Snack food packaging features and consumer repeat purchase intent by Ng, Kim-Soon, Ahmad, Abd Rahman, Md Yunus, Nur Syafiqah, Ali Hasaballah, Abdel Hafiz

“…The visual aspects of snack food packaging can influence repeat purchase intention. …”

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets by Rajesh Kumar, Edgar Chambers, Delores H. Chambers, Jeehyun Lee

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Exploring the short‐term impact of swapping consumption from standard protein snacks to higher protein snacks on energy intake in social drinkers: Is protein worth a nudge? by Alastair Kwok, Aimee L. Dordevic, Helen Truby

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Manual on frying oil for use by fast food and industrial snack manufacturers / by 351257 Du Plessis, L. M., Van Twisk, P., Parsons, T.

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine by Jovana Kojić, Miona Belović, Jelena Krulj, Lato Pezo, Nemanja Teslić, Predrag Kojić, Lidija Peić Tukuljac, Vanja Šeregelj, Nebojša Ilić

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Lexical variation of traditional snack naming in Palang Subdistrict, Tuban Regency by Intan Rawit Sapanti, Ayu Andika Perihatin, Kadek Purnawan

“… This article discusses the lexical variations of the Javanese language in traditional snack name in Palang subdistrict, Tuban Regency. …”
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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder by Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk, Hanna Paschke

“…Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. …”
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Snacking Consumption among Adults in the United States: A Scoping Review by Jean Pierre Enriquez, Elizabeth Gollub

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Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks by Marta Igual, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó

“…The utilization of beetroot byproducts for producing value-added third generation (3G) snacks was the main aim of this work. These snacks are obtained by indirect expansion by extrusion and later heat expansion. …”
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<i>Sarcocornia perennis</i>: A Salt Substitute in Savory Snacks by Elsa Clavel-Coibrié, Joana Ride Sales, Aida Moreira da Silva, Maria João Barroca, Isabel Sousa, Anabela Raymundo

“…In terms of nutritional composition, the incorporation of <i>S. perennis</i> leads to the improvement of the snack’s nutritional profile, namely in terms of phenolic compounds, antioxidant activity, and minerals, highlighting the high content in potassium, magnesium, and phosphor. …”
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Energy Density and Nutrient Contents of Selective Chinese New Year Snacks by Michelle Ting Yun Yeo, Penny Liu Qing Yeo, Xinyan Bi, Christiani Jeyakumar Henry

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Plant-based snacking: research and practical applications of pistachios for health benefits by Jennette Higgs, Kathryn Styles, Arianna Carughi, Michael A. Roussell, France Bellisle, Wiebke Elsner, Zhaoping Li

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Diet quality and snack preferences of Turkish adolescents in private and public schools by Fatma Elif Sezer, Fatma Elif Sezer, İdil Alpat Yavaş, İdil Alpat Yavaş, Neda Saleki, Neda Saleki, Hande Bakırhan, Merve Pehlivan, Merve Pehlivan

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Development of snacks based on Macadamia integrifolia nuts enriched with omega-3 by Daniela Lorena Lamas, Sandra Trinidad Álvarez

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Impact of Snack Food Packaging Design Characteristics on Consumer Purchase Decisions by Haiying Wang, Muhamad Abdul Aziz Ab Gani, Chang Liu

“…The recent growth in snack food types has led to increasing demand for attractive snack food packaging. …”
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TEST OF BORAX AND FORMALINE ON SNACKS AT MUHAMMADIYAH ELEMENTARY SCHOOL PADANGSIDIMPUAN CITY by Fatma Suryani Harahap, Laila Tussifah Lubis, Heni Mulyani Pohan, Jalilah Azizah, Aisyah Nurmi

“…At Muhammadiyah Elementary Schools 1, 2 and 3, there are a lot of street food vendors, such as; fried noodles, meatballs, sausages, snacks. This research aims to find out which snacks contain borax and formalin and to find out which snacks are safe and unsafe for children. …”
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Contribution of School Canteen's Snacks to The Iron Fulfillment in Malang High Schools by Adelya Kurniawati, Titis Sari Kusuma, Wahyu Winariyanti, Dedy Iskandar Putra

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Evaluation of snacks consumed by young children in child care and home settings by Amy Mireault, Linda Mann, Karen Blotnicky, Melissa D. Rossiter

Subjects: “…Snacks…”
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THE SALE OF SNACKS AND BEVERAGES IN PUBLIC SCHOOLS: ANALYSIS OF A STATE REGULATORY by José Divino Lopes Filho, Larissa Loures Mendes

“…In the state of Minas Gerais, the Law No. 18,372 of 2009 regulates the sale of snacks and beverages of low nutritional value in state schools. …”
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Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation by Ioana Mariana Haș, Dan-Cristian Vodnar, Alexa Florina Bungau, Alexandra Georgiana Tarce, Delia Mirela Tit, Bernadette-Emőke Teleky

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