= document.body.offsetHeight) ? 0 : fHeight">
Baby, children, and adult biscuits. Differences in nutritional quality and naturalness
Effect of storage conditions on the stability of polyphenols of apple and strawberry purees produced at industrial scale by different processing techniques
Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study
Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees
Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them?
Current and emerging trends in cereal snack bars: implications for new product development
Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain