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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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Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015

Emerging infectious diseases, 2016-12, Vol.22 (12), p.2113-2119

2016

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Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

Journal of food science, 2008-05, Vol.73 (4), p.M184-M188

2008

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Functional ice cream health benefits and sensory implications

Food research international, 2022-11, Vol.161, p.111858-111858, Article 111858

2022

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KUDOS TO BEN JERRY'S

The Washington report on Middle East affairs, 2021-10, Vol.40 (6), p.73

Mullaney, Christopher

2021

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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Molecules (Basel, Switzerland), 2023-03, Vol.28 (7), p.2924

2023

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Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin

Food chemistry, 2024-10, Vol.454, p.139839, Article 139839

2024

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Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

Food research international, 2017-01, Vol.91, p.38-46

2017

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Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Carbohydrate polymers, 2018-10, Vol.198, p.620-630

2018

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Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Journal of food science, 2020-11, Vol.85 (11), p.3885-3898

2020

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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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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Journal of dairy science, 2012-09, Vol.95 (9), p.4842-4850

2012

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Production of functional probiotic, prebiotic, and synbiotic ice creams

Journal of dairy science, 2010-10, Vol.93 (10), p.4555-4564

2010

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Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Food chemistry, 2008-11, Vol.111 (1), p.50-55

2008

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Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Journal of food science, 2018-05, Vol.83 (5), p.1350-1359

2018

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The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Journal of food science, 2013-09, Vol.78 (9), p.C1334-C1339

2013

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Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream

Food technology and biotechnology, 2023-07, Vol.61 (3), p.350-356

2023

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The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

Food quality and preference, 2010-06, Vol.21 (4), p.394-401

2010

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Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis

Journal of dairy science, 2016-05, Vol.99 (5), p.3408-3420

2016

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Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil

Journal of food science, 2023-06, Vol.88 (6), p.2629-2641

2023

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Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

International journal of biological macromolecules, 2024-02, Vol.257 (Pt 1), p.128183-128183, Article 128183

2024

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Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

Journal of dairy science, 2017-07, Vol.100 (7), p.5206-5211

2017

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Creating a Measurable Social Media Marketing Strategy: Increasing the Value and ROI of Intangibles and Tangibles for Hokey Pokey

Marketing science (Providence, R.I.), 2013-03, Vol.32 (2), p.194-212

2013

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Ice cream structure modification by ice-binding proteins

Food chemistry, 2018-04, Vol.246, p.164-171

2018

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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

Foods, 2023-02, Vol.12 (3), p.650

2023

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

Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015

Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

Functional ice cream health benefits and sensory implications

KUDOS TO BEN JERRY'S

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Effects of structural attributes on the rheological properties of ice cream and melted ice cream

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

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Production of functional probiotic, prebiotic, and synbiotic ice creams

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream

The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis

Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil

Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

Creating a Measurable Social Media Marketing Strategy: Increasing the Value and ROI of Intangibles and Tangibles for Hokey Pokey

Ice cream structure modification by ice-binding proteins

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

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