Works matching DE "SNACK bars"

Results: 100

The Potential of Blondo-Based Snack Bars and Sea Grape Flour Substitution to Support Athlete Performance.

Published in:

Amerta Nutrition, 2025, v. 9, n. 1, p. 76, doi. 10.20473/amnt.v9i1.2025.76-86

By:

Devi, Shalma;
Aeni, Malin Nur;
Al Insyirah, Thifal Hazimah;
Azmi, Haikal Rizky;
Gunawan, Antonius;
Nasrullah, Nanang

Publication type:

Article

The Effect of Food Bars Made from Katuk Leaf and Torbangun Leaf on the Toxicity Profile of White Rats.

Published in:

Amerta Nutrition, 2024, v. 8, p. 336, doi. 10.20473/amnt.v8i3SP.2024.336-343

By:

Sugianti, Elya;
Putri, Berliana Devianti;
Buanasita, Annas

Publication type:

Article

SUGAR CONTENT, CRUDE FIBER CONTENT, ANTIOXIDANT ACTIVITY, AND SENSORY CHARACTERISTICS OF SORGHUM (SORGHUM BICOLOR (L.)MOENCH) SNACK BAR WITH ADDITION OF KLUTUK BANANA (MUSA BALBISIANA COLLA) FLOUR.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2024, v. 19, n. 1, p. 95, doi. 10.20473/mgi.v19i1.95-106

By:

Setyaningtiyas, Tika;
Fitriyanti, Addina Rizky;
Latrobdiba, Zahra Maharani;
Sya'di, Yunan Kholifatuddin

Publication type:

Article

Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 2, p. 94, doi. 10.18502/jfqhc.11.2.15648

By:

Altuncevahir, İ. Öztürk;
Erdoğan, E. Özkul;
Yücesoy, S.

Publication type:

Article

POTENCY OF INDONESIA NATIVE SPICES AS UNPLEASANT SENSORY REMOVER IN HIGH PROTEIN AND FIBER OKARA-BASED SNACK BAR.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 4, p. 40, doi. 10.34302/crpjfst/2024.16.4.4

By:

Aminullah;
Moulidia, Assyifa;
Kurniawan, Muhammad Fakih

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

By:

Dharshini, S. Sai;
Meera, M.

Publication type:

Article

EAT TO WIN.

Published in:

Coaches Plan/Plan du Coach, 2013, v. 1, n. 3, p. 15

By:

Dufour, Angela

Publication type:

Article

Brick's Burguer House: The challenge to grow without losing the taste.

Published in:

Revista de Empreendedorismo e Gestão de Pequenas Empresas, 2021, v. 10, n. 1, p. 1, doi. 10.14211/regepe.v10i1.1736

By:

da Silva Bendor, Marta Elisa Morais;
Vasconcelos Porto, Priscila Maria;
Miranda Linhares, Francisca Juliana;
dos Santos, Ruan Carlos

Publication type:

Article

Acute effect of flaxseed-enriched snack bars on glycemic responses and satiety in healthy individuals.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2022, v. 31, n. 3, p. 371, doi. 10.6133/apjcn.202209_31(3).0005

By:

Jianqin Sun;
Xia Liu;
Qi Xu P.;
Min Zong;
Yali Zhang;
Fei Xiao;
Hailei Zhao;
Ying Ma

Publication type:

Article

Snack bar compositions and their acute glycaemic and satiety effects.

Published in:

2017

By:

Yan, Mary R.;
Parsons, Andrew;
Whalley, Gillian A.;
Kelleher, John;
Rush, Elaine C.

Publication type:

journal article

Seidel, Eberhard: Döner. Eine türkisch-deutsche Kulturgeschichte. Berlin: März, 2022. -- ISBN 978-3-7550-0004-4. 257 Seiten, € 20,00.

Published in:

2024

By:

Köster, Lutz

Publication type:

Product Review

From Claims to Choices: How Health Information Shapes Consumer Decisions in the Functional Food Market.

Published in:

Foods, 2025, v. 14, n. 4, p. 699, doi. 10.3390/foods14040699

By:

Nazzaro, Concetta;
Uliano, Anna;
Lerro, Marco;
Stanco, Marcello

Publication type:

Article

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.

Published in:

Foods, 2024, v. 13, n. 24, p. 4169, doi. 10.3390/foods13244169

By:

Kurćubić, Vladimir S.;
Stanišić, Nikola;
Stajić, Slaviša B.;
Dmitrić, Marko;
Živković, Saša;
Kurćubić, Luka V.;
Živković, Vladimir;
Jakovljević, Vladimir;
Mašković, Pavle Z.;
Mašković, Jelena

Publication type:

Article

Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar.

