Assessment of aflatoxins, ochratoxin A and zearalenone in breakfast cereals Dahkki Iqbal, Shahzad Zafar, Rabbani, Tehmeena, Asi, Muhammad Rafique, Selamat, Jinap

“…Aflatoxins (AFs), ochratoxin A (OTA) and zearalenone (ZEN) were analysed in 237 breakfast cereal samples collected from central areas of Punjab, Pakistan. …”
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Nutritional quality, labelling and promotion of breakfast cereals on the New Zealand market. Dahkki Devi, A, Eyles, H, Rayner, M, Ni Mhurchu, C, Swinburn, B, Lonsdale-Cooper, E, Vandevijvere, S

“…Breakfast cereals substantially contribute to daily energy and nutrient intakes among children. …”

Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin Dahkki Arifin, Norlelawati

“…This work was carried out to develop a fish based breakfast cereal using a single screw extruder with the substitution of cocoyam powder to tapioca starch. …”
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Development of antioxidant-rich purple sweet potato (Ipomoea batatas L.)-based extruded breakfast cereal Dahkki Senevirathna, Sri Sampath Janaka

Fáttát: “…Breakfast cereals…”
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Relationship between social identity and brand communication using spokes characters design features in Kellogg’s breakfast cereals Dahkki Noor Adzmee, Majidatul Farhana

“…However, the research only focusing on one breakfast cereal brand hence, it is recommended for the future researcher to include several breakfast cereal brands to make more comparison between the spokes characters brands.…”
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Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas l.) and red rice using response surface methodology Dahkki Senevirathna, Sri Sampath Janaka, Ramli, Nurul Shazini, Azman, Ezzat Mohamad, Juhari, Nurul Hanisah, Karim, Roselina

“…In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to develop healthy breakfast cereals. The independent variables studied included barrel temperature, screw speed, and feed moisture. …”
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Food sources of carbohydrates in a European cohort of adults Dahkki Wirfält, E, McTaggart, A, Pala, V, Gullberg, B, Frasca, G, Panico, S, Bueno-de-Mesquita, H, Peeters, P, Engeset, D, Skeie, G, Chirlaque, MD, Amiano, P, Lundin, E, Mulligan, A, Spencer, E, Overvad, K, Tiønneland, A, Clavel-Chapelon, F, Linseisen, J, Nöthlings, U, Polychronopoulos, E, Georga, K, Charrondière, U, Slimani, N

“…Italian centres had high pasta and rice consumption, but breakfast cereal, potato, and sweet buns, cakes and pies were higher in northern centres. …”

Food sources of carbohydrates in a European cohort of adults. Dahkki Wirfält, E, McTaggart, A, Pala, V, Gullberg, B, Frasca, G, Panico, S, Bueno-de-Mesquita, H, Peeters, P, Engeset, D, Skeie, G, Chirlaque, MD, Amiano, P, Lundin, E, Mulligan, A, Spencer, E, Overvad, K, Tjønneland, A, Clavel-Chapelon, F, Linseisen, J, Nöthlings, U, Polychronopoulos, E, Georga, K, Charrondière, U, Slimani, N

“…Italian centres had high pasta and rice consumption, but breakfast cereal, potato, and sweet buns, cakes and pies were higher in northern centres. …”

An application of ‘Building Blocks of Competitive Advantage’ Approach to The U.S. Cereal Market Leaders Dahkki Kang, Hyungu

“…This paper focuses on the application of a strategic analytical approach, “Building Blocks of Competitive Advantages”, to analyze and compare the sources of competitive advantage for two market leaders in the U.S. breakfast cereal industry, Kellogg’s and General Mills. …”
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An application of 'building blocks of competitive advantage' approach to the U.S. careal market leaders Dahkki Kang, Hyungu

“…This paper focuses on the application of a strategic analytical approach, “Building Blocks of Competitive Advantages”, to analyze and compare the sources of competitive advantage for two market leaders in the U.S. breakfast cereal industry, Kellogg’s and General Mills. …”
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Diet-wide analyses for risk of colorectal cancer: prospective study of 12,251 incident cases among 542,778 women in the UK Dahkki Papier, K, Bradbury, KE, Balkwill, A, Barnes, I, Smith-Byrne, K, Gunter, MJ, Berndt, SI, Le Marchand, L, Wu, AH, Peters, U, Beral, V, Key, TJ, Reeves, GK

