Works matching DE "COOKIES"

Results: 874

Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5247, doi. 10.3390/app15105247

By:

Nour, Violeta;
Blejan, Ana Maria;
Codină, Georgiana Gabriela

Publication type:

Article

Taming the Cookie Monster.

Published in:: Palaestra, 2005, v. 21, n. 3, p. 44
Publication type:: Article

Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 520, doi. 10.1016/j.fbp.2010.07.005

By:

Gupta, Mahesh;
Singh Bawa, Amarinder;
Abu-Ghannam, Nissreen

Publication type:

Article

Effects of initial oxygen concentration and oxygen-barrier property of film on fat oxidation rate of packed cookies.

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 347, doi. 10.1007/s00217-010-1282-y

By:

Li-Xin Lu;
Fang Xu

Publication type:

Article

A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis.

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 843, doi. 10.1007/s00217-009-1119-8

By:

Calvarro, Julia;
Gökmen, Vural;
Morales, Francisco

Publication type:

Article

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach.

Published in:

European Food Research & Technology, 2009, v. 228, n. 3, p. 345, doi. 10.1007/s00217-008-0940-9

By:

Morales, Francisco J.;
Martin, Saray;
Açar, Özge Ç;
Arribas-Lorenzo, Gema;
Gökmen, Vural

Publication type:

Article

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1031, doi. 10.1007/s00217-007-0628-6

By:

Vural Gökmen;
Özge Açar;
Arda Serpen;
Francisco Morales

Publication type:

Article

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies.

Published in:

Trends in Sciences, 2024, v. 21, n. 2, p. 1, doi. 10.48048/tis.2024.7199

By:

Leliana, Lulum;
Setyaningsih, Widiastuti;
Palma, Miguel;
Supriyadi;
Santoso, Umar

Publication type:

Article

The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus.

Published in:

Amerta Nutrition, 2025, v. 9, n. 1, p. 64, doi. 10.20473/amnt.v9i1.2025.64-75

By:

Lestari, Hana Tri;
Fauziyah, A'immatul;
Nasrulloh, Nanang

Publication type:

Article

The Effect of Addition of Various Food Ingredients on Acceptance and Protein Content of Cookies as PMT for Stunting Toddlers.

Published in:

Amerta Nutrition, 2023, v. 7, n. 3, p. 434, doi. 10.20473/amnt.v7i3.2023.434-441

By:

Rumida, Rumida;
Bakara, Tiar Lince;
Manalu, Mincu;
Siahaan, Ginta

Publication type:

Article

PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT ACTIVITY AND SENSORY OF COOKIES BASED ON MOCAF, PURPLE YAM, AND CINNAMON FLOUR.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, n. 3, p. 212, doi. 10.20473/mgi.v18i3.212-225

By:

Satar, Ibdal;
Emilia, Defita Fajar

Publication type:

Article

Matrix Metalloproteinase-9 Testing of Golden Rice Cookies With Piper Crocatum Active Extract for Preventing Foot Ulcers in Patients With Diabetes: Protocol for a Randomized Controlled Trial.

Published in:

JMIR Research Protocols, 2024, v. 13, p. 1, doi. 10.2196/49940

By:

Setyawati, Andina;
Saleh, Ariyanti;
Tahir, Takdir;
Yusuf, Saldy;
Syahrul, Syahrul;
Aminuddin, Aminuddin;
Raihan, Muhammad;
Jafar, Nuurhidayat;
Hamzah, Hasyrul;
Arfian, Nur

Publication type:

Article

OCENA STYLU ŻYCIA STUDENTÓW KIERUNKU DIETETYKA UNIWERSYTETU MEDYCZNEGO IM. KAROLA MARCINKOWSKIEGO W POZNANIU.

Published in:

Journal of Health & Environmental Research / Bromatologia & Chemia Toksykologiczna, 2021, v. 54, n. 4, p. 279, doi. 10.32383/bct/157302

By:

Marciniak, Martyna;
Swora-Cwynar, Ewelina;
Hoffman-Borkowska, Marta;
Dobrowolska, Agnieszka

Publication type:

Article

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00769-1

By:

Adeyemo, Aanuoluwapo Elizabeth;
Omoba, Olufunmilayo Sade;
Olagunju, Aderonke Ibidunni;
Josiah, Sunday Solomon

Publication type:

Article

Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00746-8

By:

Fapetu, Aanuoluwapo Patricia;
Karigidi, Kayode Olayele;
Akintimehin, Emmanuel Sina;
Olawuwo, Tomilayo;
Adetuyi, Foluso Olutope

Publication type:

Article

西兰花膳食纤维饼干的研制.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 98, doi. 10.12161/j.issn.1005-6521.2023.15.015

By:

梁慧光;
王文程;
王亚兰;
李军鹏;
李毅

Publication type:

