IngentaConnect Search Results

Authors: Ramrez-Ley, Karla; De Lira-Garca, Cynthia; Souto-Gallardo, Mara de las Cruces; Tejeda-Lpez, Mara Fernanda; Castaeda-Gonzlez, Lidia Magdalena; Bacard-Gascn, Montserrat; Jimnez-Cruz, Arturo

Source: Journal of Public Health, Volume 31, Number 3, 30 September 2009 , pp. 383-388(6)

Publisher: Oxford University Press

Commercial lateral flow devices for rapid detection of peanut (Arachis hypogaea) and hazelnut (Corylus avellana) cross-contamination in the industrial production of cookies

Authors: Röder, Martin; Vieths, Stefan; Holzhauser, Thomas

Source: Analytical and Bioanalytical Chemistry, Volume 395, Number 1, September 2009 , pp. 103-109(7)

Publisher: Springer

MSPD Method to Determine Acrylamide in Food

Authors: Soares, Cristina; Fernandes, José

Source: Food Analytical Methods, Volume 2, Number 3, September 2009 , pp. 197-203(7)

Publisher: Springer

Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity

Authors: Tregoat, Virginie; Brohee, Marcel; Cordeiro, Fernando; van Hengel, Arjon

Source: Food and Agricultural Immunology, Volume 20, Number 3, September 2009 , pp. 253-268(16)

Publisher: Taylor and Francis Ltd

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

Authors: Arribas-Lorenzo, Gema; Fogliano, Vincenzo; Morales, Francisco

Source: European Food Research and Technology A, Volume 229, Number 1, May 2009 , pp. 63-72(10)

Publisher: Springer

CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL'S MARMALADE

Authors: MOHAMMADI MOGHADDAM, T.; RAZAVI, SEYED M.A.; MALEKZADEGAN, F.; SHAKER ARDEKANI, A.

Source: Journal of Texture Studies, Volume 40, Number 4, August 2009 , pp. 390-405(16)

Publisher: Blackwell Publishing

Detection of Walnut Residues in Foods Using an Enzyme-Linked Immunosorbent Assay

Authors: Niemann, Lynn; Taylor, SteveL.; Hefle, SusanL.

Source: Journal of Food Science, Volume 74, Number 6, August 2009 , pp. T51-T57(1)

Publisher: Blackwell Publishing

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

Authors: Stahl, L.; Miller, K.B.; Apgar, J.; Sweigart, D.S.; Stuart, D.A.; McHale, N.; Ou, B.; Kondo, M.; Hurst, W.J.

Source: Journal of Food Science, Volume 74, Number 6, August 2009 , pp. C456-C461(1)

Publisher: Blackwell Publishing

EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY

Authors: OZTURK, SERPIL; OZBAS, OZEN OZBOY; JAVIDIPOUR, ISSA; KOKSEL, HAMIT

Source: Journal of Food Lipids, Volume 16, Number 3, August 2009 , pp. 297-313(17)

Publisher: Blackwell Publishing

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

Authors: Mohsen, Sobhy M.; Fadel, Hoda H. M.; Bekhit, M. A.; Edris, Amr E.; Ahmed, Mohamad Y. S.

Source: International Journal of Food Science & Technology, Volume 44, Number 9, September 2009 , pp. 1705-1712(8)

Publisher: Blackwell Publishing

Cookies for Peace and a Pedagogy of Corporeal Generosity

Author: Springgay, Stephanie

Source: The Review of Education/Pedagogy/Cultural Studies, Volume 31, Number 1, January 2009 , pp. 74-93(20)

Publisher: Routledge, part of the Taylor & Francis Group

Marketing Organic Pasta from Big Sandy to Rome: It's a Long Kamut^®

Authors: Brester, Gary W.; Grant, Brenna; Boland, Michael A.

Source: Review of Agricultural Economics, Volume 31, Number 2, Summer 2009 , pp. 359-369(11)

Publisher: Blackwell Publishing

Comparison of School Food Policies and Food Preparation Practices before and after the Local Wellness Policy among Indiana High Schools

Author: Seo, Dong-Chul

Source: American Journal of Health Education, Volume 40, Number 3, May/June 2009 , pp. 165-173(9)

Publisher: American Alliance for Health, Physical Education, Recreation & Dance

Children's Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods

Authors: Toma, A.; Omary, M.B.; Marquart, L.F.; Arndt, E.A.; Rosentrater, K.A.; Burns-Whitmore, B.; Kessler, L.; Hwan, K.; Sandoval, A.; Sung, A.

Source: Journal of Food Science, Volume 74, Number 5, June/July 2009 , pp. H139-H146(1)

Publisher: Blackwell Publishing

Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose

Authors: Armstrong, Laura M.; Luecke, Katherine J.; Bell, Leonard N.

Source: International Journal of Food Science & Technology, Volume 44, Number 4, April 2009 , pp. 815-819(5)

Publisher: Blackwell Publishing

OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY

Authors: FARRIS, STEFANO; PIERGIOVANNI, LUCIANO

Source: Journal of Food Process Engineering, Volume 32, Number 1, February 2009 , pp. 64-87(24)

Publisher: Blackwell Publishing

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

Authors: de Simas, Karina N.; Vieira, Leila do N.; Podestá, Rossana; Müller, Carmen M. O.; Vieira, Manoela A.; Beber, Rosane C.; Reis, Maurício S.; Barreto, Pedro L. M.; Amante, Edna R.; Amboni, Renata D. M. C.

Source: International Journal of Food Science & Technology, Volume 44, Number 3, March 2009 , pp. 531-538(8)

Publisher: Blackwell Publishing

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

Authors: Morales, Francisco; Martin, Saray; Açar, Özge; Arribas-Lorenzo, Gema; Gökmen, Vural

Source: European Food Research and Technology A, Volume 228, Number 3, January 2009 , pp. 345-354(10)

Publisher: Springer

A survey of cancer patient preferences: which types of snacks do they prefer during treatment?

Authors: DANHAUER, S.C.; KEIM, J.; HURT, G.; VITOLINS, M.

Source: European Journal of Cancer Care, Volume 18, Number 1, January 2009 , pp. 37-42(6)

Publisher: Blackwell Publishing

Pilot Plant Investigations on Cleaning Efficiencies To Reduce Hazelnut Cross-Contamination in Industrial Manufacture of Cookies

Authors: Röder, Martin; Ibach, Anja; Baltruweit, Iris; Gruyters, Helwig; Janise, Annabella; Suwelack, Carola; Matissek, Reinhard; Vieths, Stefan; Holzhauser, Thomas

Source: Journal of Food Protection®, Volume 71, Number 11, November 2008 , pp. 2263-2271(9)

Publisher: International Association for Food Protection