Works matching DE "CUPCAKES"

Results: 88

Literacy, Justice and Cupcakes.

Published in:

California English, 2018, v. 23, n. 3, p. 31

By:

Rodriguez, Steve

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

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

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

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

Chloropropanols (3-MCPD, 1,3-DCP) from food contact materials: GC-MS method improvement, market survey and investigations on the effect of hot water extraction.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 6, p. 904, doi. 10.1080/19440049.2021.1903569

By:

Korte, Robin;
Schulz, Susann;
Brauer, Beate

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

Cupcake Mohs: A simple analogy to differentiate Mohs micrographic surgery and "bread‐loaf" processing.

Published in:

International Journal of Dermatology, 2022, v. 61, n. 12, p. e467, doi. 10.1111/ijd.15971

By:

Cerci, Felipe B.;
Portilla, Nataly;
Tolkachjov, Stanislav N.

Publication type:

Article

Cupcakes Preparation from Resistant Starch as Alternative Fat for Children and Treating Obesity in Mice.

Published in:

Archives of Pharmacy Practice, 2023, v. 14, n. 4, p. 114, doi. 10.51847/aVPLcGUNct

By:

Al-lbban, Amal Mohammed

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

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

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

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

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

بررسی سطوح متفاوت صمغ فارسی (زدو) بر بافت، ریزساختار و ویژگی هاي حسی کیک روغنی زعفرانی

Published in:

Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 137, doi. 10.29252/fsct.16.12.12

By:

مارال رجبی محمدآباد;
زهرا شیخ الاسلامی;
مرتضی الماسی

Publication type:

Article

فرمولاسیون کیک فنجانی کم چرب با استفاده از صمغ دانه بارهنگ (ذنب الفار)

Published in:

Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 13, doi. 10.29252/fsct.16.12.02

By:

شیرین رحیمی;
زهرا شیخ الاسلامی;
سید مهدي سیدین اردبیلی

Publication type:

Article

بررسی اثر جایگزینی روغن با صمغ دانه شنبلیله بر ویژگی هاي کیفی کیک شیفون کم چرب (بر پایه آرد گندم-ارزن)

Published in:

Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 94, p. 23

By:

سارا نیاستی;
فاطمه پورحاجی;
بهاره صحرائیان

Publication type:

Article

RESEARCH OF DESTRUCTION OF STARCH CRYSTAL STRUCTURE IN CUPCAKES WITH IMPROVED RECIPE.

Published in:

Technology Audit & Production Reserves, 2019, v. 6, n. 3(50), p. 40, doi. 10.15587/2312-8372.2019.187281

By:

K., Kovalchuk;
M., Katruk;
A., Tkachenko;
L., Guba;
R., Zakharchyn

Publication type:

Article

STUDYING CONSUMER PROPERTIES OF THE DEVELOPED CUPCAKES USING NON-TRADITIONAL RAW MATERIALS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 36, doi. 10.15587/1729-4061.2019.174828

By:

Kovalchuk, K.;
Ozimok, H.;
Mariychuk, R.;
Gyrka, O.;
Bodak, M.;
Palko, N.;
Davydovych, O.;
Tkachenko, A.;
Huba, L.

Publication type:

Article

Extravagant "fake" morphemes in Dutch. Morphological productivity, semantic profiles and categorical flexibility.

Published in:

Corpus Linguistics & Linguistic Theory, 2020, v. 16, n. 3, p. 425, doi. 10.1515/cllt-2020-0024

By:

Van Goethem, Kristel;
Norde, Muriel

Publication type:

Article

...while Jakarta craves cupcakes.

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

Cupcakes.

Published in:

2011

By:

CONGDON, KRISTIN G.

Publication type:

Editorial

THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum DURING CUPCAKE BAKING PROCESS, STORAGE, AND SIMULATED GASTRIC DIGESTION.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 6, p. 1157, doi. 10.15414/jmbfs.2020.9.6.1157-1161

By:

Lieu My Dong;
Nguyen Thien Luan;
Dang Thi Kim Thuy

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

Investigating Textural and Physical Properties of Microwave-Baked Cupcake.

Published in:

Journal of Agricultural Science & Technology, 2018, v. 20, n. 2, p. 265

By:

Soleimanifard, S.;
Shahedi, M.;
Emam-Djomeh, Z.;
Askari, G. R.

Publication type:

Article

Make Cupcakes Not War.

Published in:

Kentucky English Bulletin, 2010, v. 60, n. 1, p. 87

By:

Collins, Katie

Publication type:

Article

A Lego Technic Cupcake Production Line.

Published in:

TCE: The Chemical Engineer, 2021, n. 961/962, p. 18

By:

Swanson, Peter

Publication type:

Article

RESIDUE.

Published in:: TCE: The Chemical Engineer, 2014, n. 875, p. 64
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

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

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

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

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

Tunable Superparamagnetic Ring (tSPRing) for Droplet Manipulation.

Published in:

Advanced Functional Materials, 2021, v. 31, n. 32, p. 1, doi. 10.1002/adfm.202100178

By:

Nasirimarekani, Vahid;
Benito‐Lopez, Fernando;
Basabe‐Desmonts, Lourdes

Publication type:

Article

PENGARUH SUBSTITUSI TEPUNG OAT Avena Sativa) PADA PEMBUATAN KUE MANGKOK TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA KONSUMEN.

Published in:

Journal of Comprehensive Science (JCS), 2023, v. 2, n. 8, p. 1283

By:

Rahmawati, Arsy;
Ayu Ngurah, I. Gusti;
Febriana, Rina

Publication type:

Article

The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation Running title: The natural colered cakes.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 3, p. 39, doi. 10.22067/ifstrj.v17i3.76755

By:

Nedamani, A. Ranjbar

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