Results 141 to 150 of about 422,162 (185)

Ensuring Gluten-Free Safety: A Descriptive Analysis of Laboratory Results and Quality Control. [PDF]

Foods
Giugliano R, Migone L, Saccheggiani B, Mella S, Razzuoli E.   +4 more
europepmc   +1 more source

Nutritional Enhancement and Quality Evaluation of Oat-Based Cookies Enriched with Doum Fruit (<i>Hyphaene thebaica</i> L.) Powder: A Comprehensive Assessment of Functional, Rheological, Physicochemical, Sensory, and Multivariate Characteristics. [PDF]

Foods
Matar AA, Alharbi AS, Bushra M, Ali D, Rashed NM.   +4 more
europepmc   +1 more source

On the Robustness of Modeling Grounded Word Learning Through a Child's Egocentric Input. [PDF]

Open Mind (Camb)
Vong WK, Lake BM.
europepmc   +1 more source

Genome wide identification and analysis of inositol tetrakisphosphate kinase (ITPK) gene family in Triticum aestivum L. [PDF]

PLoS One
Umar F, Maqbool R, Khan MA, Sadia B.
europepmc   +1 more source

In Situ <i>Fusarium</i> Mycotoxin Mitigation During Wholegrain Wheat Flour Fermentation with Sourdough Lactic Acid Bacteria and Further Insights into Reduction Mechanisms. [PDF]

Foods
Perri G, Sardella C, Ciraldo L, Scarpino V, Carbone S, Rametta F, Blandino M, Rizzello CG, Pontonio E.   +8 more
europepmc   +1 more source

Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering. [PDF]

J Food Sci
Silva SRJ, Rodrigues RC, Freitas R, Stringheta PC, Campelo PH, Martins E.   +5 more
europepmc   +1 more source

Nutritional Profile and consumers’ Perceptions of Cereal Bars [PDF]

Journal of Food Products Marketing
The fast pace of our daily lives often prompts consumers to seek convenient and ready-to-eat snacks, such as cereal bars. This work aims to characterize the cereal bars available in the Portuguese market (Study 1), as well as consumers’ perceptions of different types of these products (Study 2). First, we collected data (e.g.
Cláudia Viegas, Marília Prada, Magda Saraiva   +2 more
exaly   +8 more sources

Effects of cereal bars for breakfast and mid-morning snacks on mood and memory

International Journal of Food Sciences and Nutrition, 2009
The aim of the present study was to examine the effects of consuming cereal bars, given either for breakfast or a mid-morning snack, on mood and memory. Thirty-two volunteers (16 males, 16 females; mean age, 20 years 9 months) were randomly assigned to one of four groups formed by combining breakfast (cereal bar versus no breakfast) and snack (cereal ...
Andrew P. Smith
exaly   +4 more sources