These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

127 related articles for article (PubMed ID: 23572690)

  • 1. Evaluating sago as a functional ingredient in dietetic mango ice cream.
    Patel AS; Jana AH; Aparnathi KD; Pinto SV
    J Food Sci Technol; 2010 Oct; 47(5):582-5. PubMed ID: 23572690
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of technology for manufacture of ragi ice cream.
    Patel IJ; Dharaiya CN; Pinto SV
    J Food Sci Technol; 2015 Jul; 52(7):4015-28. PubMed ID: 26139868
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream.
    Beegum PPS; Nair JP; Manikantan MR; Pandiselvam R; Shill S; Neenu S; Hebbar KB
    J Food Sci Technol; 2022 Jul; 59(7):2605-2616. PubMed ID: 35734113
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
    Prindiville EA; Marshall RT; Heymann H
    J Dairy Sci; 2000 Oct; 83(10):2216-23. PubMed ID: 11049061
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of storage temperature on quality of light and full-fat ice cream.
    Buyck JR; Baer RJ; Choi J
    J Dairy Sci; 2011 May; 94(5):2213-9. PubMed ID: 21524511
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.
    Amador J; Hartel R; Rankin S
    J Food Sci; 2017 Aug; 82(8):1851-1860. PubMed ID: 28631811
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chemical properties and sensory quality of ice cream fortified with fish protein.
    Shaviklo GR; Thorkelsson G; Sveinsdottir K; Rafipour F
    J Sci Food Agric; 2011 May; 91(7):1199-204. PubMed ID: 21337575
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations.
    Pintor-Jardines A; Luque-Ramírez M; Varela P; Escalona-Buendia H; Severiano-Pérez P
    J Texture Stud; 2024 Aug; 55(4):e12862. PubMed ID: 39164782
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties.
    Wang W; Wang M; Xu C; Liu Z; Gu L; Ma J; Jiang L; Jiang Z; Hou J
    Foods; 2022 May; 11(10):. PubMed ID: 35627074
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers.
    Adapa S; Dingeldein H; Schmidt KA; Herald TJ
    J Dairy Sci; 2000 Oct; 83(10):2224-9. PubMed ID: 11049062
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.
    Liou BK; Grün IU
    J Food Sci; 2007 Oct; 72(8):S595-604. PubMed ID: 17995626
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.
    Rolon ML; Bakke AJ; Coupland JN; Hayes JE; Roberts RF
    J Dairy Sci; 2017 Jul; 100(7):5217-5227. PubMed ID: 28456409
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Properties of frozen dairy desserts processed by microfluidization of their mixes.
    Olson DW; White CH; Watson CE
    J Dairy Sci; 2003 Apr; 86(4):1157-62. PubMed ID: 12741539
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties.
    Warren MM; Hartel RW
    J Food Sci; 2018 Mar; 83(3):639-647. PubMed ID: 29388677
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
    Welty WM; Marshall RT; Grün IU; Ellersieck MR
    J Dairy Sci; 2001 Jan; 84(1):21-30. PubMed ID: 11210035
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.
    Gonzalez S; Duncan SE; O'Keefe SF; Sumner SS; Herbein JH
    J Dairy Sci; 2003 Jan; 86(1):70-7. PubMed ID: 12613850
    [TBL] [Abstract][Full Text] [Related]  

  • 17. An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers.
    Ozdemir C
    Gels; 2023 Jul; 9(7):. PubMed ID: 37504422
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.
    Cropper SL; Kocaoglu-Vurma NA; Tharp BW; Harper WJ
    J Food Sci; 2013 Jun; 78(6):C811-6. PubMed ID: 23772704
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory and physical properties of ice creams containing milk fat or fat replacers.
    Ohmes RL; Marshall RT; Heymann H
    J Dairy Sci; 1998 May; 81(5):1222-8. PubMed ID: 9621223
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Whey permeate powder is a suitable ingredient for ice cream.
    Schweiger D; Myers J; Clark S
    JDS Commun; 2023 Nov; 4(6):439-442. PubMed ID: 38045891
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.