“…We showed a positive association with red and processed meat intake and weaker inverse associations with breakfast cereal, fruit, wholegrains, carbohydrates, fibre, total sugars, folate, and vitamin C. …”

Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid Dahkki Bradbury, K, Williams, S, Mann, J, Oey, I, Aitchison, C, Parnell, W, Fleming, L, Brown, R, Skeaff, C

“…Consumption of fortified breads and breakfast cereals was with a higher folate status.</p>…”

Developing nutrient profile models: a systematic approach. Dahkki Scarborough, P, Rayner, M, Stockley, L

“…RESULTS: The nutrient profile model developed for this paper calculates scores for foods using a simple equation. It enables breakfast cereals to be compared with each other and with other foods eaten at breakfast. …”

Developing nutrient profile models: a systematic approach Dahkki Scarborough, P, Rayner, M, Stockley, L

“…<br/> Results: The nutrient profile model developed for this paper calculates scores for foods using a simple equation. It enables breakfast cereals to be compared with each other and with other foods eaten at breakfast.…”

Evaluating an intervention to increase cereal fiber intake in children: A randomized controlled feasibility trial Dahkki Donin, AS, Nightingale, CM, Perkin, MR, Ussher, M, Jebb, SA, Landberg, R, Welsh, P, Sattar, N, Adab, P, Owen, CG, Rudnicka, AR, Cook, DG, Whincup, PH

“…</p> <p><strong>Objective</strong></p> <p>This study evaluated the feasibility of an intervention to increase cereal fiber intake in children using breakfast cereals.</p> <p><strong>Methods</strong></p> <p>The study was a 2-arm parallel group randomized controlled trial in 9–10-y-old children, who received free supplies of high-fiber breakfast cereals (>3.5 g/portion) or low-fiber breakfast cereals (<1.0 g/portion) to eat daily for 1 mo with behavioral support to promote adherence. …”

How much should I eat? A comparison of suggested portion sizes in the UK. Dahkki Lewis, H, Ahern, A, Jebb, SA

“…Overall there were substantial discrepancies between suggested portion sizes for muesli and crunchy breakfast cereals, rice, pasta and potatoes, meat, fish and pulses, whereas portion sizes for cooked vegetables, dried fruit, some breakfast cereals and cheese were broadly consistent. …”

The sugar content of foods in the UK by category and company: a repeated cross-sectional study, 2015-2018 Dahkki Bandy, LK, Scarborough, P, Harrington, RA, Rayner, M, Jebb, SA

“…The greatest change seen was in yoghurts (−17.0% [95% CI −26.8%, −7.1%]) and breakfast cereals (−13.3% [95% CI −19.2%, −7.4%]), with only small reductions in sugar confectionery (−2.4% [95% CI −4.2%, −0.6%]) and chocolate confectionery (−1.0% [95% CI −3.1, 1.2]). …”

Diet and colorectal cancer in UK Biobank: a prospective study Dahkki Bradbury, K, Murphy, N, Key, T

“…Participants in the highest fifth of intake of fibre from bread and breakfast cereals had a 14% (95% CI: 2-24) lower risk of colorectal cancer. …”

Product characteristics influence in consumer decision making process: a study at canned food department, Hankyu Jaya Bangsar / Ghazali Shamsuddin Dahkki Ghazali, Shamsuddin

“…I t s merchandise consists of sauce and flavour, cooking oil, spice, baking needs, canned food and vegetables, titbits, preservatives, biscuits, cordial, fruit juice, soft drinks, Confectionery, milk, beverages and breakfast cereals. This section can be considered as core department. …”
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Industrially produced trans fatty acids: major potential sources in Malaysian diet Dahkki A., Azimah, Azlan, Azrina, Mohd Esa, Norhaizan, Abdul Mutalib, Mohd Sokhini, Daud, Akmar Zuraini

“…Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast foods, semisolid fats and cooking oils, and fried foods). …”
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