Works matching DE "CUPCAKES"

Results: 88

Gender Inequality in Product Markets: When and How Status Beliefs Transfer to Products.

Published in:

Social Forces, 2019, v. 98, n. 2, p. 548, doi. 10.1093/sf/soy125

By:

Tak, Elise;
Correll, Shelley J;
Soule, Sarah A

Publication type:

Article

CUPCAKE BAKESOLUTELY BUSINESS PLAN.

Published in:

Devotion: Journal of Research & Community Service, 2022, v. 3, n. 7, p. 681, doi. 10.36418/dev.v3i7.163

By:

Wangsa, Mega

Publication type:

Article

Physiochemical and Sensory Properties of Functional Cupcake Made With Wheat Flour Substituted With Chickpea, Purslane, Doum and Carob Powders.

Published in:

Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 2, p. 443, doi. 10.21608/ASSJM.2023.319509

By:

Hassoun, M. M. R.;
Kalaf, H. H. A.;
Mahmoud, M. H. M.;
Ghazal, G. A.;
Abd El-Salam, Amira M. A.

Publication type:

Article

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.

Published in:

Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 119, doi. 10.21608/assjm.2023.299587

By:

Eman, G. Y. Emam;
Mohamed, K. Morsy;
Abd El Salam, Amira M. A.;
El-Saadany, Raouf M.;
El- Mansy, Hamdy A.

Publication type:

Article

ВЛИЯНИЕ ПЛОДОВ ШИПОВНИКА НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КЕКСОВ

Published in:

News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 146

By:

Мамаева, Л. А.;
Жумалиева, Г. Е.;
Муратбекова, Қ. М.;
Ербулекова, М. Т.

Publication type:

Article

The effect of black cumin seed (Nigella sativa L.) oil and aqueous extract on physicochemical, antioxidant properties, and shelf life of cupcake.

Published in:

Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, 2025, v. 39, n. 1, p. 163

By:

Rabee, Laila A.;
Abu EL-Hassan, Abd EL-Moneam M. A.

Publication type:

Article

Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ.

Published in:

European Journal of Lipid Science & Technology, 2022, v. 124, n. 7, p. 1, doi. 10.1002/ejlt.202100197

By:

Hematian Sourki, Abdollah;
Pasalar, Hanieh;
Ghani, Askar

Publication type:

Article

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GLUTEN-FREE CUPCAKES MADE OF BUCKWHEAT AND RICE FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 62, doi. 10.34302/crpjfst/2024.16.1.6

By:

Abid, Junaid;
Yousaf, Shahid;
Siddiqui, Nouman Rashid;
Jahangir, Muhammad;
Mumtaz, Amer;
Raza, Irum;
Safdar, Naeem;
Jabbar, Saqib;
Tahir, Ujala;
Arif, Saqib;
Khurshid, Salman;
Afzal, Qurat UlAine;
Iqbal, Hafiza Mehwish

Publication type:

Article

DEVELOPMENT AND CHARACTERIZATION OF ANTIOXIDANT RICH WHEATGRASS CUPCAKE.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 3, p. 126, doi. 10.34302/crpjfst/2020.12.3.10

By:

Mishra, Neetu;
Tripathi, Renu;
Dwivedi, Madhuresh

Publication type:

Article

EFFECT OF THE ADDITION OF CHITOSAN PREPARED FROM GREEN SHRIMP (Penaeus semisulcatus) ON THE SENSORY CHARACTERISTICS OF CUPCAKES.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 117

By:

A. Y., Allam;
N. V., Dolganova

Publication type:

Article

The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends), David Sax, New York: PublicAffairs, 2014, 320 pages.

Published in:

2018

By:

Laurent, Christopher

Publication type:

Book Review

The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue.

Published in:

2018

By:

Laurent, Christopher

Publication type:

Book Review

Nutritional, functional and sensory evaluation of flaxseed-enriched cupcakes.

Published in:

NURTURE: Journal of Pakistan Home Economics Association, 2024, v. 18, n. 2, p. 340, doi. 10.55951/nurture.v18i2.618

By:

Farooq, Sarah Ali;
Imran, Samra;
Tanweer, Afifa

Publication type:

Article

Will run for cupcakes: Trading billable hours for miles.

Published in:

Bench & Bar of Minnesota, 2025, v. 82, n. 2, p. 10

By:

MCNEIL, DONALD R.

Publication type:

Article

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 10, p. 411

By:

Khalil, Mona M.;
Tabikha, M. M.;
Hosny, M. H.;
Kortam, A. A.

