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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream | | International dairy journal |
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| Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions | | Journal of food engineering |
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| Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives | | Small ruminant research |
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| Molecular biological characteristics of Staphylococcus aureus isolated from food | | European food research and technology |
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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents | | Lebensmittel-Wissenschaft |
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| Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples | | Journal of food process engineering |
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| 分子信标-双重实时pcr方法同时检测乳品中李斯特单胞菌和沙门氏菌 | | Dairy science and technology |
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| Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone | | Journal of the science of food and agriculture |
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| Trans fatty acids in a range of UK processed foods | | Food chemistry |
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| Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples | | Journal of food processing and preservation |
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| Optimization of conditions of leuconostoc mesenteroides nrrl b-640 for production of a dextransucrase and its assay | | Journal of food biochemistry |
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| Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing | | Journal of food engineering |
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| Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products | | Food chemistry |
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| Study on operating conditions of orange drying processing: comparison between conventional and combined treatment | | Journal of food processing and preservation |
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| THE Influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil | | Journal of food processing and preservation |
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| Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream | | Food and bioprocess technology |
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| The effects of using alternative sweeteners to sucrose on ice cream quality | | Journal of food quality |
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| Prevalence of antimicrobial residues in milk and dairy products in the state of Kuwait | | Journal of food quality |
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| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
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| Secondary analyses of data from 4 studies with fourth-grade children show that sex, race, amounts eaten of standardized portions, and energy content given in trades explain the positive relationship between body mass index and energy intake at school-provided meals | | Nutrition research |
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| Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix | | International dairy journal |
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| Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers | | International dairy journal |
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| Strontium, silver, tin, iron, tellurium, gallium, germanium, barium and vanadium levels in foodstuffs from the Second French Total Diet Study | | Journal of food composition and analysis |
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| Optimization of microbial transglutaminase activity in ice cream using response surface methodology | | Lebensmittel-Wissenschaft |
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| Solvent extraction of β-galactosidase from kluyveromyces lactis yields a stable and highly active enzyme preparation | | Journal of food biochemistry |
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| Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration | | Journal of the science of food and agriculture |
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| Structuring dairy systems through high pressure processing | | Journal of food engineering |
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| Chemical properties and sensory quality of ice cream fortified with fish protein | | Journal of the science of food and agriculture |
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| Development of a rapid, simple paddle-style dipstick dye immunoassay specific for Listeria monocytogenes | | European food research and technology |
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| Specialty products made from goat milk | | Small ruminant research |
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| Extraction and characterization of polyphenol oxidase in pawpaw (asimina triloba) fruit | | Journal of food biochemistry |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| A Dairy-based espresso beverage manufactured using three different coffee bean roasts | | Journal of food processing and preservation |
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| Comparison study of egg yolks and egg alternatives in french vanilla ice cream | | Journal of texture studies |
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| Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake | | The American journal of clinical nutrition |
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| Development of Australian portion size photographs to enhance self-administered online dietary assessments for adults | | Nutrition and dietetics |
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| Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream | | Dairy science and technology |
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