Works matching DE "COOKIES"

Results: 880

INVESTIGATING THE CAUSES OF NON-UNIFORM COOKIE FLOW IN VIBRATORY CONVEYORS: PART 1.

Published in:

Experimental Techniques, 2004, v. 28, n. 6, p. 46, doi. 10.1111/j.1747-1567.2004.tb00194.x

By:

Van den Berg, S.;
Mohanty, P.;
Rixen, D. J.

Publication type:

Article

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies.

Published in:

Journal of Thermal Analysis & Calorimetry, 2018, v. 134, n. 2, p. 1101, doi. 10.1007/s10973-018-7301-0

By:

Zbikowska, Anna;
Kozlowska, Mariola;
Poltorak, Andrzej;
Kowalska, Malgorzata;
Rutkowska, Jaroslawa;
Kupiec, Milena

Publication type:

Article

Influence of baking conditions and initial flavour load on the evolution of flavours in cookies.

Published in:

Flavour & Fragrance Journal, 2024, v. 39, n. 3, p. 181, doi. 10.1002/ffj.3781

By:

Abedi, Fidele M.;
Hwisa, Nagiat;
Cadwallader, Keith R.;
Takhar, Pawan S.

Publication type:

Article

Recipe analysis for knowledge discovery of gastronomic dishes.

Published in:

Knowledge & Information Systems, 2021, v. 63, n. 8, p. 2075, doi. 10.1007/s10115-021-01584-2

By:

Rodrigues, Edwaldo Soares;
Paiva, Débora Maria Barroso;
Júnior, Álvaro Rodrigues Pereira

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

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

Published in:

Molecules, 2021, v. 26, n. 17, p. 5417, doi. 10.3390/molecules26175417

By:

Smarzyński, Krzysztof;
Sarbak, Paulina;
Kowalczewski, Przemysław Łukasz;
Różańska, Maria Barbara;
Rybicka, Iga;
Polanowska, Katarzyna;
Fedko, Monika;
Kmiecik, Dominik;
Masewicz, Łukasz;
Nowicki, Marcin;
Lewandowicz, Jacek;
Jeżowski, Paweł;
Kačániová, Miroslava;
Ślachciński, Mariusz;
Piechota, Tomasz;
Baranowska, Hanna Maria

Publication type:

Article

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits.

Published in:

Molecules, 2021, v. 26, n. 12, p. 3480, doi. 10.3390/molecules26123480

By:

Fernández-Fernández, Adriana Maite;
Dellacassa, Eduardo;
Nardin, Tiziana;
Larcher, Roberto;
Gámbaro, Adriana;
Medrano-Fernandez, Alejandra;
del Castillo, María Dolores

Publication type:

Article

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs.

Published in:

Molecules, 2021, v. 26, n. 8, p. 2267, doi. 10.3390/molecules26082267

By:

Starowicz, Małgorzata;
Arpaci, Saruhan;
Topolska, Joanna;
Wronkowska, Małgorzata

Publication type:

Article

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies.

Published in:

Molecules, 2020, v. 25, n. 23, p. 5626, doi. 10.3390/molecules25235626

By:

Starowicz, Małgorzata;
Lelujka, Ewa;
Ciska, Ewa;
Lamparski, Grzegorz;
Sawicki, Tomasz;
Wronkowska, Małgorzata;
Liberto, Erica

Publication type:

Article

(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction.

Published in:

Molecules, 2020, v. 25, n. 12, p. 2792, doi. 10.3390/molecules25122792

By:

Danesi, Francesca;
Calani, Luca;
Valli, Veronica;
Bresciani, Letizia;
Del Rio, Daniele;
Bordoni, Alessandra;
Cacciola, Francesco

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

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions.

Published in:

NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00202-5

By:

Kampa, Jansuda;
Bull, Stephanie P.;
Signorello, Antonio;
Frazier, Richard A.;
Rodriguez-Garcia, Julia

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

The Great Cookie War.

Published in:

2021

By:

Junyk, Myra

Publication type:

Book Review

CHRISTMAS IN ALL NATIONS.

Published in:

Journal of Education, 1898, v. 48, n. 21, p. 353, doi. 10.1177/002205749804802106

By:

Wallace, Ethelwyn

Publication type:

Article

Influence of the dough composition on the heat treatment of low-protein cookies.

Published in:

Ukrainian Journal of Food Science, 2023, v. 11, n. 1, p. 29, doi. 10.24263/2310-1008-2023-11-1-6

By:

Hrytsevich, Mariia;
Dorochovych, Victoriia

Publication type:

Article

Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder.

