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There are 7419763 results for: content related to: Walking through life with a series of happy coincidences : Cookies at every step

  1. CONSUMER EVALUATION OF SOY INGREDIENT–CONTAINING COOKIES

    Journal of Food Quality

    Volume 26, Issue 3, July 2003, Pages: 219–229, D. J. CHEN, K. WEINGARTNER and M. S. BREWER

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2003.tb00240.x

  2. Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2221–2227, Ram Yamsaengsung, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03092.x

  3. Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: S430–S438, G. Davidov-Pardo, M. Moreno, I. Arozarena, M.R. Marín-Arroyo, R.N. Bleibaum and C. M. Bruhn

    Version of Record online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02991.x

  4. Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

    Journal of Food Quality

    Volume 38, Issue 3, June 2015, Pages: 175–183, Boshra Varastegani, Wahidu Zzaman and Tajul A. Yang

    Version of Record online : 10 MAR 2015, DOI: 10.1111/jfq.12129

  5. The Cookie Paradox

    Philosophy and Phenomenological Research

    Volume 92, Issue 2, March 2016, Pages: 355–377, Dylan Dodd

    Version of Record online : 24 AUG 2014, DOI: 10.1111/phpr.12137

  6. Physical and sensory characteristics of cookies prepared with flaxseed flour

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 11, 30 August 2012, Pages: 2366–2372, Hanna Khouryieh and Fadi Aramouni

    Version of Record online : 14 MAR 2012, DOI: 10.1002/jsfa.5642

  7. Physical properties of sugar cookies containing chia–oat composites

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 15, December 2014, Pages: 3226–3233, George E Inglett, Diejun Chen and Sean Liu

    Version of Record online : 23 APR 2014, DOI: 10.1002/jsfa.6674

  8. Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies

    Starch - Stärke

    Julián de la Rosa-Millán, Esther Pérez-Carrillo and Sara Guajardo-Flores

    Version of Record online : 27 JUN 2016, DOI: 10.1002/star.201600085

  9. Partitioning Behavior and Off-Flavor Thresholds in Cookies from Plastic Packaging Film Printing Ink Compounds

    Journal of Food Science

    Volume 53, Issue 6, November 1988, Pages: 1806–1808, G.W. HALEK and J.J. LEVINSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb07847.x

  10. Why Desire Reasoning is Developmentally Prior to Belief Reasoning

    Mind & Language

    Volume 30, Issue 5, November 2015, Pages: 526–549, Asbjørn Steglich-Petersen and John Michael

    Version of Record online : 2 NOV 2015, DOI: 10.1111/mila.12089

  11. Starch Functionality in Cookie Systems

    Starch - Stärke

    Volume 43, Issue 2, 1991, Pages: 53–57, K. Kulp, M. Olewnik, Professor K. Lorenz and Fort Collins

    Version of Record online : 26 OCT 2006, DOI: 10.1002/star.19910430205

  12. 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

    Journal of Food Science

    Volume 55, Issue 4, July 1990, Pages: 1095–1101, J. HEIST and M.L. CREMER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb01607.x

  13. EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES

    Journal of Food Quality

    Volume 22, Issue 1, March 1999, Pages: 19–29, RUTHANN B. SWANSON, LOU ANN GARDEN and SHERYL S. PARKS

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1999.tb00923.x

  14. Effect of Mahaleb on Cookie Quality

    Journal of Food Processing and Preservation

    Emine Nur Herken, Senay Simsek, Jae-Bom Ohm and Aysun Yurdunuseven

    Version of Record online : 4 JUL 2016, DOI: 10.1111/jfpp.13032

  15. Acidulant and oven type affect total anthocyanin content of blue corn cookies

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 1, 15 January 2011, Pages: 38–43, Jian Li, Chuck E Walker and Jon M Faubion

    Version of Record online : 17 SEP 2010, DOI: 10.1002/jsfa.4173

  16. Effect of Some Insoluble Milk Proteins on Sensory Characteristics of Appearance and Texture in Cookies

    Journal of Food Science

    Volume 49, Issue 2, March 1984, Pages: 376–379, HESTER R. COOPER, JACQUELINE D. PATTEN and ROBERT H. FLETCHER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb12426.x

  17. Stability and Consumer Acceptance of Long-Chain Omega-3 Fatty Acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid, 22:6, n-3) in Cream-Filled Sandwich Cookies

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: S049–S054, R. Borneo, D. Kocer, G. Ghai, B. J. Tepper and M. V. Karwe

    Version of Record online : 24 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00240.x

  18. Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: E257–E263, Hilal Isleroglu, Tansel Kemerli, Melike Sakin-Yilmazer, Gonul Guven, Ozgul Ozdestan, Ali Uren and Figen Kaymak-Ertekin

    Version of Record online : 5 SEP 2012, DOI: 10.1111/j.1750-3841.2012.02912.x

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    Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

    Journal of Food Processing and Preservation

    Volume 41, Issue 1, February 2017, Dragana Šoronja-Simović, Biljana Pajin, Drago Šubarić, Ljubica Dokić, Zita Šereš and Ivana Nikolić

    Version of Record online : 1 JUL 2016, DOI: 10.1111/jfpp.12887

  20. Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

    International Journal of Food Science & Technology

    Volume 44, Issue 9, September 2009, Pages: 1705–1712, Sobhy M. Mohsen, Hoda H. M. Fadel, M. A. Bekhit, Amr E. Edris and Mohamad Y. S. Ahmed

    Version of Record online : 10 AUG 2009, DOI: 10.1111/j.1365-2621.2009.01978.x