Showing 1 - 15 results of 15 for search '"snacking"', query time: 0.05s Refine Results
  1. 1
    Changes in Ultra-Processed Food Consumption and Lifestyle Behaviors Following COVID-19 Shelter-in-Place: A Retrospective Study
    Subjects: “...snacking...”
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  2. 2
    Las golosinas en la alimentación infantil: Análisis antropológico nutricional
    Subjects: “...Snacks...”
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  3. 3
    Impacto de una intervención en alimentación y nutrición en escolares
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  4. 4
    La estructura y las características socio-demográficas de los eventos alimentarios en Santiago de Chile
    by Giacoman,Claudia, Devilat,Denisse
    Published 2019
    Subjects: “...Snack...”
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  5. 5
    Evaluación sensorial del topinambur (Helianthus tuberosus L.) como alimento
    Subjects: “...snacks...”
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  6. 6
    Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits
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  7. 7
    Added sugars, saturated fat, and sodium intake from snacks among U.S. adolescents by eating location
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  8. 8
    Impregnación a Vacío de Matrices de Cidra con Pulpa de Lulo, Inulina y Calcio para Potenciar sus Características Funcionales
    Subjects: “...snack de cidra...”
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  9. 9
    THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
    Subjects: “...snack bar...”
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  10. 10
    Valorization of Rose Hip (<i>Rosa canina</i>) Puree Co-Product in Enriched Corn Extrudates
    Subjects: “...snack...”
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  11. 11
    Associations between eating habits and glycemic control and obesity in Japanese workers with type 2 diabetes mellitus
    by Gouda M, Matsukawa M, Iijima H
    Published 2018
    Subjects: “...eating snack...”
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  12. 12
    Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption
    Subjects: “...orange puree snack...”
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  13. 13
    Effects of Early Weight Gain Velocity, Diet Quality, and Snack Food Access on Toddler Weight Status at 1.5 Years: Follow-Up of a Randomized Controlled Infant Formula Trial
    Subjects: “...snack foods...”
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  14. 14
    Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia
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  15. 15
    Development and Validation of an ICP-AES Method for the Determination of Toxic and Nutrient Metals in Candies: Application for the Analysis of Different Samples from the Greek Market
    Subjects: “...snacks...”
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