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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > cheeses > cream cheese × 17 items, grouped by Research, Technology and Engineering (view ungrouped items) equipment (1)    (Click to View) Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants Food control mathematics and statistics (5)    (Click to View) Gastrointestinal Tolerance of Chicory Inulin Products Journal of the American Dietetic Association (Click to View) A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers Appetite (Click to View) Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses European food research and technology (Click to View) Understanding creaminess International dairy journal (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference methodology (9)    (Click to View) Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women Appetite (Click to View) Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients International dairy journal (Click to View) Gastrointestinal Tolerance of Chicory Inulin Products Journal of the American Dietetic Association (Click to View) A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers Appetite (Click to View) Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses European food research and technology (Click to View) A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSᴱ based data independent acquisition technique to detect marker peptides in gelatin Food chemistry (Click to View) Encapsulation of coenzyme Q₁₀ in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing Food chemistry (Click to View) Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus Food chemistry (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference research (5)    (Click to View) Gastrointestinal Tolerance of Chicory Inulin Products Journal of the American Dietetic Association (Click to View) Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese Food research international (Click to View) Application of liquid and solid rheological technologies to the textural characterisation of semi-solid foods Food research international (Click to View) Understanding creaminess International dairy journal (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference support systems and models (4)    (Click to View) Gastrointestinal Tolerance of Chicory Inulin Products Journal of the American Dietetic Association (Click to View) A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers Appetite (Click to View) Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses European food research and technology (Click to View) Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese Dairy science and technology technology (4)    (Click to View) Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women Appetite (Click to View) Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants Food control (Click to View) Encapsulation of coenzyme Q₁₀ in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing Food chemistry (Click to View) Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese Dairy science and technology