app132011267
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| 38 |
Aina García-García, Raquel Madrid, Isabel González, Teresa García, Rosario Martín. A novel approach to produce phage single domain antibody fragments for the detection of gluten in foods. Food Chemistry 2020; 321 doi: 10.1016/j.foodchem.2020.126685
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| 39 |
Alberto Raiteri, Alessandro Granito, Alice Giamperoli, Teresa Catenaro, Giulia Negrini, Francesco Tovoli. Current guidelines for the management of celiac disease: A systematic review with comparative analysis. World Journal of Gastroenterology 2022; 28(1): 154-175 doi: 10.3748/wjg.v28.i1.154
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| 40 |
Klára Kosová, Leona Leišová-Svobodová, Václav Dvořáček. Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A Review. Plant Foods for Human Nutrition 2020; 75(2) doi: 10.1007/s11130-020-00800-8
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| 41 |
Prakriti Jnawali, Vikas Kumar, Beenu Tanwar. Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness 2016; 5(4) doi: 10.1016/j.fshw.2016.09.003
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| 42 |
Rosângela dos Santos Ferreira, Lígia Aurélio Bezerra Maranhão Mendonça, Cristiane dos Santos, Priscila Aiko Hiane, Rosemary Matias, Octávio Luiz Franco, Ademir Kleber Morbeck de Oliveira, Valter Aragão do Nascimento, Arnildo Pott, Cristiano Marcelo Espinola Carvalho, Rita de Cássia Avellaneda Guimarães. Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence. Nutrients 2021; 13(7) doi: 10.3390/nu13072294
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| 43 |
Aina García-García, Raquel Madrid, Hamidreza Sohrabi, Silvia de la Cruz, Teresa García, Rosario Martín, Isabel González. A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foods. LWT 2019; 114 doi: 10.1016/j.lwt.2019.108378
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| 44 |
Wemerson de Castro Oliveira, Hans Fröder, Eléia Righi. Gluten Detection by Real-Time PCR: an Alternative for Tracking Processed Foods. Brazilian Archives of Biology and Technology 2025; 68 doi: 10.1590/1678-4324-2025230869
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| 45 |
Assessing the oat oil attributes and partial substitution in cookies with special reference to fatty acid profile. Journal of Food Measurement and Characterization 2024; 18(7) doi: 10.1007/s11694-024-02600-z
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| 46 |
Wanying Cao, Damien Watson, Mikio Bakke, Rakhi Panda, Binaifer Bedford, Parnavi S. Kande, Lauren S. Jackson, Eric A.E. Garber. Detection of Gluten during the Fermentation Process To Produce Soy Sauce. Journal of Food Protection 2017; 80(5) doi: 10.4315/0362-028X.JFP-16-483
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| 47 |
Caterina Morcia, Franca Finocchiaro, Stefano Delbono, Roberta Ghizzoni, Fabio Reggiani, Paola Carnevali, Giorgio Tumino, Ilaria Carrara, Valeria Terzi. Compendium of Crop Genome Designing for Nutraceuticals. 2023; doi: 10.1007/978-981-19-3627-2_5-1
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| 48 |
Marek K. Kowalski, Danuta Domżał-Magrowska, Ewa Małecka-Wojciesko. Celiac Disease—Narrative Review on Progress in Celiac Disease. Foods 2025; 14(6) doi: 10.3390/foods14060959
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| 49 |
Yumin Chen, Ronald D. Fritz, Lindsay Kock, Dinesh Garg, R. Mark Davis, Prabhakar Kasturi. A stepwise, ‘test-all-positives’ methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production. Food Chemistry 2018; 240 doi: 10.1016/j.foodchem.2017.07.153
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| 50 |
L.K. Sánchez-Ortiz, V. Sánchez-Quezada, M. Gaytán-Martínez, M.L. Cuellar-Nuñez, G. Loarca-Piña. Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread. Food Chemistry 2024; 460 doi: 10.1016/j.foodchem.2024.140743
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| 51 |
Ronald D. Fritz, Yumin Chen. Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes. International Journal of Food Science & Technology 2017; 52(2) doi: 10.1111/ijfs.13288
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| 52 |
Barbara Drygaś, Joanna Depciuch, Grzegorz Zaguła, Czesław Puchalski. Ascophyllum nodosum Application and Pre-Sowing Stimulation with Low-Frequency Magnetic Field as Factors Influencing Oat Grains (Avena sativa L.) Composition. Agronomy 2020; 10(8) doi: 10.3390/agronomy10081164
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| 53 |
Hanspeter Naegeli, Andrew Nicholas Birch, Josep Casacuberta, Adinda De Schrijver, Mikolaj Antoni Gralak, Philippe Guerche, Huw Jones, Barbara Manachini, Antoine Messéan, Elsa Ebbesen Nielsen, Fabien Nogué, Christophe Robaglia, Nils Rostoks, Jeremy Sweet, Christoph Tebbe, Francesco Visioli, Jean‐Michel Wal, Philippe Eigenmann, Michelle Epstein, Karin Hoffmann‐Sommergruber, Frits Koning, Martinus Lovik, Clare Mills, Francisco Javier Moreno, Henk van Loveren, Regina Selb, Antonio Fernandez Dumont. Guidance on allergenicity assessment of genetically modified plants. EFSA Journal 2017; 15(6) doi: 10.2903/j.efsa.2017.4862
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| 54 |