Published in:

Foods, 2024, v. 13, n. 24, p. 4123, doi. 10.3390/foods13244123

By:

Dimopoulou, Maria;
Bargiota, Alexandra;
Barmpa, Eleftheria;
Outskouni, Zozo;
Stagos, Dimitrios;
Trachana, Varvara;
Androutsos, Odysseas;
Gortzi, Olga

Publication type:

Article

The Commercial Application of Insect Protein in Food Products: A Product Audit Based on Online Resources.

Published in:

Foods, 2024, v. 13, n. 21, p. 3509, doi. 10.3390/foods13213509

By:

Cong, Lei;
Dean, David;
Liu, Chunguang;
Wang, Ke;
Hou, Yakun

Publication type:

Article

Studies on Food Physical Characterization.

Published in:

Foods, 2024, v. 13, n. 10, p. 1572, doi. 10.3390/foods13101572

By:

Lapčík, Lubomír

Publication type:

Article

Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.

Published in:

Foods, 2023, v. 12, n. 19, p. 3544, doi. 10.3390/foods12193544

By:

Haș, Ioana Mariana;
Vodnar, Dan-Cristian;
Bungau, Alexa Florina;
Tarce, Alexandra Georgiana;
Tit, Delia Mirela;
Teleky, Bernadette-Emőke

Publication type:

Article

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder.

Published in:

Foods, 2023, v. 12, n. 14, p. 2702, doi. 10.3390/foods12142702

By:

Dimopoulou, Maria;
Vareltzis, Patroklos;
Floros, Stylianos;
Androutsos, Odysseas;
Bargiota, Alexandra;
Gortzi, Olga

Publication type:

Article

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.

Published in:

Foods, 2023, v. 12, n. 13, p. 2547, doi. 10.3390/foods12132547

By:

Squeo, Giacomo;
Latrofa, Vittoria;
Vurro, Francesca;
De Angelis, Davide;
Caponio, Francesco;
Summo, Carmine;
Pasqualone, Antonella

Publication type:

Article

Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach.

Published in:

Foods, 2023, v. 12, n. 1, p. 162, doi. 10.3390/foods12010162

By:

Wu, Chi-Mei Emily;
Teng, Chih-Ching

Publication type:

Article

Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study.

Published in:

Foods, 2022, v. 11, n. 23, p. 3842, doi. 10.3390/foods11233842

By:

Hatjiathanassiadou, Maria;
de Souza, Camila Valdejane Silva;
Vale, Diôgo;
Dantas, Natalie Marinho;
Batista, Yasmim Bezerra;
Marchioni, Dirce Maria Lobo;
Lima, Severina Carla Vieira Cunha;
Lyra, Clélia de Oliveira;
Rolim, Priscilla Moura;
Seabra, Larissa Mont'Alverne Jucá

Publication type:

Article

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.

Published in:

Foods, 2022, v. 11, n. 22, p. 3631, doi. 10.3390/foods11223631

By:

Szydłowska, Aleksandra;
Zielińska, Dorota;
Trząskowska, Monika;
Neffe-Skocińska, Katarzyna;
Łepecka, Anna;
Okoń, Anna;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces.

Published in:

Foods, 2022, v. 11, n. 17, p. 2676, doi. 10.3390/foods11172676

By:

Santiago-Ramos, Rocío;
Silva, Cristina L. M.;
Ramos, Inês N.

Publication type:

Article

Physiochemical and Nutritional Characteristics of Ready-to-Use Therapeutic Food Prepared Using Bambara Groundnut- Moringa oleifera Leaf Protein Complex.

Published in:

Foods, 2022, v. 11, n. 12, p. 1680, doi. 10.3390/foods11121680

By:

Adewumi, Olawumi Oluwakemi;
Felix-Minnaar, Joseline Veronica;
Jideani, Victoria Adaora

Publication type:

Article

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum.

Published in:

Foods, 2022, v. 11, n. 3, p. 309, doi. 10.3390/foods11030309

By:

Rajagukguk, Yolanda Victoria;
Arnold, Marcellus;
Sidor, Andrzej;
Kulczyński, Bartosz;
Brzozowska, Anna;
Schmidt, Marcin;
Gramza-Michałowska, Anna

Publication type:

Article

Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals.

Published in:

Foods, 2021, v. 10, n. 10, p. 2271, doi. 10.3390/foods10102271

By:

González-Calderón, Ana Karen;
García-Flores, Natalia Alejandra;
Elizondo-Rodríguez, Ana Sofía;
Zavala-López, Mariana;
García-Lara, Silverio;
Ponce-García, Néstor;
Escalante-Aburto, Anayansi

Publication type:

Article

Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-Product Powders.

Published in:

Foods, 2021, v. 10, n. 8, p. 1908, doi. 10.3390/foods10081908

By:

Zulaikha, Yasinta;
Yao, Shuai-Huei;
Chang, Yu-Wei

Publication type:

Article

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar.

Published in:

Foods, 2021, v. 10, n. 5, p. 918, doi. 10.3390/foods10050918

By:

Ibrahim, Salam A.;
Fidan, Hafize;
Aljaloud, Sulaiman O.;
Stankov, Stanko;
Ivanov, Galin;
Kahlon, Talwinder S.

Publication type:

Article

Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 237, doi. 10.6066/jtip.2024.35.2.237

By:

Seno Mawarno, Binardo Adi;
Lewerissa, dan Karina Bianca

Publication type:

Article

PENGEMBANGAN BEE POLLEN SNACK BAR UNTUK ANAK USIA SEKOLAH.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 1, p. 50, doi. 10.6066/jtip.2020.31.1.50

By:

Aini, Qurratu;
Sulaeman, Ahmad;
Sinaga, Tiurma

Publication type:

Article

SERBEST ZAMAN VE WELLNESS PERSPEKTİFİNDEN ESKİ ROMA HAMAMLARI.

Published in:

SPORMETRE: The Journal of Physical Education & Sport Sciences / Beden Eğitimi ve Spor Bilimleri Dergisi, 2023, v. 21, n. 1, p. 13, doi. 10.33689/Spormetre.1175886

By:

Kaya, Rabia;
Arda, Ümmü;
Kale, Esen Kızıldağ;
Başoğlu, Umut Davut

Publication type:

Article

Assessing Lipid Degradation as an Indicator of Rancidity in Spirulina Snack Bar Fortified with Collagen.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2025, v. 21, p. 73

By:

Erika Wahyu Dewanti;
Kustiariyah Tarman;
Joko Santoso;
Nurjanah;
Safrina Dyah Hardiningtyas

Publication type:

Article

High Fiber Snack Bar Made From Purple Sweet Potato (Ipomea batatas) and Black Soy-Bean (Glycine soja Sieb).

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 107

By:

Palupi, Eny;
Salamatussa'adah, Mardiyah;
Rimbawan, Rimbawan;
Sulaeman, Ahmad

Publication type:

Article

What does happiness give?

Published in:

2015

By:

Korpysa, Jarosław

Publication type:

Case Study

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university.

Published in:

2017

By:

Pulz, Isadora Santos;
Martins, Paula Andréa;
Feldman, Charles;
Veiros, Marcela Boro

Publication type:

journal article

Evaluation of the First Radiolabeled <sup>99m</sup>,Tc-Jerusalem Artichoke-Containing Snack Bar on Gastric Emptying and Satiety in Healthy Female Volunteers.

Published in:

Journal of the Medical Association of Thailand, 2018, v. 101, p. S13

By:

Nattipom Nokkaew;
Shuichi Sliiratori;
Sutep Gonlachanvit;
Tawatchai Chaiwatanarat;
Treerat Nasing;
Siree Chaiseri;
Sarote Sirisansaneeyaknl;
Paramate Horkaew;
Vijit Kaniuigsukkasem

Publication type:

Article

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.

Published in:

Food Science & Technology International, 2023, v. 29, n. 2, p. 181, doi. 10.1177/10820132221085154

By:

Chaves Ribeiro, Alline Emannuele;
Ribeiro Oliveira, Aryane;
Mendes da Silva, Ana Caroline;
Costa Garcia, Marina;
de Oliveira Ribeiro, Keyla;
Caliari, Márcio;
Soares Júnior, Manoel Soares

Publication type:

Article

Eigenschaften von maltodextrinbasierten Klebesystemen zur Herstellung nicht süßer Snackriegel Characteristics of Maltodextrin-Based Adhesive Agents for Production of Non-Sweet Snack Bars.

Published in:

Chemie Ingenieur Technik (CIT), 2014, v. 86, n. 8, p. 1299, doi. 10.1002/cite.201300069

By:

Herbst, Julia-Katrin;
Schröder, Jewe;
Wolf, Frederik;
Schuchmann, Heike Petra

Publication type:

Article

Performance nutrition for cold-weather military operations.

Published in:

International Journal of Circumpolar Health, 2023, v. 82, n. 1, p. 1, doi. 10.1080/22423982.2023.2192392

By:

Margolis, Lee M.;
Pasiakos, Stefan M.

Publication type:

Article

TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES OF DATE FRUIT EXTRACTS.

Published in:

Malaysian Applied Biology, 2019, v. 48, n. 2, p. 103

By:

NOORUL SYUHADA MOHD RAZALI;
WENYIN, BEH;
RANUKA DEWI ARJUNAN;
HASHIM, HASLANIZA;
ABDULLAH, AMINAH

Publication type:

Article

Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 8, p. 4394, doi. 10.1002/fsn3.2412

By:

Abedelmaksoud, Tarek Gamal;
Smuda, Sayed Saad;
Altemimi, Ammar B.;
Mohamed, Reda Mahgoub;
Pratap‐Singh, Anubhav;
Ali, Marwa Rashad

Publication type:

Article

¿QUÉ OFRECEN LAS TIENDAS ESCOLARES Y QUÉ CONSUMEN LOS ESTUDIANTES DURANTE EL DESCANSO? ESTUDIO EN LA CIUDAD DE TUNJA, 2009.

Published in:

Hacia la Promoción de la Salud, 2011, v. 16, n. 1, p. 99

By:

Velandia Castro, Nelcy Yolanda;
Cárdenas Cárdenas, Luz Mery;
Agudelo Cely, Nancy Aurora

Publication type:

Article

Steuersätze: Anwendung des auf die Beherbergung in Hotels und ähnlichen Einrichtungen anwendbaren ermäßigten Mehrwertsteuersatzes allein auf Beherbergungseinrichtungen, die über eine Einstufungsbescheinigung verfügen.

Published in:: Umsatzsteuer-Rundschau, 2024, v. 73, n. 5, p. 181, doi. 10.9785/ur-2024-730505
Publication type:: Article

Snack Bars as a Functional Snack Option for Individuals with Diabetes: A Review.

Published in:

Indian Journal of Public Health Research & Development, 2024, v. 15, n. 1, p. 218, doi. 10.37506/28ct9r25

By:

Chauhan, Nidhi;
Mahajan, Payal

Publication type:

Article

Development of novel "energy" snack bar by utilizing local Malaysian ingredients.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2280

By:

Ho, L. H.;
Tang, J. Y. H.;
Mazaitul Akma, S.;
Mohd Aiman, H.;
Roslan, A.

Publication type:

Article

Development of a snack bar containing popped rice (Khai Mod Rin) for pre-school children.

Published in:

International Food Research Journal, 2016, v. 23, n. 1, p. 237

By:

Puangjinda, K.;
Matan, N.;
Nisoa, M.

Publication type:

Article

Profile Hemoglobin and Ferritin of Rattus Wistar with Iron Deficiency Anemia After Consumption of a Snack Bar from Cowpea Flour (Vigna Unguiculata) And Haruan Fish (Ophicephalus Melanopterus).

Published in:

Pharmacognosy Journal, 2023, v. 15, n. 6, p. 995, doi. 10.5530/pj.2023.15.183

By:

Dewi, Zulfiana;
Sajiman

Publication type:

Article

EFFECT OF EXTRUSION ON β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, v. 23, n. 4, p. 529

By:

de Moraes Prata GASPAR, Maria Clara;
Manolio SOARES, Rosana Aparecida;
de Campos CARDENAS, Thaís;
de Toledo Camacho LIMA, Suzana Cristina;
Gomes ARÊAS, José Alfredo

Publication type:

Article

Low pressure radio frequency plasma effects on the mould control, physical quality, nutritional value, mineral content and trace element content of brown rice snack bars.

Published in:

Journal of Food & Nutrition Research, 2013, v. 52, n. 2, p. 87

By:

SUHEM, KITIYA;
MATAN, NARUMOL;
NISOA, MUDTORLEP;
MATAN, NIRUNDORN

Publication type:

Article

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions.

Published in:

Public Health Nutrition, 2013, v. 16, n. 7, p. 1186, doi. 10.1017/S1368980012004454

By:

Horacek, Tanya M;
Erdman, Maria B;
Byrd-Bredbenner, Carol;
Carey, Gale;
Colby, Sarah M;
Greene, Geoffrey W;
Guo, Wen;
Kattelmann, Kendra K;
Olfert, Melissa;
Walsh, Jennifer;
White, Adrienne B

Publication type:

Article