Published in:

Agronomy, 2023, v. 13, n. 10, p. 2609, doi. 10.3390/agronomy13102609

By:

Raba, Diana-Nicoleta;
Radulov, Isidora;
Alexa, Ersilia;
Poiana, Mariana-Atena;
Misca, Corina Dana;
Cocan, Ileana;
Negrea, Monica;
Suster, Gabriel;
Dragomir, Christine

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

RETRACTION: Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

Published in:: 2024
Publication type:: Correction Notice

Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 5, p. 3492, doi. 10.1002/fsn3.4018

By:

Ronoh, Amos Kipkemoi;
Serrem, Charlotte Atsango;
Tumwebaze, Susan Balaba;
Were, Gertrude Mercy

Publication type:

Article

Baby, children, and adult biscuits. Differences in nutritional quality and naturalness.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 12, p. 7946, doi. 10.1002/fsn3.3711

By:

Klerks, Michelle;
Román, Sergio;
Sánchez‐Siles, Luisma

Publication type:

Article

Cookies enriched with anethole and secoisolariciresinol diglucoside from flaxseed and fennel seeds improve hypercholesterolemia, lipid profile, and liver functions: A pilot study.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 7, p. 4211, doi. 10.1002/fsn3.3433

By:

Noreen, Sana;
Tufail, Tabussam;
Tufail, Tanazzam;
Bader Ul Ain, Huma;
Jaffar, Hafiza Madiha;
Awuchi, Chinaza Godswill

Publication type:

Article

Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.

Published in:: Food Science & Nutrition, 2022, v. 10, n. 10, p. 3415, doi. 10.1002/fsn3.2942
Publication type:: Article

Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 10, p. 5344, doi. 10.1002/fsn3.2452

By:

Ershadi, Arash;
Azizi, Mohammad Hossein;
Najafian, Leila

Publication type:

Article

Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 6, p. 3100, doi. 10.1002/fsn3.2268

By:

Hematian Sourki, Abdollah;
Ghani, Askar;
Kiani, Farzaneh;
Alipour, Azar

Publication type:

Article

Production of persimmon and mandarin peel pastes and their uses in food.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 3, p. 1712, doi. 10.1002/fsn3.2146

By:

Tsurunaga, Yoko;
Takahashi, Taido;
Nagata, Yoshiaki

Publication type:

Article

Fates of aflatoxin B<sub>1</sub> from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B<sub>1</sub> reduction during traditional processing.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 11, p. 6014, doi. 10.1002/fsn3.1888

By:

Noroozi, Razieh;
Sadeghi, Ehsan;
Rouhi, Milad;
Safajoo, Saeede;
Razmjoo, Fatemeh;
Paimard, Giti;
Moradi, Leila

Publication type:

Article

Effect of xylo‐oligosaccharides (XOS) addition on technological and sensory attributes of cookies.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 10, p. 5452, doi. 10.1002/fsn3.1802

By:

Juhász, Réka;
Penksza, Péter;
Sipos, László

Publication type:

Article

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 10, p. 5267, doi. 10.1002/fsn3.1368

By:

Silva, Tania G.;
Kasemodel, Marcia G. C.;
Ferreira, Otávio M.;
Silva, Rogério C. L.;
Souza, Clitor J. F.;
Sanjinez‐Argandona, Eliana J.

Publication type:

Article

Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 8, p. 4409, doi. 10.1002/fsn3.1739

By:

Hu, Lei;
Guo, Jiamin;
Zhu, Xiwei;
Liu, Rui;
Wu, Tao;
Sui, Wenjie;
Zhang, Min

Publication type:

Article

Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 3, p. 1365, doi. 10.1002/fsn3.1383

By:

Raza, Muhammad Qasim;
Arshad, Muhammad Umair;
Arshad, Muhammad Sajid;
Anjum, Faqir Muhammad;
Imran, Ali;
Ahmed, Aftab;
Munir, Haroon

Publication type:

Article

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 1, p. 361, doi. 10.1002/fsn3.1315

By:

Biao, Yuan;
Chen, Xin;
Wang, Song;
Chen, Guitang;
Mcclements, David Julian;
Zhao, Liyan

Publication type:

Article

Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 11, p. 3414, doi. 10.1002/fsn3.1160

By:

Song, Yunxian;
Li, Xu;
Zhong, Yuyue

Publication type:

Article

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 8, p. 2363, doi. 10.1002/fsn3.825

By:

Awolu, Olugbenga O.;
Manohar, Balaraman;
Sudha, Lakshminarayan M.

Publication type:

Article

Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 1, p. 77, doi. 10.1002/fsn3.531

By:

Simons, Courtney Wayne;
Hall, III, Clifford

Publication type:

Article

Short-Term Effects of Spirulina Consumption on Glycemic Responses and Blood Pressure in Healthy Young Adults: Results from Two Randomized Clinical Trials.

