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There are 23972 results for: content related to: Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Introducing Do-It-Yourself Perl/Cgi Interaction

    Perl and Apache: Your visual blueprint™ for developing dynamic Web content

    Adam McDaniel, Pages: 142–153, 2011

    Published Online : 2 NOV 2011, DOI: 10.1002/9781118257784.ch11


    Journal of Food Processing and Preservation

    Volume 4, Issue 4, December 1980, Pages: 219–233, H. LINGNERT

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1980.tb00608.x

  8. Inulin and Erythritol As Sucrose Replacers in Short-dough Cookies: Sensory, Fracture, and Acoustic Properties

    Journal of Food Science

    Volume 78, Issue 5, May 2013, Pages: S777–S784, Laura Laguna, Cristina Primo-Martín, Ana Salvador and Teresa Sanz

    Version of Record online : 9 APR 2013, DOI: 10.1111/1750-3841.12119

  9. Browsing the Web Securely

    Mac® Security Bible

    Joe Kissell, Pages: 315–378, 2011

    Published Online : 1 NOV 2011, DOI: 10.1002/9781118257739.ch10

  10. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  11. Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: S145–S151, T.P. Taylor, O. Fasina and L.N. Bell

    Version of Record online : 5 FEB 2008, DOI: 10.1111/j.1750-3841.2007.00653.x

  12. The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

    Journal of the Science of Food and Agriculture

    Volume 63, Issue 2, 1993, Pages: 133–176, Louise Slade, Harry Levine, James Ievolella and Martha Wang

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740630202

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

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

    Journal of Food Processing and Preservation

    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