butter cookie
Selected indexed studies
- Advancing Butter Cookie Quality: Low-Oxygen Baking as a Dual Approach for Sensory Enhancement and Acrylamide Mitigation. (J Agric Food Chem, 2025) [PMID:40249853]
- Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie. (Food Sci Nutr, 2019) [PMID:31762994]
- Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings. (J Food Prot, 2015) [PMID:26408131]
_Worker-drafted node — pending editorial review._
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Sources
- Advancing Butter Cookie Quality: Low-Oxygen Baking as a Dual Approach for Sensory Enhancement and Acrylamide Mitigation. (2025) pubmed
- Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie. (2019) pubmed
- Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings. (2015) pubmed
- Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage. (2019) pubmed
- Bronchiolitis associated with exposure to artificial butter flavoring in workers at a cookie factory in Brazil. (2012) pubmed
- In vitro and in vivo acute toxicity of an artificial butter flavoring. (2023) pubmed
- Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review. (2016) pubmed
- Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe. (2023) pubmed
- Survival of Salmonella during baking of peanut butter cookies. (2014) pubmed
- Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies. (2023) pubmed