Federico Diotallevi, Anna Campanati, Emanuela Martina, Giulia Radi, Matteo Paolinelli, Andrea Marani, Elisa Molinelli, Matteo Candelora, Marina Taus, Tiziana Galeazzi, Albano Nicolai, Annamaria Offidani. The Role of Nutrition in Immune-Mediated, Inflammatory Skin Disease: A Narrative Review. Nutrients 2022; 14(3) doi: 10.3390/nu14030591
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María Inés Pinto-Sánchez, Natalia Causada-Calo, Premysl Bercik, Alexander C. Ford, Joseph A. Murray, David Armstrong, Carol Semrad, Sonia S. Kupfer, Armin Alaedini, Paul Moayyedi, Daniel A. Leffler, Elena F. Verdú, Peter Green. 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 2017; 153(2) doi: 10.1053/j.gastro.2017.04.009
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| 56 |
Anna V. Lyubimova, Dmitry I. Eremin, Evgeny P. Renev. Genetic Variation Analysis of Avenin Components in the Population of F2 Common Oat Hybrids. Agronomy 2024; 14(12) doi: 10.3390/agronomy14122899
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Jessica Stinton, Kateryna Dugina, Louise Hewson, Ian Fisk. Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread. Journal of Cereal Science 2024; 117 doi: 10.1016/j.jcs.2024.103903
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Birgit Niemann, Annette Pöting, Albert Braeuning, Alfonso Lampen. Gentechnisch veränderte Lebensmittel und Allergien – ein Update. Bundesgesundheitsblatt - Gesundheitsforschung - Gesundheitsschutz 2016; 59(7) doi: 10.1007/s00103-016-2362-3
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Vera Rotondi Aufiero, Alessio Fasano, Giuseppe Mazzarella. Non‐Celiac Gluten Sensitivity: How Its Gut Immune Activation and Potential Dietary Management Differ from Celiac Disease. Molecular Nutrition & Food Research 2018; 62(9) doi: 10.1002/mnfr.201700854
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Lourdes Herrera-Quintana, Beatriz Navajas-Porras, Héctor Vázquez-Lorente, Daniel Hinojosa-Nogueira, Francisco J. Corrales-Borrego, Maria Lopez-Garzon, Julio Plaza-Diaz. Celiac Disease: Beyond Diet and Food Awareness. Foods 2025; 14(3) doi: 10.3390/foods14030377
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Inna Spector Cohen, Andrew S. Day, Ron Shaoul. To Be Oats or Not to Be? An Update on the Ongoing Debate on Oats for Patients With Celiac Disease. Frontiers in Pediatrics 2019; 7 doi: 10.3389/fped.2019.00384
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Charlotte Dawson, Omar Mendoza‐Porras, Keren Byrne, Thomas Hooper, Crispin Howitt, Michelle Colgrave. Oat of this world: Defining peptide markers for detection of oats in processed food. Peptide Science 2018; 110(3) doi: 10.1002/pep2.24045
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Gyöngyvér Gell, Zsuzsanna Bugyi, Christakis George Florides, Zsófia Birinyi, Dalma Réder, Zsuzsanna Szegő, Edina Mucsi, Eszter Schall, Katalin Ács, Bernadett Langó, Szandra Purgel, Katalin Simon, Balázs Varga, Gyula Vida, Ottó Veisz, Sándor Tömösközi, Ferenc Békés. Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease. Frontiers in Nutrition 2021; 8 doi: 10.3389/fnut.2021.702352
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Devendra Paudel, Bandana Dhungana, Melanie Caffe, Padmanaban Krishnan. A Review of Health-Beneficial Properties of Oats. Foods 2021; 10(11) doi: 10.3390/foods10112591
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J. William Allwood, Yun Xu, Pilar Martinez-Martin, Raphaёlle Palau, Alexander Cowan, Royston Goodacre, Athole Marshall, Derek Stewart, Catherine Howarth. Rapid UHPLC-MS metabolite profiling and phenotypic assays reveal genotypic impacts of nitrogen supplementation in oats. Metabolomics 2019; 15(3) doi: 10.1007/s11306-019-1501-x
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Jana Rysová, Eva Mašková, Zuzana Šmídová. The gluten content in oat products available on the Czech market. Czech Journal of Food Sciences 2019; 37(5) doi: 10.17221/114/2018-CJFS
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Molla Rahman Shaibur. Physiological and mineralogical properties of arsenic stressed oat seedlings grown hydroponically. Journal of Plant Nutrition 2022; 45(4) doi: 10.1080/01904167.2021.1943749
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Michaela Poslt Königová, Martina Sebalo Vňuková, Petra Řehořková, Martin Anders, Radek Ptáček. The effectiveness of gluten-free dietary interventions: A systematic review. Frontiers in Psychology 2023; 14 doi: 10.3389/fpsyg.2023.1107022
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Veeranna Hitlamani, Aashitosh A. Inamdar. Dietary, Sensory and Gastronomic Applications. 2026; doi: 10.1016/B978-0-443-33345-3.00026-2
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Waseem Khalid, Muhammad Sajid Arshad, Noman Aslam, Shanza Mukhtar, Muhammad Abdul Rahim, Muhammad Modassar Ali Nawaz Ranjha, Sana Noreen, Muhammad Faizan Afzal, Afifa Aziz, Chinaza Godswill Awuchi. Food applications of sorghum derived kafirins potentially valuable in celiac disease. International Journal of Food Properties 2022; 25(1) doi: 10.1080/10942912.2022.2135532
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