Relevant bibliographies by topics / Cookie

Contents

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

Academic literature on the topic 'Cookie'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Cookie"

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Dogruer, Ilgin, Filiz Baser, Sukru Gulec, Figen Tokatli, and Banu Ozen. "Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design." Foods 12, no. 19 (2023): 3689. http://dx.doi.org/10.3390/foods12193689.

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Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours
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Biselli, Tom, Laura Utz, and Christian Reuter. "Supporting Informed Choices about Browser Cookies: The Impact of Personalised Cookie Banners." Proceedings on Privacy Enhancing Technologies 2024, no. 1 (2024): 171–91. http://dx.doi.org/10.56553/popets-2024-0011.

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Browser cookies, especially those from third parties, pose a threat to individual privacy. While it is possible in principle to control the number of cookies accepted, this choice is often neither usable nor truly informed. To address this issue, this study used semi-structured interviews (N=19) to identify attitudes and user requirements to develop an alternative personalised cookie banner, which was evaluated in an online experiment (N=157). The cookie banner explanations were tailored to the privacy knowledge of three groups of users: low, medium and high. The online experiment measured coo
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Torra, Marta, Mayara Belorio, Manuel Ayuso, et al. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (2021): 911. http://dx.doi.org/10.3390/foods10050911.

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This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also
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Demir, Nurullah, Tobias Urban, Norbert Pohlmann, and Christian Wressnegger. "A Large-Scale Study of Cookie Banner Interaction Tools and their Impact on Users' Privacy." Proceedings on Privacy Enhancing Technologies 2024, no. 1 (2024): 5–20. http://dx.doi.org/10.56553/popets-2024-0002.

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Cookie notices (or cookie banners) are a popular mechanism for websites to provide (European) Internet users a tool to choose which cookies the site may set. Banner implementations range from merely providing information that a site uses cookies over offering the choice to accepting or denying all cookies to allowing fine-grained control of cookie usage. Users frequently get annoyed by the banner's pervasiveness as they interrupt ''natural'' browsing on the Web. As a remedy, different browser extensions have been developed to automate the interaction with cookie banners. In this work, we perfo
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Mooney, Edward S. "Solve It! The Three Bears Cookie Store." Mathematics Teaching in the Middle School 13, no. 5 (2007): 283. http://dx.doi.org/10.5951/mtms.13.5.0283.

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The Bear family decided to open a cookie store that featured bear-sized cookies. Mama and Baby Bear decorated the cookies, and Papa Bear sold the cookies. Mama Bear could completely decorate a cookie every 7 minutes. Baby Bear could completely decorate a cookie every 12 minutes. Unfortunately, Papa Bear was eating one of the cookies every 9 minutes. If they open the store and have no cookies decorated, how long will it take them to produce 500 decorated cookies that can be sold?
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Perez, Claudia, Camila Tagliani, Patricia Arcia, Sonia Cozzano, and Ana Curutchet. "Blueberry by-product used as an ingredient in the development of functional cookies." Food Science and Technology International 24, no. 4 (2017): 301–8. http://dx.doi.org/10.1177/1082013217748729.

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A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as “high fiber” in the European Union and as a “source of fiber” in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared agai
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Silva, Tatiane Ferreira da, and Ana Carolina Conti-Silva. "Preference mappings for gluten-free chocolate cookies." Nutrition & Food Science 46, no. 3 (2016): 374–87. http://dx.doi.org/10.1108/nfs-11-2015-0139.

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Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated w
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Farias, Paula Karoline Soares, Mateus Gomes Pereira, Lauemy Kelly Miranda, et al. "Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos." Caderno de Ciências Agrárias 12 (August 19, 2020): 1–7. http://dx.doi.org/10.35699/2447-6218.2020.16288.

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O objetivo foi desenvolver cookies e testar a aceitabilidade em uma comunidade acadêmica. Trata-se de um estudo quantitativo, transversal e descritivo, realizado em março de 2018, em uma faculdade privada de Montes Claros, Minas Gerais, com 200 acadêmicos não treinados. Foram desenvolvidos cookies utilizando a casca de laranja, talos de couve, casca e a semente da abóbora e a casca da banana. Foram realizados testes de aceitabilidade e intenção de compra. Verifica-se que a aceitabilidade do cookie 2 – talos de couve com 42% (n=84) com “gostei extremamente”, o cookie 1 – casca de laranja com 35
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Sugeng Maryanto and Kharisma Sekar Ayu Antika. "Tekstur dan Kandungan Zat Gizi Cookies Berbahan Dasar Tepung Ganyong (Canna Edulis Ker.) dan Tepung Kacang Merah (Phaseolus Vulgaris L)." Media Informasi Penelitian Kabupaten Semarang 6, no. 1 (2024): 01–13. https://doi.org/10.55606/sinov.v6i1.796.

