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PUBMED FOR HANDHELDS

Journal Abstract Search


224 related items for PubMed ID: 9436093

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  • 2. 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
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  • 3. 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
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  • 4. 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
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  • 6. Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk.
    Quiñones HJ, Barbano DM, Phillips LG.
    J Dairy Sci; 1997 Dec; 80(12):3142-51. PubMed ID: 9436094
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  • 7. 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
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  • 9. Effect of storage temperature on quality of light and full-fat ice cream.
    Buyck JR, Baer RJ, Choi J.
    J Dairy Sci; 2011 May; 94(5):2213-9. PubMed ID: 21524511
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  • 10. 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
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  • 12. 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
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  • 13. Relating sensory and chemical properties of sour cream to consumer acceptance.
    Shepard L, Miracle RE, Leksrisompong P, Drake MA.
    J Dairy Sci; 2013 Sep; 96(9):5435-54. PubMed ID: 23849637
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  • 18. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.
    Balthazar CF, Silva HL, Celeguini RM, Santos R, Pastore GM, Junior CA, Freitas MQ, Nogueira LC, Silva MC, Cruz AG.
    J Dairy Sci; 2015 Jul; 98(7):4266-72. PubMed ID: 25912870
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  • 19. Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
    Cadena RS, Cruz AG, Faria JAF, Bolini HMA.
    J Dairy Sci; 2012 Sep; 95(9):4842-4850. PubMed ID: 22916888
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  • 20. 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
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