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Nutritional and functional characteristics of gingerbread plum (Neocarya macrophylla): an underutilized oilseed.
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- Grasas y Aceites, 2011, v. 62, n. 3, p. 290, doi. 10.3989/gya.089910
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- Article
A "Chosen" Hope with a "Gingerbread" Outcome: Democratization of (Media) Power in Buffy The Vampire Slayer as a Metaphor of Online Abuse on High-Profile Criminal Cases.
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- Slayage, 2020, v. 52, p. 1
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- Article
Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 2, p. 1493, doi. 10.3390/ijms24021493
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- Article
Autofocusing MALDI MS imaging of processed food exemplified by the contaminant acrylamide in German gingerbread.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-32004-w
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- Article
SORPTION PROPERTIES OF SOME ROMANIAN GINGERBREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2014, v. 18, n. 1, p. 25, doi. 10.2478/aucft-2014-0003
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- Article
From the gingerbread house to the cornucopia: gastronomic utopia as social critique in Homecoming and The Hunger Games.
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- Looking Glass: New Perspectives on Children's Literature, 2016, v. 19, n. 1, p. 1
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- Article
Taking the gilt off the gingerbread Reverberations of the metrics cult(ure) on the theory of social representations.
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- Papers on Social Representations, 2018, v. 27, n. 2, p. 1
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- Article
Cryptanalysis and Improvement of Novel Image Encryption Technique Using Hybrid Method of Discrete Dynamical Chaotic Maps and Brownian Motion.
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- Multimedia Tools & Applications, 2022, v. 81, n. 5, p. 6571, doi. 10.1007/s11042-021-11810-2
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- Article
Feasibility and Reaction Thresholds of Double-Blind, Placebo-Controlled Peanut and Nut Food Challenges Using Gingerbread Matrix.
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- International Archives of Allergy & Immunology, 2023, v. 184, n. 2, p. 186, doi. 10.1159/000527415
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- Article
Effect of flour extraction rate and baking process on vitamin B<sub>1</sub> and B<sub>2</sub> contents and antioxidant activity of ginger-based products.
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- European Food Research & Technology, 2009, v. 230, n. 1, p. 119, doi. 10.1007/s00217-009-1146-5
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- Article
A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 889, doi. 10.1002/jsfa.7811
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- Article
IMPLEMENTATION OF NEW TECHNOLOGY OF CONFECTIONERY PRODUCTS IN RESTAURANT ESTABLISHMENTS.
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- Journal of Hygienic Engineering & Design, 2023, v. 44, p. 3
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- Article
A Formal Specification of Access Control in Android with URI Permissions.
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- Information Systems Frontiers, 2021, v. 23, n. 4, p. 849, doi. 10.1007/s10796-020-10066-9
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- Article
Water Content and Water Activity of Bakery Products.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 399
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- Article
Rye Flour and Resting Effects on Gingerbread Dough Rheology.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 369
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- Article
Misterio en la isla de Kirrin.
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- AMF: Actualización en Medicina de Familia, 2011, v. 7, n. 3, p. 176
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- Article
On Deepening Identity Issues by Staging Neil Simon's The Gingerbread Lady with Young People.
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- ArtsPraxis, 2021, v. 8, n. 1, p. 99
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- Article
LA ORNAMENTACIÓN DE LA ARQUITECTURA DE MADERA EN LA HABANA, 1900-1930.
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- Quiroga: Revista de Patrimonio Iberoamericano, 2023, n. 22, p. 218, doi. 10.30827/quiroga.v0i22.0017
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- Article
Evaluation of gingerbread cookies supplemented with sunflower protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1102
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- Article
Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 9267, doi. 10.3390/app12189267
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- Article
Digital Speech Files Encryption based on Hénon and Gingerbread Chaotic Maps.
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- Iraqi Journal of Science, 2022, v. 63, n. 2, p. 830, doi. 10.24996/ijs.2022.63.2.36
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- Article
Homes: A Quartet.
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- 2023
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- Publication type:
- Proceeding
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 514, doi. 10.5219/1880
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- Article
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 514, doi. 10.5219/1880
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT'S TEXTURAL CHARACTERISTICS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2024, v. 24, n. 1, p. 991
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S TEXTURAL CHARACTERISTICS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2022, v. 22, n. 4, p. 767
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, CORELATIONS BETWEEN THE PRODUCT’S PHYSICAL AND CHEMICAL PROPERTIES AND THE RHEOLOGICAL CHARACTERISTICS OF DOUGHS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2022, v. 22, n. 4, p. 761
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT "GINGERBREAD", IDENTIFICATION OF THE OPTIMUM NUMBER OF TEXTURE MEASUREMENTS AND COMPRESSION INTENSITY IN LABORATORY ANALYSIS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2021, v. 21, n. 4, p. 605
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- Article
IMPROVING THE QUALITY OF THE PRODUCT "GINGERBREAD", A STUDY ON THE INFLUENCE OF RYE FLOUR ON THE PRODUCT'S PHYSICOCHEMICAL PROPERTIES.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2021, v. 21, n. 4, p. 599
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- Article
Effect of hydrolysis time on nutritional, functional and antioxidant properties of protein hydrolysates prepared from gingerbread plum (Neocarya macrophylla) seeds.
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- International Food Research Journal, 2013, v. 20, n. 5, p. 2081
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- Article
Validation of novel recipes for double-blind, placebo-controlled food challenges in children and adults.
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- Allergy, 2011, v. 66, n. 7, p. 948, doi. 10.1111/j.1398-9995.2010.02539.x
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- Article
Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics.
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- Molecules, 2020, v. 25, n. 23, p. 5659, doi. 10.3390/molecules25235659
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- Article
INFLUENCE OF RAW MATERIALS ON THE CHANGE OF CRYSTAL STRUCTURE OF GINGERBREAD IN THE STORAGE PROCESS.
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- Technology Audit & Production Reserves, 2020, v. 1, n. 3(51), p. 13, doi. 10.15587/2312-8372.2020.195507
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- Article
Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread.
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- Revista Ciência Agronômica, 2022, v. 53, n. 1, p. 1, doi. 10.5935/1806-6690.20220001
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- Article
EDIBLE COATING AS FACTOR OF PRESERVING FRESHNESS AND INCREASING BIOLOGICAL VALUE OF GINGERBREAD CAKES.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 9, doi. 10.15673/fst.v10i4.247
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- Article
Analysis of Nutrients, Total Polyphenols and Antioxidant Activity of Gingerbread Plum (Neocarya Macrophylla) Fruits from Sokoto.
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- International Journal of Pure & Applied Sciences & Technology, 2015, v. 29, n. 1, p. 20
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- Article
Glocalization of Torun Gingerbread Cookies.
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- Humanising Language Teaching, 2020, v. 22, n. 2, p. 14
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- Article