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The use of mare’s milk for yogurt ice cream and synbiotic ice cream production

PloS one, 2024-08, Vol.19 (8), p.e0304692

2024

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Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits

Molecules (Basel, Switzerland), 2024-07, Vol.29 (13), p.3222

2024

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Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

International journal of food science & technology, 2024-09, Vol.59 (9), p.6431-6442

2024

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Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Fermentation (Basel), 2024-06, Vol.10 (6), p.304

2024

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Experimental and Theoretical Investigation of Thermal Parameters Influencing the Freezing Process of Ice Cream

Applied sciences, 2024-07, Vol.14 (14), p.6194

2024

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Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

Gels, 2024-06, Vol.10 (6), p.397

2024

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Observing Ice Structures with Antifreeze and Refrigerated Microscopy

Space daily, 2024-07

2024

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Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins

Journal of dairy science, 2024-08

2024

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Growing ice cream brand opens its first Long Island store

Long Island business news, 2024-06

2024

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This home has an ice cream parlor and Eminem video credit

Crain's Detroit Business, 2024-07, Vol.40 (28), p.16

Manes, Nick

2024

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Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream

International dairy journal, 2024-12, Vol.159, p.106052, Article 106052

2024

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Value addition to dietetic frozen yoghurt through use of fruit peel solids

Scientific reports, 2024-08, Vol.14 (1), p.18743-9, Article 18743

2024

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Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility

Food chemistry, 2024-11, Vol.459, p.140288, Article 140288

2024

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Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations

Journal of texture studies, 2024-08, Vol.55 (4), p.e12862-n/a

2024

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Fat, protein, and temperature each contribute to reductions in capsaicin oral burn

Journal of food science, 2024-08, Vol.89 (8), p.5091-5100

2024

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Study on storage technology of corn wax based ice cream

Applied mathematics and nonlinear sciences, 2024-01, Vol.9 (1)

Zhao, Menglan

2024

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Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei

Scientific reports, 2024-07, Vol.14 (1), p.15471-15, Article 15471

2024

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Evaluation of the Use of Lecithin in the Manufacture of Millorin

IOP conference series. Earth and environmental science, 2024-07, Vol.1371 (6), p.62005

2024

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Consumer preferences of artificial and natural flavours: a case in soft ice cream

IOP conference series. Earth and environmental science, 2024-05, Vol.1352 (1), p.012088

2024

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Organoleptic properties of peranakan etawa goat’s milk ice cream mixed with purple sweet potato (Ipomoea batatas (L.) Lam) and its financial feasibility analysis

IOP conference series. Earth and environmental science, 2024-07, Vol.1377 (1), p.12033

2024

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Innovation: ice cream in the recovery room rules out chylothorax after thoracic lymphadenectomy and affords same-day chest tube removal

Frontiers in surgery, 2024-08, Vol.11, p.1457561

2024

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Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

eFood (Amsterdam), 2024-08, Vol.5 (4), p.n/a

2024

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Revisiting the Newest Vital Sign Survey: Addressing Concerns About This Health Literacy Assessment Tool

Health literacy research and practice, 2024-04, Vol.8 (2), p.e91-e92

2024

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Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes

Current research in food science, 2024-01, Vol.9, p.100811, Article 100811

2024

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Redesign of the electrical power and lighting network at ice cream parlor located in the city of Quito

IOP conference series. Earth and environmental science, 2024-07, Vol.1370 (1), p.12001

2024

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The use of mare’s milk for yogurt ice cream and synbiotic ice cream production

Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits

Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Experimental and Theoretical Investigation of Thermal Parameters Influencing the Freezing Process of Ice Cream

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

Observing Ice Structures with Antifreeze and Refrigerated Microscopy

Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins

Growing ice cream brand opens its first Long Island store

This home has an ice cream parlor and Eminem video credit

Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream

Value addition to dietetic frozen yoghurt through use of fruit peel solids

Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility

Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations

Fat, protein, and temperature each contribute to reductions in capsaicin oral burn

Study on storage technology of corn wax based ice cream

Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei

Evaluation of the Use of Lecithin in the Manufacture of Millorin

Consumer preferences of artificial and natural flavours: a case in soft ice cream

Organoleptic properties of peranakan etawa goat’s milk ice cream mixed with purple sweet potato (Ipomoea batatas (L.) Lam) and its financial feasibility analysis

Innovation: ice cream in the recovery room rules out chylothorax after thoracic lymphadenectomy and affords same-day chest tube removal

Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

Revisiting the Newest Vital Sign Survey: Addressing Concerns About This Health Literacy Assessment Tool

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes

Redesign of the electrical power and lighting network at ice cream parlor located in the city of Quito

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