| 1 |
Highly sensitive fluorometric method based on nitrogen-doped carbon dot clusters for tartrazine determination in cookies samples
Gumrukcuoglu A, Basoglu A, Kolayli S, Ding S, Kara M, Ocak M, Ocak U
Turkish Journal of Chemistry, 44(1), 99, 2020 |
| 2 |
Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie
Sogabe T, Kawai K, Kobayashi R, Jothi JS, Hagura Y
Journal of Food Engineering, 217, 101, 2018 |
| 3 |
Functionality of OSA starch stabilized emulsions as fat replacers in cookies
Hadnadev TD, Hadnadev M, Pojic M, Rakita S, Krstonosic V
Journal of Food Engineering, 167, 133, 2015 |
| 4 |
Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase
Jia CL, Huang WN, Abdel-Samie MAS, Huang GX, Huang GW
Journal of Food Engineering, 105(2), 227, 2011 |
| 5 |
A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation
Acar OC, Gokmen V
Journal of Food Engineering, 100(4), 642, 2010 |
| 6 |
Investigating the correlation between acrylamide content and browning ratio of model cookies
Gokmen V, Acar OC, Arribas-Lorenzo G, Morales FJ
Journal of Food Engineering, 87(3), 380, 2008 |
| 7 |
Effect of fat-type on cookie dough and cookie quality
Jacob J, Leelavathi K
Journal of Food Engineering, 79(1), 299, 2007 |
