Evaluation of honey as a dessert in hotel and restaurant complexes by S. Merzlov, N. Nedashkivska, V. Nedashkivskyi, Yu. Shurchkova, G. Merzlova

“…Samples of flower honey from different producers, which are used as a dessert in hotel and restaurant complexes of Bilotserkivsk region, were selected for the study. …”
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Development of postharvest quality management of local dessert bananas by Osman, Azizah, Febrimeli, Dwi, Mohamed, Suhaila, Abdul Rahman, Russly

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Factor influencing consumers’ willingness to pay for branded desserts by Mohd Jamil, Siti Nur Atifah

“…Branded dessert nowadays has high demand from consumer especially in Klang Valley area, however this will lead to impact for the local and traditional dessert producer. …”
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Think outside the box: traditional meat desserts in the culture of Turkish cuisine by İbrahim Çekiç

Subjects: “…Dessert…”
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500 desserts : from simple classics to wickedly indulgent treats / by Kay, Ann

Subjects: “…Desserts…”

Rustic fruit desserts : crumbles, buckles, cobblers, pandowdies, and more / by Schreiber, Cory, 1961, Richardson, Julie, 1970-

Subjects: “…Desserts…”

DessGo: Website-Base Transaction Application for Indonesia Dessert by Maria Sarah, Kelvin, Sanjaya Hansen Gregorius William, Yanfi Yanfi

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Prospects for using flour from amaranth seeds in dessert technology by Kutsenkova V.S., Kuprik N.M., Nepovinnykh N.V.

“…During the experiment, the textural properties of desserts were studied.…”
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Desserts with a high nutritional value in the industry employees nutrition by L. Telegenko, J. Kalugina

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DEVELOPMENT OF TECHNOLOGY OF FRUIT AND BERRY DESSERT, ENRICHED WITH CONCENTRATED JUICE by N. V. Alexeyeva, A. K. Janmuldayeva, S. . Zhasuzakov, S. . Kenjaev

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The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products by Gabriela PRECUP, Lavinia Florina CĂLINOIU, Laura MITREA, Maria BINDEA, Bogdan RUSU, Bianca Eugenia ȘTEFĂNESCU, Dan Cristian VODNAR

Subjects: “…dessert, molecular gastronomy, by-products.…”
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Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber by Greta Adamczyk, Paweł Hanus, Inna Bobel, Magdalena Krystyjan

“…Buckwheat hulls, in addition to their high fiber content, are a valuable source of phenolic compounds and can be a great additive in starch desserts. The addition of buckwheat hulls and apple juice improved the nutritional value of the final products but also caused changes in the technological qualities: it increased the initial temperature of potato starch mixtures (by approx. 9 °C); it decreased the viscosity of cold desserts (from 8 to 55%); and increased the hardness of the final product by more than 7 times. …”
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Nutritional and in vitro antioxidant activity analyses of formulated soymilk dessert by Md. Munnaf Hossen, Md. Nazim Uddin, Md. Shafiqul Islam Khan, S.M. Hedaytul Islam, Md. Hasanuzzaman, Ummey Hafsa Bithi, Md. Abu Tareq, Md. Nazmul Hassan, Abu Sayeed, Rahat Bin Robbani, Kanika Mitra

“…This study’s objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it’s to commercial desserts (CODs). …”
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Plant-based frozen desserts: temporal sensory profile and preference by Alessandra Cazelatto de Medeiros, Helena Maria André Bolini

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The Orchard Architecture Dedicated for Mechanical Harvesting of Dessert Plums and Prunes by Mika Augustyn, Buler Zbigniew, Rabcewicz Jacek, Białkowski Paweł, Konopacka Dorota

“…Two plum cultivars ‘Record’ and ‘Empress’ and one prune cultivar ‘Common Prune’ were planted in spring 2014, spaced at 4.5 × 1.5 × 2.0 m, to be trained to the “Y”- and “V”-trellising systems for mechanical harvesting of dessert fruits with a canopy-contact harvester. The applied trellising systems were compared with the standard central leader system at the same spacing. …”
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Positive effects of thermosonication in Jamun fruit dairy dessert processing by Débora L. Lino, Jonas T. Guimarães, Gustavo Luis P.A. Ramos, Louise A. Sobral, Felipe Souto, Roberto P.C. Neto, Maria Inês B. Tavares, Celso Sant'Anna, Erick A. Esmerino, Eliane T. Mársico, Mônica Q. Freitas, Erico M.M. Flores, Renata S.L. Raices, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz

“…The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. …”
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Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier by Ivison A. Silva, Bruno O. Veras, Beatriz G. Ribeiro, Jaciana S. Aguiar, Jenyffer M. Campos Guerra, Juliana M. Luna, Leonie A. Sarubbo

“…In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.…”
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Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts by Batuch M. Guseynova, Islam H. Asabutaev, Tatyana I. Daudova

Subjects: “…desserts…”
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Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert by Canan Ece TAMER, Bige İNCEDAYI, Sibel PARSEKER YÖNEL, Senem YONAK, Ömer Utku ÇOPUR

“…The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. …”
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The perception towards the uniqueness of Kelantan's traditional desserts / Nurfarahin Aloha by Aloha, Nurfarahin

“…Starts from dishes, appetizers until the desserts, it was across cultures and races in this country. …”
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