119 related articles for article (PubMed ID: 27814781)
1. Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre.
Yangılar F
Food Nutr Res; 2016; 60():31882. PubMed ID: 27814781
[TBL] [Abstract][Full Text] [Related]
2. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.
Yangılar F
Food Technol Biotechnol; 2015 Sep; 53(3):315-323. PubMed ID: 27904363
[TBL] [Abstract][Full Text] [Related]
3. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.
Yüksel AK; Şat IG; Yüksel M
J Food Sci Technol; 2015 Dec; 52(12):8023-31. PubMed ID: 26604374
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).
Goraya RK; Bajwa U
J Food Sci Technol; 2015 Dec; 52(12):7861-71. PubMed ID: 26604358
[TBL] [Abstract][Full Text] [Related]
6. 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]
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. 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]
9. Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (
Hernández Toxqui AG; Ramírez Ramírez J; Pino Moreno JM; Talamantes Gómez JM; Angeles Campos SC; Ramírez Orejel JC
Front Vet Sci; 2021; 8():629180. PubMed ID: 34950722
[TBL] [Abstract][Full Text] [Related]
10. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.
Choi MJ; Shin KS
Korean J Food Sci Anim Resour; 2014; 34(6):757-62. PubMed ID: 26761671
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties.
Martínez-Las Heras R; Landines EF; Heredia A; Castelló ML; Andrés A
J Food Sci Technol; 2017 Aug; 54(9):2902-2912. PubMed ID: 28928530
[TBL] [Abstract][Full Text] [Related]
13. Peach palm flour: production, hygroscopic behaviour and application in cookies.
Silva Ribeiro G; Conceição Monteiro MK; Rodrigues do Carmo J; da Silva Pena R; Campos Chisté R
Heliyon; 2021 May; 7(5):e07062. PubMed ID: 34041403
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.
Balthazar CF; Silva HL; Celeguini RM; Santos R; Pastore GM; Junior CA; Freitas MQ; Nogueira LC; Silva MC; Cruz AG
J Dairy Sci; 2015 Jul; 98(7):4266-72. PubMed ID: 25912870
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.
Yeon SJ; Kim JH; Hong GE; Park W; Kim SK; Seo HG; Lee CH
Korean J Food Sci Anim Resour; 2017; 37(1):38-43. PubMed ID: 28316469
[TBL] [Abstract][Full Text] [Related]
18. Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile.
Mendonça GMN; Oliveira EMD; Rios AO; Pagno CH; Cavallini DCU
Foods; 2022 Oct; 11(19):. PubMed ID: 36230223
[TBL] [Abstract][Full Text] [Related]
19. Allergy to nonspecific lipid transfer proteins in Rosaceae: a comparative study of different in vivo diagnostic methods.
Asero R; Mistrello G; Roncarolo D; Casarini M; Falagiani P
Ann Allergy Asthma Immunol; 2001 Jul; 87(1):68-71. PubMed ID: 11476467
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]