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 *

127 related articles for article (PubMed ID: 37479439)

  • 21. 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]  

  • 22. 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]  

  • 23. 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]  

  • 24. Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends.
    Gafour W; Aly E
    Acta Sci Pol Technol Aliment; 2020; 19(4):425-433. PubMed ID: 33179482
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers.
    Zaini NSM; Mansor N; Yusoff MM; Rahim MHA
    J Oleo Sci; 2023 Aug; 72(9):811-818. PubMed ID: 37574285
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. 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]  

  • 28. Ice cream structure modification by ice-binding proteins.
    Kaleda A; Tsanev R; Klesment T; Vilu R; Laos K
    Food Chem; 2018 Apr; 246():164-171. PubMed ID: 29291835
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses.
    Li T; Zhong Q; Zhao B; Lenaghan S; Wang S; Wu T
    Carbohydr Polym; 2020 Apr; 234():115863. PubMed ID: 32070502
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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 Aug; ():. PubMed ID: 39154724
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of Fibril Length on the Ice Recrystallization Inhibition Activity of Nanocelluloses.
    Li T; Li M; Zhong Q; Wu T
    Carbohydr Polym; 2020 Jul; 240():116275. PubMed ID: 32475562
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.
    Wang W; Li J; Wang M; Gu L; Liu Z; Xu C; Ma J; Jiang L; Jiang Z; Hou J
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076745
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Ice recrystallization inhibition in ice cream by propylene glycol monostearate.
    Aleong JM; Frochot S; Goff HD
    J Food Sci; 2008 Nov; 73(9):E463-8. PubMed ID: 19021802
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream.
    Seo CW
    Food Sci Biotechnol; 2022 May; 31(5):571-577. PubMed ID: 35529683
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.
    Zhang H; Chen J; Li J; Wei C; Ye X; Shi J; Chen S
    Molecules; 2018 Apr; 23(4):. PubMed ID: 29673153
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. 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]  

  • 39. 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]  

  • 40. Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream.
    Farahmandfar R; Asnaashari M; Salahi MR; Khosravi Rad T
    Int J Biol Macromol; 2017 May; 98():820-828. PubMed ID: 28212934
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.