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Journal of Dairy Science
|
January 19, 2021
Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix
G L Voronin, G Ning, J N Coupland, et al.
Journal of Dairy Science
|
April 21, 2020
Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix
Grace L Voronin, Robert Roberts, Tara L Felix, et al.
Journal of Food Science
|
November 15, 2022
Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness
Kelsey Tenney, John E Hayes, Alyssa J Bakke, et al.
Journal of Dairy Science
|
May 1, 2017
Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream
M Laura Rolon, Alyssa J Bakke, John N Coupland, et al.
Alcohol and Alcoholism (Oxford, Oxfordshire)
|
November 28, 1997
Flumazenil in alcohol withdrawal: a double-blind placebo-controlled study
J Potokar, N Coupland, P Glue, et al.
Journal of Dairy Science
|
August 22, 2021
The effect of high-pressure jet processing on cocoa stability in chocolate milk
M Tran, G Lewis Voronin, R F Roberts, et al.
Nutrition in Clinical Practice : Official Publication of the American Society for Parenteral and Enteral Nutrition
|
December 9, 2010
A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers
Karen C McCowen, Pei Ra Ling, Eric Decker, et al.
Appetite
|
August 23, 2011
Fat emulsion composition alters intake and the effects of baclofen
Y Wang, D C Wilt, F H E Wojnicki, et al.
Journal of Colloid and Interface Science
|
August 12, 2015
Effect of lipophilization on the distribution and reactivity of ingredients in emulsions
Wai Fun Leong, Claire C Berton-Carabin, Ryan J Elias, et al.
The Journal of Dairy Research
|
September 22, 2005
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion
Celia P Chee, Jason J Gallaher, Darinka Djordjevic, et al.
Page
of 3
Search research articles
Search
Showing results (21-30 of 30) with videos related to
Sort By:
Page
of 3
You have reached the last page of results.
This site can display upto 30 results.
Journal of Dairy Science
|
January 19, 2021
Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix
G L Voronin, G Ning, J N Coupland, et al.
Journal of Dairy Science
|
April 21, 2020
Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix
Grace L Voronin, Robert Roberts, Tara L Felix, et al.
Journal of Food Science
|
November 15, 2022
Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness
Kelsey Tenney, John E Hayes, Alyssa J Bakke, et al.
Journal of Dairy Science
|
May 1, 2017
Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream
M Laura Rolon, Alyssa J Bakke, John N Coupland, et al.
Alcohol and Alcoholism (Oxford, Oxfordshire)
|
November 28, 1997
Flumazenil in alcohol withdrawal: a double-blind placebo-controlled study
J Potokar, N Coupland, P Glue, et al.
Journal of Dairy Science
|
August 22, 2021
The effect of high-pressure jet processing on cocoa stability in chocolate milk
M Tran, G Lewis Voronin, R F Roberts, et al.
Nutrition in Clinical Practice : Official Publication of the American Society for Parenteral and Enteral Nutrition
|
December 9, 2010
A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yogurt in healthy volunteers
Karen C McCowen, Pei Ra Ling, Eric Decker, et al.
Appetite
|
August 23, 2011
Fat emulsion composition alters intake and the effects of baclofen
Y Wang, D C Wilt, F H E Wojnicki, et al.
Journal of Colloid and Interface Science
|
August 12, 2015
Effect of lipophilization on the distribution and reactivity of ingredients in emulsions
Wai Fun Leong, Claire C Berton-Carabin, Ryan J Elias, et al.
The Journal of Dairy Research
|
September 22, 2005
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion
Celia P Chee, Jason J Gallaher, Darinka Djordjevic, et al.
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of 3