Concepedia

Cake Whiteness

Cake Whiteness is a metric within the domain of food quality assessment that quantifies the degree of luminosity and absence of chromatic deviation in the surface of baked cakes, serving to objectively evaluate their visual appeal and consistency relative to idealized standards of coloration.

20

Publications

601

Citations

73

Authors

27

Institutions

Publications per year

2017–2026

3

Parents

Publications

20

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

Jae Hwan Kim, Hyun Jung Lee, Hyun-Sun Lee et al. · LWT · 2012 · 100 citations

, , +14

Cake Baking in Conventional, Impingement and Hybrid Ovens

Ang Xin Li, C. E. Walker · Journal of Food Science · 1996 · 74 citations

, , +11

Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution

Gizem Ateş, Yeşim Elmacı · Journal of Food Measurement & Characterization · 2018 · 50 citations

, , +17

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven

Betul Canan Ozkahraman, Gülüm Şümnü, Serpil Şahin · Journal of Food Science and Technology · 2015 · 39 citations

, , +14

Sensory and physical properties of cakes with bovine plasma products substituted for egg

C.C. Lee, J.A. Love, Lawrence A. Johnson · Europe PMC (PubMed Central) · 1993 · 36 citations

, , +17

1–5 of 20

Authors

73

  1. YS
    Yung‐Shin Shyu

    National Kaohsiung University of Hospitality and Tourism, Taiwan

    1 publications · 31 citations

    1

    h-index

  2. TN
    Takeshi Nishio

    Tohoku University, Japan

    1 publications · 14 citations

    1

    h-index

  3. JC
    Jung-Soon Cho

    1 publications · 10 citations

    1

    h-index

  4. HM
    Habib Mosbah

    University of Monastir, Tunisia

    1 publications · 22 citations

    1

    h-index

  5. SH
    Su-Jung Hwang

    Sungkyunkwan University, South Korea

    1 publications · 11 citations

    1

    h-index

1–5 of 73

Institutions

27

  1. Tohoku University

    Sendai, Japan

    1 h-index

    2 publications

    28 citations

  2. American Standard (United States)

    Piscataway, United States

    1 h-index

    3 publications

    51 citations

  3. KU Leuven

    Leuven, Belgium

    1 h-index

    4 publications

    72 citations

  4. Yamagata Research Institute Of Technology

    Yamagata, Japan

    1 h-index

    1 publications

    14 citations

  5. Kookmin University

    Seoul, South Korea

    1 h-index

    1 publications

    100 citations

  6. Hanyang Women's University

    Seoul, South Korea

    1 h-index

    1 publications

    100 citations

  7. Yıldız Technical University

    Istanbul, Türkiye

    1 h-index

    5 publications

    70 citations

  8. National Kaohsiung University of Hospitality and Tourism

    Kaohsiung City, Taiwan

    1 h-index

    2 publications

    62 citations

1–8 of 27

Venues

  1. Europe PMC (PubMed Central)

    Repository · 3 publications · 83 citations

    3

    h-index

  2. 2

    h-index

  3. Korean Journal of Food and Cookery Science

    2 publications · 21 citations

    2

    h-index

  4. Cereal Chemistry

    2 publications · 27 citations

    2

    h-index

  5. LWT

    2 publications · 122 citations

    2

    h-index

1–5