Works matching DE "ENERGY bars (Food)"
Results: 19
Energy Bars--Costly but Convenient.
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- Palaestra, 2006, v. 22, n. 2, p. 44
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- Article
Metabolizable Energy in Poultry Nutrition.
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- BioScience, 1980, v. 30, n. 11, p. 736, doi. 10.2307/1308333
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- Article
WEB ALERT.
- Published in:
- 2009
- Publication type:
- Web Site Review
Preparation of Sesame Flour Supplemented High Protein and Energy Food Bars.
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- Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2016, v. 59, n. 1, p. 20, doi. 10.52763/pjsir.biol.sci.59.1.2016.20.32
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- Article
FOOD APPLICATIONS OF A RICE BRAN OIL STRUCTURED LIPID IN FRIED SWEET POTATO CHIPS AND AN ENERGY BAR.
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- Journal of Food Quality, 2010, v. 33, n. 6, p. 679, doi. 10.1111/j.1745-4557.2010.00355.x
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- Article
Tasty protein nuggets.
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- Journal of Intellectual Property Rights, 2006, v. 11, n. 2, p. 161
- Publication type:
- Article
A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: chronic inflammation blunts these improvements.
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- FASEB Journal, 2015, v. 29, n. 8, p. 3287, doi. 10.1096/fj.15-271833
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- Article
Workplace‐related determinants of mental health in food and bar workers in Western, high‐income countries: A systematic review.
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- American Journal of Industrial Medicine, 2024, v. 67, n. 8, p. 696, doi. 10.1002/ajim.23620
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- Article
DEVELOPMENT AND EVALUATION OF NUTRI-BARS FOR INTERNALLY DISPLACED PEOPLE IN HUMANITARIAN EMERGENCIES.
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- Journal of Agricultural Research (03681157), 2014, v. 52, n. 2, p. 217
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- Article
Chemical, Sensory and Microbiological Properties of Food Bars Prepared from Oil Seed Flours.
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- Nigerian Food Journal, 2018, v. 36, n. 2, p. 57
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- Article
Development of energy bar utilizing potato extrudates.
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- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 3, p. 241, doi. 10.18805/ajdfr.v3i1.3579
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- Article
Nutritional behavior while ski-mountaineering: An analysis from the Swiss Alps.
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- Journal of Human Sport & Exercise, 2019, v. 14, n. 3, p. 436, doi. 10.14198/jhse.2019.142.15
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- Article
Patents.
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- Chemistry & Industry, 2006, n. 10, p. 11
- Publication type:
- Article
A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 476, doi. 10.1007/s11130-023-01078-2
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- Article
Coffee Pulp: A Sustainable and Affordable Source for Developing Functional Foods.
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- Processes, 2023, v. 11, n. 6, p. 1693, doi. 10.3390/pr11061693
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- Article
Mineral Content Analysis of Polyherbal Energy Bar Using X-Ray Fluorescence Technique.
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- Pharmacognosy Journal, 2019, v. 11, n. 1, p. 53, doi. 10.5530/pj.2019.1.10
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- Article
Glycemic and Insulinemic Response to Selected Snack Bars in Trained Versus Sedentary Individuals.
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- International Journal of Sport Nutrition & Exercise Metabolism, 2010, v. 20, n. 1, p. 27, doi. 10.1123/ijsnem.20.1.27
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- Article
Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. S425, doi. 10.1111/j.1750-3841.2007.00429.x
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- Article
Development of a Prototype High-energy, Nutrient-dense Food Product for Emergency Relief.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S361, doi. 10.1111/j.1365-2621.2004.tb09950.x
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- Article