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Beatrice Mofoluwaso Fasogbon, Femi Fidelis Akinwande, Oluwaseun Hannah Ademuyiwa & Oluwaseun Peter Bamidele. (2023) The Influence of Cooked Grated African Walnut on the Nutritional Composition, Antioxidant and Sensorial Properties of a Cookie Snack. Journal of Culinary Science & Technology 21:3, pages 481-494.
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Hyeonbin Oh, Phyrim Lee, Si Yeon Kim & Young-Soon Kim. (2020) Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast. Journal of Aquatic Food Product Technology 29:2, pages 167-174.
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G Mujinda, S Manhokwe, A Chawafambira, D.T. Mugadza, D.T. Chagwena & T.Z. Jombo. (2023) Optimisation of nutritional composition of traditional porridges produced from blended pearl millet, cowpeas, and wild loquat and velvet wild medlar fruits. Food Chemistry Advances 3, pages 100478.
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Gurpreet Singh, Baljit Singh, Arashdeep Singh & Savita Sharma. (2023) Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions. Journal of Food Measurement and Characterization 17:6, pages 5806-5820.
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Bareera Siddiqui, Alisha Ahmad, Owais Yousuf & Kaiser Younis. (2023) Exploring the potential of mosambi peel and sago powder in developing edible spoons. Sustainable Food Technology 1:6, pages 921-929.
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Gurpreet Singh, Baljit Singh, Arashdeep Singh, Vikas Kumar & Vijay Kumar Reddy Surasani. (2023) Development and characterisation of barley‐based non‐conventional pasta supplemented with chickpea flour. International Journal of Food Science & Technology.
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Nguyen Thi Hoang Yen, Nguyen Thi Mai Huong, Phan Ngoc Hoa & Pham Van Hung. (2022) Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies. International Journal of Food Science & Technology 58:1, pages 423-431.
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Manish Tiwari, Mehul Chudasama, Ankita Kataria & Komal Chauhan. 2023. Cereal-Based Food Products. Cereal-Based Food Products
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Homi Joshi, Pratima Awasthi & Navin C. Shahi. (2022) Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits. Journal of Food Processing and Preservation 46:12.
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Harshani Nadeeshani, Nethmini Senevirathne, Geeshani Somaratne & Nandika Bandara. (2022) Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications. ACS Food Science & Technology 2:5, pages 722-737.
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Claire M. Chigwedere, Janitha P. D. Wanasundara & Phyllis J. Shand. (2022) Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 999-1023.
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Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio & Carmine Summo. (2022) The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods 11:3, pages 482.
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Meththa Ranasinghe, Ioannis Manikas, Sajid Maqsood & Constantinos Stathopoulos. (2022) Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review. Sustainability 14:2, pages 605.
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Adewumi T. Oyeyinka, Joy O. Dahunsi, Olaide A. Akintayo, Samson A. Oyeyinka, Janet A. Adebiyi, Olatunde L. Otutu, Oluwayemisi F. J. Awofadeju, Sefater Gbashi, Chiemela E. Chinma, Marena Manley, Oluwafemi A. Adebo, Patrick B. Njobeh & Hema Kesa. (2021) Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. Journal of Food Processing and Preservation 46:1.
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Daisy Jacqueline Sousa Silva, Jorge Minoru Hashimoto, Elizabeth Harumi Nabeshima, Rafaela Teixeira Salgado, Thaise Kessiane Teixeira Freitas & Kaesel Jackson Damasceno e Silva. (2021) Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. International Journal of Food Science & Technology 56:10, pages 5190-5200.
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Fatma Boukid, Eleonora Carini, Elena Curti, Agoura Diantom, Roberto Corte & Elena Vittadini. (2021) Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?. International Journal of Food Science & Technology 56:10, pages 5071-5079.
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Italo J. B. Durval, Beatriz G. Ribeiro, Jaciana S. Aguiar, Raquel D. Rufino, Attilio Converti & Leonie A. Sarubbo. (2021) Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation. Fermentation 7:3, pages 189.
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Edith Espinosa-Páez, Carlos E. Hernández-Luna, Samuel Longoria-García, Paulina A. Martínez-Silva, Isabella Ortiz-Rodríguez, María T. Villarreal-Vera & Catherine M. Cantú-Saldaña. (2021) Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies). LWT 148, pages 111727.
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S M Nahid Hasan & Md. Nazmul Aunsary. (2020) Impact of Supplanting of Flour with Mushroom Powder on Nutritional Composition and Sensory Attributes of Cookies. Malaysian Journal of Halal Research 3:2, pages 43-49.
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A.O. Olojede, A.I. Sanni & K. Banwo. (2020) Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT 118, pages 108769.
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Samson A. Oyeyinka, Ibiyemi B. Ojuko, Adewumi T. Oyeyinka, Olaide A. Akintayo, Taibat T. Adebisi & Abiodun A. Adeloye. (2018) Physicochemical properties of novel non-gluten cookies from fermented cassava root. Journal of Food Processing and Preservation 42:11, pages e13819.
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Sahar Dandachy, Hiba Mawlawi, Marwan Chedid, Carla El-Mallah & Omar Obeid. (2018) Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores. Foods 7:10, pages 173.
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Piverjeet Kaur Dhillon & Beenu Tanwar. (2018) Rice bean: A healthy and cost-effective alternative for crop and food diversity. Food Security 10:3, pages 525-535.
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