Development of a Grain-and-Legume-Based Snack with Amaranth, Quinoa and Chia Seeds by Silvia Farah, Jannika Bailey, Pablo Mezzatesta, Emilia Raimondo

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The availability of snack food displays that may trigger impulse purchases in Melbourne supermarkets by Thornton Lukar E, Cameron Adrian J, McNaughton Sarah A, Worsley Anthony, Crawford David A

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Writing together alone: Digitally connected ‘snack writing’ for progressing academic writing by Christine Winberg, Hanlie Dippenaar, Penelope Engel-Hills, Heather Phillips

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Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers by Ryan Ardoin, Ross Romero, Brian Marx, Witoon Prinyawiwatkul

“…By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with “no preference” option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample <i>t</i>-test. …”
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Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics by Marcin Mitrus, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Różyło

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Nutrition facts and antioxidant activity of spices biscuits as functional snacks to immune booster by Nunung Cipta Dainy, Wilda Yunieswati

“…The research aims to develop high-antioxidant biscuits made from local flour and spices as a functional snack to increase the body's immune system. The research was held from September 2021 until January 2022 at the Faculty of Medicine and Health Universitas Muhammadiyah Jakarta. …”
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Healthy snack food campaign through educational games for elementary school student by Rizki Andriani, Fitri Apriani, Siti Damayanti, Orita Satria, Yulfa Aulia, Agus Irmansyah, Nurromsyah Nasution

Subjects: “…elementary school student, healthy snacks food, puzzle game, snakes and ladders game…”
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Consumers’ Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion by Aimee McPoland, Sinéad Furey, Christopher McLaughlin

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Alternative Snack for Diabetic Patients from Sago (Metroxylon sp.) Starch and Tempe by Sofya Maya, Ahmad Sulaeman, Tiurma Sinaga

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The potential of B-Star snacks (banana and tempeh nastar) to prevent muscle fatigue by Ni Made Dewantari, G.A. Dewi Kusumayanti, Hertog Nursanyoto, Ketut Lilik Arwati

Subjects: “…banana, tempeh, sport snack, muscle fatigue…”
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Rest phase snacking increases energy resorption and weight gain in male mice by Kimberly Begemann, Isabel Heyde, Pia Witt, Julica Inderhees, Brinja Leinweber, Christiane E. Koch, Olaf Jöhren, Rebecca Oelkrug, Arkadiusz Liskiewicz, Timo D. Müller, Henrik Oster

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Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice by Constanza Pavez-Guajardo, Sandra R. S. Ferreira, Simone Mazzutti, María Estuardo Guerra-Valle, Guido Sáez-Trautmann, Jorge Moreno

Subjects: “…enriched apple snack…”
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The nutrient quality and labelling of ready-to-eat snack foods with health and/or nutrition claims by Andrea Susan Bursey, Nicola Laurelle Wiles, Chara Biggs

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Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption by Marilú Andrea Silva-Espinoza, María del Mar Camacho, Javier Martínez-Monzó, Nuria Martínez-Navarrete

Subjects: “…orange puree snack…”
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The Influence of Socioeconomic Status on Snacking and Weight among Adolescents: A Scoping Review by Victoria Guazzelli Williamson, Abhaya Dilip, Julia Rose Dillard, Jane Morgan-Daniel, Alexandra M. Lee, Michelle I. Cardel

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Analyzing Online Marketing for Contemporary Snacks Through Instagram using SIR Model by Nur Syazwani Atikah Mohd Hilmi, Noorzila Sharif

“…This study analyses the virality of contemporary snack marketing on the Instagram platform using the Susceptible-Infected-Recovery (SIR) model. …”
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Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products by Carmen Molina-Montero, Diana Vicente-Jurado, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

“…The use of OB_P not only improves the printability of the gels but also enables obtaining fiber-enriched snacks, which could contribute to the reduction in food waste and the promotion of healthy and sustainable food.…”
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ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN by Rahmat Wahyudi Putra

“…Based on the Decree of the Minister of Health of the Republic of Indonesia Number 942/Menkes/SK/VII/2003 concerning Guidelines for Snack Food Sanitation Hygiene Requirements, several aspects are regulated in the handling of snack food, namely food handlers, equipment, water, food ingredients, food additives, serving and peddlers. …”
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Opportunities in valorisation of industrial food waste into extruded snack products – A review by ANGAM RALENG, N G JOYKUMAR SINGH, PRASAD CHAVAN, ARUN KUMAR ATTKAN

Subjects: “…Extrusion technology, Fortified snack, Fruit and vegetable by-products, Industrial waste utilization…”
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Snack consumption frequency of children and adults in the Vaal region of Gauteng, South Africa by Temitope E. Ibiyemi, Wilna H. Oldewage-Theron

Subjects: “…snacks…”
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