BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

146 related articles for article (PubMed ID: 35379006)

  • 1. Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams.
    Aydın M; Özdemir N; Gün İ
    Food Sci Technol Int; 2023 Mar; 29(2):138-150. PubMed ID: 35379006
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.
    Ayed C; Martins SIFS; Williamson AM; Guichard E
    Food Chem; 2018 Nov; 267():132-139. PubMed ID: 29934147
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.
    Gonzalez S; Duncan SE; O'Keefe SF; Sumner SS; Herbein JH
    J Dairy Sci; 2003 Jan; 86(1):70-7. PubMed ID: 12613850
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 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. Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties.
    Warren MM; Hartel RW
    J Food Sci; 2018 Mar; 83(3):639-647. PubMed ID: 29388677
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.
    VanWees SR; Rankin SA; Hartel RW
    J Texture Stud; 2020 Feb; 51(1):92-100. PubMed ID: 31251392
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.