Zobrazeno 1 - 10
of 35 872
pro vyhledávání: '"ice cream"'
Autor:
Zhou Z; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China., Sarwar A; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China., Xue R; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China., Hu G; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China., Wu J; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China., Aziz T; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China., Alasmari AF; Department of Pharmacology and Toxicology, College of Pharmacy King, Saud University, Riyadh 11451, Saudi Arabia., Yang Z; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: yangzhennai@th.btbu.edu.cn., Yang Z; Department of Neurology, Affiliated Hospital of Guizhou Medical University, Guiyang 55005, China. Electronic address: zhangyang@gmc.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139839. Date of Electronic Publication: 2024 May 25.
Autor:
López-Silva M; Tecnológico Nacional de México/Instituto Tecnólogico Superior de Atlixco-Departamento de Ingeniería Bioquímica, Atlixco, Puebla, México., García-Valle DE; Instituto Politécnico Nacional de México, México. Electronic address: daniel.garcia-valle@outlook.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140288. Date of Electronic Publication: 2024 Jul 01.
Autor:
Mehta A; Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand., Kumar L; Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand. Electronic address: Lokesh.kumar@lincoln.ac.nz., Serventi L; The New Zealand Institute for Plant and Food Research Limited, Christchurch Mail Centre, Private Bag 4704, Christchurch 8140, New Zealand., Morton JD; Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand., Torrico DD; Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: damir@illinois.edu.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 3), pp. 136510. Date of Electronic Publication: 2024 Oct 11.
Autor:
Huang Q; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Wu Y; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Xu X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Cheng X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Tao Y; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Jing X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Tang Z; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Li X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Liang J; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Zhang H; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China., Granato D; Bioactivity and Applications Laboratory, Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland. Electronic address: daniel.granato@ul.ie., Sun Y; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China. Electronic address: yuesun@ahau.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 279 (Pt 4), pp. 135344. Date of Electronic Publication: 2024 Sep 17.
Autor:
Loffredi E; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano; eleonora.loffredi@unimi.it., Alamprese C; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano.
Publikováno v:
Journal of visualized experiments : JoVE [J Vis Exp] 2024 Oct 04 (212). Date of Electronic Publication: 2024 Oct 04.
Autor:
Ziarno M; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland., Cichońska P; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland., Kowalska E; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland., Zaręba D; Professor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, Poland.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2024 Jul 07; Vol. 29 (13). Date of Electronic Publication: 2024 Jul 07.
Autor:
Chamari M; Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran., Anvar SAA; Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran. saaa4824@gmail.com., Pourahmad R; Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran., Nowruzi B; Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran., Yousefi S; Department of food Science and technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Publikováno v:
Scientific reports [Sci Rep] 2024 Jul 05; Vol. 14 (1), pp. 15471. Date of Electronic Publication: 2024 Jul 05.
Autor:
Szkolnicka K; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland., Mituniewicz-Małek A; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland., Dmytrów I; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland., Bogusławska-Wąs E; Department of Applied Microbiology and Physiology of Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Publikováno v:
PloS one [PLoS One] 2024 Aug 07; Vol. 19 (8), pp. e0304692. Date of Electronic Publication: 2024 Aug 07 (Print Publication: 2024).
Autor:
Pintor-Jardines A; Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Mexico City, Mexico., Luque-Ramírez M; Sensory Analysis Laboratory, Food and Biotechnology Department, Faculty of Chemistry, Universidad Nacional Autónoma de México, Mexico City, Mexico., Varela P; Nofima AS, Ås, Norway., Escalona-Buendia H; Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Mexico City, Mexico., Severiano-Pérez P; Sensory Analysis Laboratory, Food and Biotechnology Department, Faculty of Chemistry, Universidad Nacional Autónoma de México, Mexico City, Mexico.
Publikováno v:
Journal of texture studies [J Texture Stud] 2024 Aug; Vol. 55 (4), pp. e12862.
Autor:
Miller AL; Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038. Electronic address: amanda.miller@usda.gov., Renye JA Jr; Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038., Oest AM; Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038., Liang C; Department of Viticulture & Enology, University of California, Davis, Davis, CA 95616., Garcia RA; Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038., Plumier BM; Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038., Tomasula PM; Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038.
Publikováno v:
Journal of dairy science [J Dairy Sci] 2024 Jun; Vol. 107 (6), pp. 3468-3477. Date of Electronic Publication: 2024 Jan 20.