Article

豆渣黑米曲奇饼干配方优化.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 140, doi. 10.12161/j.issn.1005-6521.2023.06.020

By:

张雅娜;
郭昊;
杨九莹;
张磊;
马艺珊;
潘雨琪;
刘佳琦

Publication type:

Article

圆苞车前子壳粉全麦酥性饼干研制及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 67, doi. 10.12161/j.issn.1005-6521.2022.21.009

By:

李梦琴;
赵龙珂;
程冰;
王筝;
赵杰;
林顺顺

Publication type:

Article

响应面法优化马蹄皮粉酥性饼干配方.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 161, doi. 10.12161/j.issn.1005-6521.2022.07.023

By:

谭韩英;
杨滨榕;
高丹;
梁园丽;
陈伟玲

Publication type:

Article

响应面法优化藜麦松露酒糟曲奇饼干工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 86, doi. 10.12161/j.issn.1005-6521.2021.24.013

By:

张晨;
龚晓源;
胡海洋;
谭兴怡;
时小东;
李翔

Publication type:

Article

基于主成分分析法的泡菜风味马铃薯饼干研制.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 116, doi. 10.12161/j.issn.1005-6521.2021.18.017

By:

崔妍;
杨丹璐;
陈姗姗;
吴金鸿;
王正武;
孙志栋;
张林楠

Publication type:

Article

紫甘薯全粉对面团流变特性与曲奇饼干品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 19, p. 59, doi. 10.12161/j.issn.1005-6521.2020.19.011

By:

韩冰霜;
安俊晓;
杜先锋

Publication type:

Article

美味牛肝菌饼干的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 137, doi. 10.12161/j.issn.1005-6521.2020.14.021

By:

郭磊;
郭娟;
阚欢;
刘云

Publication type:

Article

黑枸杞花青素抑制曲奇饼干中丙烯酰胺效果的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 9, p. 146, doi. 10.12161/j.issn.1005-6521.2020.09.024

By:

刘健南;
王小博

Publication type:

Article

艾叶饼干加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 110, doi. 10.12161/j.issn.1005-6521.2019.17.020

By:

冯彩丽;
郭婷;
段振华;
蔡文;
白向丽

Publication type:

Article

蒲公英饼干的研制.

Published in:

Food Research & Development, 2019, v. 40, n. 4, p. 77, doi. 10.3969/j.issn.1005-6521.2019.04.015

By:

马井喜;
印薪颂;
吴淑清

Publication type:

Article

Antioxidant Properties and Sensory Profile of Cookies from Blends of Pearl Millet, Germinated Lentils Seed and Pineapple Peel Flours.

Published in:

Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 24, doi. 10.4314/nifoj.v41i1.3

By:

Dada, M. A.;
Bello, F. A.;
Ajatta, M. A.;
Adufe, O. M.

Publication type:

Article

Production and Quality Evaluation of Acha-Orange Fleshed Sweet Potato-Based Biscuit Enriched with Grasshopper (Zonocerus Variegatus) Flour.

Published in:

Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 47, doi. 10.4314/nifoj.v41i2.5

By:

Ayo, J. A.;
Ibrahim, A. N.;
Duku, N. A.

Publication type:

Article

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability.

Published in:

Scientia Agropecuaria, 2017, v. 8, n. 4, p. 315, doi. 10.17268/sci.agropecu.2017.04.03

By:

Loza, Angélica;
Quispe, Merly;
Villanueva, Juan;
Peláez, Pedro P.

Publication type:

Article

LO QUE LLAMAN.

Published in:

2025

By:

ZAMBRANO, MARIO ALBERTO

Publication type:

Short Story

Quality assessment of cookies produced from wheat flour and malted barley ( Hordeum vulgare ) bran blends.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1293471

By:

Ikuomola, D.S.;
Otutu, O.L.;
Oluniran, D.D.;
Yildiz, Fatih

Publication type:

Article

Quality and sensory properties of maize flour cookies enriched with soy protein isolate.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1278827

By:

Adeyeye, S.A.O.;
Adebayo-Oyetoro, A.O.;
Omoniyi, S.A.;
Yildiz, Fatih

Publication type:

Article

Assessment of quality and sensory properties of sorghum–wheat flour cookies.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1245059

By:

Adeyeye, Samuel Ayofemi Olalekan;
Yildiz, Fatih

Publication type:

Article

Physicochemical and organoleptic properties of cookies incorporated with legume flours.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1172389

By:

Thongram, Sushma;
Tanwar, Beenu;
Chauhan, Ambika;
Kumar, Vikas;
Yildiz, Fatih

Publication type:

Article

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2015.1125773

By:

Chauhan, Arti;
Saxena, D.C.;
Singh, Sukhcharn;
Yildiz, Fatih

Publication type:

Article

Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1092406

By:

Wani, Safa Hamid;
Gull, Amir;
Allaie, Farhana;
Safapuri, Tariq Ahmad;
Yildiz, Fatih

Publication type:

Article

Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1019815

By:

Bala, Anu;
Gul, Khalid;
Riar, Charanjit Singh

Publication type:

Article

Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1039886

By:

Bellur Nagarajaiah, Shyamala;
Prakash, Jamuna

Publication type:

Article

Examining customer satisfaction and purchase intention toward a new product before its launch: Cookies enriched with spirulina.

