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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

246 related items for PubMed ID: 25920464

  • 1. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.
    Çakmakçı S, Topdaş EF, Çakır Y, Kalın P.
    J Sci Food Agric; 2016 Mar 30; 96(5):1451-8. PubMed ID: 25920464
    [Abstract] [Full Text] [Related]

  • 2. Enrichment of functional properties of ice cream with pomegranate by-products.
    Çam M, Erdoğan F, Aslan D, Dinç M.
    J Food Sci; 2013 Oct 30; 78(10):C1543-C1550. PubMed ID: 24102443
    [Abstract] [Full Text] [Related]

  • 3. 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 Oct 30; 97(1):97-110. PubMed ID: 24268400
    [Abstract] [Full Text] [Related]

  • 4. 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 Oct 30; 18(1):97-107. PubMed ID: 30927756
    [Abstract] [Full Text] [Related]

  • 5. 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 30; 16(6):531-41. PubMed ID: 21339169
    [Abstract] [Full Text] [Related]

  • 6. 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 30; 91(4):1308-16. PubMed ID: 18349223
    [Abstract] [Full Text] [Related]

  • 7. Chemical properties and sensory quality of ice cream fortified with fish protein.
    Shaviklo GR, Thorkelsson G, Sveinsdottir K, Rafipour F.
    J Sci Food Agric; 2011 May 30; 91(7):1199-204. PubMed ID: 21337575
    [Abstract] [Full Text] [Related]

  • 8. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.
    Akalin AS, Erişir D.
    J Food Sci; 2008 May 30; 73(4):M184-8. PubMed ID: 18460135
    [Abstract] [Full Text] [Related]

  • 9. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
    Pintor A, Severiano-Pérez P, Totosaus A.
    Food Sci Technol Int; 2014 Oct 30; 20(7):489-500. PubMed ID: 23785067
    [Abstract] [Full Text] [Related]

  • 10. 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 30; 79(8):E1522-7. PubMed ID: 25040189
    [Abstract] [Full Text] [Related]

  • 11. 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 Aug 30; 18(4):361-371. PubMed ID: 31930788
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 100(7):5206-5211. PubMed ID: 28527808
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 93(4):1452-8. PubMed ID: 20338422
    [Abstract] [Full Text] [Related]

  • 14. 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 30; 86(4):1130-8. PubMed ID: 12741536
    [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 30; 84(9):2562-2571. PubMed ID: 31423589
    [Abstract] [Full Text] [Related]

  • 16. 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 30; 72(8):S595-604. PubMed ID: 17995626
    [Abstract] [Full Text] [Related]

  • 17. The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin.
    Palka A, Skotnicka M.
    Molecules; 2022 Jun 30; 27(13):. PubMed ID: 35807483
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 85(11):3885-3898. PubMed ID: 33063351
    [Abstract] [Full Text] [Related]

  • 19. Ice cream structural elements that affect melting rate and hardness.
    Muse MR, Hartel RW.
    J Dairy Sci; 2004 Jan 30; 87(1):1-10. PubMed ID: 14765804
    [Abstract] [Full Text] [Related]

  • 20. 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 30; 83(10):2216-23. PubMed ID: 11049061
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.