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ELABORAÇÃO DA BARRA DE CEREAL PARA AUXÍLIO NO TRATAMENTO DO DIABETES MELLITUS TIPO 2 EM ADULTOS.
- Published in:
- Revista Foco (Interdisciplinary Studies Journal), 2024, v. 17, n. 6, p. 1, doi. 10.54751/revistafoco.v17n6-005
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- Publication type:
- Article
Barra de cereais com adição de farinha de resíduos de rabanete: caracterização físico-química e sensorial entre crianças.
- Published in:
- Multitemas, 2021, v. 26, n. 63, p. 39, doi. 10.20435/multi.v26i63.2935
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- Publication type:
- Article
Energy Bars Galore.
- Published in:
- Athletic Therapy Today, 2004, v. 9, n. 6, p. 36, doi. 10.1123/att.9.6.36
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- Publication type:
- Article
The Science of Diabetic Snack Bars: A Review.
- Published in:
- Clinical Diabetes, 2001, v. 19, n. 1, p. 4, doi. 10.2337/diaclin.19.1.4
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- Publication type:
- Article
STUDIES ON THE USE OF CAROB POWDER AND BACILLUS SUBTILIS FOR IMPROVING FUNCTIONALITY OF THE CEREAL BARS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 2, p. 125, doi. 10.35219/foodtechnology.2022.2.09
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- Publication type:
- Article
Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food.
- Published in:
- Pertanika Journal of Tropical Agricultural Science, 2018, v. 41, n. 3, p. 1413
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- Publication type:
- Article
Strategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars.
- Published in:
- Canadian Journal of Microbiology, 2022, v. 68, n. 3, p. 147, doi. 10.1139/cjm-2021-0130
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- Publication type:
- Article
Development of a Protein-Rich By-Product by 2 3 Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis.
- Published in:
- Molecules, 2022, v. 27, n. 24, p. 8918, doi. 10.3390/molecules27248918
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- Publication type:
- Article
Volatile Profile of Cashew Apple Juice Fibers from Different Production Steps.
- Published in:
- Molecules, 2015, v. 20, n. 6, p. 9803, doi. 10.3390/molecules20069803
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- Publication type:
- Article
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals.
- Published in:
- Processes, 2023, v. 11, n. 3, p. 813, doi. 10.3390/pr11030813
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- Publication type:
- Article
Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.
- Published in:
- Bioprocess & Biosystems Engineering, 2024, v. 47, n. 7, p. 1081, doi. 10.1007/s00449-024-03032-1
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- Publication type:
- Article
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata).
- Published in:
- Foods, 2024, v. 13, n. 3, p. 502, doi. 10.3390/foods13030502
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- Publication type:
- Article
Modification of Physiochemical and Techno-Functional Properties of Stink Bean (Parkia speciosa) by Germination and Hydrothermal Cooking Treatment.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4480, doi. 10.3390/foods12244480
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- Publication type:
- Article
Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes.
- Published in:
- Foods, 2022, v. 11, n. 1, p. 119, doi. 10.3390/foods11010119
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- Publication type:
- Article
Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1557, doi. 10.3390/foods10071557
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- Publication type:
- Article
Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products.
- Published in:
- Foods, 2019, v. 8, n. 9, p. 370, doi. 10.3390/foods8090370
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- Publication type:
- Article
NUTRITIONAL BAR BASED ON COCOA (Theobroma cacao L.) WITH NATURAL AGGLUTINANTS WITH NO ADDED SUGARS.
- Published in:
- Journal of Pharmaceutical Negative Results, 2022, v. 13, p. 52, doi. 10.47750/pnr.2022.13.S09.004
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- Publication type:
- Article
Millet Bars-Healthier Alternative to Cereal Bars: A Review.
- Published in:
- Agricultural Reviews, 2023, v. 44, n. 2, p. 155, doi. 10.18805/ag.R-2229
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- Publication type:
- Article
Cereal bar enriched with cowpea bean whole flour, cashew nut, and raisin banana.
- Published in:
- Revista Ciência Agronômica, 2021, v. 52, n. 2, p. 1, doi. 10.5935/1806-6690.20210026
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- Publication type:
- Article
MEYER AT ADERO CANYON.
- Published in:
- 2023
- By:
- Publication type:
- Architecture Review
Health-food Imposters.
- Published in:
- Ontario Dentist, 2016, p. 16
- By:
- Publication type:
- Article
Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 18, p. 10531, doi. 10.3390/app131810531
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- Publication type:
- Article
Cereal bar sweetened with stevia leaves reduces fatty liver in diabetic rats.
- Published in:
- Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2020, v. 15, n. 4, p. 1, doi. 10.5039/agraria.v15i4a8688
- By:
- Publication type:
- Article
Austria: Depiction of Fruits.
- Published in:
- European Food & Feed Law Review, 2011, v. 6, n. 6, p. 354
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- Publication type:
- Article
Energy Bars--Costly but Convenient.
