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Results 1 to 25 of 665

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Snack Patterns of U.S. Adolescents: What We Eat in America, NHANES 2005―2006ARS, Usda.Cereal foods world. 2011, Vol 56, Num 2, pp 62-64, issn 0146-6283, 3 p.Article

Expansion characteristics of a nutritious extruded snack food using response surface methodologyÖZER, Emir Ayse; IBANOGLU, Senol; AINSWORTH, Paul et al.European food research & technology (Print). 2004, Vol 218, Num 5, pp 474-479, issn 1438-2377, 6 p.Article

PHYSICAL CHARACTERISTICS AND ACCEPTABILITY OF EXTRUDED AFRICAN BREADFRUIT-BASED SNACKSNWABUEZE, Titus U; IWE, Maduebibisi O; AKOBUNDU, Enoch N. T et al.Journal of food quality. 2008, Vol 31, Num 2, pp 142-155, issn 0146-9428, 14 p.Article

Direction reversals in the mechanical signature of cellular snacks : A measure of brittleness?CORRADINI, Maria G; PELEG, Micha.Journal of texture studies. 2006, Vol 37, Num 5, pp 538-552, issn 0022-4901, 15 p.Article

NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSIONCHO, K. Y; RIZVI, S. S. H.Journal of food processing and preservation. 2010, Vol 34, Num 2, pp 192-218, issn 0145-8892, 27 p.Article

Texture evaluation by uniaxial compression of some snack foodsRAVI, R; ROOPA, B. S; BHATTACHARYA, S et al.Journal of texture studies. 2007, Vol 38, Num 1, pp 135-152, issn 0022-4901, 18 p.Article

Team Tropical Pretzels Win with Their Flavorful Fruit-and Nut-Filled SnackKRUSEMARK, K. S; MARSTON, K. G.Cereal foods world. 2009, Vol 54, Num 1, pp 5-7, issn 0146-6283, 3 p.Article

Probabilistic characteristics of stress changes during cereal snack punctureTSUKAKOSHI, Yoshiki; NAITO, Shigehiro; ISHIDA, Nobuaki et al.Journal of texture studies. 2007, Vol 38, Num 2, pp 220-235, issn 0022-4901, 16 p.Article

AFFECTIVE RESPONSE OF ADOLESCENTS TOWARD FRUIT- AND VEGETABLE-BASED SNACKS AND THE ROLE OF NEOPHOBIA, GENDER AND AGEMIELBY, L. H; NØRGAARD, M. K; EDELENBOS, M et al.Journal of sensory studies. 2012, Vol 27, Num 6, pp 425-438, issn 0887-8250, 14 p.Article

Synthetic colourings of some snack foods consumed by primary school children aged 8―9 years in Hong KongLOK, K. Y. W; CHUNG, Y. W; BENZIE, I. F. F et al.Food additives & contaminants. Part B, Surveillance (Print). 2011, Vol 4, Num 3, pp 162-167, issn 1939-3210, 6 p.Article

Acrylamide Content Distribution and Possible Alternative Ingredients for Snack FoodsCHIH CHENG, Wei; DE CHAO SUN; SHOU CHOU, Shin et al.Journal of food protection. 2012, Vol 75, Num 12, pp 2158-2162, issn 0362-028X, 5 p.Article

Health Trends in Snack and Breakfast Foods: How Prebiotics Play a Starring RoleO' NEILL, J.Cereal foods world. 2011, Vol 56, Num 6, pp 232-234, issn 0146-6283, 3 p.Article

Development of Globix : A New Bean-based Pretzel-like SnackANTON, A. A; LUCIANO, F. B; MASKUS, H et al.Cereal foods world. 2008, Vol 53, Num 2, pp 70-74, issn 0146-6283, 5 p.Article

Flavor profiles: The future of snack flavors : The snack category shifts its flavors toward a more nuanced sense of savoryPerfumer & flavorist. 2007, Vol 32, Num 7, pp 12-14, issn 0272-2666, 3 p.Article

Organic snack foods go mainstreamFENSKE, W.Cereal foods world. 2004, Vol 49, Num 3, pp 130-132, issn 0146-6283, 3 p.Article

Children's familiarity with snack foods changes expectations about fullnessHARDMAN, Charlotte A; MCCRICKERD, Keri; BRUNSTROM, Jeffrey M et al.The American journal of clinical nutrition. 2011, Vol 94, Num 5, pp 1196-1201, issn 0002-9165, 6 p.Article

Tendances salées: Snacks: évolution, élaboration, evasionProcess (Cesson-Sévigné). 2011, Num 1282, issn 0998-6650, 56-58 [2 p.]Article

Flavor Innovations in GLOBAL SNACK FOODSBARROSO, Carlos J.Food technology (Chicago). 2009, Vol 63, Num 6, issn 0015-6639, 38-44 [5 p.]Article

PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTSKIM, E. H.-J; CORRIGAN, V. K; HEDDERLEY, D. I et al.Journal of texture studies. 2009, Vol 40, Num 4, pp 457-481, issn 0022-4901, 25 p.Article

Snack food month and new snacksFood technology (Chicago). 1991, Vol 45, Num 2, issn 0015-6639, p. 64Article

Production of dried ivy gourd sheet as a health snackSAENCOM, Suwajee; CHIEWCHAN, Naphaporn; DEVAHASTIN, Sakamon et al.Food and bioproducts processing. 2011, Vol 89, Num 4, pp 414-421, issn 0960-3085, 8 p.Article

Coated lupin bean snacksJORAY, M. L; RAYAS-DUARTE, P; MOHAMED, A et al.Journal of food quality. 2007, Vol 30, Num 2, pp 267-279, issn 0146-9428, 13 p.Article

Integrated plant biotechnologies applied to safer and healthier food production: The Nutra-Snack manufacturing chainREA, Giuseppina; ANTONACCI, Amina; RIZZO, Angela Maria et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 7, pp 353-366, issn 0924-2244, 14 p.Article

IMPROVING THE PREDICTION FOR SENSORY TEXTURE ATTRIBUTES FOR MULTICOMPONENT SNACK BARS BY OPTIMIZING INSTRUMENTAL TEST CONDITIONSGREVE, Patrick; YOUNG SEUNG LEE; MEULLENET, Jean-Francois et al.Journal of texture studies. 2010, Vol 41, Num 3, pp 358-380, issn 0022-4901, 23 p.Article

Snack food worldwideTETTWEILER, P.Food technology (Chicago). 1991, Vol 45, Num 2, pp 58-62, issn 0015-6639, 3 p.Article

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