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Items: 1 to 20 of 104

1.

[Health properties and sensory quality of apple snack destined for school feeding].

Sepúlveda M, Quitral V, Schwartz M, Vio F, Zacarias I, Werther K.

Arch Latinoam Nutr. 2011 Dec;61(4):423-8. Spanish.

PMID:
23094526
2.

Developing fruit-based nutritious snack bars.

da Silva EP, Siqueira HH, do Lago RC, Rosell CM, Vilas Boas EV.

J Sci Food Agric. 2014 Jan 15;94(1):52-6. doi: 10.1002/jsfa.6282. Epub 2013 Jul 23.

PMID:
23794383
3.

Comparison of nonfried apple snacks with commercially available fried snacks.

Joshi AP, Rupasinghe HP, Pitts NL.

Food Sci Technol Int. 2011 Jun;17(3):249-55. doi: 10.1177/1082013210382337. Epub 2011 May 18.

PMID:
21593286
4.

Evaluation of the antiradical potential of fruit and vegetable snacks.

Gramza-Michałowska A, Człapka-Matyasik M.

Acta Sci Pol Technol Aliment. 2011 Jan-Mar;10(1):63-72.

PMID:
22232529
5.

[Orange juice residues as dietary fiber source for foods].

Sáenz C, Estévez AM, Sanhueza S.

Arch Latinoam Nutr. 2007 Jun;57(2):186-91. Spanish.

PMID:
17992984
6.

Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.

Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M, Simpson R, Almonacid S.

J Food Sci. 2010 Aug 1;75(6):H172-81. doi: 10.1111/j.1750-3841.2010.01700.x.

PMID:
20722929
7.

Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple purée.

Loncaric A, Dugalic K, Mihaljevic I, Jakobek L, Pilizota V.

J Agric Food Chem. 2014 Feb 19;62(7):1674-82. doi: 10.1021/jf405003u. Epub 2014 Feb 6.

PMID:
24471409
8.

The effect of high fiber snacks on digestive function and diet quality in a sample of school-age children.

Brauchla M, McCabe GP, Miller KB, Kranz S.

Nutr J. 2013 Nov 25;12:153. doi: 10.1186/1475-2891-12-153.

9.

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

Dueik V, Bouchon P.

J Food Sci. 2011 Mar;76(2):E188-95. doi: 10.1111/j.1750-3841.2010.01976.x. Epub 2011 Jan 19.

PMID:
21535758
10.

Impact of a school snack program on the dietary intake of grade six to ten First Nation students living in a remote community in northern Ontario, Canada.

Skinner K, Hanning RM, Metatawabin J, Martin ID, Tsuji LJ.

Rural Remote Health. 2012;12:2122. Epub 2012 Aug 22.

11.

Feeding Infants and Toddlers Study: meal and snack intakes of Hispanic and non-Hispanic infants and toddlers.

Ziegler P, Hanson C, Ponza M, Novak T, Hendricks K.

J Am Diet Assoc. 2006 Jan;106(1 Suppl 1):S107-23.

PMID:
16376635
12.

Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.

Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.

J Food Sci. 2015 May;80(5):C961-6. doi: 10.1111/1750-3841.12865. Epub 2015 Apr 11.

PMID:
25866197
13.

Nutritional policies and standards for snacks served in after-school programmes: a review.

Beets MW, Tilley F, Kim Y, Webster C.

Public Health Nutr. 2011 Oct;14(10):1882-90. doi: 10.1017/S1368980011001145. Epub 2011 Jun 1. Review.

PMID:
21729480
14.

School food environments and practices affect dietary behaviors of US public school children.

Briefel RR, Crepinsek MK, Cabili C, Wilson A, Gleason PM.

J Am Diet Assoc. 2009 Feb;109(2 Suppl):S91-107. doi: 10.1016/j.jada.2008.10.059.

PMID:
19166677
15.

Sensory optimization of broken-rice based snacks fortified with protein and fiber.

Sriwattana S, Laokuldilok N, Prinyawiwatkul W.

J Food Sci. 2008 Aug;73(6):S333-8.

PMID:
19241579
16.

Physical and antibacterial properties of edible films formulated with apple skin polyphenols.

Du WX, Olsen CW, Avena-Bustillos RJ, Friedman M, McHugh TH.

J Food Sci. 2011 Mar;76(2):M149-55. doi: 10.1111/j.1750-3841.2010.02012.x. Epub 2011 Feb 3.

PMID:
21535779
17.

Could the savory taste of snacks be a further risk factor for overweight in children?

Maffeis C, Grezzani A, Perrone L, Del Giudice EM, Saggese G, Tatò L.

J Pediatr Gastroenterol Nutr. 2008 Apr;46(4):429-37. doi: 10.1097/MPG.0b013e318163b850.

PMID:
18367957
18.

[Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly].

Wittig de Penna E, Avendaño P, Soto D, Bunger A.

Arch Latinoam Nutr. 2003 Mar;53(1):74-83. Spanish.

PMID:
12942876
19.

Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.

Sikora E, Bodziarczyk I.

Acta Sci Pol Technol Aliment. 2012 Jul-Sep;11(3):239-48.

PMID:
22744944
20.

What are the key food groups to target for preventing obesity and improving nutrition in schools?

Bell AC, Swinburn BA.

Eur J Clin Nutr. 2004 Feb;58(2):258-63.

PMID:
14749745
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