Relevant bibliographies by topics / Baked

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Baked'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Baked.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Baked"

1

Chen, Meng, and Michael Land. "Baked milk and baked egg oral immunotherapy." Immunotherapy 9, no. 15 (2017): 1201–4. http://dx.doi.org/10.2217/imt-2017-0112.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Sklair, Leslie. "Half-Baked." Philosophica Critica 2, no. 2 (2016): 103–16. http://dx.doi.org/10.17846/pc.2019.2.2.103-116.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Chambers, John. "Baked Earth." New Scientist 202, no. 2708 (2009): 26. http://dx.doi.org/10.1016/s0262-4079(09)61317-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Slaymaker, James. "Half Baked." Film International 17, no. 3 (2019): 108–12. http://dx.doi.org/10.1386/fiin.17.3.108_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Karol Griffin. "Baked Alaska." Fourth Genre: Explorations in Nonfiction 3, no. 1 (2001): 35–42. http://dx.doi.org/10.1353/fge.2013.0418.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Clift, Peter, and Karen Bice. "Baked Alaska." Nature 419, no. 6903 (2002): 129–30. http://dx.doi.org/10.1038/419129a.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Novotná, P., and A. Landfeld. "Colour of baked products during baking." Czech Journal of Food Sciences 18, No. 2 (2000): 67–70. http://dx.doi.org/10.17221/8312-cjfs.

Full text
Abstract:
The parameters of the colour of the surface of bakery products – brightness L*, a* for red and b* for yellow colour – were measured at different temperature regimes. The parameters were found to change during the time of baking. There is a considerable decrease in brightness L* and an increase in parameters a* and b* under the regime of temperature decrease between 6th and 10th minute of baking. The products baked at the 9th and 10th temperature grade were darker in general, brightness L* was lower for the 10th temperature grade and parameter a* was higher from the 8th minute of baking for the
APA, Harvard, Vancouver, ISO, and other styles
8

Alsop, James Stephen. "‘Funeral Baked Meats’." Exchanges: The Interdisciplinary Research Journal 7, no. 2 (2020): 153–68. http://dx.doi.org/10.31273/eirj.v7i2.460.

Full text
Abstract:
This article argues that the cannibalistic connotations in ‘Hamlet’ may be interpreted in the context of specific cultural anxieties relating to the popular and problematic use of corpse medicine, or mumia. I begin by exploring how Shakespeare represents corpses throughout Hamlet in ways which reference food and culinary practices. By doing so, Shakespeare not only emphasises the tragic objectification of the dead, but also links life and death inextricably to figurative and literal consumption. The essay proceeds to analyse the cannibalistic allusions in ‘Hamlet’ through the lens of the conte
APA, Harvard, Vancouver, ISO, and other styles
9

Warner, Anthony. "Half-baked nonsense." New Scientist 231, no. 3084 (2016): 20–21. http://dx.doi.org/10.1016/s0262-4079(16)31365-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Bryant, I. "Baked in Security." ITNOW 53, no. 6 (2011): 26–27. http://dx.doi.org/10.1093/itnow/bwr059.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Baked"

1

Zabriskie, Nathan Andrew. "NetLight: Cloud Baked Indirect Illumination." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/7031.

Full text
Abstract:
Indirect lighting drastically increases the realism of rendered scenes but it has traditionally been very expensive to calculate. This has long precluded its use in real-time rendering applications such as video games which have mere milliseconds to respond to user input and produce a final image. As hardware power continues to increase, however, some recently developed algorithms have started to bring real-time indirect lighting closer to reality. Of specific interest to this paper, cloud-based rendering systems add indirect lighting to real-time scenes by splitting the rendering pipeline bet
APA, Harvard, Vancouver, ISO, and other styles
2

Serventi, Luca. "Development of saponin-rich baked goods." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Phillips, Daphne 1956. "Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84412.

Full text
Abstract:
Initial challenge studies with spores of proteolytic Clostridium botulinum types A and B (~104 spores/g) showed that while air- and gas-packaged English-style crumpets (aw 0.990) and pizza crust (aw 0.960) were toxic after 42-days storage at ambient temperature (25°C), no neurotoxin was detected in bagels (a w 0.944). Further challenge studies with similarly packaged crumpets inoculated with C. botulinum (~102 spores/g), pre- or post-baking, demonstrated that all crumpets were toxic within 4 to 6 days at 25°C and that toxigenesis preceded spoilage. Furthermore, reformulating crumpets to
APA, Harvard, Vancouver, ISO, and other styles
4

Erlebach, Christopher B. "Bubble heterogeneities in bread, caused by sheeting." Thesis, University of Cambridge, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246474.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Karlsson, Robin. "Improving Baked Textures as a Content Creator." Thesis, Blekinge Tekniska Högskola, Sektionen för datavetenskap och kommunikation, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4832.

