Works matching DE "COOKIES"

Results: 877

Aflatoxin B1 Measurement in Traditional Kermanshah Cookies and Risk Assessment in Dietary Exposure.

Published in:

Journal of Food Quality & Hazards Control, 2025, v. 12, n. 2, p. 84, doi. 10.18502/jfqhc.12.2.18858

By:

Jafarbeigi, Z.;
Sadeghi, E.;
Abdolmaleki, K.;
Soltani, M.;
Dousti, S.;
Mir, S.;
Fattahi, N.;
Ghalhari, M. Rezvani;
Moradinazar, M.

Publication type:

Article

Formulation of Nutrient‐Enriched Wheat‐Based Cookies Using Defatted Soybean Flour and Moringa stenopetala Leaf Powder.

Published in:

Journal of Food Quality, 2025, v. 2025, p. 1, doi. 10.1155/jfq/3721352

By:

Sherif, Melat Bereket;
Dadi, Debebe Worku;
Satheesh, Neela;
Woldemariam, Henock Woldemichael;
Addi, Mohamed

Publication type:

Article

Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 8, p. 753, doi. 10.1002/aocs.12823

By:

Zhao, Muxin;
Rao, Jiajia;
Chen, Bingcan

Publication type:

Article

Development of reduced saturated fat cookie fillings using multicomponent oleogels.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 11, p. 1069, doi. 10.1002/aocs.12527

By:

Teodoro da Silva, Thais Lomonaco;
Deschamps Fernandes, Gabriel;
Barrera Arellano, Daniel

Publication type:

Article

Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 10, p. 1173, doi. 10.1002/aocs.12256

By:

da Silva, Thais Lomonaco Teodoro;
Martini, Silvana;
Arellano, Daniel Barrera

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

Technicolor Confections.

Published in:

Journal of Visual Culture, 2007, v. 6, n. 2, p. 274, doi. 10.1177/1470412907078569

By:

Higgins, Scott

Publication type:

Article

Physicochemical, Microbiological, and Organoleptic Characteristics of Cookies During Storage with Egg Yolk Powder Formulation.

Published in:

Journal of Animal Production & Processing Technology / JurnalIlmu Produksi dan Teknologi Hasil Peternakan, 2025, v. 13, n. 1, p. 28, doi. 10.29244/jipthp.13.1.28-33

By:

Pangestu, M. W.;
Wulandari, Z.;
Soenarno, M. S.

Publication type:

Article

Physical Properties and Palatability of Cookies with Different Compositions of Wheat Flour, Rice Flour, and Soy Protein Isolate.

Published in:

Journal of Home Economics of Japan, 2022, v. 73, n. 9, p. 551

By:

Miki YOSHIMURA;
Hiromi SAWAMURA;
Ryoko SHIMADA

Publication type:

Article

DEVELOPMENT OF THE RECIPE FOR COOKIES WITH PUMPKIN FLOUR.

Published in:

EUREKA: Life Sciences, 2023, n. 2, p. 21, doi. 10.21303/2504-5695.2023.002890

By:

Liubych, Vitalii;
Novikov, Volodymyr;
Zheliezna, Valeriia;
Koval, Halyna;
Tryhub, Oleh;
Belinska, Svitlana;
Tverdokhlib, Olena;
Honcharuk, Yuliia;
Kolibabchuk, Tetyana;
Pykalo, Serhii

Publication type:

Article

Formulation of nutritious gluten‐free cookies with upcycled pecan nut cake flour.

Published in:

JSFA Reports, 2023, v. 3, n. 3, p. 129, doi. 10.1002/jsf2.104

By:

Martendal, Letícia Frasson;
Silva, Maria Luiza Tonetto;
da Silva Simão, Raquel;
Block, Jane Mara;
de Moraes, Jaqueline Oliveira;
Geraldo, Ana Paula Gines;
Feltes, Maria Manuela Camino

Publication type:

Article

Rage Grief Comfort &.

Published in:: Lateral (2469-4053), 2017, v. 6, n. 2, p. 110, doi. 10.25158/L6.2.12
Publication type:: Article

USER ACCEPTANCE AND USAGE OF FOOD APP - A MODERATING INFLUENCE OF WORK-FAMILY CONFLICT USING EXTENDED TAM.

