Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determinationRADA-MENDOZA, Maite; GARCIA-BANOS, Juan Luis; VILLAMIEL, Mar et al.Journal of cereal science (Print). 2004, Vol 39, Num 2, pp 167-173, issn 0733-5210, 7 p.Article

Analysis of heat-damage indices in breakfast cereals : Influence of compositionRUFIAN-HENARES, J. A; DELGADO-ANDRADE, C; MORALES, F. J et al.Journal of cereal science (Print). 2006, Vol 43, Num 1, pp 63-69, issn 0733-5210, 7 p.Article

Study on fluorescence of Maillard reaction compounds in breakfast cerealsDELGADO-ANDRADE, Cristina; RUFIAN-HENARES, José A; MORALES, Francisco J et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 9, pp 799-804, issn 1613-4125, 6 p.Article

Assessment of aflatoxins, ochratoxin A and zearalenone in breakfast cerealsSHAHZAD ZAFAR IQBAL; RABBANI, Tehmeena; MUHAMMAD RAFIQUE ASI et al.Food chemistry. 2014, Vol 157, pp 257-262, issn 0308-8146, 6 p.Article

Fast method to determine furosine in breakfast cereals by capillary zone electrophoresisDELGADO-ANDRADE, Cristina; RUFIAN-HENARES, José A; MORALES, Francisco J et al.European food research & technology (Print). 2005, Vol 221, Num 5, pp 707-711, issn 1438-2377, 5 p.Article

The biotin content of breakfast cereals = Teneur en biotine de céréales pour petit-déjeunerHOPPNER, K; LAMPI, B.Nutrition reports international. 1983, Vol 28, Num 4, pp 793-798, issn 0029-6635Article

A research note. Relative protein efficiency ratios for wheat-based breakfast cereals = Note de recherche. Taux d'efficacité protéique relative des céréales pour petit-déjeuner à base de bléMCAULEY, J. A; HOOVER, J. L. B; KUNKEL, M. E et al.Journal of food science. 1987, Vol 52, Num 4, pp 1111-1112, issn 0022-1147Article

Céréales, petit déjeuner et santé = Cereals, breakfast and healthGUY-GRAND, Bernard.Cahiers de nutrition et de diététique. 2012, Vol 47, issn 0007-9960, 59 p., HS1Serial Issue

Solubilization of iron in cereals by milk and milk fractions = Solubilisation, par le lait et les fractions du lait, du fer dans les céréalesCLYDESDALE, F. M; NADEAU, D. B.Cereal chemistry. 1984, Vol 61, Num 4, pp 330-335, issn 0009-0352Article

Isomalt in breakfast cereals, granola bars, and muesliRADOWSKI, A.Cereal foods world. 2006, Vol 51, Num 5, pp 254-256, issn 0146-6283, 3 p.Article

Almonds for Nutritious and Delightful Breakfast CerealsSHELKE, K; MILLER, R. A.Cereal foods world. 2012, Vol 57, Num 2, pp 64-67, issn 0146-6283, 4 p.Article

Inter-brand differences in iron content of breakfast cereals and their impact on measurement of iron intakeO'HARA, B. A; GREENWOOD, D. C; BURLEY, V. J et al.Journal of human nutrition and dietetics (Print). 2004, Vol 17, Num 5, pp 461-469, issn 0952-3871, 9 p.Article

Processing breakfast cereals to deliver nutritionCLARK, J. Peter.Food technology (Chicago). 2006, Vol 60, Num 3, pp 89-90, issn 0015-6639, 2 p.Article

The application of flavors to extruded products = Applications des extraits aromatiques aux produits extrudésLANE, R. P.Perfumer & flavorist. 1985, Vol 10, Num 4, pp 53-64, issn 0272-2666, 7 p.Article

Systems for manufacture of ready-to-eat breakfast cereals using twin-screw extrusionBAILEY, L. N; HAUCK, B. W; SEVATSON, E. S et al.Cereal foods world. 1991, Vol 36, Num 10, pp 863-869, issn 0146-6283, 5 p.Article

Production of granola breakfast cereal by fluidised bed granulationPATHARE, Pankaj B; BAS, Nursin; FITZPATRICK, John J et al.Food and bioproducts processing. 2012, Vol 90, Num 3, pp 549-554, issn 0960-3085, 6 p.Article

A study of the effects of water content on the compaction behaviour of breakfast cereal flakesGEORGET, D. M. R; PARKER, R; SMITH, A. C et al.Powder technology. 1994, Vol 81, Num 2, pp 189-195, issn 0032-5910Article

Japanese market for ready-to-eat breakfast cereals growingLORENCE, M.Cereal foods world. 1992, Vol 37, Num 5, issn 0146-6283, p. 358Article

Design and operation of equipment for coating breakfast cerealsBURNS, R. E; FAST, R. B.Cereal foods world. 1991, Vol 36, Num 10, pp 879-887, issn 0146-6283, 7 p.Article

Contribution of breakfast cereals to the daily intake of folacin, pantothenic acid and biotin = Contribution des céréales pour petit-déjeûner à l'apport journalier de folacine, d'acide pantothénique et de biotineHOPPNER, K; VERDIER, P.Canadian Institute of Food Science and Technology journal. 1984, Vol 17, Num 2, pp 121-124, issn 0315-5463Article

Creating Healthy and Innovative Kid-Preferred Flavors for Breakfast Cereals and Baked GoodsDEBIASE, T; LIVERMORE, A; HOGAN, C et al.Cereal foods world. 2011, Vol 56, Num 5, pp 206-208, issn 0146-6283, 3 p.Article

Mikrowellenbehandlung von Müsli im Labor- und Technikumsmassstab = Traitement par les microondes du «Musli», en laboratoire et à l'échelle pilote = Microwave treatment of «Musli» in the laboratory and a pilot plantKLINGLER, R. W.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 9, pp 277-280, issn 0367-4177Article

Changes on image texture features of breakfast flakes cereals during water absorptionMEDINA, Wenceslao T; QUEVEDO, Roberto A; AGUILERA, Jose M et al.Food science and technology international. 2013, Vol 19, Num 1, pp 45-57, issn 1082-0132, 13 p.Article

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherolsPARADISO, Vito M; SUMMO, Carmine; TRANI, Antonio et al.Journal of cereal science (Print). 2008, Vol 47, Num 2, pp 322-330, issn 0733-5210, 9 p.Article

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impactBRENNAN, Margaret A; MENARD, Carine; ROUDAUT, Gaëlle et al.Stärke (Weinheim). 2012, Vol 64, Num 5-6, pp 392-398, issn 0038-9056, 7 p.Article