Concepedia

Breakfast Cereal Formulation

Breakfast Cereal Formulation is a methodological construct in food science that specifies the systematic composition and integration of raw materials, nutrients, and processing agents to achieve desired nutritional, textural, and sensory properties in ready-to-eat cereals.

65

Publications

3.1K

Citations

266

Authors

100

Institutions

Publications per year

2017–2026

15

Parents

Publications

65

Reduction of Plasma Homocyst(e)ine Levels by Breakfast Cereal Fortified with Folic Acid in Patients with Coronary Heart Disease

Manuel R. Malinow, P. Barton Duell, David L. Hess et al. · New England Journal of Medicine · 1998 · 439 citations · Full text

, , +17

Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers

Furio Brighenti, Elena Canzi, Annamaria Ferrari · European Journal of Clinical Nutrition · 1999 · 204 citations

, , +12

Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects

Å. Nilsson, Elin M OÖstman, Yvonne Granfeldt et al. · American Journal of Clinical Nutrition · 2008 · 183 citations · Full text

, , +17

Functionality of fruit powders in extruded corn breakfast cereals

Mary Ellen Camire, Michael P. Dougherty, Jack Briggs · Food Chemistry · 2006 · 137 citations

, , +14

Breakfast cereal fortified with folic acid, vitamin B-6, and vitamin B-12 increases vitamin concentrations and reduces homocysteine concentrations: a randomized trial

Katherine L. Tucker, Beth Olson, Peter Bakun et al. · American Journal of Clinical Nutrition · 2004 · 101 citations · Full text

, , +17

1–5 of 65

Authors

266

  1. CJ
    Caroline Joy Steel

    Universidade Estadual de Campinas (UNICAMP), Brazil

    4 publications · 243 citations

    4

    h-index

  2. LD
    Ludmilla de Carvalho Oliveira

    Universidade Estadual de Campinas (UNICAMP), Brazil

    3 publications · 226 citations

    3

    h-index

  3. RF
    Ruth Fairchild

    Cardiff University, United Kingdom

    2 publications · 84 citations

    2

    h-index

  4. GD
    Guy Della Valle

    Biopolymères Interactions Assemblages, France

    2 publications · 79 citations

    2

    h-index

  5. AJ
    Aleida J. Sandoval

    Simón Bolívar University, Venezuela

    2 publications · 79 citations

    2

    h-index

1–5 of 266

Institutions

100

  1. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    5 h-index

    19 publications

    822 citations

  2. University of Toronto

    Toronto, Canada

    3 h-index

    18 publications

    1.4K citations

  3. Tufts University

    Medford, United States

    3 h-index

    8 publications

    497 citations

  4. University of Nigeria

    Nsukka, Nigeria

    3 h-index

    5 publications

    198 citations

  5. Biopolymères Interactions Assemblages

    Nantes, France

    2 h-index

    4 publications

    158 citations

  6. University of Nebraska–Lincoln

    Lincoln, United States

    2 h-index

    3 publications

    39 citations

  7. University of Guelph

    Guelph, Canada

    2 h-index

    16 publications

    1.1K citations

  8. Jean Mayer Human Nutrition Research Center on Aging

    Boston, United States

    2 h-index

    9 publications

    870 citations

1–8 of 100

Venues

  1. Journal of Food Science

    JFS · 4 publications · 115 citations

    4

    h-index

  2. American Journal of Clinical Nutrition

    AJCN · 3 publications · 317 citations

    3

    h-index

  3. LWT

    3 publications · 169 citations

    3

    h-index

  4. Journal of Food Processing and Preservation

    4 publications · 81 citations

    3

    h-index

  5. Pakistan Journal of Nutrition

    PJN · 2 publications · 73 citations

    2

    h-index

1–5