Works matching DE "BARS (Desserts)"

Results: 77

The sugar content of foods in the UK by category and company: A repeated cross-sectional study, 2015-2018.

Published in:

2021

By:

Bandy, Lauren K.;
Scarborough, Peter;
Harrington, Richard A.;
Rayner, Mike;
Jebb, Susan A.

Publication type:

journal 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

By:

Turck, Dominique;
Bohn, Torsten;
Castenmiller, Jacqueline;
De Henauw, Stefaan;
Hirsch‐Ernst, Karen Ildico;
Maciuk, Alexandre;
Mangelsdorf, Inge;
McArdle, Harry J.;
Naska, Androniki;
Pelaez, Carmen;
Pentieva, Kristina;
Siani, Alfonso;
Thies, Frank;
Tsabouri, Sophia;
Vinceti, Marco;
Aguilera‐Gómez, Margarita;
Cubadda, Francesco;
Frenzel, Thomas;
Heinonen, Marina;
Marchelli, Rosangela

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:

Arcella, Davide;
Cascio, Claudia;
Mackay, Karen

Publication type:

Article

Knowledge, perceptions and consumption of ultra-processed foods in the Greek population A cross-sectional epidemiological study.

Published in:

Archives of Hellenic Medicine / Arheia Ellenikes Iatrikes, 2024, v. 41, n. 6, p. 761

By:

Stamatelou, D.;
Leonti, E.;
Komzia, T.;
Strati, G.;
Arsenou, E.;
Vlastaridou, E.;
Panagiotakos, D.

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

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

By:

Nurhayati;
Maryanto;
Gandaningarum, Larasati

Publication type:

Article

Evaluation of in vitro survival and bioavailability of cobalamin-containing Limosilactobacillus reuteri incorporated into finger millet-based cereal bar.

Published in:

Journal of Food & Nutrition Research, 2025, v. 64, n. 1, p. 72

By:

RAJKUMAR, HARINI;
GANESAN, NANDHINI DEVI

Publication type:

Article

Health-food Imposters.

Published in:

Ontario Dentist, 2016, p. 16

By:

Embrett, Cheryl

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

By:

dos Santos, Thamara R.;
dos Santos Melo, Jakcline;
dos Santos, Alysson V.;
Severino, Patrícia;
Lima, Álvaro S.;
Souto, Eliana B.;
Zielińska, Aleksandra;
Cardoso, Juliana C.

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

By:

de Oliveira Nobre, Ana Carolina;
da Silva de Almeida, Áfia Suely Santos;
Dajtenko Lemos, Ana Paula;
Rodrigues Magalhães, Hilton César;
dos Santos Garruti, Deborah

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:

편지예;
김윤정;
장금일;
정종연;
김영화

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:

Ji Eun Oh;
Hei-Ryeo Yoon

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:

김경희;
김예린;
김수아;
한태인;
박노동;
홍경덕;
황상덕;
용주선;
김재숙

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

By:

Vinci, Debra M.;
Taylor, Kathryn Goodman

Publication type:

Article

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.

Published in:

Foods, 2024, v. 13, n. 21, p. 3510, doi. 10.3390/foods13213510

By:

Souza, Mariane Sampaio da Silveira de;
Borges, Larissa Lorrane Rodrigues;
Kobi, Hélia de Barros;
Freitas, Valdeir Viana;
Rigolon, Thaís Caroline Buttow;
Olegário, Lary Souza;
Gutiérrez, Eliana Alviarez;
Felix, Pedro Henrique Campelo;
Vidigal, Marcia Cristina Teixeira Ribeiro;
Stringheta, Paulo Cesar

Publication type:

Article

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties.

