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Journal Abstract Search

216 related items for PubMed ID: 34307646

  • 1.
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  • 2. 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
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  • 3. 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
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  • 4. Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream.
    Aumpa P, Khawsud A, Jannu T, Renaldi G, Utama-Ang N, Bai-Ngew S, Walter P, Samakradhamrongthai RS.
    Sci Rep; 2022 Sep 06; 12(1):15121. PubMed ID: 36068248
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  • 7. Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.
    Ropciuc S, Ghinea C, Leahu A, Prisacaru AE, Oroian MA, Apostol LC, Dranca F.
    Gels; 2024 Jun 12; 10(6):. PubMed ID: 38920943
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  • 8. 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 02; 12(3):. PubMed ID: 36766178
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  • 9. Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds.
    Manejo Djiogue JE, Nguimbou RM, Tatsadjieu LN, Mang YD, Njintang NY.
    Food Sci Nutr; 2017 May 02; 5(3):678-688. PubMed ID: 28572957
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  • 12. 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 22; 11(10):. PubMed ID: 35627074
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  • 14. The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys.
    Kivima E, Tanilas K, Martverk K, Rosenvald S, Timberg L, Laos K.
    Foods; 2021 Mar 01; 10(3):. PubMed ID: 33804333
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  • 15. 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 Mar 01; 65(Supplement):S158-S162. PubMed ID: 31619619
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  • 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 01; 103(11):10022-10035. PubMed ID: 32896416
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  • 18. Effect of fat aggregate size and percentage on the melting properties of ice cream.
    Liu X, Sala G, Scholten E.
    Food Res Int; 2022 Oct 01; 160():111709. PubMed ID: 36076405
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  • 19. The use of mare's milk for yogurt ice cream and synbiotic ice cream production.
    Szkolnicka K, Mituniewicz-Małek A, Dmytrów I, Bogusławska-Wąs E.
    PLoS One; 2024 Oct 01; 19(8):e0304692. PubMed ID: 39110654
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  • 20. 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 01; 85(11):3885-3898. PubMed ID: 33063351
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