BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

246 related articles for article (PubMed ID: 25920464)

  • 1. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.
    Çakmakçı S; Topdaş EF; Çakır Y; Kalın P
    J Sci Food Agric; 2016 Mar; 96(5):1451-8. PubMed ID: 25920464
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enrichment of functional properties of ice cream with pomegranate by-products.
    Çam M; Erdoğan F; Aslan D; Dinç M
    J Food Sci; 2013 Oct; 78(10):C1543-C1550. PubMed ID: 24102443
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.
    Karaman S; Toker ÖS; Yüksel F; Çam M; Kayacier A; Dogan M
    J Dairy Sci; 2014; 97(1):97-110. PubMed ID: 24268400
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.
    Naeem MA; Hassan LK; El-Aziz MA
    Acta Sci Pol Technol Aliment; 2019; 18(1):97-107. PubMed ID: 30927756
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
    Choo SY; Leong SK; Henna Lu FS
    Food Sci Technol Int; 2010 Dec; 16(6):531-41. PubMed ID: 21339169
    [TBL] [Abstract][Full Text] [Related]  

  • 6. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
    Lim SY; Swanson BG; Ross CF; Clark S
    J Dairy Sci; 2008 Apr; 91(4):1308-16. PubMed ID: 18349223
    [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. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.
    Akalin AS; Erişir D
    J Food Sci; 2008 May; 73(4):M184-8. PubMed ID: 18460135
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
    Pintor A; Severiano-Pérez P; Totosaus A
    Food Sci Technol Int; 2014 Oct; 20(7):489-500. PubMed ID: 23785067
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.
    Yuennan P; Sajjaanantakul T; Goff HD
    J Food Sci; 2014 Aug; 79(8):E1522-7. PubMed ID: 25040189
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar.
    Arseneva TP; Evstigneeva TN; Iakovchenko NV; Vitalevna LM; Kurganova EV
    Acta Sci Pol Technol Aliment; 2019; 18(4):361-371. PubMed ID: 31930788
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream.
    Danesh E; Goudarzi M; Jooyandeh H
    J Dairy Sci; 2017 Jul; 100(7):5206-5211. PubMed ID: 28527808
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
    Chauhan JM; Lim SY; Powers JR; Ross CF; Clark S
    J Dairy Sci; 2010 Apr; 93(4):1452-8. PubMed ID: 20338422
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Perception of melting and flavor release of ice cream containing different types and contents of fat.
    Hyvönen L; Linna M; Tuorila H; Dijksterhuis G
    J Dairy Sci; 2003 Apr; 86(4):1130-8. PubMed ID: 12741536
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior.
    Wu B; Freire DO; Hartel RW
    J Food Sci; 2019 Sep; 84(9):2562-2571. PubMed ID: 31423589
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin.
    Palka A; Skotnicka M
    Molecules; 2022 Jun; 27(13):. PubMed ID: 35807483
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of structural attributes on the rheological properties of ice cream and melted ice cream.
    Freire DO; Wu B; Hartel RW
    J Food Sci; 2020 Nov; 85(11):3885-3898. PubMed ID: 33063351
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Ice cream structural elements that affect melting rate and hardness.
    Muse MR; Hartel RW
    J Dairy Sci; 2004 Jan; 87(1):1-10. PubMed ID: 14765804
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 13.