Published in:

Metabolites (2218-1989), 2022, v. 12, n. 12, p. 1180, doi. 10.3390/metabo12121180

By:

Lympaki, Foteini;
Giannoglou, Marianna;
Magriplis, Emmanuella;
Bothou, Dionysia Lydia;
Andreou, Varvara;
Dimitriadis, George D.;
Markou, Giorgos;
Zampelas, Antonis;
Theodorou, Georgios;
Katsaros, George;
Papakonstantinou, Emilia

Publication type:

Article

Effect of Storage on the Quality of Wheat and Maize Based Cookies.

Published in:

Sarhad Journal of Agriculture, 2018, v. 34, n. 3, p. 606, doi. 10.17582/journal.sja/2018/34.3.606.615

By:

Akbar, Kashif;
Ayub, Muhammad

Publication type:

Article

Determination of Acrylamide Levels of Light Biscuit by LC-MS/MS.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 3/4, p. 23

By:

Alpözen, Esra;
Güven, Gönül;
Üren, Ali

Publication type:

Article

The Relative Reinforcing Value of Cookies Is Higher Among Head Start Preschoolers With Obesity.

Published in:

Frontiers in Psychology, 2021, v. 11, p. N.PAG, doi. 10.3389/fpsyg.2021.653762

By:

Eagleton, Sally G.;
Temple, Jennifer L.;
Keller, Kathleen L.;
Marini, Michele E.;
Savage, Jennifer S.

Publication type:

Article

Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana).

Published in:

Croatian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 96, doi. 10.17508/CJFST.2021.13.1.12

By:

Hussein, Jelili Babatunde;
Olaniyi, Joseph idowu;
Anjikwi Msheliza, Esther;
Kave, Seember Bernadette

Publication type:

Article

Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making.

Published in:

Croatian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 7, doi. 10.17508/CJFST.2021.13.1.02

By:

Olapade, Abiodun A.;
Awofadeju, Oluwayemisi F. J.

Publication type:

Article

Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours.

Published in:

Croatian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 23, doi. 10.17508/CJFST.2018.10.1.05

By:

AHMED, HAWA;
SATHEESH, NEELA;
DIBABA, KUMELA

Publication type:

Article

All jumbled up: authenticity in American culinary history.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2020, v. 28, n. 3, p. 153, doi. 10.1080/07409710.2020.1783810

By:

Arendt, Emily J.

Publication type:

Article

INVESTIGATION ON THE USE OF HEMP FLOUR IN COOKIE PRODUCTION.

Published in:

Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 4, p. 664

By:

LUKIN, ALEKSANDR;
BITIUTSKIKH, KSENIA

Publication type:

Article

Developing cookies formulated with goat cream enriched with conjugated linoleic acid.

Published in:

PLoS ONE, 2019, v. 14, n. 9, p. 1, doi. 10.1371/journal.pone.0212534

By:

Costa, Ana C. S.;
Pereira, Diego E.;
Veríssimo, Caio M.;
Bomfim, Marcos A. D.;
Queiroga, Rita C. R. E.;
Madruga, Marta S.;
Alves, Susana;
Bessa, Rui J. B.;
Oliveira, Maria E. G.;
Soares, Juliana K. B.

Publication type:

Article

The effect of formulating supplements on the quality, nutritional value, safety and microbiological parameters of butter cookies.

Published in:

EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 2015

By:

Baiysbayeva, Meruyet P.;
Zhiyenbayeva, Saule T.;
Rustemova, Ainash Zh.;
Batyrbayeva, Nurgul B.;
Izembayeva, Asel K.;
Irmatova, Zhyldyz K.

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

Edible Insects Processing: Traditional and Innovative Technologies.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 1166, doi. 10.1111/1541-4337.12463

By:

Melgar‐Lalanne, Guiomar;
Hernández‐Álvarez, Alan‐Javier;
Salinas‐Castro, Alejandro

Publication type:

Article

Flour Characteristics and End-Use Quality of Korean Wheat Cultivars II. End-use Properties.

Published in:

Korean Journal of Breeding Science, 2010, v. 42, n. 1, p. 75

By:

Chok-Sik Kang;
Chul Soo Park;
Jong-Chul Park;
Hag-Sin Kim;
Young-Keun Cheong;
Kyung-Ho Kim;
Ki-Jong Kim;
Ki-Hoon Park;
Jung-Gon Kim

Publication type:

Article

Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 1, p. 205, doi. 10.1007/s11947-023-03123-z

By:

Grau, Raúl;
Pérez, Alberto J.;
Hernández, Sergio;
Barat, José M.;
Talens, Pau;
Verdú, Samuel

Publication type:

Article