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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
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- Article
Investigating the effects of fat and sugar reduction on the rheological, physicochemical, microbial and sensorial characteristics of gluten-free functional cup cake.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4930, doi. 10.1007/s11694-024-02547-1
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- Article
Cupcakes Preparation from Resistant Starch as Alternative Fat for Children and Treating Obesity in Mice.
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- Archives of Pharmacy Practice, 2023, v. 14, n. 4, p. 114, doi. 10.51847/aVPLcGUNct
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- Article
THE EFFECT OF REDUCING THE SUGAR AND FAT CONTENT ON THE PHYSICAL AND SENSORY PROPERTIES OF CUPCAKES.
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- GIDA: The Journal of Food, 2024, v. 49, n. 1, p. 39, doi. 10.15237/gida.GD23094
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- Article
EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 390, doi. 10.15237/gida.GD20018
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- Article
Finding "The Proverbs 31 Woman".
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- Priscilla Papers, 2018, v. 32, n. 2, p. 21
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- Article
Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/1329249
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- Article
Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/4049905
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- Article
Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder.
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- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/6461949
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- Article
Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ.
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- European Journal of Lipid Science & Technology, 2022, v. 124, n. 7, p. 1, doi. 10.1002/ejlt.202100197
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- Article
Nutritional, functional and sensory evaluation of flaxseed-enriched cupcakes.
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- NURTURE: Journal of Pakistan Home Economics Association, 2024, v. 18, n. 2, p. 340, doi. 10.55951/nurture.v18i2.618
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- Article
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes.
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- Food & Bioprocess Technology, 2011, v. 4, n. 5, p. 710, doi. 10.1007/s11947-009-0181-3
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- Article
'The time for cupcakes and applause is over'.
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- Australian Journal of Pharmacy, 2021, v. 102, n. 1212, p. 6
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- Article
Gender Inequality in Product Markets: When and How Status Beliefs Transfer to Products.
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- Social Forces, 2019, v. 98, n. 2, p. 548, doi. 10.1093/sf/soy125
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- Article
PENGARUH SUBSTITUSI TEPUNG OAT Avena Sativa) PADA PEMBUATAN KUE MANGKOK TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA KONSUMEN.
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- Journal of Comprehensive Science (JCS), 2023, v. 2, n. 8, p. 1283
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- Article
STUDYING CONSUMER PROPERTIES OF THE DEVELOPED CUPCAKES USING NON-TRADITIONAL RAW MATERIALS.
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- Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 36, doi. 10.15587/1729-4061.2019.174828
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- Article
The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue.
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- 2018
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- Book Review
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.
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- 2018
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- Publication type:
- Book Review
DESENVOLVIMENTO DE CUPCAKE ADICIONADO DE FARINHA DA CASCA DE BANANA: CARACTERÍSTICAS SENSORIAIS E QUÍMICAS.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, v. 23, n. 3, p. 475
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- Article
Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour.
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- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 99, doi. 10.1515/ijfe-2022-0225
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- Article
The Colon.
- Published in:
- Review of Contemporary Fiction, 2013, v. 33, n. 3, p. 121
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- 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
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- Article
Impact of Blanching Treatments on the Physicochemical Qualities of Kinnow Peel Powder and its Utilization for Cupcake Formulation.
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- Asian Journal of Dairy & Food Research, 2024, v. 43, n. 1, p. 137, doi. 10.18805/ajdfr.DR-2064
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- Article
بررسی ویژگیهاي فیزیکوشیمیایی و حسی کیک روغنی فراسودمند غنی شده با ترکیب آردهاي دانه چیا و پوسته اسفرزه.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 261, doi. 10.22034/FSCT.19.131.261
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- Article
ارزیابی ویژگیهاي فیزیکوشیمیایی کیک فنجانی بدون گلوتن حاوي اینولین.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 111, doi. 10.22034/FSCT.19.130.111
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- Article
تأثير إنزيم الجلوكوز أوكسيديز وإستر حمض الطرطريك ثنائي الأسيتيل لمستحلب مونوغليسريد (DATEM) على الخصائص الفيزيائية والتركيبية للكب كيك.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 225, doi. 10.52547/fsct.19.123.233
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- Article
Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması.
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- 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
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- Article
Cupcake Mohs: A simple analogy to differentiate Mohs micrographic surgery and "bread‐loaf" processing.