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Ganyong and red beans are tubers and nuts that are often found. The use of canna and red beans was not optimal yet, they were generally processed by boiling or as vegetables, so they require processing for food fortification. Ganyong and red beans are local food ingredients that are easy to obtain in various regions, and able to used as more innovative alternative raw materials for cookies. The aim of this research was to determine the quality and nutritional content of cookies made from canna and red beans. This research was an experimental study, using canna flour and red bean flour in a rat
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Khairul Ikram, Emmy Hainida, Nurbatrisyia Md Zulhar Shah, Wan Noor Zamran Hashim, and Norazmir Md Nor. "The Proximate Analysis and Sensory Evaluation of Super Seed Cookies." Jurnal Gizi dan Pangan 19, Supp.2 (2024): 253–60. http://dx.doi.org/10.25182/jgp.2024.19.supp.2.253-260.

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This study aimed to determine the nutritional content and assess the consumers' acceptance of the sensory attributes of the Super Seed Cookies, which contained sacha inchi nuts, pumpkin seeds, almonds, and oats as added ingredients. The cookie was developed by a company named Mad About Cake. The cookie was analysed by measuring its proximate composition, such as moisture, ash, crude protein, crude fiber, crude fat, and carbohydrate content. This research also discovered the consumers' acceptance of the cookies by undergoing a 7-point hedonic sensory evaluation test among 30 semi-trained paneli
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Dissertations / Theses on the topic "Cookie"

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Xiao, Kai Yuanqing. "Cookie Clicker." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/119555.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2018.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Cataloged from student-submitted PDF version of thesis.<br>Includes bibliographical references (page 55).<br>Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as curre
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Azeri, Hana, Joakim Holm, and Sebastian Strid. "Cookies and trust : A qualitative study of cookie policy impact on trust." Thesis, Örebro universitet, Handelshögskolan vid Örebro Universitet, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-89798.

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Gröndahl, Louise. "Public knowledge of digital cookies : Exploring the design of cookie consent forms." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281888.

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Forms for consent regarding the use of digital cookies are currently used by websites to convey the information about the use of digital cookies on the visited website. However, the design of these consent forms is not entirely right according to the directives of the General Data Protection Regulation and also not optimal seen from a user's perspective. They often lack options and the informational text is often too brief within the form. As a user, that might make it difficult to understand what it is you accept and what the consequences could be for your personal data. Based on the directiv
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Hofstad, Niklas, and Anton Lundqvist. "Cookies, cookies everywhere! : A qualitative interview study about how internet users interact with cookie consent notices." Thesis, Karlstads universitet, Institutionen för geografi, medier och kommunikation (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84344.

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The purpose of this study is to examine what reasons internet users have for accepting, declining, or adjusting cookie settings. The study’s research question is: what reasons do Internet users have for accepting, declining, or adjusting cookie settings? To answer the research question, we constructed three research support questions: 1) how do internet users access the internet?, 2) What are internet users’ perspectives on privacy on the internet?, 3) How do internet users interact with cookie consent notices? The study’s theoretical framework consists of informed consent, contextual integrit
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Moscoso, Jennifer. "Cookie VS. The Apocalypse." Digital Commons at Loyola Marymount University and Loyola Law School, 2011. https://digitalcommons.lmu.edu/etd/69.

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Fernández, Upiachihua Yanet, Chávez David Lezama, Rodriguez Andrea Morocho, Quevedo Lucero Ninapayta, Saji Alarcón, and Zaily. "The Cookie Dough Company." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652302.

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En América Latina, existe un 49% de jóvenes que están dispuestos a probar nuevas experiencias, nuevos e inusuales sabores según el estudio realizado por la irlandesa Kerry, especializada en Taste & Nutrition y publicado en “Taste Charts 2019 Latam”. Es por ello que un grupo de amigos al ver la necesidad que existe en el sector de postres decide crear a The Cookie Dough Company. Un emprendimiento que tiene como objetivo ofrecer productos de pastelería, cuya base es una de masa de galleta comestible, acompañada de diferentes sabores, los cuales están inspirados en diferentes frutas y postres tra
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Sandkuhler, Iris Evelyn. "The Chinese fortune cookie series." The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1303324469.

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Carotti, Alberto <1992&gt. "Cookie Protection Through Browser Extensions." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/8598.