Publication type:

Article

Application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 155, p. 170, doi. 10.22034/FSCT.21.155.170

By:

koshkghazi, Fatemeh Jafari;
Sadeghi, Alireza;
Alami, Mehran;
Tabarestani, Hoda Shahiri;
Rahimi, Delasa

Publication type:

Article

بررسی ویژگیهاي فیزیکوشیمیایی و حسی کیک روغنی فراسودمند غنی شده با ترکیب آردهاي دانه چیا و پوسته اسفرزه.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 261, doi. 10.22034/FSCT.19.131.261

By:

عطیه طباطباییان;
علی نجفی

Publication type:

Article

ارزیابی ویژگیهاي فیزیکوشیمیایی کیک فنجانی بدون گلوتن حاوي اینولین.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 111, doi. 10.22034/FSCT.19.130.111

By:

پریا کلانی;
سارا جعفریان;
محمدحسین عزیزي;
غلامحسن اسدي;
لیلا روزبه نصیرا

Publication type:

Article

تأثير إنزيم الجلوكوز أوكسيديز وإستر حمض الطرطريك ثنائي الأسيتيل لمستحلب مونوغليسريد (DATEM) على الخصائص الفيزيائية والتركيبية للكب كيك.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 225, doi. 10.52547/fsct.19.123.233

By:

رضا فرهمندفر;
جعفرمحمدزاده می&;
محمدرضا دباغ مظه

Publication type:

Article

ORANGE CREAM CUPCAKES.

Published in:

2015

By:

Struble, Sheena

Publication type:

Recipe

INDEPENDENCE LEMON STRAWBERRY CHEESE CUPCAKES.

Published in:

2015

By:

Briggs, Tara

Publication type:

Recipe

LAVA CAKES.

Published in:

2015

By:

Briggs, Tara

Publication type:

Recipe

WHITE CHOCOLATE CHERRY BANANA CUPCAKES.

Published in:

2013

By:

Pollpeter, Bridgit

Publication type:

Recipe

THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207

By:

Soleimanifard, Sediqeh;
Emam-djomeh, Zahra;
Askari, Gholamreza;
Shahedi, Mohammad

Publication type:

Article

...while Jakarta craves cupcakes.

Published in:: Asia Weekly, 2008, v. 2, n. 32, p. 33
Publication type:: Article

Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour.

Published in:

International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 99, doi. 10.1515/ijfe-2022-0225

By:

Xu, Dan;
Chai, Yining;
Shi, Suyuan;
Su, Xiaodong

Publication type:

Article

ESTIMATING SENSORY SHELF LIFE OF CHOCOLATE AND CARROT CUPCAKES USING ACCEPTANCE TESTS.

Published in:

Journal of Sensory Studies, 2010, v. 25, n. 2, p. 260, doi. 10.1111/j.1745-459X.2009.00256.x

By:

MONTES VILLANUEVA, NILDA DORIS;
TRINDADE, MARCO ANTONIO

Publication type:

Article

Cupcakes.

Published in:

2011

By:

CONGDON, KRISTIN G.

Publication type:

Editorial

Cupcake adicionado de farinha de resíduos de brócolis: análise físico-química e sensorial entre crianças.

Published in:

Multitemas, 2021, v. 26, n. 62, p. 5, doi. 10.20435/multi.v26i62.2344

By:

Machado Coutinho, Ana Júlia;
Romeiro Santos, Mirelly Marques;
Freitas dos Santos, Elisvânia;
Novello, Daiana

Publication type:

Article

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil.

Published in:

Foods, 2023, v. 12, n. 11, p. 2125, doi. 10.3390/foods12112125

By:

Velasco, Joaquín;
García-González, Aída;
Zamora, Rosario;
Hidalgo, Francisco J.;
Ruiz-Méndez, María-Victoria

Publication type:

Article

Antimicrobial-Resistant Listeria monocytogenes in Ready-to-Eat Foods: Implications for Food Safety and Risk Assessment.

Published in:

Foods, 2023, v. 12, n. 6, p. 1346, doi. 10.3390/foods12061346

By:

Kayode, Adeoye John;
Okoh, Anthony Ifeanyi

Publication type:

Article

Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking.

Published in:

Foods, 2023, v. 12, n. 6, p. 1266, doi. 10.3390/foods12061266

By:

Ngan, Hiu-Lok;
Ip, Shu-Yu;
Wang, Mingfu;
Zhou, Qian

Publication type:

Article

Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.

Published in:

Foods, 2020, v. 9, n. 5, p. 616, doi. 10.3390/foods9050616

By:

Chompoorat, Pavalee;
Kantanet, Napong;
Estrada, Zorba J. Hernández;
Rayas-Duarte, Patricia

Publication type:

Article

Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/6461949

By:

Gadallah, Mohamed;
Shabib, Zeinab;
El-Hazmi, Taghreed

Publication type:

Article

Finding "The Proverbs 31 Woman".

