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

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

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

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

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

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

Analysis and evaluation of voluntary folic acid fortification of breakfast cereals in the Spanish marketSAMANIEGO-VAESKEN, Ma de Lourdes; ALONSO-APERTE, Elena; VARELA-MOREIRAS, Gregorio et al.Journal of food composition and analysis (Print). 2010, Vol 23, Num 5, pp 419-423, issn 0889-1575, 5 p.Article

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cerealsRUFIAN-HENARES, José A; DELGADO-ANDRADE, Cristina.Food research international. 2009, Vol 42, Num 3, pp 394-400, issn 0963-9969, 7 p.Article

Uptake of Tritiated Liquids by Individual Breakfast Cereal FlakesMEDINA, Wenceslao T; LAURENT, Sophie; BRANDAN, Enrique et al.Journal of food science. 2010, Vol 75, Num 3, issn 0022-1147, E194-E200Article

Determination of the chromium content in commercial breakfast cereals in SpainMATEOS, Carmen José; AGUILAR, Maria Victorina; MARTINEZ-PARA, Maria Carmen et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 2, pp 401-405, issn 0021-8561, 5 p.Article

Investigation of isotope dilution mass spectrometric (ID-MS) method to determine niacin in infant formula, breakfast cereals and multivitaminsSHIN, Hyunju; KIM, Byungjoo; LEE, Joonhee et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1109-1115, issn 0308-8146, 7 p.Article

Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potentialRYAN, L; THONDRE, P. S; HENRY, C. J. K et al.Journal of food composition and analysis (Print). 2011, Vol 24, Num 7, pp 929-934, issn 0889-1575, 6 p.Article

Impact of fortified breakfast cereals on iron intake in German children and adolescentsSICHERT-HELLERT, Wolfgang; KERSTING, Mathilde.Journal of pediatric gastroenterology and nutrition. 2003, Vol 36, Num 1, pp 149-153, issn 0277-2116, 5 p.Article

Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food qualityGOGLIA, R; SPITERI, M; MENARD, C et al.European journal of clinical nutrition. 2010, Vol 64, issn 0954-3007, S20-S25, SUP3Conference Paper