Published in:

Journal of Hospitality Application & Research, 2022, v. 17, n. 2, p. 95

By:

Sekar, Kannan;
Mahadevan, Lakshman

Publication type:

Article

Validation and Determination of Quinolizidine Alkaloids (QAs) in Lupin Products by Gas Chromatography with Flame Ionization Detection (GC-FID).

Published in:

Analytical Letters, 2020, v. 53, n. 4, p. 606, doi. 10.1080/00032719.2019.1661423

By:

Lee, Hae-Won;
Hwang, In-Min;
Lee, Hee Min;
Yang, Ji-Su;
Park, Eun Jin;
Choi, Jae Won;
Seo, Hye Young;
Kim, Sung Hyun

Publication type:

Article

Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits.

Published in:

Antioxidants, 2023, v. 12, n. 12, p. 2069, doi. 10.3390/antiox12122069

By:

Ferreira, Teresa;
Gomes, Sandra M.;
Santos, Lúcia

Publication type:

Article

Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies.

Published in:

Antioxidants, 2023, v. 12, n. 5, p. 1002, doi. 10.3390/antiox12051002

By:

Chumroenvidhayakul, Siriwan;
Thilavech, Thavaree;
Abeywardena, Mahinda;
Adisakwattana, Sirichai

Publication type:

Article

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 324, doi. 10.3390/antiox12020324

By:

Kruczek, Marek;
Gumul, Dorota;
Korus, Anna;
Buksa, Krzysztof;
Ziobro, Rafał

Publication type:

Article

Using Lemongrass in Functional Food Production.

Published in:

Alexandria Science Exchange Journal, 2023, v. 44, n. 2, p. 237, doi. 10.21608/asejaiqjsae.2023.307123

By:

Fayad, Sherine Sh.;
Nasser, Mohamed E. A.

Publication type:

Article

Using of Prickly Pear (Opuntia Spp.) Fruit Juice and Peels in Cookies Production.

Published in:

Alexandria Science Exchange Journal, 2022, v. 43, n. 2, p. 239, doi. 10.21608/asejaiqjsae.2022.239236

By:

Abou-Zaid, Fouad O. F.;
Ahmed, Fatma A.;
Ibraheem, Abd El-Hameed A.

Publication type:

Article

DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGEFLESHED SWEET POTATO (Ipomeabatatas L.): SENSORY AND NUTRITIONAL EVALUATION.

Published in:

Food & Environment Safety, 2021, v. 20, n. 2, p. 137, doi. 10.4316/fens.2021.015

By:

KOUA, GisèleAhou Yah;
DIBI, Konan Evrad Brice;
AKOA, Edwige Essoma;
NIAMKE, Sébastien

Publication type:

Article

DISPONIBILIDADE DE ALIMENTOS ISENTOS DE GLÚTEN EM SUPERMERCADOS DE MARINGÁ - PR.

Published in:

Brazilian Journal of Surgery & Clinical Research, 2013, v. 3, n. 1, p. 5

By:

CAPELASSI, Angélica Novi;
Stival BITTENCOURT, Paulo Rodrigo;
RODRIGUES, Angela Claudia;
TORQUATO, Alex Sanches

Publication type:

Article

Ayva Kabuğunun Diyet Lifi İle Zenginleştirilmiş Kurabiye Üretiminde Kullanılması.

Published in:

Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 2023, v. 23, n. 6, p. 1481, doi. 10.35414/akufemubid.1269471

By:

DEMİRBÜKER KAVAK, Dilek;
AKDENİZ, Bilge

Publication type:

Article

Cookies from Velvet Beans Tempeh (Mucuna pruriens) as a Potential Snack from Indigenous Legumes: Preference, Nutritional, and Amino Acids Assessments.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 145

By:

Fitriyah, Holif;
Palupi, Eny;
Anwar, Faisal

Publication type:

Article

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 262, doi. 10.1111/1471-0307.13028

By:

Li, Hongbo;
Zhang, Shuhua;
Chen, Hui;
Yang, Lin;
Li, Jiayi;
Liu, Xiaohui;
Luo, Zhigang;
Li, Hongjuan;
Yu, Jinghua

Publication type:

Article

Cookie.

Published in:

Cultural Studies Review, 2019, v. 25, n. 2, p. 208, doi. 10.5130/csr.v25i2.6899

By:

Frow, John

Publication type:

Article

DEVELOPMENT OF ROASTED FLAX SEED COOKIES AND CHARACTERIZATION FOR CHEMICAL AND ORGANOLEPTIC PARAMETERS.