Full text
Abstract:
Problems. This thesis will look at texture-baking for games and the various problems that surrounds it. The problems discussed include topics such as tangent basis synchronization and improving bakes by using methods such as cages, smoothing groups splits, etc. Motivation. The reason for looking at this is that it is an important topic in content creation for modern games. Yet people are still struggling with how to get normalmaps that are interpreted correctly in their game engine of choice and how to get clean bakes. Solution. The results is a few different methods for improving baked textur
APA, Harvard, Vancouver, ISO, and other styles
6

Gedney, Susan R. "Physiochemical and microscopical aspects of baked product structure." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235776.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gouws, Jacqueline. "The glycaemic index of muffins baked with extruded dried bean flour compared to muffins baked with whole wheat flour / Jacqueline Gouws." Thesis, North-West University, 2004. http://hdl.handle.net/10394/347.

Full text
Abstract:
Emphasis on using the glycaemic index (GI) in addition to carbohydrate exchange lists has led to a greater variety of foods from which to choose for the diabetic population. Breakfast is regarded as the most important meal of the day and the glycaemic response to lunch can be improved by decreasing the GI of breakfast. However, most conventional breakfast cereals and bread exhibit a high GI. Dried beans have a low GI and various processes such as cooking and canning increase GI values, but still in the low GI range. In recent years, extrusion cooking has become one of the popular new processes
APA, Harvard, Vancouver, ISO, and other styles
8

Costa, Neuza Maria Brunoro. "Investigations into the cholestrol-lowering property of baked beans." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317043.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Koukoutsis, John. "Novel methods to control the growth of Bacillus cereus in English-style crumpets." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79018.

Full text
Abstract:
Bacillus cereus has been responsible for several food poisoning outbreaks involving high moisture-high pH (aw ~ 0.98, pH ~ 8.8) English-style crumpets. Two novel methods, involving sorbohydroxamic acid (SHA) and mastic essential oil (MO), were evaluated for their potential to inhibit the growth of this pathogen and other selected spoilage and foodborne pathogens in high moisture, high pH English-style crumpets.<br>While sorbic acid only controlled the growth of B. cereus at pH 5 and 5.5, SHA proved effective at all pHs and concentrations under investigation. MO also failed to inhibit th
APA, Harvard, Vancouver, ISO, and other styles
10

Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.

Full text
Abstract:
Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.<br>Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.<br>Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Sur
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Baked"

1

Michael, Sean. Baked. Torquere Press, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Baked. Black Cat, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Shuman, Ira, Tamra Davis, Dave Chappelle, Neal Brennan, and Robert Simonds. Half baked. Universal Studios Home Entertainment, 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Cauvain, Stanley P., and Linda S. Young, eds. Baked Products. Blackwell Publishing, 2006. http://dx.doi.org/10.1002/9780470995907.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Custom baked murder. Kensington Publishing Corp., 2017.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Renato, Poliafito, ed. Baked elements: The importance of being baked in ten favorite ingredients. Stewart, Tabori & Chang, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

1947-, Lewis Gordon, ed. Baked!: 35 marijuana munchies to make and bake. Ten Speed Press, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Renato, Poliafito, ed. Baked: New frontiers in baking. Stewart, Tabori & Chang, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

ill, Morgan-Vanroyen Mary 1957, ed. Jake baked the cake. Viking Penguin, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Half-baked gourmet desserts. HP Books, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Baked"

1

Spicher, Gottfried, and Jürgen-Michael Brümmer. "Baked Goods." In Biotechnology. Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620920.ch7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Karaoglu, Mehmet Murat. "Part-Baked Products." In Food Engineering Series. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Miller, R. C. "Extrusion of baked products." In Advances in Baking Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Pagani, Maria Ambrogina, Gabriella Bottega, and Manuela Mariotti. "Technology of Baked Goods." In Handbook on Sourdough Biotechnology. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5425-0_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Qassemi, Khalil Khaji Mohammed AI. "Factors Influencing Baked Anode Properties." In Light Metals 2015. John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119093435.ch190.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Vaclavik, Vickie A., and Elizabeth W. Christian. "Baked Products: Batters and Dough." In Food Science Text Series. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Vaclavik, Vickie A., and Elizabeth W. Christian. "Baked Products—Batters and Doughs." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Vaclavik, Vickie A., and Elizabeth W. Christian. "Baked Products — Batters and Doughs." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5175-8_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Khaji, Khalil, and Mohammed Al Qassemi. "Factors Influencing Baked Anode Properties." In Light Metals 2015. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-48248-4_190.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Vaclavik, Vickie A., Elizabeth W. Christian, and Tad Campbell. "Baked Products: Batters and Dough." In Food Science Text Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Baked"

