Results 131 to 140 of about 216,400 (252)

Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System. [PDF]

Foods
Zhang S, Li W, Liu K, Huang Z, He X, Li H, Sun J.   +6 more
europepmc   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Antioxidant Activities and Quality Characteristics of Cookies Containing Dried Radish (Raphanus sativus L.) Powder

, 2023
Yu-Chen Cheng, Min-Hwan Bae, Hong‐Sun Yook   +2 more
openalex   +2 more sources

Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products. [PDF]

Foods
Pino R, Tundis R, Sicari V, Mincione A, Gattuso A, La Torre C, Fazio A, Piacente S, Masullo M, Cerulli A, Loizzo MR.   +10 more
europepmc   +1 more source

Sensory Characterization of Cookies With Sugar Replacement by Sweeteners Using the Check-All-That-Apply (CATA) Method. [PDF]

J Food Sci
Lima IHO, Brito NLH, Cardoso FAR, Fuchs RHB.   +3 more
europepmc   +1 more source

The Overlooked Aesthetic Function: The Impact of Food Anthropomorphism on Taste Perception. [PDF]

Foods
Zhang S, He K, Su L, Hu Y, Hong H, He S, Liu Y, Ni X, Liang F, Liu W, Huo D, Wu C.   +11 more
europepmc   +1 more source

Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]

Int J Food Sci
Huong NTM, Tien NNT, Phi NTL, Hoa PN, Van Hung P.   +4 more
europepmc   +1 more source

Probiotic fermentation of soybeans and use of fermented soy in cookies. [PDF]

J Sci Food Agric
Chen X, Chen Z, Ng PKW, Liu Y.
europepmc   +1 more source

Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

, 2020
Dinnah Ahure, Pius Oteikwu Ejoha
openalex   +1 more source

Effects of Cantaloupe (<i>Cucumis melo</i>) Melon Seed Flour on Physicochemical Characteristics and Consumer Acceptance of Gluten-Free Cookies. [PDF]

Foods
Medina S, Cedillos R, Miguez SM, Muela A, Villasmil E, Marcia J, Prinyawiwatkul W.   +6 more
europepmc   +1 more source