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Economics, Business and Industry: products and commodities > agricultural products > foods > cooked foods > baked goods > crackers × 32 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (2)    (Click to View) Acoustic vibration method for food texture evaluation using an accelerometer sensor Journal of food engineering (Click to View) The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey Journal of the American Dietetic Association equipment (2)    (Click to View) Shelf-life simulation of packaged rice crackers Journal of food quality (Click to View) The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey Journal of the American Dietetic Association information science (1)    (Click to View) Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model Journal of food engineering materials science (2)    (Click to View) Shelf-life simulation of packaged rice crackers Journal of food quality (Click to View) Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture Journal of food science mathematics and statistics (7)    (Click to View) Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers Food analytical methods (Click to View) Household food diversity and nutritional status among adults in Brazil The international journal of behavioral nutrition and physical activity (Click to View) Effect of frying parameters on crispiness and sound emission of cassava crackers Journal of food engineering (Click to View) Shelf-life simulation of packaged rice crackers Journal of food quality (Click to View) The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey Journal of the American Dietetic Association (Click to View) Suboptimal iron status and associated dietary patterns and practices in premenopausal women living in Auckland, New Zealand European journal of nutrition (Click to View) Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products Food chemistry methodology (9)    (Click to View) Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers Food analytical methods (Click to View) Household food diversity and nutritional status among adults in Brazil The international journal of behavioral nutrition and physical activity (Click to View) Wood-derived olefins by steam cracking of hydrodeoxygenated tall oils Bioresource technology (Click to View) Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat Journal of cereal science (Click to View) Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products Food chemistry (Click to View) Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers Journal of food engineering (Click to View) Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model Journal of food engineering (Click to View) Study on a biomimetic enzyme‐linked immunosorbent assay method for rapid determination of trace acrylamide in French fries and cracker samples Journal of the science of food and agriculture (Click to View) Cultivar Identification of Rice (Oryza sativa L.) by Polymerase Chain Reaction Method and Its Application to Processed Rice Products Journal of agricultural and food chemistry research (13)    (Click to View) Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit Innovative food science and emerging technologies (Click to View) Household food diversity and nutritional status among adults in Brazil The international journal of behavioral nutrition and physical activity (Click to View) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers European food research and technology (Click to View) Shelf-life simulation of packaged rice crackers Journal of food quality (Click to View) Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks Lebensmittel-Wissenschaft (Click to View) Repeated testing and rinsing regimens for toothpastes with various cooling and burn intensities: impact on discrimination and repeatability Journal of sensory studies (Click to View) The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey Journal of the American Dietetic Association (Click to View) Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers Journal of the American Dietetic Association (Click to View) Suboptimal iron status and associated dietary patterns and practices in premenopausal women living in Auckland, New Zealand European journal of nutrition (Click to View) Categorization of foods as “snack” and “meal” by college students Appetite (Click to View) Effectiveness of palate cleansers for evaluating sourness Journal of sensory studies (Click to View) Study on a biomimetic enzyme‐linked immunosorbent assay method for rapid determination of trace acrylamide in French fries and cracker samples Journal of the science of food and agriculture (Click to View) Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture Journal of food science support systems and models (5)    (Click to View) Household food diversity and nutritional status among adults in Brazil The international journal of behavioral nutrition and physical activity (Click to View) Shelf-life simulation of packaged rice crackers Journal of food quality (Click to View) Determination of Mass Transfer Parameters During Deep Fat Frying of Rice Crackers Rice science (Click to View) Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers Food chemistry (Click to View) Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model Journal of food engineering technology (9)    (Click to View) Use of enzymes to elucidate the factors contributing to bitterness in rye flavour Food research international (Click to View) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers European food research and technology (Click to View) Shelf-life simulation of packaged rice crackers Journal of food quality (Click to View) Repeated testing and rinsing regimens for toothpastes with various cooling and burn intensities: impact on discrimination and repeatability Journal of sensory studies (Click to View) Wood-derived olefins by steam cracking of hydrodeoxygenated tall oils Bioresource technology (Click to View) Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste Journal of sensory studies (Click to View) Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products Food chemistry (Click to View) Cultivar Identification of Rice (Oryza sativa L.) by Polymerase Chain Reaction Method and Its Application to Processed Rice Products Journal of agricultural and food chemistry (Click to View) Effectiveness of Methods for Reducing Acrylamide in Bakery Products Journal of agricultural and food chemistry