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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z, Romano R, Piombino P, Genovese A. A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102455] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]

Clark S, Winter CK. Diacetyl in Foods: A Review of Safety and Sensory Characteristics. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12150] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

da Silva VM, Minim VPR, Ferreira MAM, Souza PHDP, Moraes LEDS, Minim LA. Study of the perception of consumers in relation to different ice cream concepts. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.04.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]

Soukoulis C, Fisk I. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review. Crit Rev Food Sci Nutr 2014;56:2543-2559. [DOI: 10.1080/10408398.2013.876385] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]