Published in:

Pakistan Journal of Agricultural Sciences, 2020, v. 57, n. 1, p. 229, doi. 10.21162/PAKJAS/20.6552

By:

Ahmad, Asif;
Zulfiqar, Sadaf;
Chatha, Zia Ahmad

Publication type:

Article

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES SUPPLEMENTED WITH CHEMICALLY MODIFIED STARCH.

Published in:

Pakistan Journal of Agricultural Sciences, 2018, v. 55, n. 1, p. 169, doi. 10.21162/PAKJAS/18.6397

By:

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

Publication type:

Article

Better than exit polls?

Published in:

Bulletin of the Atomic Scientists, 2005, v. 61, n. 1, p. 8

By:

Schollmeyer, Josh

Publication type:

Article

QUALITY EVALUATION OF FLOUR BLENDS AND BISCUITS PRODUCED FROM BREADFRUIT AND LIMA BEAN FLOURS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 77, doi. 10.35219/foodtechnology.2023.2.05

By:

ARINOLA, STEPHEN OLANREWAJU

Publication type:

Article

DEVELOPMENT OF PEARL MILLET FLOUR-BASED COOKIES SUPPLEMENTED WITH MUNG BEAN AND ORANGE FLESHED SWEET POTATO FLOURS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 1, p. 155, doi. 10.35219/foodtechnology.2022.1.12

By:

BELLO, FLORENCE A.;
FOLADEMI, MERCY A.;
IWOK, LAWRENCE J.

Publication type:

Article

AMINO ACID, PHYTOCHEMICALS, AND ANTIOXIDANT ACTIVITIES OF GLUTEN-FREE COOKIES FROM ORANGE-FLESHED SWEET POTATO AND PLEUROTUS TUBER-REGIUM SCLEROTIUM.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 2, p. 20, doi. 10.35219/foodtechnology.2021.2.02

By:

KOLAWOLE, FAUSAT L.;
AKINWANDE, BOLANLE A.;
ADE-OMOWAYE, BEATRICE I. O.;
AZEEZ, SHAKIRAH O.;
OYEYINKA, SAMSON A.

Publication type:

Article

BIOACTIVE COMPONENTS, ENZYMES INHIBITORY AND ANTIOXIDANT ACTIVITIES OF BIOFORTIFIED YELLOW MAIZE (ZEA MAYS L.) AND COWPEA (VIGNA UNGUICULATA L. WALP) COMPOSITE BISCUITS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 86, doi. 10.35219/foodtechnology.2021.1.06

By:

IRONDI, EMMANUEL ANYACHUKWU;
AJANI, EMMANUEL OLADIPO;
ALIYU, OLAWALE MASHOOD;
OLATOYE, KAZEEM KOLEDOYE;
ABDULAMEED, HASSAN TAIYE;
OGBEBOR, OSAYAME FUNMILAYO

Publication type:

Article

EFFECT OF REDUCING AGENTS ON WHEAT GLUTEN AND QUALITY CHARACTERISTICS OF FLOUR AND COOKIES.

Published in:

By:

KUMAR, NAVEEN;
KHATKAR, BHUPENDAR SINGH;
KAUSHIK, RAVINDER

Publication type:

Article

Development of Fortified Biscuit with Sweet and Acidic Whey Proteins and Its Effects on Body Weight, Indices of Body Composition, and Antioxidant Capacity in Rats.

Published in:

Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 4, p. 365, doi. 10.35516/jjas.v19i4.760

By:

Fattah Al-Awamleh, Nisreen Abdel;
Ahmad, Mousa Numan;
Mehyar, Ghadeer Fawzi

Publication type:

Article

"Making Cookies With Ancient Grains and Seeds".

Published in:

Agricultural Research, 2016, v. 64, n. 3, p. 5

By:

Avant, Sandra

Publication type:

Article

LOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 3, p. 526, doi. 10.15237/gida.GD22076

By:

Dundar, Ayse Neslihan;
Sahin, Oya Irmak;
Saricaoglu, Furkan Turker

Publication type:

Article

D-OPTIMAL MIXTURE DESIGN APPROACH IN THE PRODUCTION OF COOKIES ENRICHED WITH DIETARY FIBER SOURCES SUCH AS LENTIL FLOUR, BANANA FRUIT AND BANANA PEEL POWDER.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 1, p. 94, doi. 10.15237/gida.GD22096

By:

Yildiz, Semanur;
Karakuş, Eylem;
Muti, Serpil Öztürk

Publication type:

Article

FERMENTE TAHIL BENZERİ ÜRÜNLERİN BİSKÜVİNİN FİZİKSEL, BESİNSEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 1, p. 55, doi. 10.15237/gida.GD21143

By:

Yaver, Elif

Publication type:

Article

FARKLI KURUTMA METOTLARI İLE ELDE EDİLEN HÜNNAP (ZIZYPHUS JUJUBA) MEYVE TOZLARININ BİSKÜVİ ÜRETİMİNDE KULLANIM OLANAKLARI.

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 5, p. 1158, doi. 10.15237/gida.GD21057

By:

Koyuncu, Büşra;
Demir, Mustafa Kürşat;
Olcay, Nezahat

Publication type:

Article

Technological use of green banana and birdseed flour in preparing cookies.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 4, p. 423, doi. 10.4025/actascitechnol.v37i4.27200

By:

Sotiles, Anne Raquel;
Mitterer Daltoé, Marina Leite;
de Lima, Vanderlei Aparecido;
Porcu, Ornella Maria;
da Cunha, Mário Antônio Alves

Publication type:

Article

Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids.

Published in:

Acta Scientiarum: Technology, 2012, v. 34, n. 1, p. 105, doi. 10.4025/actascitechnol.v34i1.10304

By:

Stroher, Gisely Luzia;
Rodrigues, Angela Cláudia;
Gohara, Aline Kirie;
Visentainer, Jesui Vergílio;
Matsushita, Makoto;
De Souza, Nilson Evelazio

Publication type:

Article

Rapid and non-destructive determination of rancidity levels in butter cookies by multi-spectral imaging.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1821, doi. 10.1002/jsfa.7292

By:

Xia, Qing;
Liu, Changhong;
Liu, Jinxia;
Pan, Wenjuan;
Lu, Xuzhong;
Yang, Jianbo;
Chen, Wei;
Zheng, Lei

Publication type:

Article

Physical properties of sugar cookies containing chia-oat composites.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 15, p. 3226, doi. 10.1002/jsfa.6674

By:

Inglett, George E;
Chen, Diejun;
Liu, Sean

Publication type:

Article

Key Constituents and Antioxidant Activity of Novel Functional Foods Developed with Skeletonema Sp. Biomass.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 9, p. 1189, doi. 10.1080/10498850.2021.1975003

By:

Guarda, Inês;
Fonseca, Inês;
Pereira, Hugo;
Martins, Luisa Louro;
Gomes, Romina;
Matos, Joana;
Gomes-Bispo, Ana;
Bandarra, Narcisa Maria;
Afonso, Cláudia;
Cardoso, Carlos

Publication type:

Article

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 7, p. 661, doi. 10.1080/10498850.2020.1789255

By:

Magalhães, Amanda Oliveira;
Mársico, Eliane Teixeira;
Soares Júnior, Manoel Soares;
Caliari, Márcio;
Monteiro, Maria Lúcia Guerra

Publication type:

Article

Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 2, p. 167, doi. 10.1080/10498850.2019.1707925

By:

Oh, Hyeonbin;
Lee, Phyrim;
Kim, Si Yeon;
Kim, Young-Soon

Publication type:

Article

Correction: Residual characteristics of etofenprox in the processing stages of rice cakes and cookies.

Published in:

2022

By:

Lee, HyeSu;
Im, Moo-Hyeog

Publication type:

Correction Notice

Impact of 'infodemic in pandemic' on food and nutrition related perceptions and practices of Indian internet users.

Published in:

PLoS ONE, 2022, v. 17, n. 4, p. 1, doi. 10.1371/journal.pone.0266705

By:

Gavaravarapu, SubbaRao M.;
Seal, Ananya;
Banerjee, Paromita;
Reddy, Thirupathi;
Pittla, Naresh

Publication type:

Article

Effect of orange almond potato cookies supplementation on the nutritional status of underweight preschool-aged children during COVID-19 pandemic.

Published in:

PLoS ONE, 2022, v. 17, n. 4, p. 1, doi. 10.1371/journal.pone.0266023

By:

Fatmah, Fatmah;
Asiah, Nur;
Rekawati, Etty

Publication type:

Article

Acorn flour properties depending on the production method and laboratory baking test results: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 1, p. 980, doi. 10.1111/1541-4337.12683

By:

Szabłowska, Emilia;
Tańska, Małgorzata

Publication type:

Article