Works matching DE "CUPCAKES"

Results: 91

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

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

The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 6, p. 2929, doi. 10.1002/fsn3.1595

By:

Esmaeilzadeh Kenari, Reza;
Nemati, Azita

Publication type:

Article

11 "DON'TS" OF A NUMBER TALK.

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

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

'The time for cupcakes and applause is over'.

Published in:: Australian Journal of Pharmacy, 2021, v. 102, n. 1212, p. 6
Publication type:: Article

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes.

Published in:

Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/1329249

By:

Younis, Muhammad;
Afzal, Khurram;
Sultan, Muhammad Tauseef;
Rabail, Roshina;
Akhtar, Saeed;
Ismail, Tariq;
Khalid, Muhammad Usman;
Shabbir, Muhammad Asim;
Aadil, Rana Muhammad

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

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

Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4930, doi. 10.1007/s11694-024-02547-1

By:

Kalani, Parya;
Jafarian, Sara;
Azizi, Mohammad Hossein;
Asadi, Gholam Hassan;
Nasiraie, Leila Roozbeh

Publication type:

Article

Learning to represent exact numbers.

Published in:

Synthese, 2021, v. 198, p. 1001, doi. 10.1007/s11229-015-0854-6

By:

Sarnecka, Barbara W.

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

Finding "The Proverbs 31 Woman".

Published in:

Priscilla Papers, 2018, v. 32, n. 2, p. 21

By:

RASMUSSEN, HANNAH

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

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

CUPCAKE BAKESOLUTELY BUSINESS PLAN.

Published in:

Devotion: Journal of Research & Community Service, 2022, v. 3, n. 7, p. 681, doi. 10.36418/dev.v3i7.163

By:

Wangsa, Mega

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 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

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

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

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, doi. 10.51847/ezupcd9

By:

Lamiaa, M. Lotfy;
Eman, S. Alamri

Publication type:

Article

Potentials of soybean aquafaba as viable whole egg substitute in cupcakes.

Published in:

International Food Research Journal, 2025, v. 32, n. 2, p. 475, doi. 10.47836/ifrj.32.2.12

By:

Arum, C.;
Asogwa, I. S.;
Aniagor, E. N.;
Eze, C. M.

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

The Colon.

Published in:

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

By:

HOANG, LILY;
KAPIL, BHANU

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

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

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

Cupcakes.

Published in:

2011

By:

CONGDON, KRISTIN G.

Publication type:

Editorial

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

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

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

Everyone Loves Cupcake.

Published in:

2016

By:

A. A.

Publication type:

Book Review

Diversity Cupcakes and White Institutional Space: The Emotional Labor of Resident Assistants of Color at Historically White Universities.

Published in:

Journal of College Student Development, 2021, v. 62, n. 4, p. 1, doi. 10.1353/csd.2021.0043

By:

Foste, Zak;
Johnson JR., Steven

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

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

DEVELOPMENT AND CHARACTERIZATION OF ANTIOXIDANT RICH WHEATGRASS CUPCAKE.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 3, p. 126, doi. 10.34302/crpjfst/2020.12.3.10

By:

Mishra, Neetu;
Tripathi, Renu;
Dwivedi, Madhuresh

Publication type:

Article

EFFECT OF THE ADDITION OF CHITOSAN PREPARED FROM GREEN SHRIMP (Penaeus semisulcatus) ON THE SENSORY CHARACTERISTICS OF CUPCAKES.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 117

By:

A. Y., Allam;
N. V., Dolganova

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