Search Results - "COOKIES"

Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies.

Authors: Bisenebet Mossie, Behailu Ambaw, Birhanu Ayitegeb Abera, Biresew Demelash et al.

Source: Journal of Food Processing & Preservation. 6/18/2026, Vol. 2026, p1-12. 12p.

Characterization of physicochemical and functional properties of gluten-free keto flours for cookie production.

Authors: Fatima, Sumaiya Maheshwari, Shruti Chandra, Abhishek et al.

Source: Discover Chemistry. 6/5/2026, Vol. 3 Issue 1, p1-16. 16p.

Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats.

Authors: Akter, Munmun Borna, Anjim Aktar Hebishy, Essam

Source: Journal of Food Processing & Preservation. 4/15/2026, Vol. 2026, p1-16. 16p.

JetBlue told a grieving customer to clear his cookies after a $230 price hike—then deleted the evidence.

Authors: Gioino, Catherina (AUTHOR)

Source: Fortune.com. 4/22/2026, pN.PAG-N.PAG. 1p.

Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value.

Authors: Alkay, Zuhal Doğan, Şeyma Nur Tunçil, Seda et al.

Source: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Apr2026, Vol. 40 Issue 1, p87-101. 15p.

PREPARATION OF COOKIES ENRICHED WITH EDIBLE MUSHROOM FLOUR (Suillus luteus) AND BOVINE BLOOD MEAL.

Authors: Bernilla Neira, E. Ygnacio Santa Cruz, A. G. Lozada-Urbano, M. et al.

Source: African Journal of Food, Agriculture, Nutrition & Development. Apr2026, Vol. 26 Issue 4, p29412-29429. 18p.

Are chewy cookies better than crispy ones?

Source: Week Junior (US Edition). 1/30/2026, Vol. 7 Issue 301, p8-8. 3/4p. 2 Color Photographs.

THE DEVELOPMENT OF NEW GLUTEN-FREE COOKIES MADE FROM QUINOA AND TARTUFI FOR CELIAC DISEASE-TOLERANT PEOPLE.

Authors: El-Hadary, Mohamed Ramadan Abu-Elmaaty, Samy Mohamed AbdelHady, Magdy Mahmoud et al.

Source: Carpathian Journal of Food Science & Technology. 2026, Vol. 18 Issue 1, p5-16. 12p.

Subjects: Quinoa, Cookies, Gluten allergenicity, Truffles, Autoimmune diseases, Rheology, Sensory evaluation, Nutritional value

Exploring cookies vulnerabilities: awareness, privacy risks and exploitation.

Authors: Hamzah, Nor Anisah Amir Adnan, Anis Safiyyah Salleh, Norsaremah

Source: International Journal of Electrical & Computer Engineering (2088-8708). Dec2025, Vol. 15 Issue 6, p5792-5803. 12p.

Subjects: Cookies (Computer science), Data privacy, Scientific observation, Computer security vulnerabilities, Data security failures, Computer hacking, Consent (Law)

Voting with delicious desserts.

Source: Week Junior (US Edition). 11/1/2024, Vol. 5 Issue 237, p27-27. 2/7p. 1 Color Photograph.

The Secret Life of Cookies.

Authors: Nargi, Lela (AUTHOR)

Source: Ask (1535-4105). Sep2024, Vol. 23 Issue 7, p6-11. 6p. 2 Color Photographs, 6 Cartoon or Caricatures.

COOKIE RUN: TOWER OF ADVENTURES.

Source: Week Junior (US Edition). 8/23/2024, Vol. 5 Issue 227, p22-22. 1/8p. 1 Cartoon or Caricature.

SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT.

Authors: Adegboyega, AKANNI Abubakar Oladimeji, SANNI Lateef Omolola, ALIMI Janet et al.

Source: Food & Environment Safety. 2026, Vol. 25 Issue 1, p13-21. 9p.

بررسی تاثیر بهبود دهنده آنزیمی بر کمیت و کیفیت کلوچه سنتی زابلی بر پایه آرد گندم سن زده با درجه استخراج متفاوت.

Alternate Title: Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates.

Authors: نرگس میرا بهاره صحرائیان

Source: Journal of Food Science & Technology (2008-8787). Dec2025, Vol. 22 Issue 166, p230-243. 14p.

Fortification of Cookies with Pomegranate Peel and Grape Must Powder.

Authors: Kavitha, C. Moganapathi, B. Anchana, K. et al.

Source: Asian Journal of Dairy & Food Research. Dec2025, Vol. 44 Issue 6, p948-955. 8p.

Oleogels Based on Starch and Natural Extracts from Cassava (Manihot esculenta) as a Fat Replacement in Cookies.

Authors: Meza-Castellón, Valeria M. Quintana, Somaris E. García-Zapateiro, Luis A.

Source: Applied Sciences (2076-3417); Nov2025, Vol. 15 Issue 21, p11545, 19p

Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.

Authors: Sharifi, Mahdieh Moshfegh, Niloofar Abbasi, Azam

Source: Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-16. 16p.

Smart Cookies.

Authors: TRAVERSO, AMY MORRISON, SARAH HEARN

Source: Yankee. Nov/Dec2025, Vol. 89 Issue 6, p38-100. 7p. 5 Color Photographs.

YOUR PHOTOS.

Source: Week Junior (US Edition). 5/1/2026, Vol. 7 Issue 315, p29-29. 5/9p. 3 Color Photographs.

How to… Bake chai oatmeal cookies with spiced glaze.

Source: Week Junior (US Edition). 5/1/2026, Vol. 7 Issue 315, p25-25. 1p. 2 Color Photographs.