References
- Andon, M., Anderson, J. (2008). The oatmeal-cholesterol connection: 10 years later. Amer. I. Lifestyle. Med., 2 (1), 51-57.
- Anonymous (2009). EU Commission Regulation (EC) No 41/2009. Concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. January 20. http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:EN:PDF (accessed 10 April 2015).
- Anonymous (2015). CODEX STAN 118 - 1981. Codex standard for foods for special dietary use for persons intolerant to gluten. http://www.codexalimentarius.org/input/download/standards/291/cxs_118e.pdf (accessed 10 April 2015).
- Arendt, E. K., Nunes, M. H. B. (2010). Processing gluten-free foods. In: Boye, J. I., Godefroy, S. B. (eds.). Allergen Management in the Food Industry. John Wiley & Sons, New Jersey, pp. 333-354.
- Arendt, E. K., Zannini, E. (2013). Cereal Grains for the Food and Beverage Industries. Woodhead Publishing, Cambridge. 485 pp.
- Armenta, J. M., Cortes, D. F., Pisciotta, J. M., Shuman, J. L., Blakeslee, K., Rasoloson, D., Ogunbiyi, O., Sullivan, D. J., Shulaev, V. (2010). A sensitive and rapid method for amino acids quantitation in malaria biological samples using AccQTag UPLC-ESI-MS/MS with multiple reaction monitoring. Anal. Chem., 82 (2), 548-558.
- Baker, D. (2007). Lysine, arginine, and related amino acids: An introduction to the 6 thamino acid assessment workshop. J. Nutr., 137, 1599S-1601S
- Ballabio, C., Uberti, F., Manferdelli, S., Vacca, E., Boggini G., Redaelli, R., Catassi, C., Lionetti, E., Penas, E., Restanti, P. (2011). Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliac’s diet. J. Cereal. Sci., 54, 110-115.
- Behall, K. M., Hallfrisch, J. (2011). Oats as a functional food for health. In: Webster, F. H., Wood, P. J (eds.). Oats Chemistry and Technology. AACC International Press, pp. 257-267.
- Biel, W., Bobko, K., Maciorowski, R., (2009). Chemical composition and nutritive value of husked and naked oats grain. J. Cereal. Sci., 49, 413-418.
- Biel, W., Jacyno, E., Kawecka, M. (2014). Chemical composition of hulled, dehulled and naked oat grains. South African J. Animal Sci., 44 (2), 189-197.
- Bleidere, M., Timbare, R., Bobere N., Paklone, M., Jâkobsone, I., Zute, S. (2014). Characterisation of hulled oat grain physical and biochemical parameters significant for dietary products. Proc. Latv. Acad. Sci., Section B, 68 (3/4), 166-173.
- Comino, I., de Lourdes Moreno, M., Real, A., Rodriguez-Herrera, A., Barro, F., Sousa, C. (2013). The gluten-free diet: Testing alternative cereals tolerated by coeliac patients. Nutrients, 5, 4250-4268.
- Di Sabatino, A., Corazza, G. R. (2009). Coeliac disease. Lancet, 373, 1480-1493.
- Dickey, W. (2008). Making oats safer for patients with coeliac disease. Eur. J. Gastroenterol. Hepatol., 20, 494-495.
- Georgieva, T., Zorovski, P. (2013). The content of non-essential amino acids in the grains of winter and spring varieties of oats (Avena sativa L.) under the conditions of Central Southern Bulgaria. Agro-knowledge J., 14 (1), 105-113.
- Givens, D. I., Davies, T. W., Laverick, R. M. (2004). Effect of variety, nitrogen fertilizer and various agronomic factors on the nutritional value of husked and naked oats grain. Anim. Feed Sci. Tech., 113, 169-181.
- Guilbert, S., Gontard, N., Morel, M. H., Chalier, P., Micard, V., Redl, A. (2002). Formation and properties of wheat gluten films and coating. In: Gennadios, A. (Ed.). Protein-Based Films and Coastings. CRC Press, Boco Raton, pp. 69-122.
- Heap, G. A., van Heel, D. A. (2009). Genetics and pathogenetics of coelic disease. Semin. Immunol., 21, 346-354.
- Hernando, A., Mujico, J. R., Mena, M. C., Lombardia, M. M., Mendez, E. (2008). Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA. Eur. J. Gastroenterol. Hepatol., 20 (6), 545-554.
- Jones, J. B. (2003). Chapter 2. Grain crops. In: Agronomic Handbook Management of Crops, Soils and Their Fertility. CRC Press, Boca Raton, London, New York, Washington, D.C., pp. 17-125.
- Kanerva, P., Brinck, O., Salovaara, H., Sontag-Strohm, T. (2012). Analysis of oat and buckwheat proteins by sandwich R5 ELISA. In: Proceeding of the 25th Meeting Working Group on Prolamin Analysis and Toxicity, 29 September - 2 October 2011 Verlag Deutsche Forschungsanstalt fur Lebensmittelchemie, Fellbach, Germany, pp. 43-46.
- Kasarda, D. D. (2001). Grains in relation to celiac disease. Cereal Foods World, 46, 209-210.
- Kaukinen, K., Collin, P., Huhtala, H., Maki, M. (2013). Long-term consumption of oats in adult celiac disease patients. Nutrients, 5, 4380-4389.
- Klose, C., Arendt, E. K. (2012). Proteins in oats; their synthesis and changes during germination:Areview. Crit. Rev. Food Sci. Nutr., 52 (7), 629-639.
- Lester, D. R. (2008). Gluten measurement and its relationship to food toxicity for celiac disease patients. Plant Methods, 4 (26), 1-5.
- Londono, D. M., van’t Westende, W. P. C., Goryunova, S., Salentjin, E. M. J., van den Broeck, H. C., van der Meer, I. M., Visser, R. G. F., Gilissen, L. J. W. J., Smulders, M. J. M. (2013). Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease. J. Cereal Sci., 58, 170-177.
- Méndez, E., Vela, C., Immer, U., Janssen, F. W. (2005). Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food. Eur. J. Gastroenterol. Hepatol., 17, 1053-1063.
- Mustalahti, K., Lohiniemi, S., Collin, P., Vuolteenaho, N., Laippala, P., Maki, M. (2002). Gluten-free diet and quality of life in patients with screen-detected celiac disease. Eff. Clin. Pract., 5 (3), 105-113.
- Nakurte, I., Kirhnere, I., Namniece, J., Saleniece, K., Krigere, L., Mekss, P., Vicupe, Z., Bleidere, M., Legzdina L., Muceniece, R. (2013). Detection of the lunasin peptide in oats (Avena sativa L). J. Cereal. Sci., 57.(3), 319-324.
- Niewinski, M. M. (2008). Advances in celiac disease and gluten-free diet. J. Amer. Diet. Assoc., 108 (4), 661-672.
- Pietzak, M. M., Fasano, A. (2005). Celiac disease: A new paradigm of an immune- mediated disorder due to dietary gluten. In: Preedy, V. R., Watson, R. R. (eds.). Review in Food and Nutrition Toxicity, Vol. 3. CRS Press, Boca Raton, Florida, pp. 243-266.
- Pulido, M. O., Gillespie, Z., Zarkadas, M., Dubois, S., Vavasour, E., Rashid, M., Switzer, C., Godefroy, S. B. (2009). Introduction of oats in the diet of individuals with celiac disease: A systematic review. Adv. Food Nutr. Res., 57, 235-285.
- Redaelli, R., Sgrulletta, D., Scalfati, G., De Stefanis, E., Cacciatori, P. (2009). Naked oats for improving human nutrition: Genetic and agronomic variability of grain bioactive components. Crop. Sci., 49 (4), 1431-1437.
- Riahi, E., Ramaswamy, H. S. (2003). Structure and composition of cereal grains and legumes. In: Chakraverty, A., Mujumdar, A. S. Raghavan, G. S. V., Ramaswamy, H. S. (eds.). Handbook of Postharvest Technology Cereals, Fruits, Vegetables, Tea, and Spices. Marcel Dekker, New York, Basel, pp. 1-16.
- Saturni, L., Ferretti, G., Bacchetti, T. (2010). The gluten-free diet: Safety and nutritional quality. Nutrients, 2, 16-34.
- Segura, M. E., Rosell, C. M. (2011). Chemical composition and starch digestibility of gluten-free breads. Plant Food Hum. Nutr., 66 (3), 224-230.
- Sharma, G. M., Pereira, M., Williams K. M. (2015). Gluten detection in foods available in the United States-A market survey. Food Chem., 169, 120-126.
- Shewry, P. R., Halford, N. G. (2002). Cereal seed storage proteins: Structures, properties and role in grain utilization. J. Exp. Bot., 53 (370), 947-958.
- Sollid, L. M. (2000). Molecular Basis of Celiac Disease. Annu. Rev. Immunol., 18, 53-81.
- Storsrud, S., Hulthen, L. R., Lenner, R. A. (2003). Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences. Brit. J. Nutr., 90, 101-107.
- Thompson, T., Dennis, M., Higgins, L. A., Lee, A. R., Sharrett, M. K. (2005). Gluten-free diet survey: Are Americans with coelic disease consuming recommended amount of fiber, iron, calcium and grain foods? J. Hum. Nutr. Diet., 18, 163-169.
- Tiwari, U., Cummins, E. (2012). Dietary exposure assessment of β-glucan in a barley and oat based bread. LWT-Food Sci. Technol., 47 (2), 413-420.
- Torbica, A., Hadnadev, M., Dapèevic, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloid, 24, 626-632.
- Wieser, H. (2004). Celiac Disease. In: Wrigley, C., Corke, H., Walker C. E. (eds.). Encyclopedia of Grain Science. Elsevier Academic Press, San Diego, pp. 179-187.
- Zute, S., Berga, L., Vīcupe, Z., (2011). Variability in endosperm β-glucan content of husked and naked oat genotypes. Acta Biol. Univ. Daugavp., 11 (2), 192-200.
- Zute, S., Brunava, L., Jansone, I., Tamm, Y. (2015). Influence of farming systems, nitrogen rates and meteorological conditions on naked oat in Latvia. Agr. For., 61 (1), 15-25.