Published in:

Foods, 2024, v. 13, n. 21, p. 3402, doi. 10.3390/foods13213402

By:

Aviles-Rivera, Yudit Aimee;
Valdez-Torres, José Benigno;
Campos-Sauceda, Juan Pedro;
Heredia, José Basilio;
Hinojosa-Gómez, Jeny;
Muy-Rangel, María Dolores

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:

Paciulli, Maria;
Sogari, Giovanni;
Rodolfi, Margherita;
Parenti, Ottavia;
Andreani, Giulia;
Chiavaro, Emma

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

By:

Sommo, Maximiliano;
de Aguiar, Lorena Andrade;
Raposo, António;
Saraiva, Ariana;
Teixeira-Lemos, Edite;
Chaves, Cláudia;
Romão, Bernardo

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

By:

Medhe, Seema Vijay;
Kettawan, Aurawan Kringkasemsee;
Kamble, Manoj Tukaram;
Monboonpitak, Nuntawat;
Thompson, Kim D.;
Kettawan, Aikkarach;
Pirarat, Nopadon

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

By:

Khojah, Ebtihal Yaqoob;
Badr, Ahmed Noah;
Mohamed, Dalia Amin;
Abdel-Razek, Adel Gabr

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

By:

González-Gómez, Lorena;
Morante-Zarcero, Sonia;
Pérez-Quintanilla, Damián;
Sierra, Isabel

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

By:

Curtain, Felicity;
Grafenauer, Sara

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

By:

Blicharz-Kania, Agata;
Vasiukov, Kostiantyn;
Sagan, Agnieszka;
Andrejko, Dariusz;
Fifowska, Weronika;
Domin, Marek

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

By:

Rafkin-Mervis, Lisa E.;
Marks, Jennifer B.

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

By:

Matiucci, Marcos Antonio;
Sartório Chambo, Ana Paula;
Graton Mikcha, Jane Martha;
Rodrigues de Souza, Maria Luiza

Publication type:

Article

Development and characterization of cereal bars made with flour of jabuticaba peel and okara.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 117, doi. 10.4025/actascitechnol.v37i1.21070

By:

Appelt, Patrícia;
da Cunha, Mário Antônio Alves;
Guerra, Ana Paula;
Kalinke, Cristiane;
de Lima, Vanderlei Aparecido

Publication type:

Article

Manufacturing cereal bars with high nutritional value through experimental design.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 149, doi. 10.4025/actascitechnol.v37i1.20732

By:

Covino, Roberta;
Giriboni Monteiro, Antonio Roberto;
Silva Scapim, Mônica Regina;
Marques, Diego Rodrigues;
Benossi, Lívia;
Ferreira Monteiro, Cláudia Cirineo

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

By:

Champagne, Claude P.;
Guertin, Nancy;
Raymond, Yves

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:

IBA, Ana Paula Baldovinotti;
DIAS, Letícia Lamas;
GONÇALVES, Michelle Cardoso;
SILVA, Vera Sônia Nunes da

Publication type:

Article

STORY OF SWEETS.

Published in:: 2014
Publication type:: Recipe

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

By:

Borges, Marana Sandini;
Biz, Ana Paula;
Bertolo, Angélica Patrícia;
Bagatini, Luciola;
Rigo, Elisandra;
Cavalheiro, Darlene

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

By:

Carvalho, Vania Silva;
Conti‐Silva, Ana Carolina

Publication type:

Article

Austria: Depiction of Fruits.

Published in:

European Food & Feed Law Review, 2011, v. 6, n. 6, p. 354

By:

Natterer, Andreas

Publication type:

Article

Enhancement of oat cereal bars with added Araucaria angustifolia flour: seed, almond or bark.

Published in:

Ciência Rural, 2024, v. 54, n. 11, p. 1, doi. 10.1590/0103-8478cr20230509

By:

Graziele Castrillon, Rafaela;
Marques, Caroline;
Oliveira Farias, Fabiane;
Vieira Helm, Cristiane;
Luiz Mathias, Alvaro

Publication type:

Article

Energy Bars--Costly but Convenient.

Published in:

Palaestra, 2006, v. 22, n. 2, p. 44

By:

Clark, Nancy

Publication type:

Article

Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content.

