Works matching Desserts

Results: 2135

PENGARUH MEDIA PROMOSI INSTAGRAM TERHADAP KEPUASAN KONSUMEN PADA TOKO DESSERT BOX VANILA SWEET.

Published in:

Syntax Idea, 2022, n. 9, p. 1371, doi. 10.36418/syntax-idea.v4i9.1953

By:

Setyawati Jamalong, Shafira Ayu;
Yulianti, Yeni;
Dahlia, Mutiara

Publication type:

Article

KEMALPAŞA TATLISI (PEYNİR TATLISI) KALİTE KRİTERLERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2016, v. 41, n. 4, p. 221, doi. 10.15237/gida.GD15075

By:

Uçurum, H. Özgül;
Kaygısız, Meral;
Uğur, Nagihan

Publication type:

Article

Dessert Ateliers Recommendation Methods for Dessert E-commerce Services.

Published in:

Journal of Internet Computing & Services, 2020, v. 21, n. 1, p. 111, doi. 10.7472/jksii.2020.21.1.111

By:

Yeonbin Son;
Tai-Woo Chang;
Yerim Choi

Publication type:

Article

УНІКАЛЬНІ ТВОРИ ЄВРОПЕЙСЬКОЇ ПОРЦЕЛЯНИ З КОЛЕКЦІЇ МУЗЕЮ ХАНЕНКІВ. ВИСТАВКА «НА ДЕСЕРТ»

Published in:

Arts & Education / Mistectvo ta Osvita, 2019, n. 1, p. 55, doi. 10.32405/2308-8885-2019-1-12

By:

Валеріївна, Кравченко Людмила

Publication type:

Article

Suriye Burma Tatlısının Bazı Kalite Özelliklerinin Belirlenmesi.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 1, p. 271, doi. 10.21597/jist.612827

By:

SATOUF, Mustafa;
KÖTEN, Mehmet;
HATİB, Beyen;
ALKAYARİ, Rama;
ŞEYHAHMET, Aye

Publication type:

Article

台北兒童與母親飲料及糕餅點心中游離糖攝取研究.

Published in:

Taiwan Journal of Publich Health / Taiwan Gong Gong Wei Sheng Za Zhi, 2018, v. 37, n. 4, p. 420, doi. 10.6288/TJPH.201808_37(4).106134

By:

盧立卿;
呂雅婷;
徐桂婷;
游家佳

Publication type:

Article

NAZIVI SLASTICA U FIJUMANSKOM IDIOMU.

Published in:

Fluminensia, 2018, v. 30, n. 2, p. 45, doi. 10.31820/f.30.2.11

By:

Pakvan, Nina Spicijarić

Publication type:

Article

بررسی ویژگیهای فیزیکوشیمیایی و حسی دسر لبنی نوشیدنی فراسودمند طالبی حاوی مورینگا اولیفرا و اسپیرولینا پلاتنسیس.

Published in:

Food Processing & Preservation / Farāvarī va Nigahdārī-i Mavādd-i Ghaz̠āyī, 2023, v. 15, n. 1, p. 1, doi. 10.22069/FPPJ.2023.20899.1732

By:

حنانه احمدیان;
زهرا بیگ محمدی;
مصطفی سلطانی

Publication type:

Article

Satisfacción con el menú hospitalario e incorporación del yogur líquido de cabra como postre.

Published in:

2020

By:

Abuín Fernández, José;
Caracuel García, Ángel Manuel;
Ruiz García, Ignacio;
Gómez Perea, Ana;
Oliva, Lourdes;
Contreras Bolívar, Victoria;
Isabel Liébana, María;
Jiménez Martínez, Silvia;
Pérez Ortiz, Sergio;
Olveira, Gabriel;
Liébana Barranco, María Isabel

Publication type:

journal article

PENGARUH METODE PEMBELAJARAN MIND MAPPING TERHADAP PENGETAHUAN PADA KOMPETENSI DASAR MENGANALISIS DESSERT MELALUI PEMBELAJARAN JARAK JAUH.

Published in:

Syntax Idea, 2022, v. 4, n. 7, p. 1110, doi. 10.46799/syntax-idea.v4i7.1880

By:

Rusda, Azza;
Febriana, Rina;
Artanti, Guspri Devi

Publication type:

Article

Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2022, v. 11, n. 2, p. 75, doi. 10.22101/JRIFST.2022.330136.1338

By:

Kalhor, Fatemeh;
Abdolmaleki, Farzaneh

Publication type:

Article

Think outside the box: traditional meat desserts in the culture of Turkish cuisine.