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I cookie sono il metodo standard per conservare informazioni riguardo lo stato della sessione e, per questo motivo, sono uno dei principali bersagli degli attacchi web. In questo lavoro implementiamo la protezione dei cookie in una estensione di Google Chrome preesistente, progettata per applicare politiche di sicurezza e integrità delle sessioni. La realizzazione è basata su etichette di sicurezza dinamiche che vengono assegnate agli elementi cruciali delle sessioni attive. Studiamo come propagare le etichette ai cookie e come monitorare direttamente l'accesso ai cookie con javascript.
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Cardoso, Juliana Souza e. Silva. "SUSTENTABILIDADE E DESENVOLVIMENTO DE COOKIE DESGLUTINIZADO PARA DIETA RESTRITA AO GLÚTEN." Pontifícia Universidade Católica de Goiás, 2012. http://localhost:8080/tede/handle/tede/2507.

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Made available in DSpace on 2016-08-10T10:44:18Z (GMT). No. of bitstreams: 1 JULIANA SOUZA E SILVA.pdf: 5512462 bytes, checksum: 6eb9649a41c4fc1234a638bbb53fcf1d (MD5) Previous issue date: 2012-06-14<br>This research aimed to develop a process for the manufacture of gluten free cookies which can be ingested by celiac patients. Celiac disease is characterized by the non digestibility of gluten in the small intestine. Gluten is a protein fraction found in wheat, barley, rye and malt. In the world, there are millions of people prevented from consuming different products with gluten. Thus, in th
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Siwela, Muthulisi. "Finger millet grain phenolics and their impact on malt and cookie quality." Thesis, Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10172009-120048/.

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Books on the topic "Cookie"

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Rau, Dana Meachen. Smart cookie: Designing creative cookies. Capstone Press, 2013.

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Incorporated, Cy DeCosse, ed. Cookies!: A cookie lover's collection. Cy DeCosse Incorporated, 1994.

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Hays, Anna Jane. Cookie see! Cookie do! Random House, 2002.

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Barry, Goldberg, ed. Cookie see! Cookie do! Random House, 2002.

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Galván, Anselmo Amézquita. Cookie. Centro Librero La Prensa, 2006.

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ill, Fargo Todd 1963, ed. Cookie. Jason & Nordic Publishers, 1989.

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Wilson, Jacqueline. Cookie. Square Fish, 2010.

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Wilson, Jacqueline. Cookie. Roaring Brook Press, 2009.

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Wilson, Jacqueline. Cookie. Roaring Brook Press, 2009.

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Galván, Anselmo Amézquita. Cookie. Centro Librero La Prensa, 2006.

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Book chapters on the topic "Cookie"

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Hunter, Michael T. "Cookie." In Encyclopedia of Cryptography and Security. Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-5906-5_105.

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Rennie, Frank, and Keith Smyth. "Cookie." In Digital Learning: The Key Concepts, 2nd ed. Routledge, 2019. http://dx.doi.org/10.4324/9780429425240-46.

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Hunter, Michael T. "Cookie." In Encyclopedia of Cryptography, Security and Privacy. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-030-71522-9_105.

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Cimolini, Patrick. "Cookie Applications." In Oracle Application Express by Design. Apress, 2017. http://dx.doi.org/10.1007/978-1-4842-2427-4_6.

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Lapin, Kristina, and Laima Volungevičiūtė. "Improving the Usability of Requests for Consent to Use Cookies." In Digital Interaction and Machine Intelligence. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-37649-8_19.

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AbstractAn HTTP cookie (hereinafter cookie) is a piece of information that maintains a state in a stateless HTTP protocol. Recently established privacy and security regulation imposes an obligation on the service provider to obtain the user’s consent to use cookies. This paper is aimed at studying usability guidelines of requests for consent to use cookies (hereinafter consent requests). The consent requests have usability issues that make it difficult for the users to choose the right privacy and security options. A study of privacy and security regulation is aimed at extracting design requir
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Bewersdorff, Jörg. "Moderne Cookie-Alternativen." In Objektorientierte Programmierung mit JavaScript. Springer Fachmedien Wiesbaden, 2018. http://dx.doi.org/10.1007/978-3-658-21077-9_34.

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Eddy, Wesley M. "SYN Cookie Defense." In Encyclopedia of Cryptography and Security. Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-5906-5_275.

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Bewersdorff, Jörg. "Moderne Cookie-Alternativen." In Objektorientierte Programmierung mit JavaScript. Springer Fachmedien Wiesbaden, 2014. http://dx.doi.org/10.1007/978-3-658-05444-1_34.

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Eddy, Wesley M. "SYN Cookie Defense." In Encyclopedia of Cryptography, Security and Privacy. Springer Berlin Heidelberg, 2021. http://dx.doi.org/10.1007/978-3-642-27739-9_275-2.

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Eddy, Wesley M. "SYN Cookie Defense." In Encyclopedia of Cryptography, Security and Privacy. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-030-71522-9_275.

