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There are 706681 results for: content related to: Teaching Quality Control with Chocolate Chip 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. 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

  3. 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

  4. 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

  5. Modified oatmeal and chocolate chip cookies: evaluation of the partial replacement of sugar and/or fat to reduce calories

    International Journal of Consumer Studies

    Volume 31, Issue 3, May 2007, Pages: 265–271, Ruthann B. Swanson and Jennifer M. Perry

    Version of Record online : 7 SEP 2006, DOI: 10.1111/j.1470-6431.2006.00547.x

  6. Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

    Journal of Food Quality

    Volume 39, Issue 4, August 2016, Pages: 264–273, Ilkem Demirkesen

    Version of Record online : 12 MAY 2016, DOI: 10.1111/jfq.12209

  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. 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

  10. 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

  11. 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

  12. 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

  13. Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies

    Journal of Food Quality

    Volume 38, Issue 3, June 2015, Pages: 184–191, Nilgün Ertaş

    Version of Record online : 5 MAR 2015, DOI: 10.1111/jfq.12130

  14. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 14, November 2000, Pages: 2049–2056, Emmanuel I Zoulias, Spyros Piknis and Vassiliki Oreopoulou

    Version of Record online : 28 SEP 2000, DOI: 10.1002/1097-0010(200011)80:14<2049::AID-JSFA735>3.0.CO;2-Q

  15. Effect of fat and sugar replacement on cookie properties

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 14, November 2002, Pages: 1637–1644, E I Zoulias, V Oreopoulou and E Kounalaki

    Version of Record online : 25 SEP 2002, DOI: 10.1002/jsfa.1230

  16. You have full text access to this OnlineOpen article
    Allopregnanolone preferentially induces energy-rich food intake in male Wistar rats

    Physiological Reports

    Volume 2, Issue 12, December 2014, Ellinor Holmberg, Maja Johansson, Torbjörn Bäckström and David Haage

    Version of Record online : 11 DEC 2014, DOI: 10.14814/phy2.12190

  17. You have full text access to this OnlineOpen article
    Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

    Food Science & Nutrition

    Volume 1, Issue 1, January 2013, Pages: 8–14, Laura Okpala, Eric Okoli and Emelem Udensi

    Version of Record online : 29 OCT 2012, DOI: 10.1002/fsn3.2

  18. Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products

    Starch - Stärke

    Gülçin Serinyel and Serpil Öztürk

    Version of Record online : 6 JUN 2016, DOI: 10.1002/star.201600022


    Journal of Food Process Engineering

    Volume 29, Issue 5, October 2006, Pages: 478–497, EREN DEMIRKOL, FERRUH ERDOGDU and T. KORAY PALAZOGLU

    Version of Record online : 20 SEP 2006, DOI: 10.1111/j.1745-4530.2006.00074.x

  20. Properties of Cookies Made with Natural Wax–Vegetable Oil Organogels

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1045–C1054, Hong-Sik Hwang, Mukti Singh and Suyong Lee

    Version of Record online : 29 MAR 2016, DOI: 10.1111/1750-3841.13279