BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 35734113)

  • 1. 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]  

  • 2. 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]  

  • 3. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.
    Corradini SA; Madrona GS; Visentainer JV; Bonafe EG; Carvalho CB; Roche PM; Prado IN
    J Dairy Sci; 2014 Nov; 97(11):6745-53. PubMed ID: 25218746
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of dairy by-products as milk replacers on quality attributes of ice cream.
    Meneses RB; Silva MS; Monteiro MLG; Rocha-Leão MHM; Conte-Junior CA
    J Dairy Sci; 2020 Nov; 103(11):10022-10035. PubMed ID: 32896416
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.
    van der Hee RM; Miret S; Slettenaar M; Duchateau GS; Rietveld AG; Wilkinson JE; Quail PJ; Berry MJ; Dainty JR; Teucher B; Fairweather-Tait SJ
    J Am Diet Assoc; 2009 May; 109(5):830-5. PubMed ID: 19394469
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk.
    Atallah AA; Morsy OM; Abbas W; Khater EG
    Foods; 2022 Feb; 11(3):. PubMed ID: 35159640
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nutritional Quality and Acceptability of Brown Rice Ice Cream Sandwich.
    Abilgos-Ramos R; Labargan ES; Ballesteros J; Morales A; Manaois R
    J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S158-S162. PubMed ID: 31619619
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream.
    Kowalczyk M; Znamirowska A; Pawlos M; Buniowska M
    Animals (Basel); 2021 Dec; 12(1):. PubMed ID: 35011176
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
    Prindiville EA; Marshall RT; Heymann H
    J Dairy Sci; 2000 Oct; 83(10):2216-23. PubMed ID: 11049061
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream.
    Kasapoglu MZ; Sagdic O; Avci E; Tekin-Cakmak ZH; Karasu S; Turker RS
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766178
    [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. 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]  

  • 19. Evaluating sago as a functional ingredient in dietetic mango ice cream.
    Patel AS; Jana AH; Aparnathi KD; Pinto SV
    J Food Sci Technol; 2010 Oct; 47(5):582-5. PubMed ID: 23572690
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties.
    de Souza Fernandes D; Leonel M; Del Bem MS; Mischan MM; Garcia ÉL; Dos Santos TPR
    J Food Sci Technol; 2017 May; 54(6):1357-1367. PubMed ID: 28559594
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.