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  1. 421
    por Price, M, Lee, M, Higgs, S
    Publicado 2016
    “…Performance on the food-based go/no-go task predicted snack intake across the sample. Increased intake in the overweight, low restrainers was fully mediated by increased errors on the food-based (but not the neutral) go/no-go task. …”
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    Food-specific response inhibition, dietary restraint and snack intake in lean and overweight/obese adults: a moderated-mediation model
  2. 422
    “…The relationship between snacking and weight status remains unclear, although snacking is known to be an important eating episode for energy and nutrient intake particularly in young children. …”
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    A comparison of snack serving sizes to USDA guidelines in healthy weight and overweight minority preschool children enrolled in Head Start
  3. 423
    “…OBJECTIVE: The aim of the present study was to investigate whether feeding styles and parenting styles are associated with children’s unhealthy snacking behaviour and whether the associations differ according to children’s ethnic background. …”
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    Feeding styles, parenting styles and snacking behaviour in children attending primary schools in multiethnic neighbourhoods: a cross-sectional study
  4. 424
    Publicado 2018
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    Correction: Are sweet snacks more sensitive to price increases than sugar-sweetened beverages: analysis of British food purchase data
  5. 425
    “…Furthermore, an in vivo experiment was conducted in rats with MetS treated with normal-caloric diets containing different snack formulations with combinations of 1/50 (snack A) or 1/5 of wakame/carob (snack B). …”
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    Potential Usefulness of a Wakame/Carob Functional Snack for the Treatment of Several Aspects of Metabolic Syndrome: From In Vitro to In Vivo Studies
  6. 426
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    Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
  7. 427
    “…Respondents typically snacked multiple times daily. Widespread availability of affordable and “tasty” snacks makes snack foods appealing meal substitutes. …”
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    In‐depth assessment of snacking behaviour in unmarried adolescent girls 16–19 years of age living in urban centres of Java, Indonesia
  8. 428
    “…Moreover, more than half of the overall recorded wild food plants are used raw as snacks, i.e. plant parts are consumed on the spot after their gathering and only sometimes do they enter into the domestic arena. …”
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    Where tulips and crocuses are popular food snacks: Kurdish traditional foraging reveals traces of mobile pastoralism in Southern Iraqi Kurdistan
  9. 429
    “…Taken together, crispy noodles supplemented with M. oleifera leaf puree is a promising functional snack for children at food insecure areas.…”
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    The Acceptance and Nutritional Value of Crispy Noodles Supplemented with Moringa oleifera as a Functional Snack for Children in a Food Insecure Area
  10. 430
    “…BACKGROUND: Many young people form unhealthy behavioural habits, such as low intake of fruit and vegetables, high intake of energy-dense snack foods, and excessive sedentary screen-based behaviours. …”
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    Reducing screen-time and unhealthy snacking in 9–11 year old children: the Kids FIRST pilot randomised controlled trial
  11. 431
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    Correction to: Energy-dense nutrient-poor snacks and risk of non-alcoholic fattyliver disease: a case–control study in Iran
  12. 432
    “…Participants reported consuming 25.0 serves of snacks on average per week at baseline (SD = 28.0). …”
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    Effects of health literacy, screening, and participant choice on action plans for reducing unhealthy snacking in Australia: A randomised controlled trial
  13. 433
    “…BACKGROUND: Snack eating occasions contribute approximately a third of children’s energy intake, with approximately half of all unhealthy foods consumed during snack times. …”
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    Understanding the influence of physical resources and social supports on primary food providers’ snack food provision: a discrete choice experiment
  14. 434
    “…The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. …”
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    Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC
  15. 435
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    Walnuts, Long-Chain Polyunsaturated Fatty Acids, and Adolescent Brain Development: Protocol for the Walnuts Smart Snack Dietary Intervention Trial
  16. 436
    “…Significantly, vaginal delivery, preterm birth, and frequent sugary snacking were found to increase the risk for ECC. The salivary microbial diversity was significantly different in children with ECC or without ECC. …”
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    Multimodal Data Integration Reveals Mode of Delivery and Snack Consumption Outrank Salivary Microbiome in Association With Caries Outcome in Thai Children
  17. 437
    “…Subsequently, the puffed-rice snack product enriched with drone pupae powder was stored at different temperatures for 180 days. …”
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    Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee (Apis mellifera L.) Drone Pupae Powder
  18. 438
    “…Mean time in range was ≥70% in the 2 h following each snack. CONCLUSIONS: Unannounced snacks of up to 20 g of CHO can avoid ΔBG ≥50 mg/dL in MiniMed 780G users, although unannounced meals of up to 30 g of CHO are safe.…”
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    Carbohydrate Tolerance Threshold for Unannounced Snacks in Children and Adolescents With Type 1 Diabetes Using an Advanced Hybrid Closed-Loop System
  19. 439
    “…The calorimetric study of model mixtures revealed three different evolutions of ΔH(Ge) as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.…”
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    The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks
  20. 440
    “…Our objective was to test whether a snack product high in MFGM and protein would improve physical performance in older women. …”
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    Effect of Milk Fat Globule Membrane- and Protein-Containing Snack Product on Physical Performance of Older Women—A Randomized Controlled Trial
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