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| Comparison of different methods to quantify fat classes in bakery products | | Food chemistry |
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| Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β‐glucan concentrations | | Journal of texture studies |
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| Environmental factors related to fungal infection and fumonisin accumulation during the development and drying of white maize kernels | | International journal of food microbiology |
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| Biting off more than you can chew; is it possible to precisely count carbohydrate? | | Nutrition and dietetics |
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| Food menus evaluation for most liked products in children from Puna, region of Argentina | | Appetite |
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| Nutrition Claims Influence Health Perceptions and Taste Preferences in Fourth- and Fifth-Grade Children | | Journal of nutrition education and behavior |
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| Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study | | Journal of the American Dietetic Association |
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| The Influence of Labeling the Vegetable Content of Snack Food on Children's Taste Preferences: A Pilot Study | | Journal of nutrition education and behavior |
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| Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study | | Journal of the American Dietetic Association |
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| Validation of a Fast Sample Preparation Procedure for Quantification of Sodium in Bread by Flame Photometry | | Food analytical methods |
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| School and District Wellness Councils and Availability of Low-Nutrient, Energy-Dense Vending Fare in Minnesota Middle and High Schools | | Journal of the American Dietetic Association |
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| Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food | | Food chemistry |
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| How would Swiss consumers decide if they had freedom of choice? Evidence from a field study with organic, conventional and GM corn bread | | Food policy |
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| Determination of benzoic and sorbic acid in turkish food using high-performance liquid chromatography | | Journal of food processing and preservation |
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| Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses | | Food chemistry |
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| Impact of South African fortification legislation on product formulation for low-income households | | Journal of food composition and analysis |
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| Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours | | Journal of cereal science |
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| Trans fatty acids in the New Zealand food supply | | Journal of food composition and analysis |
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| How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins | | Food quality and preference |
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| Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China | | Journal of food science |
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