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- International Journal of Dermatology, 2022, v. 61, n. 12, p. e467, doi. 10.1111/ijd.15971
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- Article
QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GLUTEN-FREE CUPCAKES MADE OF BUCKWHEAT AND RICE FLOUR.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 62, doi. 10.34302/crpjfst/2024.16.1.6
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- Article
DEVELOPMENT AND CHARACTERIZATION OF ANTIOXIDANT RICH WHEATGRASS CUPCAKE.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 3, p. 126, doi. 10.34302/crpjfst/2020.12.3.10
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- Article
EFFECT OF THE ADDITION OF CHITOSAN PREPARED FROM GREEN SHRIMP (Penaeus semisulcatus) ON THE SENSORY CHARACTERISTICS OF CUPCAKES.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 117
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- Article
Cupcakes, White Rage, and the Epistemology of Antiblackness.
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- Taboo: The Journal of Culture & Education, 2020, v. 19, n. 1, p. 70
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- Article
CUPCAKE BAKESOLUTELY BUSINESS PLAN.
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- Devotion: Journal of Research & Community Service, 2022, v. 3, n. 7, p. 681, doi. 10.36418/dev.v3i7.163
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- Article
Physiochemical and Sensory Properties of Functional Cupcake Made With Wheat Flour Substituted With Chickpea, Purslane, Doum and Carob Powders.
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- Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 2, p. 443, doi. 10.21608/ASSJM.2023.319509
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- Article
Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.
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- Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 119, doi. 10.21608/assjm.2023.299587
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- Article
EFFECT OF DIFFERENT TYPES OF FATS ON THE QUALITY PROPERTIES OF SOME BAKERY PRODUCTS (CUP CAKES AND COOKIES).
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- Biochemical & Cellular Archives, 2020, v. 20, n. 1, p. 609, doi. 10.35124/bca.2020.20.1.609
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- Article
BHANU AND THE CHOCOLATE CUPCAKE.
- Published in:
- Ontario Mathematics Gazette, 2019, v. 58, n. 2, p. 38
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- Article
Extravagant "fake" morphemes in Dutch. Morphological productivity, semantic profiles and categorical flexibility.
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- Corpus Linguistics & Linguistic Theory, 2020, v. 16, n. 3, p. 425, doi. 10.1515/cllt-2020-0024
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- Article
Make Cupcakes Not War.
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- Kentucky English Bulletin, 2010, v. 60, n. 1, p. 87
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- Article
Literacy, Justice and Cupcakes.
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- California English, 2018, v. 23, n. 3, p. 31
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- Article
ВЛИЯНИЕ ПЛОДОВ ШИПОВНИКА НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КЕКСОВ
- Published in:
- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 146
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- Article
THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207
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- Article
Cupcake adicionado de farinha de resíduos de brócolis: análise físico-química e sensorial entre crianças.
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- Multitemas, 2021, v. 26, n. 62, p. 5, doi. 10.20435/multi.v26i62.2344
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- Article
Use of Vegetables as a New Ingredient in the Formulation of Cupcakes for New Trends and Eating Habits.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 427, doi. 10.3303/CET2187072
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- Article
بررسی سطوح متفاوت صمغ فارسی (زدو) بر بافت، ریزساختار و ویژگی هاي حسی کیک روغنی زعفرانی
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- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 137, doi. 10.29252/fsct.16.12.12
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- Article
فرمولاسیون کیک فنجانی کم چرب با استفاده از صمغ دانه بارهنگ (ذنب الفار)
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- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 13, doi. 10.29252/fsct.16.12.02
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- Article
بررسی اثر جایگزینی روغن با صمغ دانه شنبلیله بر ویژگی هاي کیفی کیک شیفون کم چرب (بر پایه آرد گندم-ارزن)
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- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 94, p. 23
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- Article
DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGEFLESHED SWEET POTATO (Ipomeabatatas L.): SENSORY AND NUTRITIONAL EVALUATION.
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- Food & Environment Safety, 2021, v. 20, n. 2, p. 137, doi. 10.4316/fens.2021.015
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- Article
Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 1268, doi. 10.1002/fsn3.3840
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- Article
Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.
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- Food Science & Nutrition, 2022, v. 10, n. 3, p. 661, doi. 10.1002/fsn3.2688
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- Article