1

Mundada, Yogesh, Nick Feamster, and Balachander Krishnamurthy. "Half-Baked Cookies." In ASIA CCS '16: ACM Asia Conference on Computer and Communications Security. ACM, 2016. http://dx.doi.org/10.1145/2897845.2897889.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Luksch, Christan, Michael Wimmer, and Michael Schwärzler. "Incrementally baked global illumination." In I3D '19: Symposium on Interactive 3D Graphics and Games. ACM, 2019. http://dx.doi.org/10.1145/3306131.3317015.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Dolev, Shlomi, Evangelos Kranakis, and Danny Krizanc. "Baked potatoes: deadlock prevention via scheduling." In the fifteenth annual ACM symposium. ACM Press, 1996. http://dx.doi.org/10.1145/248052.248093.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Roux, Jonathan Le, Scott Wisdom, Hakan Erdogan, and John R. Hershey. "SDR – Half-baked or Well Done?" In ICASSP 2019 - 2019 IEEE International Conference on Acoustics, Speech and Signal Processing (ICASSP). IEEE, 2019. http://dx.doi.org/10.1109/icassp.2019.8683855.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Woodhead, Ian, John Christie, Kenji Irie, and Richard Fenton. "A water content sensor for baked products." In 2014 IEEE Sensors Applications Symposium (SAS). IEEE, 2014. http://dx.doi.org/10.1109/sas.2014.6798909.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Yu, Bin, Xitong Wu, Kang Yang, Zhanyi Qian, and Guangli Yang. "Cavity-baked slot antenna for 5g communications." In 2017 Sixth Asia-Pacific Conference on Antennas and Propagation (APCAP). IEEE, 2017. http://dx.doi.org/10.1109/apcap.2017.8420472.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ansari, Abdul Aziz, and Mahmood Memon. "Behaviour of Baked Clay Structural Beam Panels." In Structures Congress 2008. American Society of Civil Engineers, 2008. http://dx.doi.org/10.1061/41016(314)293.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Bonilla, A., I. Anglade, and E. Cubero-Castillo. "Development of nutritious baked bean and rice chips." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060208.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Wang, Conghui, Bochuan Hou, Jing Shi, et al. "Baking Status Characterization of Baked Food Image Based on Superpixel Segmentation." In 2019 IEEE International Conference on Imaging Systems and Techniques (IST). IEEE, 2019. http://dx.doi.org/10.1109/ist48021.2019.9010460.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Jaipean, Assanee, Phasit Suriyakiat, and Kamol Wasapinyokul. "Transmittance of baked spin-coated poly(methyl methacrylate) films." In INTERNATIONAL CONFERENCE ON SCIENCE AND TECHNOLOGY OF EMERGING MATERIALS: Proceedings of the Second International Conference on Science and Technology of Emerging Materials 2018. Author(s), 2018. http://dx.doi.org/10.1063/1.5053177.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Baked"

1

Matt, S. M., and Long N. Dinh. Corrosion growth model for previously vacuum-baked LiH. Office of Scientific and Technical Information (OSTI), 2019. http://dx.doi.org/10.2172/1530677.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Takacs, Thomas P., Jeff Pulskamp, and Ronald Polcawich. UV Baked/Cured Photoresist Used as a Sacrificial Layer in MEMS Fabrication. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada430096.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Hock, Vincent F. User Guide and Specifications for Baked Phenolic Coating Systems Applied to Domestic Hot Water Heat Exchangers. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada391842.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Halac, Marina, and Pierre Yared. Instrument-Based vs. Target-Based Rules. National Bureau of Economic Research, 2018. http://dx.doi.org/10.3386/w24496.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Ranganathan, Ananth, and Sven Koenig. PDRRTs: Integrating Graph-Based and Cell-Based Planning. Defense Technical Information Center, 2004. http://dx.doi.org/10.21236/ada443192.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Simpson, William R., and Coimbatore Chandersekaran. Claims-Based Authentication for a Web-Based Enterprise. Defense Technical Information Center, 2013. http://dx.doi.org/10.21236/ada607070.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

NMR Publicering. Workshop on Market Based Mechanisms & Results Based Finance. Nordisk Ministerråd, 2013. http://dx.doi.org/10.6027/na2013-925.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Patterson, Paul L. Photo-based estimators for the Nevada photo-based inventory. U.S. Department of Agriculture, Forest Service, Rocky Mountain Research Station, 2012. http://dx.doi.org/10.2737/rmrs-rp-92.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Federico, Pat-Anthony, and Nina L. Liggett. Computer-Based and Paper-Based Measurement of Semantic Knowledge. Defense Technical Information Center, 1989. http://dx.doi.org/10.21236/ada202152.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sung, Kah K., and Tomaso Poggio. Example Based Learning for View-Based Human Face Detection. Defense Technical Information Center, 1994. http://dx.doi.org/10.21236/ada295738.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Baked' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography