Works matching Breakfast cereals

Results: 5000

Stress, Breakfast Cereal Consumption and Cortisol.

Published in:

Nutritional Neuroscience, 2002, v. 5, n. 2, p. 141, doi. 10.1080/10284150290018946

By:

Smith, A.P.

Publication type:

Article

EXERGETIC ANALYSIS OF BREAKFAST CEREAL PRODUCTION IN NIGERIA.

Published in:

Nigerian Journal of Technology, 2018, v. 37, n. 1, p. 139, doi. 10.4314/njt.v37i1.19

By:

Sulaiman, M. A.;
Kuye, S. I.;
Giwa, S. O.;
Olowoyeye, O. A.

Publication type:

Article

The potential role of (whole grain) breakfast cereals for nutrient intake.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 158, doi. 10.1111/j.1757-837X.2012.00173.x

By:

Thielecke, F.

Publication type:

Article

Using the Nutri-Score to visualise food reformulation in Germany: the case of breakfast cereals.

Published in:

BMC Public Health, 2025, v. 25, n. 1, p. 1, doi. 10.1186/s12889-024-21102-7

By:

Gréa, Corinna;
Dittmann, Anna;
Wolff, David;
Haidar, Hanna;
Roser, Silvia;
Merz, Benedikt;
genannt Bonsmann, Stefan Storcksdieck

Publication type:

Article

Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey.

Published in:

Journal of Texture Studies, 2022, v. 53, n. 5, p. 672, doi. 10.1111/jtxs.12708

By:

Bobade, Hanuman;
Singh, Arashdeep;
Sharma, Savita;
Gupta, Antima;
Singh, Baljit

Publication type:

Article

In Vitro Digestion and Intestinal Absorption of Mycotoxins Due to Exposure from Breakfast Cereals: Implications for Children's Health.

Published in:

Toxins, 2024, v. 16, n. 5, p. 205, doi. 10.3390/toxins16050205

By:

Sá, Soraia V. M. de;
Faria, Miguel A.;
Fernandes, José O.;
Cunha, Sara C.

Publication type:

Article

Multi-Mycotoxin Method Development Using Ultra-High Liquid Chromatography with Orbitrap High-Resolution Mass Spectrometry Detection in Breakfast Cereals from the Campania Region, Italy.

Published in:

Toxins, 2023, v. 15, n. 2, p. 148, doi. 10.3390/toxins15020148

By:

Narváez, Alfonso;
Izzo, Luana;
Castaldo, Luigi;
Lombardi, Sonia;
Rodríguez-Carrasco, Yelko;
Ritieni, Alberto

Publication type:

Article

Determination of furan and alkylfuran in breakfast cereals from the European market and their correlation with acrylamide levels.

Published in:

European Food Research & Technology, 2024, v. 250, n. 1, p. 167, doi. 10.1007/s00217-023-04374-y

By:

Lipinski, Sarah;
Lindekamp, Niklas;
Funck, Nils;
Cramer, Benedikt;
Humpf, Hans-Ulrich

Publication type:

Article

In Situ Monitoring of Sugar Content in Breakfast Cereals Using a Novel FT-NIR Spectrometer.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 24, p. 8774, doi. 10.3390/app10248774

By:

Aykas, Didem Peren;
Ball, Christopher;
Menevseoglu, Ahmed;
Rodriguez-Saona, Luis E.

Publication type:

Article

Associations of breakfast cereal consumption with all-cause and cause-specific mortality: a large-scale prospective analysis.

Published in:

Nutrition Journal, 2025, v. 24, n. 1, p. 1, doi. 10.1186/s12937-025-01109-5

By:

Lin, Zhengjun;
Zeng, Min;
Sui, Zijian;
Wu, Yanlin;
Zhang, Hong;
Liu, Tang

Publication type:

Article

Radiation Risk Among Children due to Natural Radioactivity in Breakfast Cereals.

Published in:

Nature Environment & Pollution Technology, 2023, v. 22, n. 1, p. 527

By:

Abbas, H. H.;
Kadhim, Shaymaa A.;
Alhous, Shatha F.;
Hussein, H. H.;
AL-Temimei, F. A.;
Mraity, H. A. A.

Publication type:

Article

Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory.

Published in:

2021

By:

Perron, Julie;
Pomerleau, Sonia;
Gagnon, Pierre;
Gilbert-Moreau, Joséane;
Lemieux, Simone;
Plante, Céline;
Paquette, Marie-Claude;
Labonté, Marie-Ève;
Provencher, Véronique

Publication type:

journal article

The nutritional content of children's breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA.

Published in:

2020

By:

Chepulis, Lynne;
Everson, Nadine;
Ndanuko, Rhoda;
Mearns, Gael

Publication type:

journal article

Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals.

Published in:

2018

By:

Ghodsian, Bahar;
Madden, Angela M

Publication type:

journal article

The nutritional quality of New Zealand breakfast cereals: an update.

Published in:

2017

By:

Chepulis, Lynne;
Hill, Shaunie;
Mearns, Gael

Publication type:

journal article

Salt and sugars content of breakfast cereals in the UK from 1992 to 2015.

Published in:

2017

By:

Pombo-Rodrigues, Sonia;
Hashem, Kawther M.;
He, Feng J.;
MacGregor, Graham A.

Publication type:

journal article

Stress, Breakfast Cereal Consumption and Objective Signs of Upper Respiratory Tract Illnesses.

Published in:

Nutritional Neuroscience, 2002, v. 5, n. 2, p. 145, doi. 10.1080/10284150290018955

By:

Smith, A.P.

Publication type:

Article

Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018.

Published in:

Foods, 2019, v. 8, n. 5, p. 158, doi. 10.3390/foods8050158

By:

Mesías, Marta;
Sáez-Escudero, Laura;
Morales, Francisco J.;
Delgado-Andrade, Cristina

Publication type:

Article

Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1497, doi. 10.1007/s00217-017-2859-5

By:

Kince, Tatjana;
Galoburda, Ruta;
Klava, Dace;
Tomsone, Lolita;
Senhofa, Santa;
Straumite, Evita;
Kerch, Garry;
Kronberga, Arta;
Sturite, Ievina;
Kunkulberga, Daiga;
Blija, Anita

Publication type:

Article

Calcium availability in breakfast cereals: effect of other food components.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 489, doi. 10.1007/s00217-012-1773-0

By:

Aguilar, Ma.;
Mateos, Carmen;
Meseguer, Isabel;
Martinez-Para, Ma.

Publication type:

Article

Characterization of the Bioaccessibility of Minerals from Commercial Breakfast Cereals by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES).

Published in:

Analytical Letters, 2021, v. 54, n. 18, p. 2874, doi. 10.1080/00032719.2021.1899196

By:

de Souza, Alexander Ossanes;
da Silva, Emanueli do Nascimento;
Pereira, Camila Corrêa;
Cadore, Solange;
Ribeiro, Anderson Schwingel;
Vieira, Mariana Antunes

Publication type:

Article

Consumer Acceptance of an Extruded Soy-Based High-Protein Breakfast Cereal.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 1, p. S20, doi. 10.1111/j.1750-3841.2007.00601.x

By:

Yeu, K.;
Lee, Y.;
Lee, S.-Y.

Publication type:

Article

Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4889, doi. 10.1007/s11694-024-02544-4

By:

Gaurav, Abhishek;
Dalbhagat, Chandrakant Genu;
Kedia, Janit;
Faizan Rahi, Md;
Pradhan, Rama Chandra;
Mishra, Sabyasachi

Publication type:

Article

Trace Elements in Breakfast Cereals and Exposure Assessment in Moroccan Population: Case of Lead and Cadmium.

Published in:

Biological Trace Element Research, 2021, v. 199, n. 4, p. 1268, doi. 10.1007/s12011-020-02265-x

By:

Sifou, Aicha;
Benabbou, Asmae;
Ben Aakame, Rachid;
Mahnine, Naima;
Antonopoulos, Alistair;
Halim, Mohammed;
Zinedine, Abdellah

Publication type:

Article

Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality.

Published in:

European Journal of Clinical Nutrition, 2010, v. 64, p. S20, doi. 10.1038/ejcn.2010.205

By:

Goglia, R.;
Spiteri, M.;
Ménard, C.;
Dumas, C.;
Combris, P.;
Labarbe, B.;
Soler, L. G.;
Volatier, J. L.

Publication type:

Article

Child-directed marketing on packaged breakfast cereals in South Africa.

Published in:

Public Health Nutrition, 2023, v. 26, n. 10, p. 2139, doi. 10.1017/S1368980023001507

By:

Khan, Alice S;
Frank, Tamryn;
Swart, Rina Elizabeth

Publication type:

Article

Commercial Breakfast Cereals Available in Mexican Markets and their Contribution in Dietary Fiber, β-Glucans and Protein Quality by Rat Bioassays.

Published in:

Plant Foods for Human Nutrition, 2014, v. 69, n. 3, p. 222, doi. 10.1007/s11130-014-0422-0

By:

Falcón-Villa, María;
Barrón-Hoyos, Jesús;
Cinco-Moroyoqui, Francisco

Publication type:

Article

SHELF-LIFE ASPECTS OF TOASTED BREAKFAST CEREAL WITH AND WITHOUT FRUIT.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, p. 178

By:

MACEDO, I. S. M.;
GALLAGHER, M. J. SOUSA;
OLIVEIRA, J. C.;
BYRNE, E. R.

Publication type:

Article

Brand-Supermarket Demand for Breakfast Cereals and Retail Competition.

Published in:

American Journal of Agricultural Economics, 2007, v. 89, n. 2, p. 324, doi. 10.1111/j.1467-8276.2007.00994.x

By:

Chidmi, Benaissa;
Lopez, Rigoberto A.

Publication type:

Article

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris).

Published in:

JSFA Reports, 2022, v. 2, n. 9, p. 430, doi. 10.1002/jsf2.77

By:

Chima, Judith Uchenna;
David‐Abraham, Folusho Morenike;
Okpala, Laura Chioma

Publication type:

Article

An investigation of the effectiveness of ready-to-eat breakfast cereals in weight loss: comparison between single and mixed varieties.

Published in:

Nutrition Bulletin, 2009, v. 34, n. 1, p. 48, doi. 10.1111/j.1467-3010.2008.01723.x

By:

Lightowler, H. J.;
Henry, C. J. K.

Publication type:

Article

Are people who regularly eat breakfast cereals slimmer than those who don’t? A systematic review of the evidence.

Published in:

Nutrition Bulletin, 2007, v. 32, n. 2, p. 118, doi. 10.1111/j.1467-3010.2007.00638.x

By:

de la Hunty, A.;
Ashwell, M.

Publication type:

Article

Changes on image texture features of breakfast flakes cereals during water absorption.

Published in:

Food Science & Technology International, 2013, v. 19, n. 1, p. 45, doi. 10.1177/1082013212442182

By:

Medina, Wenceslao T;
Quevedo, Roberto A;
Aguilera, José M

Publication type:

Article

Mycotoxin Exposure in Children through Breakfast Cereal Consumption in Chile.

Published in:

Toxins, 2022, v. 14, n. 5, p. 324, doi. 10.3390/toxins14050324

By:

Foerster, Claudia;
Monsalve, Liliam;
Ríos-Gajardo, Gisela

Publication type:

Article

Food Industry Firms' Economic Incentives to Provide Nutritional Information to the Market: European Breakfast Cereals, Snacks, and Soft Drinks Industries.

Published in:

Journal of International Food & Agribusiness Marketing, 2013, v. 25, n. 3, p. 209, doi. 10.1080/08974438.2013.724005

By:

Jensen, JørgenDejgård;
Ronit, Karsten

Publication type:

Article

Impacts of Sociodemographic Variables on the Implicit Values of Breakfast Cereal Characteristics.

Published in:

Journal of Agricultural & Resource Economics, 1998, v. 23, n. 1, p. 126

By:

Hongqi Shi;
Price, David W.

Publication type:

Article

Health-related on-pack communication and nutritional value of ready-to-eat breakfast cereals evaluated against five nutrient profiling schemes.

Published in:

BMC Public Health, 2014, v. 14, n. 1, p. 1, doi. 10.1186/1471-2458-14-1178

By:

Maschkowski, Gesa;
Hartmann, Monika;
Hoffmann, Julia

Publication type:

Article

PIXE and XRF elemental analysis of breakfast cereals consumed in Mexico.

Published in:

Journal of Radioanalytical & Nuclear Chemistry, 2018, v. 318, n. 2, p. 887, doi. 10.1007/s10967-018-6052-5

By:

Romero-Dávila, E.;
Miranda, J.;
de Lucio, O. G.;
Pineda, J. C.

Publication type:

Article

Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake.

Published in:

Foods, 2021, v. 10, n. 8, p. 1772, doi. 10.3390/foods10081772

By:

Santos, Mariana;
Matias, Filipa;
Rito, Ana Isabel;
Castanheira, Isabel;
Torres, Duarte;
Loureiro, Isabel;
Assunção, Ricardo

Publication type:

Article

Healthy Breakfast Cereals: What Do Consumers Want?

Published in:

Journal of Foodservice Business Research, 2014, v. 17, n. 1, p. 48, doi. 10.1080/15378020.2014.886914

By:

Boivin, Caroline;
Parissier, Catherine;
Alle, Alexandre;
Asselin Forcier, Penelope;
Langlois, Simon

Publication type:

Article

Bioavailability for Rats of Vitamin E from Fortified Breakfast Cereals.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1257, doi. 10.1111/j.1365-2621.1996.tb10974.x

By:

Mitchell, Geraldine V.;
Grundel, Erich;
Jenkins, Mamie Y.

Publication type:

Article

Assessing the efficacy of pearl millet and finger millet enriched breakfast cereals to combat obesity.

Published in:

Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-78767-8

By:

Krishnan, Hari;
Kaushik, Deepika;
Kumar, Mukul;
Oz, Emel;
Brennan, Charles;
Oz, Fatih;
Proestos, Charalampos;
Hashem, Abeer;
Ibrahimova, Ulkar;
Abd Allah, Elsayed Fathi

Publication type:

Article

Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.

Published in:

Food Science & Technology International, 2014, v. 20, n. 3, p. 161, doi. 10.1177/1082013213476074

By:

Paradiso, Vito M;
Caponio, Francesco;
Summo, Carmine;
Gomes, Tommaso

Publication type:

Article

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2278, doi. 10.1111/j.1365-2621.2008.01867.x

By:

Brennan, Margaret A.;
Monro, John A.;
Brennan, Charles S.

Publication type:

Article

Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses.

Published in:

Journal of Texture Studies, 2022, v. 53, n. 2, p. 220, doi. 10.1111/jtxs.12666

By:

Dias‐Faceto, Liara Silva;
Conti‐Silva, Ana Carolina

Publication type:

Article

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.

Published in:

Foods, 2023, v. 12, n. 21, p. 3902, doi. 10.3390/foods12213902

By:

Lima, Cristiane Teles;
Santos, Tatiane Monteiro dos;
Neves, Nathália de Andrade;
Lavado-Cruz, Alicia;
Paucar-Menacho, Luz Maria;
Clerici, Maria Teresa Pedrosa Silva;
Meza, Sílvia Letícia Rivero;
Schmiele, Marcio

Publication type:

Article

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.

Published in:

Foods, 2023, v. 12, n. 3, p. 609, doi. 10.3390/foods12030609

By:

Caporizzi, Rossella;
Schönlechner, Regine;
D'amico, Stefano;
Severini, Carla;
Derossi, Antonio

Publication type:

Article

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.

Published in:

Foods, 2022, v. 11, n. 21, p. 3447, doi. 10.3390/foods11213447

By:

Singh, Ravinder;
Yu, Cheng-Chia;
Chen, Guan-Wei;
Chen, Ching-Hsueh;
Sinaki, Nasibeh Y.;
Lin, Jenshinn;
Koksel, Filiz

Publication type:

Article

Nutrients, antinutrients and amino acids profile of malted quality protein maize (Zea Mays L.) based ready-to-eat breakfast cereal fortified with vegetable biomaterials.

Published in:

Croatian Journal of Food Science & Technology, 2020, v. 12, n. 2, p. 258, doi. 10.17508/CJFST.2020.12.2.15

By:

ONIRETI, FOYINSADE MORINOLA;
IKUJENLOLA, ABIODUN VICTOR

Publication type:

Article

Rapid analysis of Na, Mg, Ca, Fe, and Zn in breakfast cereals (granola type) by energy dispersive‐X‐ray fluorescence.

Published in:

XRS: X-ray Spectrometry, 2019, v. 48, n. 5, p. 395, doi. 10.1002/xrs.2988

By:

Perring, Loïc;
Cotard, Aurélien;
Al Sayadi, Sarah;
Berrut, Stéphane

Publication type:

Article