Works matching DE "BARS (Desserts)"
Results: 76
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:
- 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
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
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
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
- By:
- 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:
- 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:
- 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
- By:
- 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:
- Publication type:
- Article
Nutritional Profile and consumers' Perceptions of Cereal Bars.
- Published in:
- Journal of Food Products Marketing, 2024, v. 30, n. 3, p. 89, doi. 10.1080/10454446.2024.2340446
- By:
- 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
- By:
- 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
- By:
- 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:
- 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:
- 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:
- 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
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
- 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
STORY OF SWEETS.
- Published in:
- 2014
- Publication type:
- Recipe
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
- 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
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
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
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
- By:
- 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
- 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
Energy Bars Galore.
- Published in:
- Athletic Therapy Today, 2004, v. 9, n. 6, p. 36, doi. 10.1123/att.9.6.36
- 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
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
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications.
- Published in:
- Food & Bioprocess Technology, 2020, v. 13, n. 7, p. 1181, doi. 10.1007/s11947-020-02470-5
- 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
- By:
- 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:
- 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
- By:
- 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
MEYER AT ADERO CANYON.
- Published in:
- 2023
- By:
- Publication type:
- Architecture Review
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:
- 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:
- 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
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:
- 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
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
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
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:
- Publication type:
- Article