Skip to search formSkip to main contentSkip to account menu

HTTP cookie

Known as: Cookie (computing), Cookie (web), Cookie interception 
An HTTP cookie (also called web cookie, Internet cookie, browser cookie or simply cookie) is a small piece of data sent from a website and stored in… 
Wikipedia (opens in a new tab)

Related topics

Related topics

50 relations
Browser securityCCleanerCertificate authorityComparison of HTML5 and Flash

Broader (2)

Computer access controlHypertext Transfer Protocol

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2012
2012
Geotechnical Properties of Problem Clay Stabilized with Crumb Rubber Powder
Mangalore tiles are a type of tiles native to the city of Mangalore, India. These are widely used as a roofing material… 
Review
2010
Review
2010
경기 일부지역 중학생의 영양표시 이용과 자아효능감, 간식 실태 및 식행동
This study was designed to examine nutrition label use, self-efficacy, snacking and eating behaviors of middle school students… 
2010
2010
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder
Abstract This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract… 
2007
2007
MECHANICAL CHARACTERIZATION OF ASPHALT RUBBER-WET PROCESS
In many countries all over the world, bitumen modified with crumb rubber from ground tires is widely and successfully used, as… 
2002
2002
A personal agent application for the semantic web
The Semantic Web is a vision to simplify and improve knowledge reuse on the Web. It is all set to alter the way humans benefit… 
1998
1998
Use of jatoba (Hymenaea stigonocarpa Mart.) flour in the production of cookies and acceptance evaluation using univariate and multivariate sensory tests
The objective of this research was to investigate the use of jatoba (Hymenaea stigonocarpa Mart.) flour in the production of… 
1995
1995
Development of an objective crumb-grain measurement
A method of characterizing bread-crumb grain was developed, based on the Fourier transform analysis of images captured by a… 
1995
1995
Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties
Effects of three types of shortening systems on baking and rheological properties of frozen doughs were studied. The first type… 
1995
1995
Fermented dairy ingredients for bread : effects on dough rheology and bread characteristics
Fermented dairy ingredients prepared with Lactobacillus casei subsp. rhamnosus and containing variable proportions of milk, whey… 
Highly Cited
1992
Highly Cited
1992
Firming of bread crumb with cross-linked waxy barley starch substituted for wheat starch
Cereal Chem. 69(3):321-325 White pan bread was baked from flour that had been fractionated a higher enthalpy of melting than that…