Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …

Background Gluten-and lactose-free products are registering a sudden rise in the market,
particularly among tolerant people, and this leads to consumer confusion and nutritional …

The growing interest in gluten‐free products makes it crucial to understand the mechanism
of consumers' perception of gluten‐free claims. Due to the limited research measuring the …

As a result of increased research and development, people suffering from celiac disease
have more options for gluten‐free (GF) products; but we still lack information about celiac …

The wide prevalence of celiac disease and wheat allergy has led to a growing demand for
gluten-free foods that present a suitable sensory acceptance. This research aimed to identify …

Consumption of legumes is associated with a number of physiological and health benefits.
Legume proteins complement very well those of cereals and are often used to produce …

The aim of this study was to define the desirable sensory and mechanical properties that a
bread targeting elderly consumers should have and to understand whether the products …

Sorghum is a gluten-free nutrient-dense minor cereal, rich in polyphenols and bioactive
compounds of presumed functional and health benefits. This study examined the suitability …

The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-
based sourdough bread with improved technological, sensory and shelf-life characteristics …

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in
fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which …