Results 271 to 280 of about 693,849 (295)

Consumer Motives for Choosing Fruit and Cereal Bars—Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations

Nutrients, 2022
Marta Sajdakowska, Małgorzata Kosicka-Gębska, Marzena Jezewska-Zychowicz   +2 more
exaly  

Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace

Applied Sciences (Switzerland), 2023
Agnieszka Sagan, Dariusz Andrejko, Agata Blicharz-Kania   +2 more
exaly  

Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market

Journal of Functional Foods, 2022
Sergio Roman, Michelle Klerks, Ruud Verkerk   +2 more
exaly  

Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars

Food Science and Technology International, 2018
Christophe Blecker
exaly  

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Journal of Food Science and Technology, 2013
Sunkireddy Yella Reddy
exaly  

Development and Quality Evaluation of Puffed Cereal Bar

International Journal of Pure & Applied Bioscience, 2018
openaire   +1 more source

Classification of cereal bars using near infrared spectroscopy and linear discriminant analysis

Food Research International, 2013
Marcio José Coelho Pontes, Liliana Fátima Bezerra Lira Pontes, Fernanda Araújo Honorato   +2 more
exaly  

Isomalt in Breakfast Cereals, Granola Bars, and Muesli

Cereal Foods World, 2006
openaire   +1 more source

PTR-TOF-MS monitoring of and flavour release in cereal bars with varying sugar composition

Food Chemistry, 2012
Franco Biasioli, Luca Cappellin, Patrick Silcock   +2 more
exaly  

Nutritional, physical, microbial, and sensory characteristics of gluten-and sugar-free cereal bar enriched with spirulina and flavored with neroli essential oil

LWT - Food Science and Technology, 2022
exaly