Concepedia

Cake Color

Cake Color is a cake appearance attribute that specifies the chromatic characteristics of a cake's surface, distinguishing it by its visual hue, saturation, and brightness as perceived under standard lighting conditions.

27

Publications

627

Citations

79

Authors

40

Institutions

Publications per year

2017–2026

5

Parents

Publications

27

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

Lauren E. Stahl, K B Miller, J.L. Apgar et al. · Journal of Food Science · 2009 · 58 citations

, , +14

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties

Neslihan Bozdogan, Seher Kumcuoğlu · Journal of Food Science and Technology · 2018 · 52 citations · Full text

, , +15

Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake

Min-Ji Kim, Sea-Gwan Oh, Hyun-Jung Chung · Food Science and Biotechnology · 2017 · 48 citations · Full text

, , +15

Production of black rice cake using ground black rice and medium‐grain brown rice

Jin‐Cheol Lee, Jong‐Dae Kim, Fu‐Hung Hsieh et al. · International Journal of Food Science & Technology · 2008 · 45 citations

, , +12

BLOOD AS A BINDING MEDIUM IN A CHUMASH INDIAN PIGMENT CAKE

David Scott, Margaret E. Newman, Michael Schilling et al. · Archaeometry · 1996 · 34 citations

, , +14

1–5 of 27

Authors

79

  1. NC
    Nam-Yong Chung

    Sahmyook University, South Korea

    2 publications · 29 citations

    2

    h-index

  2. MK
    Min-Ji Kim

    Korea University, South Korea

    1 publications · 48 citations

    1

    h-index

  3. SC
    Soon-Nam Choi

    Sahmyook University, South Korea

    1 publications · 12 citations

    1

    h-index

  4. ME
    Margaret E. Newman

    University of Calgary, Canada

    1 publications · 34 citations

    1

    h-index

  5. VM
    Venkatesh Meda

    University of Saskatchewan, Canada

    1 publications · 22 citations

    1

    h-index

1–5 of 79

Institutions

40

  1. Chonnam National University

    Gwangju, South Korea

    2 h-index

    5 publications

    231 citations

  2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos

    La Plata, Argentina

    1 h-index

    3 publications

    81 citations

  3. Universitas Muhammadiyah Metro

    Metro, Indonesia

    1 h-index

    1 publications

    22 citations

  4. The King's College

    New York, United States

    1 h-index

    1 publications

    11 citations

  5. Agricultural Research Service

    Washington, United States

    1 h-index

    4 publications

    80 citations

  6. University of Saskatchewan

    Saskatoon, Canada

    1 h-index

    1 publications

    22 citations

  7. Yonsei University

    Seoul, South Korea

    1 h-index

    1 publications

    11 citations

  8. Hajee Mohammad Danesh Science and Technology University

    Dinajpur, Bangladesh

    1 h-index

    4 publications

    68 citations

1–8 of 40

Venues

  1. Korean Journal of Food and Cookery Science

    3 publications · 49 citations

    3

    h-index

  2. Journal of Food Processing and Preservation

    3 publications · 50 citations

    3

    h-index

  3. Journal of Food Science

    JFS · 2 publications · 68 citations

    2

    h-index

  4. Journal of Food Science and Technology

    1 publications · 52 citations

    1

    h-index

  5. Medical Entomology and Zoology

    1 publications · 33 citations

    1

    h-index

1–5