Open Access
| Issue |
BIO Web Conf.
Volume 236, 2026
72nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”
|
|
|---|---|---|
| Article Number | 01016 | |
| Number of page(s) | 4 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202623601016 | |
| Published online | 25 May 2026 | |
- I. Oliveira, B. Marinho, U. Szymanowska, M. Karas, A. Vilela, Chemical and Sensory Properties of Waffles Supplemented with Almond Skins. Molecules 28(15):5674 (2023). https://doi:10.3390/molecules28155674 [Google Scholar]
- A. Tazegül, N. Duman, A. Bal, M. Bitkin, Wafer Production Technology. In Cereal Science and Technology; Sidas Media: İzmir, Türkiye (2021). [Google Scholar]
- U. Köklü, A. Tazegül, F. Serin, G. Basmacı, Investigation of the Effects of Wafer-Baking Plates on Thermal Distribution, Wafer Thickness, and Wafer Color Distribution. Appl. Sci. 15, 466 (2025). https://doi.org/10.3390/app15010466 [Google Scholar]
- V. Vakrilov, D. Hadjikinov, Confectionery technology, Plovdiv (1994). [Google Scholar]
- E. Sakketou, G. Baxevanis, P. Kanellos, The nutritional value and health properties of tahini and tahini-based products. J Atherosclerosis Prev Treat. 15 (1) (2024) https://doi.org/10.53590/japt.02.1057 [Google Scholar]
- B. Abib, S. Afifi, M. El-Din, M. Farag, How do cultivar origin and stepwise industrial processing impact Sesamum indicum seeds metabolome and its paste and in relation to their antioxidant effects? A case study from the sesame industry. Food Chem 420 (136134), (2023). https://doi.org/10.1016/j.foodchem.2023.136134 [Google Scholar]
- P. Castillo, K. Zuñiga, D. Alvarez, Evaluation of Quality Attributes and Rheological Behavior of Tahini with Addition of Natural Sweetener and Cocoa Liquor. Curr Res Nutr Food Sci 12 (2) (2024). https://dx.doi.org/10.12944/CRNFSJ.12.2.12 [Google Scholar]
- B. Abu-Jdayil, K. Al-Malah, H. Asoud, Rheological characterization of milled sesame (tehineh). Food Hydrocolloids, 16(1) (2002). http://dx.doi.org/10.1016/S0268-005X(01)00040-6. [Google Scholar]
- I. Lurie, L. Skokan, A. Tsitovich, Technochemical and microbiological control in confectionery production, Moscow, Koloss, (2003). [Google Scholar]
- Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers [Google Scholar]
- T. Osaili, A. Al-nabulsi, D. Nazzal, M. Al-holy, A. Olaimat, R. Obaid, R. Holley, Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars. JFST 41(1) (2021). https://doi.org/10.1590/fst.39219 [Google Scholar]
- M. Karaś, U. Szymanowska, M. Borecka, A. Jakubczyk, D. Kowalczyk, Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion. Appl. Sci. 14 (2024). https://doi.org/10.3390/app14125129 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.

