How many meals should I eat each day? by Wendy Dahl, Zainab Alyousif

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How many meals should I eat each day? by Wendy Dahl, Zainab Alyousif

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Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food by Canti Meda, Muliawan Shinta

“…The research stages included the preparation of sago worm paste and snack bars, followed by proximate and sensory analysis of the snack bars. …”
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Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria by Chidiebere I. Nwakanma, Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, Chima, Ejeabukwa

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Eating "rubbish"? Exploring the herbal secrets of "Laji-He," a traditional herbal rice snack from southern China by Renchuan Hu, Qianyun Wang, Zhongxin Duan, Yunan Hu, Kedao Lai, Xiaohui Cai, Ya Peng, Binsheng Luo

“…Abstract Background Laji-He is a traditional rice-based snack from the Beibu Gulf region in southern China. …”
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Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks by Magdalena Karwacka, Martyna Gumkowska, Katarzyna Rybak, Agnieszka Ciurzyńska, Monika Janowicz

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Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp by Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak

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Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

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Efektifitas Edukasi Tentang Jajanan Sehat Terhadap Peningkatan Pengetahuan dan Sikap Siswa Overweight by Firnaliza Rizona, Karolin Adhisty, Fuji Rahmawati, Tri Candraca Firman

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Effects of breaking up prolonged sitting via exercise snacks intervention on the body composition and plasma metabolomics of sedentary obese adults: a randomized controlled trial by Jianming Zhou, Xiaoning Gao, Dandan Zhang, Chuanwu Jiang, Wenbing Yu

Subjects: “…exercise snacks…”
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Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion by Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado

“…Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). …”
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Nutritional content and healthiness in sweet and salty snacks and beverages popular in South Korea and the United States assessed by nutrition labels: a cross-sectional comparative study by Bo Jeong Gong, Segovia Lucas, Diewo Camara, Pauline E. Jolly, Chandrika Piyathilake, Taisun Hyun

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Almond snacking modestly improves diet quality and waist circumference but not psychosocial assessments and other cardiometabolic markers in overweight, middle-aged adults: A randomized, crossover trial by Vernon Uganiza Rayo, Lauren Okamoto, Maricarmen Cervantes, Mee Young Hong, Nathaniel Jason, Mark Kern, Changqi Liu, Elise North, Svitlana Storm, Oliver C. Witard, Shirin Hooshmand

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Effectiveness of Drinking a Sweet-Tasting Snack Before Local Anesthetic Injection on Pain Perception among 5-Year-Old Children: A Split-Mouth Cross-Over Study by Hamidreza Poureslami, Jelveh Hashemi Nejad, Parnian Poureslami, Maryam Rad

“…The effect of drinking a cool liquid snack containing 10 milliliters of 12% sucrose solution (study group) or cool tap water (control group) with a straw before inferior alveolar nerve block injection was assessed regarding pain perception. …”
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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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Compras para la Salud: Aperitivos by Carley Rusch, Wendy J. Dahl

“…However, studies have shown there may be benefits when healthy snack choices are made. Read this article to learn about the benefits of healthy snacks and to learn healthy snack shopping tips. …”
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Compras para la Salud: Aperitivos by Carley Rusch, Wendy J. Dahl

“…However, studies have shown there may be benefits when healthy snack choices are made. Read this article to learn about the benefits of healthy snacks and to learn healthy snack shopping tips. …”
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ANALISIS AGROINDUSTRI KRIPIK UBI KAYU DI KELURAHAN KULIM KECAMATAN TENAYAN RAYA KOTA PEKANBARU by Niken Nurwati, Rini Nizar, Amalia Amalia

“…Value BEP (Q) agroindustrial cassava chips "SUGENG SNACK" In December 2016 flavors Balado is 145.88 kg, 85.26 Kg variants of the original flavor and crispy chilli (Sanjai) 48,45Kg. …”
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Effects of time‐restricted feeding and meal timing on an 8‐week fat oxidation exercise training program—A randomized controlled trial by Florian Hofstätter, Martin Niedermeier, Linda K. Rausch, Martin Kopp, Lydia Simpson, Justin S. Lawley

“…The aim of this study was to examine the influence of TRF on fat oxidation during exercise, whereby participants performed an 8‐week fatmax‐training program either in the fasted state or after a carbohydrate‐based snack. 36 participants were randomized into three groups. (1) Training sessions were performed in the fasted state; (2) Training sessions were performed after consuming a standardized carbohydrate‐based snack; (3) Exercise training with an ad libitum diet as a control group. …”
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Beit Alpha Cucumber: A New Greenhouse Crop for Florida by Nicole L. Shaw, Daniel J. Cantliffe

“…Cantliffe, describes this cucumber that is similar to Dutch-type cucumbers, with shorter fruit, less susceptibility to damage, and potentially higher yields — production methods, cultivar evaluation, powdery mildew resistance, and snack-size type cultivars. Published by the UF Department of Horticultural Sciences, May 2009. …”
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