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.
3. The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream. Gheisari HR; Heydari S; Basiri S Iran J Vet Res; 2020; 21(1):9-14. PubMed ID: 32368219 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. 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]
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. Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. Long M; Wei Y; Tao S; Wu Y; Wang J; Zhou D; Cai H; Zhan G Food Sci Technol Int; 2024 Apr; 30(3):273-281. PubMed ID: 36650737 [TBL] [Abstract][Full Text] [Related]
11. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor. de Medeiros AC; Filho ERT; Bolini HMA J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291 [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. Resin bonding to a feldspar ceramic after different ceramic surface conditioning methods: evaluation of contact angle, surface pH, and microtensile bond strength durability. Amaral R; Ozcan M; Bottino MA; Valandro LF J Adhes Dent; 2011 Dec; 13(6):551-60. PubMed ID: 21246072 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae. Markowska J; Tyfa A; Drabent A; Stępniak A Foods; 2023 Dec; 12(24):. PubMed ID: 38137285 [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. 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]
18. Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks. Ghaderi S; Mazaheri Tehrani M; Hesarinejad MA Food Sci Nutr; 2021 Mar; 9(3):1289-1298. PubMed ID: 33747445 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins. Ng CKZ; Leng WQ; Lim CH; Du J J Dairy Sci; 2024 Dec; 107(12):10268-10279. PubMed ID: 39154724 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]