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 *

111 related articles for article (PubMed ID: 31071803)

  • 1. Flow Characteristics and Holding Time Calculations of Ice Cream Mixes in HTST Holding Tubes.
    Goff HD; Davidson VJ
    J Food Prot; 1992 Jan; 55(1):34-37. PubMed ID: 31071803
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.
    Sharma M; Singh AK; Yadav DN
    J Food Sci Technol; 2017 May; 54(6):1638-1645. PubMed ID: 28559623
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers.
    Minhas KS; Sidhu JS; Mudahar GS; Singh AK
    Plant Foods Hum Nutr; 2002; 57(1):25-40. PubMed ID: 11855619
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of double homogenization and whey protein concentrate on the texture of ice cream.
    Ruger PR; Baer RJ; Kasperson KM
    J Dairy Sci; 2002 Jul; 85(7):1684-92. PubMed ID: 12201518
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Flow properties of ice cream mix prepared from palm oil: anhydrous milk fat blends.
    Rosnani AI; Aini IN; Yazid AM; Dzulkifly MH
    Pak J Biol Sci; 2007 May; 10(10):1691-6. PubMed ID: 19086519
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.
    BahramParvar M; Razavi SM; Khodaparast MH
    Food Sci Technol Int; 2010 Feb; 16(1):79-88. PubMed ID: 21339124
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes.
    Innocente N; Biasutti M; Venir E; Spaziani M; Marchesini G
    J Dairy Sci; 2009 May; 92(5):1864-75. PubMed ID: 19389944
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.
    BahramParvar M; Tehrani MM; Razavi SM; Koocheki A
    J Food Sci Technol; 2015 Mar; 52(3):1480-8. PubMed ID: 25745216
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Thermal Destruction of Listeria monocytogenes in Ice Cream Mix.
    Holsinger VH; Smith PW; Smith JL; Palumbo SA
    J Food Prot; 1992 Apr; 55(4):234-237. PubMed ID: 31071786
    [TBL] [Abstract][Full Text] [Related]  

  • 12. COLLOIDAL STABILITY OF ICE CREAM MIX.
    Sherman P
    J Texture Stud; 1969 Nov; 1(1):43-51. PubMed ID: 28371989
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.
    Abdel-Haleem AM; Awad RA
    J Food Sci Technol; 2015 Oct; 52(10):6425-34. PubMed ID: 26396387
    [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. The impact of wood ice cream sticks' origin on the aroma of exposed ice cream mixes.
    Jiamyangyuen S; Delwiche JF; Harper WJ
    J Dairy Sci; 2002 Feb; 85(2):355-9. PubMed ID: 11913694
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Listeria cross contamination levels in raw ice cream mix can serve as a predictor of their potential presence as heat-injured cells.
    Neha N; Anand S; Djira G; Kraus B; Sutariya S
    J Dairy Sci; 2018 Nov; 101(11):9659-9669. PubMed ID: 30172406
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes.
    Hidalgo ME; Bordino J; Acciarri G; Fernández JM; Rozycki S; Risso PH
    J Food Sci; 2019 May; 84(5):980-989. PubMed ID: 31012973
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix.
    Voronin GL; Roberts R; Felix TL; Coupland JN; Harte FM
    J Dairy Sci; 2020 Jul; 103(7):6003-6014. PubMed ID: 32307154
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.