Works matching DE "COOKIES"

Results: 872

Kenny and the Cookie Lady.

Published in:

2025

By:

WILLIAMS, RUBY

Publication type:

Book Review

Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation.

Published in:

International Journal of Food Engineering, 2025, v. 21, n. 4, p. 249, doi. 10.1515/ijfe-2024-0211

By:

Tamilselvan, Naveen;
Hegde, Keshav Raghav;
Buvaneswaran, Malini;
Vincent, Hema;
Sinija, Vadakkeppulpara R.

Publication type:

Article

LO QUE LLAMAN.

Published in:

2025

By:

ZAMBRANO, MARIO ALBERTO

Publication type:

Short Story

A Big Mooncake for Little Star (Simplified Chinese Edition).

Published in:

2020

By:

Hsu, Sungti

Publication type:

Book Review

The Three Rules of Everyday Magic.

Published in:

2019

By:

Wurtzel, Barbara S.

Publication type:

Book Review

Cover Feature: One‐Pot Divergent Synthesis of a 13‐Ring Triquinone and its Facile Conversion to a [4.4.4]Tridecastarphene (Chem. Eur. J. 65/2024).

Published in:

Chemistry - A European Journal, 2024, v. 30, n. 65, p. 1, doi. 10.1002/chem.202486502

By:

Geng, Hao;
Kopreski, Ryan P.;
Liu, Qian;
Briggs, Jonathan B.;
Miller, Glen P.

Publication type:

Article

Cookie Clicker.

Published in:

Graphs & Combinatorics, 2020, v. 36, n. 2, p. 269, doi. 10.1007/s00373-019-02093-4

By:

Demaine, Erik D.;
Ito, Hiro;
Langerman, Stefan;
Lynch, Jayson;
Rudoy, Mikhail;
Xiao, Kai

Publication type:

Article

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars.

Published in:

European Food Research & Technology, 2016, v. 242, n. 1, p. 51, doi. 10.1007/s00217-015-2517-8

By:

Kocadağlı, Tolgahan;
Žilić, Slađana;
Taş, Neslihan;
Vančetović, Jelena;
Dodig, Dejan;
Gökmen, Vural

Publication type:

Article

Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough.

Published in:

European Food Research & Technology, 2013, v. 237, n. 1, p. 1, doi. 10.1007/s00217-013-1976-z

By:

Kukurová, Kristína;
Ciesarová, Zuzana;
Mogol, Burçe;
Açar, Özge;
Gökmen, Vural

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

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

Qualità di frollini a ridotto contenuto in grassi saturi.

Published in:

Ingredienti Alimentari, 2017, n. 90, p. 4

By:

Giarnetti, M.;
Paradiso, V. M.;
De Donato, M.;
Pasqualone, A.;
Summo, C.;
Caponio, F.

Publication type:

Article

Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030189

By:

Durval, Italo J. B.;
Ribeiro, Beatriz G.;
Aguiar, Jaciana S.;
Rufino, Raquel D.;
Converti, Attilio;
Sarubbo, Leonie A.

Publication type:

Article

Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran.

Published in:

Plant Foods for Human Nutrition, 2013, v. 68, n. 1, p. 52, doi. 10.1007/s11130-013-0338-0

By:

Reyes-Pérez, Faviola;
Salazar-García, María;
Romero-Baranzini, Ana;
Islas-Rubio, Alma;
Ramírez-Wong, Benjamín

Publication type:

Article

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities.

Published in:

Plant Foods for Human Nutrition, 2010, v. 65, n. 3, p. 241, doi. 10.1007/s11130-010-0187-z

By:

de la Barca, Ana Marií Calderón;
Rojas-Martínez, María Elvira;
Islas-Rubio, Alma Rosa;
Cabrera-Chávez, Francisco

Publication type:

Article

Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 5, p. 115, doi. 10.21608/jfds.2023.205069.1106

By:

Soltan, O. I. A.;
Abdel-Aleem, W. M.;
Ahmed, Karima R.;
Abdel-Hameed, Sanaa M.

Publication type:

Article

Utilization of Whole Oat Grains in Cookies Processing for Secondary School Girls in El Mansoura City, El- Dakahliea Egypt.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 11, p. 289, doi. 10.21608/jfds.2021.212207

By:

Alsedik, Asmaa S. M.;
Shalaby, M. T.;
Elgammal, Rania E.;
Motawei, Alzahraa M.

Publication type:

Article

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 2, p. 65, doi. 10.21608/jfds.2020.78888

By:

Rabie, M. M.;
Ibrahim, Faten Y.;
Youssif, M. R. G.;
Ezz El-Ragal, Nora M.

Publication type:

Article

Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 3, p. 53

By:

Ashoush, I. S.;
Mahdy, Samar M.

Publication type:

Article

Effect of Eucalyptus Leaves Powder on the Nutritional Value and Organoleptic Properties of Cookies.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 3, p. 137

By:

Mahmoud, Eman A.

Publication type:

Article

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

Picnic, Accident or Cookies? A Systematic Approach to Guide the Selection of the Picture Definition Tasks in Linguistic Assessment.

