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 *

328 related articles for article (PubMed ID: 9621223)

  • 1. Sensory and physical properties of ice creams containing milk fat or fat replacers.
    Ohmes RL; Marshall RT; Heymann H
    J Dairy Sci; 1998 May; 81(5):1222-8. PubMed ID: 9621223
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
    Welty WM; Marshall RT; Grün IU; Ellersieck MR
    J Dairy Sci; 2001 Jan; 84(1):21-30. PubMed ID: 11210035
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Increasing the protein content of ice cream.
    Patel MR; Baer RJ; Acharya MR
    J Dairy Sci; 2006 May; 89(5):1400-6. PubMed ID: 16606711
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physical properties of ice cream containing milk protein concentrates.
    Alvarez VB; Wolters CL; Vodovotz Y; Ji T
    J Dairy Sci; 2005 Mar; 88(3):862-71. PubMed ID: 15738219
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of milk fat content on flavor perception of vanilla ice cream.
    Li Z; Marshall R; Heymann H; Fernando L
    J Dairy Sci; 1997 Dec; 80(12):3133-41. PubMed ID: 9436093
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
    Chauhan JM; Lim SY; Powers JR; Ross CF; Clark S
    J Dairy Sci; 2010 Apr; 93(4):1452-8. PubMed ID: 20338422
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Processing effects on physicochemical properties of creams formulated with modified milk fat.
    Bolling JC; Duncan SE; Eigel WN; Waterman KM
    J Dairy Sci; 2005 Apr; 88(4):1342-51. PubMed ID: 15778301
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
    Childs JL; Yates MD; Drake MA
    J Food Sci; 2007 Aug; 72(6):S425-34. PubMed ID: 17995701
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.
    Aziznia S; Khosrowshahi A; Madadlou A; Rahimi J
    J Dairy Sci; 2008 Jul; 91(7):2545-52. PubMed ID: 18565911
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Perception of melting and flavor release of ice cream containing different types and contents of fat.
    Hyvönen L; Linna M; Tuorila H; Dijksterhuis G
    J Dairy Sci; 2003 Apr; 86(4):1130-8. PubMed ID: 12741536
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Evaluation of rice flour for use in vanilla ice cream.
    Cody TL; Olabi A; Pettingell AG; Tong PS; Walker JH
    J Dairy Sci; 2007 Oct; 90(10):4575-85. PubMed ID: 17881678
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.