Published in:

Amerta Nutrition, 2024, v. 8, p. 67, doi. 10.20473/amnt.v8i2SP.2024.67-74

By:

Radiati, Ani;
Sumarto, Sumarto;
Hafid, Fahmi;
Kamelia, Emma;
Nurcahyani, Lia;
Mariani, Dini;
Badriah, Siti;
Muhandri, Tjahja

Publication type:

Article

Effects of a Cereal Bar with a Combination of Phytoestrogens on the Climacteric Symptoms: A Placebo-Controlled, Randomized Trial.

Published in:

Journal of the American Nutrition Association, 2022, v. 41, n. 3, p. 325, doi. 10.1080/07315724.2021.1884143

By:

Frigo, M.;
de Barros, E.;
dos Santos, P. C. B.;
Peres, G. L.;
Weber, J.;
Zanelatto, C.;
Koehnlein, E. A.

Publication type:

Article

Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons.

Published in:

Current Developments in Nutrition, 2021, v. 5, n. 6, p. 1, doi. 10.1093/cdn/nzab080

By:

Traylor, Daniel A;
Kamal, Michael;
Nunes, Everson A;
Prior, Todd;
Gorissen, Stefan H M;
Lees, Matthew;
Gesel, Fran;
Lim, Changhyun;
Phillips, Stuart M

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

By:

Andrade, Larissa Gabriela da Silva;
de Almeida, Tainá da Silva Fleming;
Santos, Elisvânia Freitas dos;
Novello, Daiana

Publication type:

Article

REVEL BARS.

Published in:

2019

By:

Oltman, Nancy

Publication type:

Recipe

CHOCOLATE CHIP BARS.

Published in:

2015

By:

Bergman, Wendy

Publication type:

Recipe

FROSTED STRAWBERRY SQUARES.

Published in:

2014

By:

Weddington, Sharon

Publication type:

Recipe

The influence of clean food labels on consumers' perception.

Published in:

Packaging Technology & Science, 2023, v. 36, n. 9, p. 757, doi. 10.1002/pts.2757

By:

Sá, Amanda Gomes Almeida;
Carmo, Lucas Moreira;
Valencia, Germán Ayala

Publication type:

Article

Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions.

Published in:

Food Science & Technology International, 2021, v. 27, n. 8, p. 702, doi. 10.1177/1082013220983080

By:

Maia, Lucas Costa;
Nano, Rita Maria Weste;
Santos, Wagna Piler Carvalho dos;
de Oliveira, Fábio Santos;
Barros, Camila Oliveira;
de Souza Miranda, Katia Elizabeth

Publication type:

Article

Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.

Published in:

Food Science & Technology International, 2018, v. 24, n. 3, p. 198, doi. 10.1177/1082013217742752

By:

Bchir, Brahim;
Jean-François, Thiry;
Rabetafika, Holy Nadia;
Blecker, Christophe

Publication type:

Article

Development of Cereal Bars Containing Pineapple Peel Flour ( Ananas comosus L. Merril).

Published in:

Journal of Food Quality, 2016, v. 39, n. 5, p. 417, doi. 10.1111/jfq.12222

By:

Aparecida Damasceno, Karina;
Alvarenga Gonçalves, Carlos Antonio;
Dos Santos Pereira, Geyzielle;
Lacerda Costa, Luciene;
Bastianello Campagnol, Paulo Cezar;
Leal De Almeida, Patrícia;
Arantes-Pereira, Lucas

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

By:

Bourekoua, Hayat;
Djeghim, Fairouz;
Ayad, Radia;
Benabdelkader, Ayoub;
Bouakkaz, Abdelbasset;
Dziki, Dariusz;
Różyło, Renata

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:

Lasta, Everton Luiz;
da Silva Pereira Ronning, Eduardo;
Dekker, Robert F. H.;
da Cunha, Mário Antônio Alves

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:

Showkat, Shoube;
Hussain Dar, Aamir;
Khan, Shafat;
Gani, Murtaza

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:

Beserra da Silva, Sandra;
Marcelly Martins, Luana;
Piovan, Silvano;
Milan, Paula Gimenez;
Gonçalves da Costa Silva, João Paulo;
Vicente Seixas, Flávio Augusto;
Edna Mareze-Costa, Cecília;
Cláudio da Costa, Silvio

Publication type:

Article