Published in:

Cogent Business & Management, 2023, v. 10, n. 3, p. 1, doi. 10.1080/23311975.2023.2257346

By:

Istijanto;
Arifin, Yalun;
Nurhayati

Publication type:

Article

Influence of the dough composition on the heat treatment of low-protein cookies.

Published in:

Ukrainian Journal of Food Science, 2023, v. 11, n. 1, p. 29, doi. 10.24263/2310-1008-2023-11-1-6

By:

Hrytsevich, Mariia;
Dorochovych, Victoriia

Publication type:

Article

Effect of the addition of pinhão flour and bagasse generated after starch extraction on the formulation of cookie.

Published in:

Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 186, doi. 10.24263/2310-1008-2019-7-2-3

By:

Schiavo Romko, Stéphanie;
Beninca, Cleoci;
Delinski Bet, Camila;
Bassetto Bisinella, Radla Zabian;
Schnitzler, Egon

Publication type:

Article

Impovement of some functional properties of cookies with added natural components of pumpkin and chia.

Published in:

Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 103, doi. 10.24263/2310-1008-2017-5-1-13

By:

Ditrich, Iryna;
Moiseieva, Valeriia

Publication type:

Article

Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

Published in:

Plants (2223-7747), 2024, v. 13, n. 5, p. 590, doi. 10.3390/plants13050590

By:

Antoniolli, Andrea;
Becerra, Lucía;
Piccoli, Patricia;
Fontana, Ariel

Publication type:

Article

Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat.

Published in:

Plants (2223-7747), 2022, v. 11, n. 23, p. 3370, doi. 10.3390/plants11233370

By:

Wu, Hongya;
Wang, Zunjie;
Zhang, Xiao;
Wang, Junchan;
Hu, Wenjing;
Wang, Hui;
Gao, Derong;
Souza, Edword;
Cheng, Shunhe

Publication type:

Article

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.

Published in:

Plants (2223-7747), 2022, v. 11, n. 6, p. 761, doi. 10.3390/plants11060761

By:

Jukić, Marko;
Nakov, Gjore;
Komlenić, Daliborka Koceva;
Vasileva, Nastia;
Šumanovac, Franjo;
Lukinac, Jasmina

Publication type:

Article

Pearson's Correlation Between Physico-chemical Aspects of Wheat Flour and Quality Attributes of Cookies.

Published in:

Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2020, v. 63, n. 1, p. 1, doi. 10.52763/pjsir.biol.sci.63.1.2020.1.8

By:

Riaz, Ayesha;
Pasha, Imran;
Sharif, Mian Kamran

Publication type:

Article

Development of Buckwheat Cookies Supplemented with Wheat Flour.

Published in:

Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2017, v. 60, n. 1, p. 27, doi. 10.52763/pjsir.biol.sci.60.1.2017.27.35

By:

Hussain, Nisar;
Ullah, Javid;
Elahi, Ehsan;
Ahmad, Sajjad;
Zakaria, Muhammad;
Murtaza;
Ahmed, Saeed;
Ahmed, Nazeer;
Huma, Zelle

Publication type:

Article

Biochemical Characterisation and Dietary Fibre Analysis of Sugar Beet Supplemented Cookies.

Published in:

Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2016, v. 59, n. 3, p. 139

By:

Pasha, Imran;
Chughtai, Muhammad Farhan Jahangir;
Akhter, Sabeen;
Sameen, Aysha;
Manzoor, Muhammad Sajid

Publication type:

Article

Development of Buckwheat Cookies Supplemented with Wheat Flour.

Published in:

Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2017, v. 60, n. 1B, p. 27

By:

Hussain, Nisar;
Ullah, Javid;
EhsanElahi;
Ahmad, Sajjad;
Zakaria, Muhammad;
Murtaza;
Ahmed, Saeed;
Ahmed, Nazeer;
Huma, Zelle

Publication type:

Article

Planning for Sustainable Tourism. Case study: Kampung of Cookies, Surabaya, Indonesia.

Published in:

Journal of Settlements & Spatial Planning, 2019, v. 10, n. 1, p. 49, doi. 10.24193/JSSP.2019.1.05

By:

YUSUF, Mimin A.;
ARI, Rahardian;
KISNARINI, Rika;
SEPTANTI, Dewi;
SANTOSA, Happy R.

Publication type:

Article