- Published in:
- Palaestra, 2006, v. 22, n. 2, p. 44
- By:
- Publication type:
- Article
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.
- Published in:
- Plants (2223-7747), 2024, v. 13, n. 5, p. 590, doi. 10.3390/plants13050590
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- Publication type:
- Article
Savory cereal bars made with seed, fruit peel, and fish meal.
- Published in:
- Acta Veterinaria Brasilica, 2020, v. 14, n. 4, p. 265, doi. 10.21708/avb.2020.14.4.9425
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- Publication type:
- Article
Enriched cereal bars with wine fermentation biomass.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 2, p. 542, doi. 10.1002/jsfa.10664
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- Publication type:
- Article
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 134, doi. 10.1002/jsfa.8447
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- Publication type:
- Article
DESARROLLO DE UNA BARRA DE CEREALES, FRUTOS SECOS Y FRUTOS TROPICALES ENRIQUECIDA CON COLÁGENO HIDROLIZADO.
- Published in:
- @limentech: Ciencia y Tecnología Alimentaria, 2023, v. 21, n. 1, p. 91, doi. 10.24054/limentech.v21i1.2368
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- Publication type:
- Article
Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars.
- Published in:
- Asian Journal of Dairy & Food Research, 2017, v. 36, n. 3, p. 246, doi. 10.18805/ajdfr.v36i03.8973
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- Publication type:
- Article
RESÍDUOS DA INDUSTRIALIZAÇÃO DE GOIABA: APLICAÇÃO EM BARRAS DE CEREAIS COM ADIÇÃO DE ÓLEO DE CÁRTAMO.
- Published in:
- Revista Científica Intellectus, 2019, n. 55, p. 56
- By:
- Publication type:
- Article
STORY OF SWEETS.
- Published in:
- 2014
- Publication type:
- Recipe
Changes in nutrition content and health claims post-implementation of regulation in Australia.
- Published in:
- 2020
- By:
- Publication type:
- journal article
APPLICABILITY OF YERBA-MATE (Ilex paraguariensis) IN DIFFERENT FOODS.
- Published in:
- Evidência, 2021, v. 21, n. 1, p. 49, doi. 10.18593/eba.26130
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- Publication type:
- Article
Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-00077-0
- By:
- Publication type:
- Article
Safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283.
- Published in:
- EFSA Journal, 2023, v. 21, n. 5, p. 1, doi. 10.2903/j.efsa.2023.7994
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- Publication type:
- Article
Acute human exposure assessment to tetrahydrocannabinol (Δ<sup>9</sup> -THC).
- Published in:
- EFSA Journal, 2020, v. 18, n. 1, p. 1, doi. 10.2903/j.efsa.2020.5953
- By:
- Publication type:
- Article
Time for the Access vs. Conservation Debate.
- Published in:
- CounterPunch, 2023, p. 1
- By:
- Publication type:
- Article
EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 347
- By:
- Publication type:
- Article
EFFECT OF ANTIOXIDANTS AND PACKING CONDITIONS ON STORAGE STABILITY OF CEREAL BAR FORTIFIED WITH HYDROLYZED COLLAGEN FROM SEABASS SKIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 2, p. 347
- By:
- Publication type:
- Article
Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 3, p. 211, doi. 10.1515/pjfns-2015-0033
- By:
- Publication type:
- Article
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2355, doi. 10.3390/foods13152355
- By:
- Publication type:
- Article
사과박 첨가 시리얼바의 이화학적 특성 및 항산화 효과.
- Published in:
- Journal of the Korean Society of Food Culture, 2022, v. 37, n. 6, p. 547, doi. 10.7318/KJFC/2022.37.6.547
- By:
- Publication type:
- Article
The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking.
- Published in:
- Journal of the Korean Society of Food Culture, 2021, v. 36, n. 3, p. 247, doi. 10.7318/KJFC/2021.36.3.247
- By:
- Publication type:
- Article
동결건조 낫토를 첨가한 영양바의 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2020, v. 35, n. 4, p. 382, doi. 10.7318/KJFC/2020.35.4.382
- By:
- Publication type:
- Article
EFFECT OF MUNG BEAN AND RICE ON PHYSICO-CHEMICAL, SENSORY AND MICROSTRUCTURAL PROPERTIES OF CEREAL BARS.
- Published in:
- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 4, p. 70
- By:
- Publication type:
- Article
Intelligent Inspection: Mettler-Toledo’s New M30 R-Series GC Metal Detection Systems Deliver Advanced Contaminant Detection.
- Published in:
- 2022
- Publication type:
- Product Review
CHOCOLATE CHIP BARS.
- Published in:
- 2015
- By:
- Publication type:
- Recipe
FROSTED STRAWBERRY SQUARES.
- Published in:
- 2014
- By:
- Publication type:
- Recipe