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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… 
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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.
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… 
2009
2009
TOTAL ANTHOCYANIN CONTENT IN BLUE CORN COOKIES AS AFFECTED BY INGREDIENTS AND OVEN TYPES
Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with… 
2004
2004
Revisiting crumb texture evaluation methods: Tension, compression, and indentation
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… 
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… 
1991
1991
High-fiber white flour and its use in cookie products
1989
1989
Noodles. VIII. The effect of wheat flour lipids, gluten, and several starches and surfactants on the quality of oriental dry noodles
Removal of free lipids from hard wheat and soft wheat flours increased the whiteness and strength of the dry noodles; it…