The effect of preprocessing methods in reducing interfering variability from near-infrared measurements of creamsLUYPAERT, J; HEUERDING, S; VANDER HEYDEN, Y et al.Journal of pharmaceutical and biomedical analysis. 2004, Vol 36, Num 3, pp 495-503, issn 0731-7085, 9 p.Article

Occupational skin-protection products: a reviewKRESKEN, J; KLOTZ, A.International archives of occupational and environmental health. 2003, Vol 76, Num 5, pp 355-358, issn 0340-0131, 4 p.Conference Paper

Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice creamCHAVEZ-MONTES, B. Edgar; CHOPLIN, Lionel; SCHAER, Eric et al.Polymer international. 2003, Vol 52, Num 4, pp 572-575, issn 0959-8103, 4 p.Conference Paper

FURTHER DEVELOPMENTS IN THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 3; PP. 112-113; BIBL. 1 REF.Article

Development and validation of a new Fourier transform infrared spectrometric method for the quantification of urea in creams and ointmentsOTTE, X; EURARD, B; OELATTRE, L et al.Analytica chimica acta. 2002, Vol 451, Num 2, pp 323-328, issn 0003-2670, 6 p.Article

Direct injection micellar liquid chromatographic method for the analysis of corticosteroids in creams, ointments and other pharmaceuticalsCAPELLA-PEIRO, Maria-Elisa; GIL-AGUSTI, Mayte; MONFERRER-PONS, Llorenc et al.Analytica chimica acta. 2002, Vol 454, Num 1, pp 125-135, issn 0003-2670, 11 p.Article

Rheology of Cream-like Emulsions Prepared with Soybean Milk and Low Trans Vegetable FatMARQUEZ, Andrés L; WAGNER, Jorge R.Journal of the American Oil Chemists' Society. 2012, Vol 89, Num 10, pp 1857-1865, issn 0003-021X, 9 p.Article

Direct orthogonal signal correction as data pretreatment in the classification of clinical lots of creams from near infrared spectroscopy dataLUYPAERT, J; HEUERDING, S; MASSART, D. L et al.Analytica chimica acta. 2007, Vol 582, Num 1, pp 181-189, issn 0003-2670, 9 p.Article

Formation and characterization of three-component-sorbitan monoester surfactant, oil and water-creamsKORHONEN, Mirka; HIRVONEN, Jouni; PELTONEN, Leena et al.International journal of pharmaceutics. 2004, Vol 269, Num 1, pp 227-239, issn 0378-5173, 13 p.Article

Dilute nanoemulsions via separation of satellite dropletsDEEN, Shad; SAJJADI, Shahriar.Journal of colloid and interface science. 2013, Vol 407, pp 354-360, issn 0021-9797, 7 p.Article

Are cosmetic products which include an SPF appropriate for daily use?SEHEDIC, Delphine; HARDY-BOISMARTEL, Armelle; COUTEAU, Céline et al.Archives of dermatological research (Print). 2009, Vol 301, Num 8, pp 603-608, issn 0340-3696, 6 p.Article

Stabilisation of W/O/W double emulsion by polysaccharides as weak gelsBENNA-ZAYANI, M; KBIR-ARIGUIB, N; TRABELSI-AYADI, M et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2008, Vol 316, Num 1-3, pp 46-54, issn 0927-7757, 9 p.Article

The use of spinning disc reactor for processing ice cream base -effect of ageing in making model ice creamAKHTAR, Mahmood; BLAKEMORE, Ian; CLAYTON, Graham et al.International journal of food science & technology. 2009, Vol 44, Num 6, pp 1139-1145, issn 0950-5423, 7 p.Article

Influence of formulation on the thermal behavior of ice cream mix and ice creamGRANGER, C; SCHÖPPE, A; LEGER, A et al.Journal of the American Oil Chemists' Society. 2005, Vol 82, Num 6, pp 427-431, issn 0003-021X, 5 p.Article

Fatty acid composition of ice creams including trans isomersZEGARSKA, Zofia; PASZCZYK, Beata; BOREJSZO, Zbigniew et al.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 1, pp 71-74, issn 1230-0322, 4 p.Article

Allergic contact dermatitis to ethyl hexylglycerin and pentylene glycolMORTZ, Charlotte Gotthard; OTKJAER, Aksel; ANDERSEN, Klaus Ejner et al.Contact dermatitis. 2009, Vol 61, Num 3, issn 0105-1873, p. 180Article

Influence of selected additives on colloid stability of alcoholic emulsion creamsTARKO, Tomasz; TUSZYNSKI, Tadeusz.Polish journal of food and nutrition sciences. 2007, Vol 57, Num 1, pp 17-23, issn 1230-0322, 7 p.Article

Prediction of water activity in vegetables creams : Note 1DEROSSI, A; SEVERINI, C.European food research & technology (Print). 2006, Vol 223, Num 2, pp 216-224, issn 1438-2377, 9 p.Article

Serum separation in molten ice creams produced by low temperature extrusion processesWILDMOSER, H; JEELANI, S. A. K; WINDHAB, E. J et al.International dairy journal. 2005, Vol 15, Num 10, pp 1074-1085, issn 0958-6946, 12 p.Article

Prediction of water activity in vegetable creams : Note 2DEROSSI, A; DE PILLI, T; SEVERINI, C et al.Journal of food engineering. 2007, Vol 79, Num 4, pp 1280-1286, issn 0260-8774, 7 p.Article

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheeseFRANCIOSI, Elena; DE SABBATA, Giorgia; GARDINI, Fausto et al.Food microbiology. 2011, Vol 28, Num 1, pp 43-51, issn 0740-0020, 9 p.Article

Influence of somatic cell count on the whipping properties of cream = Influence du nombre de cellules somatiques sur les caractéristiques de la crème au fouettageNEEDS, E. C; ANDERSON, M; KIRBY, S et al.Journal of dairy research. 1988, Vol 55, Num 1, pp 89-95, issn 0022-0299Article

Characterization of particles in cream cheeseSAINANI, M. R; VYAS, H. K; TONG, P. S et al.Journal of dairy science. 2004, Vol 87, Num 9, pp 2854-2863, issn 0022-0302, 10 p.Article

Microstructure of dairy foods. 2. Milk products based on fat = La microstructure des produits laitiers. 2. Les produits laitiers à forte teneur en matière grasseKALAB, M.Journal of dairy science. 1985, Vol 68, Num 12, pp 3234-3248, issn 0022-0302Article

KEEPING QUALITY OF WHIPPING CREAM STORED IN DISPENSERS PRESSURIZED WITH NITROUS OXIDEJUFFS HS; SMITH SRJ; MOSS DC et al.1980; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1980; VOL. 35; NO 4; PP. 132-136; BIBL. 5 REF.Article