Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations by Kuchtová Veronika, Kohajdová Zlatica, Karovičová Jolana, Lauková Michaela

“…This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies.…”
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Computation and Analysis of High Rocky Slope Safety in a Water Conservancy Project by Meng Yang, Huaizhi Su, Xiaoqun Yan

“…Deformation characteristic of a unique high rocky slope was firstly analyzed from multiple angles and multiple layers by changeable elevations and distances. …”
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Climate change impacts and adaptation in U.S. Rocky Mountain high-elevation ecosystems by Meagan F. Oldfather, Alyson Ennis, Brian W. Miller, Kyra Clark-Wolf, Imtiaz Rangwala, Hailey Robe, Caitlin Littlefield

“…In addressing this question, we focus specifically on the U.S. Rocky Mountains but also place regional conclusions for climate change adaptation in high-elevation ecosystems into a broader context. …”
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Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior by Xinying Suo, Marianna Tagliasco, Matteo Bonfini, Laura Bonfili, Oscar Moreno Araiza, Anna Baggio, Anna Maria Eleuteri, Nicoletta Pellegrini, Elena Vittadini

Subjects: “…Cookies…”
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Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels by Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian

“…The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. …”
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Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability by Sunday Samuel Sobowale, Benjamin Oluwole Omotoso, Joy Ikedichi Agbawodike

“…Abstract This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. …”
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DISTRIBUTION OF MICROPLASTICS IN COASTAL SURFACE WATERS AT BROOKE’S POINT, PALAWAN, PHILIPPINES by H. Jeffrey de Castro

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Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies by Ewa Raczkowska, Aneta Wojdyło, Paulina Nowicka

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Rocky Start of Dinosaur National Monument (USA), The World's First Dinosaur Geoconservation Site by Kenneth Carpenter

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“To studie in bookis of antiquite”: The Illustrated Manuscripts of Lydgate’s Fall of Princes as Witnesses of Cultural Practice by Lesley Lawton

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Między awangardowym eksperymentem a tanim horrorem. Ekranizacje twórczości Edgara Allana Poe przed 1939 rokiem by Wojciech Świdziński

“… Kino przed 1939 rokiem fascynowało się pisarstwem i osobą Edgara Allana Poe. …”
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Zdekonstruować króla pikowego. Recenzja książki: Emilia Kledzik, Perspektywa poety. Cyganologia Jerzego Ficowskiego, Poznań 2023 by Paulina Czwordon-Lis

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An HST Transmission Spectrum of the Closest M Dwarf Transiting Rocky Planet LTT 1445Ab by Katherine A. Bennett, David K. Sing, Kevin B. Stevenson, Hannah R. Wakeford, Zafar Rustamkulov, Natalie H. Allen, Joshua D. Lothringer, Ryan J. MacDonald, Nathan J. Mayne, Guangwei Fu

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THE EFFECTS OF POVERTY ON THE HUMAN PSYCHE REFLECTED IN RUPERT BROOKE’S LITHUANIA: A PSYCHOANALYTIC STUDY by Irwan Sumarsono

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Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation by João C.M. Barreira, M. Antónia Nunes, Beatriz Vieira da Silva, Filipa B. Pimentel, Anabela S.G. Costa, M. Alvarez-Ortí, J.E. Pardo, M. Beatriz P.P. Oliveira

“…Accordingly, the incorporation of PDAF might represent an effective way of adding value to an industrial by-product, while providing a pleasant novel cookie formulation. Keywords: By-products, Almond, Food security, Cookie formulation, Principal component analysis…”
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