Works about SNACK bars

Results: 101

Do local para o internacional nas aulas de inglês: relações dialógicas entre a paisagem linguística e o ensino da língua em uma escola profissional de nível médio.

Published in:

Revista Iberoamericana de Educación (Version impresa), 2024, v. 96, n. 1, p. 175, doi. 10.35362/rie9616438

By:

Gomes Aires de Oliveira, Elaine Cristina;
de Carvalho Lima, Samuel

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

Developing fruit-based nutritious snack bars.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 1, p. 52, doi. 10.1002/jsfa.6282

By:

da Silva, Edson P;
Siqueira, Heloisa H;
do Lago, Rafael Carvalho;
Rosell, Cristina M;
Vilas Boas, Eduardo V de Barros

Publication type:

Article

High protein high fibre snack bars reduce food intake and improve short term glucose and insulin profiles compared with high fat snack bars.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2006, v. 15, n. 4, p. 443

By:

Williams, Gemma;
Noakes, Manny;
Keogh, Jennifer;
Foster, Paul;
Clifton, Peter

Publication type:

Article

Mars setzt Rezyklat zum Verpacken von Riegeln ein.

Published in:: Pharma + Food, 2022, p. 24
Publication type:: Article

Accelerated shelf life determination of corn snack bars.

Published in:

Italian Journal of Food Safety, 2023, v. 12, n. 4, p. 1, doi. 10.4081/ijfs.2023.10718

By:

Ni'matullah Al-Baarri, Ahmad;
Susanti, Siti;
Legowo, Anang Mohamad;
Hadipernata, Mulyana;
Aryanto, Arif;
Liestyana, Putri Safina

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

Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 2, p. 1, doi. 10.15586/ijfs.v36i2.2538

By:

Maghaydah, Sofyan;
Abughoush, Mahmoud;
Aljanada, Amal;
Choudhury, Imranul H.

Publication type:

Article

MULTILEGUME BAR PREPARED FROM EXTRUDED LEGUMES FLOUR TO ADDRESS PROTEIN ENERGY MALNUTRITION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 1, p. 167

By:

SAADAT, S.;
AKHTAR, S.;
ISMAIL, T.;
SHARIF, M. K.;
SHABBIR, U.;
AHMAD, N.;
ALI, A.

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

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

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

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

Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis.

Published in:

European Food Research & Technology, 2020, v. 246, n. 1, p. 55, doi. 10.1007/s00217-019-03380-3

By:

Tang, Ke;
Hu, Jianning;
Fan, Wenlai;
Xu, Yan;
Li, Ji-Ming

Publication type:

Article

Use of Sunflower Protein in Snack Bars.

Published in:

CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 1, doi. 10.3303/CET2187001

By:

Baurina, Alexandra V.;
Baurin, Dmitry V.;
Shakir, Irina V.;
Panfilov, Victor I.

Publication type:

Article

Effect of Beetroot Powder Incorporation on the Textural, Sensory and Nutritional Quality of Legume and Oil Seeds Based Snack Bar.

Published in:

Asian Journal of Dairy & Food Research, 2023, v. 42, n. 1, p. 117, doi. 10.18805/ajdfr.DR-1721

By:

Tangariya, Priyanka;
Awasthi, Pratima;
Sahoo, Anushriya

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:

Yadav, Latika;
Bhatnagar, Vibha

Publication type:

Article

Comparative Reactive Oxygen Species (ROS) Content among Various Flavored Disposable Vape Bars, including Cool (Iced) Flavored Bars.

Published in:

Toxics, 2021, v. 9, n. 10, p. 235, doi. 10.3390/toxics9100235

By:

Yogeswaran, Shaiesh;
Muthumalage, Thivanka;
Rahman, Irfan

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

Customers' Intention to Recommend Takeaway Food during COVID-19 Pandemic.

Published in:

Quality Innovation Prosperity / Kvalita Inovácia Prosperita, 2021, v. 25, n. 3, p. 85, doi. 10.12776/QIP.V25I3.1621

By:

Yeni, Yulia;
Pujani, Vera;
Syahrul, Laura

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

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

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

A sandwich resonant bar method with transfer matrices for measuring the elastic parameters of rock at low frequency.

Published in:

Journal of Geophysics & Engineering, 2023, v. 20, n. 6, p. 1194, doi. 10.1093/jge/gxad078

By:

Li, Jiahui;
Chen, Dehua;
Wang, Yu;
Chen, Hao

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

Karakteristik sensori dan aktivitas antioksidan snack bar berbahan dasar tepung sorgum dan labu kuning dengan penambahan ekstrak cassiavera (cassia bar).

Published in:

Jurnal Agroindustri Halal, 2024, v. 10, n. 3, p. 324, doi. 10.30997/jah.v10i3.10714

By:

Anugrawati Sudrajat, Fathira Sakinah;
Fauzi, Muhamad Rizki;
Qodariah, Siti Nurlailatul;
Sobarudin, Muhammad Fahmi;
Cahyasiam, Riski;
Aminullah

Publication type:

Article

Development of Millet Based Moringa - Amla Snack Bar for Iron Deficiency in Adolescents.

Published in:

Revista Nutrición Clínica y Dietética Hospitalaria, 2024, v. 44, n. 2, p. 331, doi. 10.12873/442sandhya

By:

SANDHYA, J. JOY;
KANNIAMMAL, C.

Publication type:

Article

Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.

Published in:

Foods, 2025, v. 14, n. 11, p. 1857, doi. 10.3390/foods14111857

By:

Karaca Çelik, Kezban Esen;
Irkin, Reyhan;
Çarıkçı, Sema;
Sipahi, Simge;
Yakar, Selinay;
Yaman, Cem;
Öneş, Ece

Publication type:

Article

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

Formulation and Stability Assessment of Bakery Snacks Enriched with Encapsulated Phenolic Compounds from Lemnian Tomatoes and Pumpkin (Cucurbita moschata).

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 13, p. 5724, doi. 10.3390/app14135724

By:

Michalaki, Afroditi;
Karantonis, Haralabos C.

Publication type:

Article

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5215, doi. 10.3390/app14125215

By:

Ciurzyńska, Agnieszka;
Janowicz, Monika;
Karwacka, Magdalena;
Galus, Sabina

Publication type:

Article