Results 241 to 250 of about 402,162 (296)
Veterinary Dermatology, Volume 37, Issue 3, Page 375-385, June 2026.ABSTRACT Background Advances in transcriptomics have driven the demand for minimally invasive, reproducible and high‐yield skin sampling methods, particularly for studying inflammatory skin diseases in companion animals. Hypothesis/Objectives We tested tolerability, feasibility and RNA quantity and quality of three minimally invasive skin sampling ...
Ina Herrmann +2 more
wiley +1 more source
Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey. [PDF]
Braz J MicrobiolMassaut KB +4 more
europepmc +1 more source
Freeze-dried persimmon peel: A potential ingredient for functional ice cream. [PDF]
HeliyonYosefiyan M +3 more
europepmc +1 more source
What about the Use of Ice Cream as a Supplementary Diet in Chronic Kidney Disease? A Case-Control Study. [PDF]
Med Sci (Basel)Metro D +8 more
europepmc +1 more source
Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage. [PDF]
J Food Sci TechnolDidar Z, Khodaparast MHH, Goharjoo B.
europepmc +1 more source
Effect of Soursop (<i>Annona muricata</i>) Puree and Gum Arabic From <i>Acacia senegal</i> var. <i>kerensis</i> on the Physicochemical and Nutritional Properties of Non-Dairy Coconut (<i>Cocos nucifera</i>) Milk-Based Ice Cream. [PDF]
Food Sci NutrMulwa SN, Mahungu SM, Muinde BK.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Scientific American
Ice cream is a four-phase food product comprising air bubbles, ice crystals and a network of fat globules embedded in a highly concentrated watery phase. The structure is as much a result of the ingredients used (recipe) as of the manufacturing process.
Alan Kelly, Patrick Fox, Tim Cogan
+10 more sources
Ice cream is a four-phase food product comprising air bubbles, ice crystals and a network of fat globules embedded in a highly concentrated watery phase. The structure is as much a result of the ingredients used (recipe) as of the manufacturing process.
Alan Kelly, Patrick Fox, Tim Cogan
+10 more sources
International Journal of Dairy Technology, 1989
Warm summer weather is predictably reflected in a hotting up of ice cream sales. For example, during 1989, which was one of the best summers on record, the hot spell started early in May. Walls recorded their best‐ever May sales and then consumer demand continued into June.
+5 more sources
Warm summer weather is predictably reflected in a hotting up of ice cream sales. For example, during 1989, which was one of the best summers on record, the hot spell started early in May. Walls recorded their best‐ever May sales and then consumer demand continued into June.
+5 more sources
Neonatal Network, 2001
THE REGARD AN ORGANIZATION holds toward its staff nurses is reflected in its organizational chart. In most hospitals, each service holds an equal position on the chart somewhere under the president. In turn, each of these services has its own chart, which, in part, illustrates the chain of command.
openaire +2 more sources
THE REGARD AN ORGANIZATION holds toward its staff nurses is reflected in its organizational chart. In most hospitals, each service holds an equal position on the chart somewhere under the president. In turn, each of these services has its own chart, which, in part, illustrates the chain of command.
openaire +2 more sources
Scientific American, 2012
The article discusses initiatives to develop ice cream with lower fat content through research into the structural properties of unsaturated fats by food scientists including Douglas Goff of the University of Guelph in Ontario.
openaire +2 more sources
The article discusses initiatives to develop ice cream with lower fat content through research into the structural properties of unsaturated fats by food scientists including Douglas Goff of the University of Guelph in Ontario.
openaire +2 more sources