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Select article: What is in your cookie box? Explaining ingredients of web cookies with knowledge graphs

Open access

Research article

First published 2024-10-9

What is in your cookie box? Explaining ingredients of web cookies with knowledge graphs

Geni Bushati, Sven Carsten Rasmusen, Anelia Kurteva [...]

Semantic Web: – Interoperability,Usability,Applicability

Select article: Physicochemical properties of cookies enriched with xylooligosaccharides

Retricted access

Research article

First published 2016-7

Physicochemical properties of cookies enriched with xylooligosaccharides

P Ayyappan, A Abirami, NA Anbuvahini [...]

Food Science and Technology International

Select article: Blueberry by-product used as an ingredient in the development of functional cookies

Retricted access

Research article

First published 2018-6

Blueberry by-product used as an ingredient in the development of functional cookies

Claudia Perez, Camila Tagliani, Patricia Arcia [...]

Food Science and Technology International

Select article: Investigating Cookie Banners and Mitigating Complacent Clicking With Informed-Choice Architecture

Retricted access

Research article

First published 2025

Investigating Cookie Banners and Mitigating Complacent Clicking With Informed-Choice Architecture

Lacy Hope, Joy McMurrin, Merika Moffatt

Journal of Technical Writing and Communication

Select article: Rheological,physical and sensorial evaluation of cookies supplemented with dairy powders

Retricted access

Research article

First published 2016-4

Rheological,physical and sensorial evaluation of cookies supplemented with dairy powders

Durmuş Sert, M Kürşat Demir, Nilgün Ertaş

Food Science and Technology International

Select article: Wheat–millet flour cookies: Physical,textural,sensory attributes and antioxidant potential

Retricted access

Research article

First published 2020-6

Wheat–millet flour cookies: Physical,textural,sensory attributes and antioxidant potential

S Hussain, AA Mohamed, MS Alamri [...]

Food Science and Technology International

Select article: Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Retricted access

Research article

First published 2021-12

Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

Mayara Belorio, Cecilia Moralejo, Manuel Gómez

Food Science and Technology International

Select article: Review: Cookies – More than Meets the Eye

Retricted access

Review article

First published 2017-12

Review: Cookies – More than Meets the Eye

Elinor Carmi

Theory,Culture & Society

Select article: Online Privacy and the Disclosure of Cookie Use: Effects on Consumer Trust and Anticipated Patronage

Retricted access

Research article

First published 2008-4

Online Privacy and the Disclosure of Cookie Use: Effects on Consumer Trust and Anticipated Patronage

Anthony D. Miyazaki

Journal of Public Policy & Marketing

Select article: Effect of co-milled wheat,green gram and barley on the rheological and quality characteristics of cookies

Retricted access

Research article

First published 2015-10

Effect of co-milled wheat,green gram and barley on the rheological and quality characteristics of cookies

Siddharth B Tulse, Reshma V, Jyotsna Rajiv [...]

Food Science and Technology International

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