Works matching DE "CUPCAKES"

Results: 90

11 "DON'TS" OF A NUMBER TALK.

Published in:: Ontario Mathematics Gazette, 2025, v. 63, n. 4, p. 2
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

TRUTH AND CUPCAKES.

Published in:

Human Life Review, 2020, v. 46, n. 3, p. 79

By:

Moriarty, Diane

Publication type:

Article

THE WHALE AND THE CUPCAKE REVISITED: STORIES OF NIQIPIAQ (NATIVE FOOD) AND IÑUPIAT SOVEREIGNTY IN ARCTIC ALASKA.

Published in:

Geographical Review, 2025, v. 115, n. 1/2, p. 155, doi. 10.1080/00167428.2024.2319233

By:

Sakakibara, Chie

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

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

THE EFFECT OF REDUCING THE SUGAR AND FAT CONTENT ON THE PHYSICAL AND SENSORY PROPERTIES OF CUPCAKES.

Published in:

GIDA: The Journal of Food, 2024, v. 49, n. 1, p. 39, doi. 10.15237/gida.GD23094

By:

Karaoğlu, Mehmet Murat;
Zabihollahi, Negin

Publication type:

Article

EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 390, doi. 10.15237/gida.GD20018

By:

Gerçekaslan, Kamil Emre;
Boz, Hüseyin

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

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

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

Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2025, v. 37, n. 1, p. 1, doi. 10.15586/ijfs.v37i1.2790

By:

Aljumayi, Huda

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

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

Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 2, p. 1205, doi. 10.21597/jist.855038

By:

ACUN, Sultan;
GÜL, Hülya

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

Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein.

Published in:

Journal of Oleo Science, 2020, v. 69, n. 7, p. 671, doi. 10.5650/jos.ess19253

By:

Loganathan, Radhika;
Tarmizi, Azmil Haizam Ahmad;
Vethakkan, Shireene Ratna;
Kim-Tiu Teng

Publication type:

Article

The Valorization of Agro-Wastes and Stevia Leaves as a Sugar Replacer in Cupcake Formulas: Histological and In Vivo Studies on Diabetic Rats.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 11, p. 9126, doi. 10.3390/su15119126

By:

El-Waseif, Mohammed;
Saed, Badr;
El-Behairy, Samy;
Ali, Hatem;
Elkhadragy, Manal;
Yehia, Hany;
Farouk, Amr

Publication type:

Article

Everybody Gets A Car!

Published in:: Lapham's Quarterly, 2015, v. 8, n. 3, p. 113
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

Comparisons of Six New Artificial Sweetener Gradation Ratios with Sucrose in Conventional-Method Cupcakes Resulting in Best Percentage Substitution Ratios.

Published in:

Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 61, doi. 10.1300/J385v05n04_05

By:

Edeistein, Sari;
Smith, Khalia;
Worthington, Adriene;
Gillis, Nicole;
Bruen, Diana;
Sun Hyung Kang;
Wai Ling Ho;
Gilpin, Kathy;
Ackerman, Jennifer;
Guiducci, Gina

Publication type:

Article

Use of Vegetables as a New Ingredient in the Formulation of Cupcakes for New Trends and Eating Habits.

Published in:

CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 427, doi. 10.3303/CET2187072

By:

Ortiz, Jenny;
Velasquez, Pablo;
Santis, Angélica

Publication type:

Article

Impact of Blanching Treatments on the Physicochemical Qualities of Kinnow Peel Powder and its Utilization for Cupcake Formulation.

Published in:

Asian Journal of Dairy & Food Research, 2024, v. 43, n. 1, p. 137, doi. 10.18805/ajdfr.DR-2064

By:

Kalyani, Kashagoni;
Bhati, Dashrath;
Harendra;
Maurya, Deepak;
Tyag, Dinesh Baboo

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

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

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

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

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

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

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

The Colon.

Published in:

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

By:

HOANG, LILY;
KAPIL, BHANU

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 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

Everyone Loves Cupcake.

Published in:

2016

By:

A. A.

Publication type:

Book Review

Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours.

Published in:

Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/4049905

By:

Jabeen, Shaista;
Khan, Azmat Ullah;
Ahmad, Waqas;
Ahmed, Mansur-ud-Din;
Ali, Muhammad Asif;
Rashid, Summer;
Rashid, Anjum;
Sharifi-Rad, Javad

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