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Conference papers on the topic "Cookie"

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Hristov, Aleksandar. "Simulation of Cookie Poisoning Network Attacks." In 2024 59th International Scientific Conference on Information, Communication and Energy Systems and Technologies (ICEST). IEEE, 2024. http://dx.doi.org/10.1109/icest62335.2024.10639772.

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Jaiswal, Arun, Bijay Kumar Basnet, Prashanna Ghimire, Praveen Reddy Palle, Sukhvinder Sukhvinder, and Saman Shojae Chaeikar. "Balancing Act: Navigating Privacy and Security in the Cookie-Enabled Web." In 2024 IEEE Consumer Life Tech (ICLT). IEEE, 2024. https://doi.org/10.1109/iclt63507.2024.11038596.

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Narumi, Takuji, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. "Meta cookie." In ACM SIGGRAPH 2010 Emerging Technologies. ACM Press, 2010. http://dx.doi.org/10.1145/1836821.1836839.

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Narumi, Takuji, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. "Meta cookie." In ACM SIGGRAPH 2010 Posters. ACM Press, 2010. http://dx.doi.org/10.1145/1836845.1836998.

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McDonald, Aleecia M. "Cookie confusion." In the 28th of the international conference extended abstracts. ACM Press, 2010. http://dx.doi.org/10.1145/1753846.1754159.

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Guo, Rui, and Bosheng Zhou. "Cross Cookie: A Cookie Protocol for Web Mashups." In 2008 International Symposium on Electronic Commerce and Security. IEEE, 2008. http://dx.doi.org/10.1109/isecs.2008.104.

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Chen, Quan, Panagiotis Ilia, Michalis Polychronakis, and Alexandros Kapravelos. "Cookie Swap Party: Abusing First-Party Cookies for Web Tracking." In WWW '21: The Web Conference 2021. ACM, 2021. http://dx.doi.org/10.1145/3442381.3449837.

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Gonzalez, Roberto, Lili Jiang, Mohamed Ahmed, et al. "The cookie recipe: Untangling the use of cookies in the wild." In 2017 Network Traffic Measurement and Analysis Conference (TMA). IEEE, 2017. http://dx.doi.org/10.23919/tma.2017.8002896.

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Peterson, Marjani, and Chutima Boonthum-Denecke. "Investigation of cookie vulnerabilities." In WiSec '19: 12th ACM Conference on Security and Privacy in Wireless and Mobile Networks. ACM, 2019. http://dx.doi.org/10.1145/3317549.3326316.

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S., Vinoth, and Anandhi S. "A Secure Cookie Protocol." In International Conference on Computer Applications — Networking. Research Publishing Services, 2010. http://dx.doi.org/10.3850/978-981-08-7301-1_0039.

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Reports on the topic "Cookie"

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Simpson, W. TCP Cookie Transactions (TCPCT). RFC Editor, 2011. http://dx.doi.org/10.17487/rfc6013.

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Emma DeLoughery, Emma DeLoughery. The Cookie Monster: How does the type of sugar affect different cookies? Experiment, 2016. http://dx.doi.org/10.18258/6439.

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Barbato, S., and S. Dorigotti. SCS: KoanLogic's Secure Cookie Sessions for HTTP. Edited by T. Fossati. RFC Editor, 2013. http://dx.doi.org/10.17487/rfc6896.

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Cindy Wu, Cindy Wu. One step closer to the perfect chocolate chip cookie. Experiment, 2015. http://dx.doi.org/10.18258/4597.

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Kutter, B. L., and Ging-Song Chang. Centrifuge tests on simulation of the ''cookie cutter'' mechanism of chimney collapse into underground openings: Final report. Office of Scientific and Technical Information (OSTI), 1989. http://dx.doi.org/10.2172/5911282.

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Booth, Thomas. The Combination of Rejection Sampling with Biased Probability Density Sampling (with Special Comments on MCNP "Cookie Cutter" Rejection). Office of Scientific and Technical Information (OSTI), 2020. http://dx.doi.org/10.2172/1657100.

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Regalia, Ferdinando, Rena Eichler, Susan Gigli, et al. Not your cookie-cutter results-based aid initiative: Salud Mesoamerica Initiative’s experience improving health for the poorest in Mesoamerica . Inter-American Development Bank, 2017. http://dx.doi.org/10.18235/0000855.

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Shiralkar, Parth. Cookie for your thoughts: An examination of 21st-century design and data collection practices in light of Internet ethics and privacy concerns. Iowa State University, 2021. http://dx.doi.org/10.31274/cc-20240624-427.

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Ar
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Eastlake, D., and M. Andrews. Domain Name System (DNS) Cookies. RFC Editor, 2016. http://dx.doi.org/10.17487/rfc7873.

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