Works matching DE "BARS (Desserts)"
Results: 74
The sugar content of foods in the UK by category and company: A repeated cross-sectional study, 2015-2018.
- Published in:
- 2021
- By:
- Publication type:
- journal article
College student acceptance of chocolate bar cookies containing puree of canned green peas as a fat-ingredient substitute.
- Published in:
- Journal of Culinary Science & Technology, 2019, v. 17, n. 6, p. 507, doi. 10.1080/15428052.2018.1492480
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- Publication type:
- Article
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
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
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- Publication type:
- Article
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
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- Publication type:
- Article
Time for the Access vs. Conservation Debate.
- Published in:
- CounterPunch, 2023, p. 1
- By:
- Publication type:
- Article
Technical Note: Are large error bars desirable? A note on quantitative model-proxy comparison.
- Published in:
- Climate of the Past Discussions, 2014, v. 10, n. 6, p. 4535, doi. 10.5194/cpd-10-4535-2014
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- 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
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- 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
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- 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
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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
- By:
- 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
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
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
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
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
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- Publication type:
- Article
Health-food Imposters.
- Published in:
- Ontario Dentist, 2016, p. 16
- By:
- Publication type:
- 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
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
REVEL BARS.
- Published in:
- 2019
- By:
- Publication type:
- Recipe
CHOCOLATE CHIP BARS.
- Published in:
- 2015
- By:
- Publication type:
- Recipe
FROSTED STRAWBERRY SQUARES.
- Published in:
- 2014
- By:
- Publication type:
- Recipe
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
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- 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:
- Publication type:
- Article
Austria: Depiction of Fruits.
- Published in:
- European Food & Feed Law Review, 2011, v. 6, n. 6, p. 354
- By:
- Publication type:
- Article
Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1422, doi. 10.1007/s11947-016-1724-z
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- Publication type:
- Article
Productos potenciales de mango basados en preferencias de consumidores: una alternativa para productores de mango de la región sur de Sinaloa.
- Published in:
- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2023, v. 33, n. 61, p. 1, doi. 10.24836/es.v33i61.1361
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- Publication type:
- Article
Changes in nutrition content and health claims post-implementation of regulation in Australia.
- Published in:
- 2020
- By:
- Publication type:
- journal 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
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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
- By:
- 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:
- 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
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
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
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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
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
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- 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
Valorisation of resistant starch from foxtail millet for the development of gluten-free cereal bars and their quality evaluation.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1899, doi. 10.1007/s11694-022-01745-z
- By:
- 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:
- 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
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:
- Publication type:
- Article
Happy New Aquatic Food Product Technology Year!
- Published in:
- 2020
- By:
- Publication type:
- Editorial
Cereal Bars Flavored with Fish Protein Concentrate from Different Species.
- Published in:
- Journal of Aquatic Food Product Technology, 2020, v. 29, n. 1, p. 65, doi. 10.1080/10498850.2019.1694615
- By:
- 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
- By:
- 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
- By:
- Publication type:
- Article
ESTRATEGIAS DE COMERCIALIZACIÓN PARA EMPRENDIMIENTOS ASOCIATIVOS ARTESANALES EN LA PROVINCIA DE CAÑAR – ECUADOR.
- Published in:
- Revista Telos, 2024, v. 26, n. 1, p. 113, doi. 10.36390/telos261.08
- By:
- Publication type:
- Article
MEYER AT ADERO CANYON.
- Published in:
- 2023
- By:
- Publication type:
- Architecture Review