Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream

Effect of chia seed mucilage as stabiliser in ice cream

(2021) Reihaneh Feizi et al.   INTERNATIONAL DAIRY JOURNAL

A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques

(2020) Junyan Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigating the role of health halos and reactance in ice cream choice

(2019) Katherine Bullock et al.   FOOD QUALITY AND PREFERENCE

Characterization of phenolic compounds in chia ( Salvia hispanica L.) seeds, fiber flour and oil

(2017) Sheila Cristina Oliveira-Alves et al.   FOOD CHEMISTRY

Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream

(2017) D. Conficoni et al.   JOURNAL OF FOOD PROTECTION

Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

(2017) Rahman Ullah et al.   Lipids in Health and Disease

Nutritional composition ofStevia rebaudiana, a sweet herb, and its hypoglycaemic and hypolipidaemic effect on patients with non-insulin dependent diabetes mellitus

(2016) Mathur Ritu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

(2016) Bruno Eduardo Campos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Elements levels in dogs from “triangle of death” and different areas of Campania region (Italy)

(2014) Annalisa Zaccaroni et al.   CHEMOSPHERE

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

(2013) Massimiliano Rinaldi et al.   Dairy Science & Technology

Application and Functions of Stabilizers in Ice Cream

(2011) Maryam Bahramparvar et al.   FOOD REVIEWS INTERNATIONAL