Concepedia

Cereal-based Snacks

Cereal-Based Snacks is a food product category consisting of ready-to-eat or minimally processed edible formulations primarily derived from cereal grains, distinguished by their convenience, shelf stability, and incorporation of grains such as wheat, rice, maize, or oats as the dominant ingredient matrix.

422

Publications

20.3K

Citations

1.6K

Authors

554

Institutions

Publications per year

2017–2026

149

Parents

Publications

422

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Gregory A. Tucker et al. · Journal of Food Engineering · 2004 · 598 citations

, , +15

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Andrew Plunkett et al. · Journal of Food Engineering · 2005 · 476 citations

, , +16

Composition and functionality of wheat bran and its application in some cereal food products

Oluwatoyin O. Onipe, Afam I. O. Jideani, Daniso Beswa · International Journal of Food Science & Technology · 2015 · 393 citations · Full text

, , +17

Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose

Klaus Englyst, Sophie Vinoy, Hans N. Englyst et al. · British Journal Of Nutrition · 2003 · 362 citations · Full text

, , +16

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

Alex A. Anton, R. Gary Fulcher, Susan D. Arntfield · Food Chemistry · 2008 · 306 citations

, , +16

1–5 of 422

Authors

1.6K

  1. ÅN
    Å. Nilsson

    Lund University, Sweden

    5 publications · 527 citations

    5

    h-index

  2. SZ
    Syed Zameer Hussain

    Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, India

    5 publications · 180 citations

    5

    h-index

  3. IB
    Inger Björck

    Lund University, Sweden

    5 publications · 737 citations

    5

    h-index

  4. BS
    Baljit Singh

    Punjab Agricultural University, India

    5 publications · 261 citations

    5

    h-index

  5. PA
    Paul Ainsworth

    Manchester Metropolitan University, United Kingdom

    4 publications · 1.6K citations

    4

    h-index

1–5 of 1.6K

Institutions

554

  1. University of Manitoba

    Winnipeg, Canada

    8 h-index

    27 publications

    1.5K citations

  2. Central Food Technological Research Institute

    Mysore, India

    8 h-index

    27 publications

    898 citations

  3. University of Milan

    Milan, Italy

    7 h-index

    27 publications

    493 citations

  4. Punjab Agricultural University

    Ludhiana, India

    6 h-index

    20 publications

    1K citations

  5. Manchester Metropolitan University

    Manchester, United Kingdom

    6 h-index

    19 publications

    5.6K citations

  6. Lund University

    Lund, Sweden

    6 h-index

    23 publications

    2.7K citations

  7. Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir

    Srinagar, India

    5 h-index

    23 publications

    635 citations

  8. Instituto Politécnico Nacional

    Mexico City, Mexico

    5 h-index

    9 publications

    396 citations

1–8 of 554

Venues

  1. LWT

    24 publications · 1.6K citations

    20

    h-index

  2. Journal of Food Science and Technology

    19 publications · 912 citations

    17

    h-index

  3. 13

    h-index

  4. Food Chemistry

    11 publications · 749 citations

    11

    h-index

  5. Journal of Food Engineering

    10 publications · 1.9K citations

    10

    h-index

1–5