Published in:

Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00196-1

By:

Çekiç, İbrahim

Publication type:

Article

贵州煤层气高产主控因素及甜点区综合评价模型.

Published in:

Natural Gas Geoscience, 2018, v. 29, n. 11, p. 1664, doi. 10.11764/j.issn.1672-1926.2018.08.004

By:

杨晓盈;
李永臣;
朱文涛;
黄纪勇;
单永乐;
张强

Publication type:

Article

Development and characterization of some vegan spreadable desserts without added sugar, enriched with essential oils.

Published in:

Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 3, p. 306, doi. 10.59463/JAPT.2024.2.27

By:

Dumbrava, Delia-Gabriela;
Nagy, Andreea-Ioana;
Raba, Diana-Nicoleta;
Popa, Viorica-Mirela;
Misca, Corina-Dana;
Borozan, Aurica-Breica;
Poiana, Mariana-Atena;
Moldovan, Camelia

Publication type:

Article

番木瓜银耳糖水罐头工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 5, p. 144, doi. 10.3969/j.issn.1005-6521.2019.05.026

By:

雷绮堃

Publication type:

Article

МОДЕЛЮВАННЯ СКЛАДУ КОМБІНОВАНИХ БІФІДОВМІСНИХ ДЕСЕРТІВ ДЛЯ ВІЙСЬКОВОСЛУЖБОВЦІВ З РАДІОПРОТЕКТОРНИМИ ВЛАСТИВОСТЯМИ.

Published in:

Scientific Works, 2020, v. 84, n. 2, p. 23, doi. 10.15673/swonaft.v2i84.1884

By:

Н. А., Ткаченко;
О. П., Чагаровський;
А. В., Копійко

Publication type:

Article

Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities.

Published in:

Asian Journal of Dairy & Food Research, 2021, v. 40, n. 4, p. 446, doi. 10.18805/ajdfr.DR-241

By:

Perera, Poorna

Publication type:

Article

Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk.

Published in:

Asian Journal of Dairy & Food Research, 2021, v. 40, n. 2, p. 167, doi. 10.18805/ajdfr.DR-1601

By:

Yadav, Akanksha;
Chandra, Ramesh;
Sharma, Luxita

Publication type:

Article

Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts.

Published in:

Asian Journal of Dairy & Food Research, 2019, v. 38, n. 4, p. 281, doi. 10.18805/ajdfr.DR-137

By:

Zaouadi, N.;
Ziane-Zafour, A. Hadj;
Ouazib, M.;
Arab, Y.;
Hacini, K.;
Aslan, S. S.

Publication type:

Article

Incorporating Multimedia Teaching Methods and Computational Thinking into the Baking Dessert Course.

Published in:

Electronics (2079-9292), 2022, v. 11, n. 22, p. 3772, doi. 10.3390/electronics11223772

By:

Chen, Yen-Cheng;
Tsui, Pei-Ling;
Lee, Ching-Sung;
Chiang, Ming-Chen;
Lan, Bo-Kai

Publication type:

Article

Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics.

Published in:

Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123153

By:

Papaioannou, Georgia;
Kosma, Ioanna;
Badeka, Anastasia V.;
Kontominas, Michael G.

Publication type:

Article

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour.

Published in:

Foods, 2018, v. 7, n. 2, p. 25, doi. 10.3390/foods7020025

By:

Aguilar-Raymundo, Victoria Guadalupe;
Vélez-Ruiz, Jorge Fernando

Publication type:

Article

Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 205, doi. 10.22034/FSCT.21.157.205

By:

Ariapour, Nadiya;
Hojjati, Mohammad;
Jooyaandeh, Hossein;
Noshad, Mohammad

Publication type:

Article

ارزیابی اثر صمغ کتیرا و استویا بر خصوصیات فیزیکیوشیمیایی و حسی دسر غیر لبنی بر پایه شیر بادام حین دوره نگهداري سرد.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 59, doi. 10.22034/FSCT.19.131.59

By:

فریبا حدیدي;
علی گنجلو;
محمد هادي فکور

Publication type:

Article

در دسر Lactobacillus paracasei و Lactobacillus rhamnosus GG فعالیت پروتئولیتیکی نوشیدنی لبنی و تاثیر آنها بر خاصیت آنتی اکسیدانی محصول: مقایسه نوع تخمیري و غیرتخمیري.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 225, doi. 10.22034/FSCT.19.128.225

By:

سیما طاهري;
مرتضی خُمیري;
علی مویدي;
مهران اعلمی

Publication type:

Article

امکانسنجی تولید دسر لبنی غنیشده با ریزجلبک اسپیرولینا پلاتنسیس و استویوزید و بررسی خواص فیزیکوشیمیایی و حسی آن.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 127, p. 47, doi. 10.22034/FSCT.19.127.47

By:

غزاله تولیتی;
زهرا بیگمحمدي;
غزل لبیکی

Publication type:

Article

استخراج و بررسی ویژگیهاي عملکردي پروتئین سبوس برنج و امکان استفاده از آن به عنوان جایگزین پروتئین شیر در دسر لبنی کمچرب فراسودمند.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 124, p. 157, doi. 10.52547/fsct.19.124.157

By:

عاطفه محمدي;
سید احمد شهیدي;
علی رافع;
نقی زاده رئیسی;
آزاده قربانی حسن

Publication type:

Article

ارزیابی ویژگی هاي فیزیکوشیمیایی و بافتی دسر لبنی حاوي آرد ارزن به عنوان جایگزین آرد برنج.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 329, doi. 10.52547/fsct.19.123.329

By:

فاطمه ذبیحی;
حجت کاراژیان

Publication type:

Article

بررسی ویژگی هاي حسی، رئولوژیکی و زنده مانی باکتري ها در دسر خرمایی پروبیوتیک.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 113, p. 329, doi. 10.29252/fsct.18.04.26

By:

نگین مهدي زاده;
حمید سرحدي;
فاطمه شهدادي

Publication type:

Article

بررسی ویژگیهاي فیزیکوشیمیایی، ساختاري و حسی دسرشیري کمچرب اصلاحشده با صمغهاي بومی به و بالنگو .

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 111, p. 131, doi. 10.29252/fsct.18.02.12

By:

سیده سعیده کربلا;
مهرناز امینیفر;
سیده شیما یوسفی

Publication type:

Article

بهینهسازي فرمولاسیون دسر غیرلبنی بر پایه کدو حلوایی با استفاده از طرح مخلوط

Published in:

Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 1, doi. 10.29252/fsct.16.12.01

By:

حدیثه چراغیان;
معصومه مهربان سنگ آتش;
رضا کاراژیان;
زهرا نظري

Publication type:

Article

بهینهسازي فرمولاسیون دسر تخمیري غیرلبنی بر پایه شیر بادام

Published in:

Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 94, p. 113

By:

اکرم عربی;
معصومه مهربان سنگ آتش;
رضا کاراژیان;
احمد احتیاطی

Publication type:

Article

بررسی کاربرد عصاره روناس به عنوان رنگ طبیعی بر ویژگی هاي کیفی دسر شیري طعم دار

Published in:

Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 89, p. 225

By:

سمانه کبیري;
سمیه رحیمی;
وجیهه فدایی نوغانی

Publication type:

Article

تاثیر جوانه‌ی گندم فرآیند شده بر ویژگیهای فیزیکوشیمیایی و حسی دسر شیری

Published in:

Journal of Food Science & Technology (2008-8787), 2015, v. 13, n. 57, p. 169

By:

غیاثی, فاطمه;
مجذوبی, مهسا;
فرحناکی, عسگر

Publication type:

Article

DEVELOPMENT OF THE DESSERTS BASED ON NON-TRADITIONAL VEGETABLE RAW MATERIALS.