Published in:

Archives of Clinical Neuropsychology, 2023, v. 38, n. 2, p. 236, doi. 10.1093/arclin/acac109

By:

Seçkin, Mustafa;
Savaş, Merve

Publication type:

Article

Children's acceptance of xylitol-based foods.

Published in:

Community Dentistry & Oral Epidemiology, 2000, v. 28, n. 2, p. 97, doi. 10.1034/j.1600-0528.2000.028002097.x

By:

Lam, Malinda;
Riedy, Christine A.;
Coldwell, Susan E.;
Milgrom, Peter;
Craig, Ross

Publication type:

Article

The effect of dayak ginger (Zingiber Officinale Roscoe) extraction in ginger cookies in reducing emesis gravidarum severity among pregnant women.

Published in:

Healthcare in Low Resource Settings, 2023, v. 11, n. 2, p. 1, doi. 10.4081/hls.2023.11753

By:

Ariyanti, Ririn;
Widyawati, Melyana Nurul;
Nurasmi, Nurasmi;
Mardhiana, Mardhiana;
Yulianti, Ika

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

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/8216796

By:

Lazou, Andriana E.

Publication type:

Article

The Effect of a Turkey Berry (Solanum torvum)-Fortified Biscuit on the Hemoglobin Level and Cognitive Performance of Adolescent Females in the Ahafo Region of Ghana: A Pilot Study.

Published in:

International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/1388782

By:

Appiah, Abigail Owusuaa;
Tandoh, Marina Aferiba;
Puotege, Pepertual Suglo;
Edusei, Anthony Kwaku

Publication type:

Article

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.

Published in:

International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/6654250

By:

Hussain, Ashiq;
Laaraj, Salah;
Kausar, Tusneem;
Tikent, Aziz;
Azzouzi, Hanane;
Kauser, Samina;
An, Qurat Ul;
Iqbal, Aqsa;
Akram, Saima;
Nisar, Rizwan;
Najam, Ayesha;
Fatima, Haya;
Yaqub, Shazia;
Elfazazi, Kaoutar

Publication type:

Article

Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca).

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/6681687

By:

Amarasinghe, Nimesha K.;
Wickramasinghe, Indira;
Wijesekara, Isuru;
Thilakarathna, Gayan;
Deyalage, Sathsara T.

Publication type:

Article

Development and Sensory Evaluation of a Cookie from Composite Sorghum and Cowpea Flour.

Published in:

International Journal of Food Studies, 2022, v. 11, n. 1, p. 28, doi. 10.7455/ijfs/11.1.2022.a3

By:

ROGER, DJOULDE DARMAN;
GOYGOY, FADI;
DJOMDI

Publication type:

Article

Nutritional Evaluation of Unripe Plantain, Moringa Seed and Defatted Sesame Seed Cookies.

Published in:

International Journal of Food Studies, 2021, p. SI72, doi. 10.7455/ijfs/10.SI.2021.a6

By:

SODIPO, MOPEIOIA A.;
OIUWAMUKOMI, MATTHEW O.;
ODERINDE, ZIANAB A.;
AWOIU, OIUGBENGA O.

Publication type:

Article

Potentials of African Nutmeg (Monodora myristica) as a Flavourant in Cookie Production.

Published in:

International Journal of Food Studies, 2019, v. 8, p. 1, doi. 10.7455/ijfs/8.2.2019.a1

By:

OLATOYE, KAZEEM K.;
FAPOJUWO, OMOLOLU O.;
OLORUNSHOLA, JOSHU A.;
AYORINDE, JULIANAH O.

Publication type:

Article

Sensory Mapping of UHT Milk with Single-Origin Chocolate.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 1, p. 25, doi. 10.6066/jtip.2023.34.1.25

By:

Hunaefi, Dase;
Tarigan, Sures Setiadi;
Dwinawati, Elisabeth;
Sholehuddin, Zen Fauzan;
Taqi, Fahim Muchammad;
Zeller, Yves Henri Marie

Publication type:

Article

DEVELOPING ORGANIC COOKIES WITH IMPROVED CONSUMER PROPERTIES USING SAFETY MANAGEMENT APPROACHES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 110, n. 11, p. 41, doi. 10.15587/1729-4061.2021.230123

By:

Tkachenko, Alina;
Guba, Lyudmila;
Basova, Yulia;
Goryachova, Elena;
Syrokhman, Ivan

Publication type:

Article

Acid-hydrolized starch tailings effects on cookie spread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1255, doi. 10.1111/j.1365-2621.1994.tb14689.x

By:

Krishnarau, L.;
Hoseney, R.C.

Publication type:

Article

H-NMR study of cholesterol autooxidation in egg powder and cookies to adverse storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1286, doi. 10.1111/j.1365-2621.1993.tb06167.x

By:

Fontana, A.;
Antoniazzi, F.

Publication type:

Article

Extraction of cookie aroma compounds from aqueous and dough model system.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 586, doi. 10.1111/j.1365-2621.1993.tb04329.x

By:

Prost, C.;
Lee, C.Y.

Publication type:

Article

Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 1095, doi. 10.1111/j.1365-2621.1990.tb01607.x

By:

HEIST, J.;
CREMER, M.L.

Publication type:

Article