BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

177 related articles for article (PubMed ID: 28316469)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper.
    Yu MS; Kim JM; Lee CH; Son YJ; Kim SK
    Korean J Food Sci Anim Resour; 2014; 34(4):408-14. PubMed ID: 26761278
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects.
    Çam G; Akın N; Konak Göktepe Ç; Demirci T
    J Sci Food Agric; 2023 Apr; 103(6):3184-3193. PubMed ID: 36240011
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 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. Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents.
    Seong GU; Kim JY; Kim JS; Jeong SU; Cho JH; Lee JY; Lee SB; Kabange NR; Park DS; Moon KD; Kang JW
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048338
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures.
    Pires A; Gomes D; Noronha J; Díaz O; Cobos A; Pereira CD
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553833
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream.
    Aumpa P; Khawsud A; Jannu T; Renaldi G; Utama-Ang N; Bai-Ngew S; Walter P; Samakradhamrongthai RS
    Sci Rep; 2022 Sep; 12(1):15121. PubMed ID: 36068248
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes.
    Perera KDSS; Perera ODAN
    Int J Food Sci; 2021; 2021():6661193. PubMed ID: 34307646
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.
    Li L; Kim JH; Jo YJ; Min SG; Chun JY
    Korean J Food Sci Anim Resour; 2015; 35(2):156-63. PubMed ID: 26761823
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream.
    Liu X; Sala G; Scholten E
    Curr Res Food Sci; 2023; 7():100531. PubMed ID: 37441167
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Application of encapsulated
    Shadordizadeh T; Mahdian E; Hesarinejad MA
    Food Sci Nutr; 2023 Apr; 11(4):1940-1951. PubMed ID: 37051370
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.
    Dertli E; Toker OS; Durak MZ; Yilmaz MT; Tatlısu NB; Sagdic O; Cankurt H
    Carbohydr Polym; 2016 Jan; 136():427-40. PubMed ID: 26572373
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.