Published in:

Technology Audit & Production Reserves, 2021, v. 4, n. 3, p. 32, doi. 10.15587/2706-5448.2021.237260

By:

Vorobyova, Anastasia;
Polyovyk, Volodymyr;
Koretska, Iryna

Publication type:

Article

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 11, p. 9391, doi. 10.1002/fsn3.4494

By:

Hasan, Towhid;
Thoo, Yin Yin;
Siow, Lee Fong

Publication type:

Article

Low‐calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 10, p. 7829, doi. 10.1002/fsn3.4189

By:

Hosseinipour, Seyyedeh Leila;
Ghanbarzadeh, Babak;
Mofid, Vahid;
Soltani, Mostafa;
Hosseini, Hedayat

Publication type:

Article

Evaluation of fig‐milk dessert bioactive properties as a potential functional food.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 4, p. 2692, doi. 10.1002/fsn3.3950

By:

Zare, Niloofar;
Sedighi, Mahsa;
Jalili, Hasan;
Zare, Hamid;
Maftoon Azad, Neda

Publication type:

Article

Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 9, p. 5596, doi. 10.1002/fsn3.3517

By:

Yarabbi, Hanieh;
Roshanak, Sahar;
Milani, Elnaz

Publication type:

Article

Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 1, p. 516, doi. 10.1002/fsn3.3082

By:

Sekhavatizadeh, Seyed Saeed;
Karimi, Abdolhamid;
Hosseinzadeh, Saeid;
Shaviklo, Amir Reza;
Abedi, Mohsen;
Mahmoodianfard, Hamidreza;
Ghaedmohammadi, Mohsen

Publication type:

Article

Optimization of Gluten- Free Semolina Dessert (Revani) Formulation Including Different Flours: Response Surface Methodology.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2024, v. 14, n. 1, p. 244, doi. 10.21597/jist.1329587

By:

KAVRUT, Enes;
YURT, Bayram

Publication type:

Article

A long-term follow-up study of sugar sweetened beverages, snacks and desserts, and refined sugar consumption among preschoolers aged 2 to 5 in Taiwan.

Published in:

Taiwan Journal of Publich Health / Taiwan Gong Gong Wei Sheng Za Zhi, 2013, v. 32, n. 4, p. 346

By:

LI-CHING LYU;
YUN-CHIN YANG;
HSUAN-WEN YU

Publication type:

Article

RESEARCH ON ZINC FORTIFIED POTATO STARCH AND ON ITS USE IN DESSERT PRODUCTION.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 2, p. 217

By:

Śmigielska, Hanna;
Thanh-Blicharz, Joanna Le

Publication type:

Article

Deep learning algorithm for dessert recognition and nutritional evaluation.

Published in:

Journal of Food & Nutrition Research, 2025, v. 64, n. 1, p. 61

By:

YUSUN, SEVILAY;
YILMAZ, ONUR;
TARLAK, FATIH

Publication type:

Article

The Effects of Octenyl Succinate Starch and Konjac as a Fat Replacer in Low-fat Saffron Dessert Properties.

Published in:

Taiwanese Journal of Agricultural Chemistry & Food Science, 2023, v. 61, n. 4, p. 165, doi. 10.6578/TJACFS.202312_61(4).0001

By:

Sekhavatizadeh, Seyed Saeed;
Sadeghpoor, Elham;
Sharifi, Fatemeh

Publication type:

Article

Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production.

Published in:

Turkish Journal of Agriculture & Forestry, 2014, v. 38, n. 2, p. 250, doi. 10.3906/tar-1307-76

By:

AYDIN, Ferid;
ÇAKMAKÇI, Songül

Publication type:

Article

Desserts Enriched with a Nanoemulsion Loaded with Vitamin D 3 and Omega-3 Fatty Acids for Older People.

Published in:

Foods, 2024, v. 13, n. 13, p. 2073, doi. 10.3390/foods13132073

By:

Riquelme, Natalia;
Robert, Paz;
Arancibia, Carla

Publication type:

Article

Sugar Content of Selected Malaysian Desserts, Snacks and Cooked Foods Commonly Consumed by Malaysian Older Adults.

Published in:

2018

By:

CHING PHANG CHONG;
SHAHAR, SUZANA;
HARON, HASNAH;
MD NOH, MOHD FAIRULNIZAL

Publication type:

Abstract

Sugar Content of Selected Malaysian Desserts, Snacks and Cooked Foods Commonly Consumed by Malaysian Older Adults.

Published in:

2018

By:

CHING PHANG CHONG;
SHAHAR, SUZANA;
HARON, HASNAH;
MD NOH, MOHD FAIRULNIZAL

Publication type:

Abstract

Yozgat Yöresi Yemek ve Tatlı Kültürünün Sürdürülebilirliği.

Published in:

Folklor / Edebiyat, 2021, n. 105, p. 299, doi. 10.22559/folklor.1548

By:

Korkmaz, Selma;
Tekman, Tülay Kaya

Publication type:

Article