Effect of roselle extracts on the selected quality characteristics of ice cream

Hypoglycemic and hypolipidemic effects of fermented milks with added roselle ( Hibiscus sabdariffa L.) extract

(2018) Nana Su et al.   Journal of Functional Foods

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

(2017) Ezgi Tekin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Multi-Targeted Molecular Effects of Hibiscus sabdariffa Polyphenols: An Opportunity for a Global Approach to Obesity

(2017) María Herranz-López et al.   Nutrients

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks

(2016) Daniso BESWA et al.   Food Science and Technology

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Different responses of vanillic acid, a phenolic compound, in HTC cells: cytotoxicity, antiproliferative activity, and protection from DNA-induced damage

(2016) I.V. Almeida et al.   GENETICS AND MOLECULAR RESEARCH

Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

(2016) Fatemeh Aboulfazli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

(2016) Pablo Martín Palavecino et al.   STARCH-STARKE

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks

(2016) Daniso BESWA et al.   Food Science and Technology

Antioxidant capacity of extracts from calyx fruits of roselle (Hibiscus sabdariffa L.)

(2016) Yang Liuqing et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

(2015) I. Borrás-Linares et al.   INDUSTRIAL CROPS AND PRODUCTS

Fat destabilization and melt-down of ice creams with increased protein content

(2015) E. Daw et al.   INTERNATIONAL DAIRY JOURNAL

Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

(2015) Maria Tsevdou et al.   JOURNAL OF FOOD ENGINEERING

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

(2015) Fatou Toutie Ndoye et al.   JOURNAL OF FOOD ENGINEERING

Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)

(2015) Rajpreet Kaur Goraya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

(2015) Songül Çakmakçı et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

(2015) Sung Hee Park et al.   Korean Journal for Food Science of Animal Resources

Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa

(2014) Heba A. Sindi et al.   FOOD CHEMISTRY

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products

(2014) Maya M. Warren et al.   JOURNAL OF FOOD SCIENCE

The Role ofHibiscus sabdariffaL. (Roselle) in Maintenance ofEx VivoMurine Bone Marrow-Derived Hematopoietic Stem Cells

(2014) Zariyantey Abdul Hamid et al.   TheScientificWorldJOURNAL

Hibiscus sabdariffa L. in the treatment of hypertension and hyperlipidemia: A comprehensive review of animal and human studies

(2013) Allison L. Hopkins et al.   FITOTERAPIA

Application and Functions of Stabilizers in Ice Cream

(2011) Maryam Bahramparvar et al.   FOOD REVIEWS INTERNATIONAL

Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil

(2010) S.Y. Choo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content

(2010) Christos Soukoulis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of texturing using instant pressure drop treatment prior to solvent extraction of anthocyanins from Malaysian Roselle (Hibiscus sabdariffa)

(2009) B. Ben Amor et al.   FOOD CHEMISTRY

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS

(2008) MEHMET AKBULUT et al.   JOURNAL OF FOOD PROCESS ENGINEERING