Published in:

Priscilla Papers, 2018, v. 32, n. 2, p. 21

By:

RASMUSSEN, HANNAH

Publication type:

Article

Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 2, p. 1268, doi. 10.1002/fsn3.3840

By:

Bahraminejad, Mahshid;
Rostami, Omid;
Heydari, Mahshid;
Moradian, Mohammadhadi;
Abdolmaleki, Khadije

Publication type:

Article

Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 661, doi. 10.1002/fsn3.2688

By:

Ahmadi, Fahimeh;
Aghajani, Narjes;
Gohari Ardabili, Ashraf

Publication type:

Article

The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 6, p. 2929, doi. 10.1002/fsn3.1595

By:

Esmaeilzadeh Kenari, Reza;
Nemati, Azita

Publication type:

Article

The Impact of Pomegranate Peel-fortified Cupcakes on Weight Loss.

Published in:

International Journal of Pharmaceutical Research & Allied Sciences, 2019, v. 8, n. 3, p. 119

By:

Lamiaa, M. Lotfy;
Eman, S. Alamri

Publication type:

Article

BHANU AND THE CHOCOLATE CUPCAKE.

Published in:

Ontario Mathematics Gazette, 2019, v. 58, n. 2, p. 38

By:

BUTEAU, CHANTAL;
MULLER, ERIC;
ROCCI, ELISA

Publication type:

Article

DESENVOLVIMENTO DE CUPCAKE ADICIONADO DE FARINHA DA CASCA DE BANANA: CARACTERÍSTICAS SENSORIAIS E QUÍMICAS.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, v. 23, n. 3, p. 475

By:

de CARVALHO, Kennyara Henriqueta;
BOZATSKI, Luana Carla;
SCORSIN, Marina;
NOVELLO, Daiana;
PEREZ, Eliza;
DALLA SANTA, Herta Stutz;
SCORSIN, Gabriela;
BATISTA, Mateus Gatti

Publication type:

Article

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes.

Published in:

Food & Bioprocess Technology, 2011, v. 4, n. 5, p. 710, doi. 10.1007/s11947-009-0181-3

By:

Lebesi, Dimitra;
Tzia, Constantina

Publication type:

Article

Cupcakes, White Rage, and the Epistemology of Antiblackness.

Published in:

Taboo: The Journal of Culture & Education, 2020, v. 19, n. 1, p. 70

By:

Blaisdell, Benjamin

Publication type:

Article

The Colon.

Published in:

Review of Contemporary Fiction, 2013, v. 33, n. 3, p. 121

By:

HOANG, LILY;
KAPIL, BHANU

Publication type:

Article

IMPROVING THE QUALITY OF CUPCAKES BY OPTIMIZING THE RECIPE USING A MATHEMATICAL MODELING METHOD.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 99, doi. 10.15587/1729-4061.2022.268973

By:

Tkachenko, Alina;
Olkhovska, Olena;
Chernenko, Oksana;
Chilikina, Tatyana;
Basova, Yulia

Publication type:

Article

IMPROVEMENT OF CUPCAKE TECHNOLOGY WITH THE ADDITION OF DRIED BEET POMACE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 20, doi. 10.15587/1729-4061.2022.266337

By:

Zagorulko, Aleksey;
Kasabova, Kateryna;
Zahorulko, Andrii;
Serik, Maksym;
Bolkhovitina, Olena

Publication type:

Article

DEVISING THE RECIPE FOR A CAKE WITH FRESH SLICED PUMPKIN ACCORDING TO CULINARY QUALITY INDICATORS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 117, n. 11, p. 19, doi. 10.15587/1729-4061.2022.258371

By:

Liubych, Vitalii;
Novikov, Volodymyr;
Zheliezna, Valeriia;
Prykhodko, Vitalii;
Balabak, Oleksandr;
Kirian, Viktor;
Tryhub, Oleh;
Bardakov, Volodymyr;
Kyrpa, Mykola;
Petrenko, Vasyl

Publication type:

Article

QUALITY FORMING PATTERNS IN THE CUPCAKE ENRICHED WITH PUMPKIN SLICES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 116, n. 11, p. 43, doi. 10.15587/1729-4061.2022.255646

By:

Liubych, Vitalii;
Novikov, Volodymyr;
Zheliezna, Valeriia;
Makarchuk, Marina;
Balabak, Oleksandr;
Kirian, Viktor;
Bardakov, Volodymyr;
Kyrpa, Mykola;
Moskalets, Valentyn;
Moskalets, Tetiana

Publication type:

Article

FUNCTIONAL AND NUTRITIONAL CHARACTERIZATION OF CUPCAKES PRODUCED FROM BLENDS OF MUSHROOM, ORANGE-FLESHED SWEET POTATO AND WHEAT FLOUR.

Published in:

Polish Journal of Natural Sciences, 2022, v. 37, n. 3, p. 391, doi. 10.31648/pjns.8475

By:

Babarinde, Grace O.;
Adeola, Lydia T.

Publication type:

Article

Learning to represent exact numbers.

Published in:

Synthese, 2021, v. 198, p. 1001, doi. 10.1007/s11229-015-0854-6

By:

Sarnecka, Barbara W.

Publication type:

Article