vanilla custard
Selected indexed studies
- Tailoring κ/ι-hybrid carrageenans from red algae Chondracanthus chamissoi via alkaline pretreatment: characterization and potential applications in vanilla custard preparation and methylene blue removal. (Int J Biol Macromol, 2026) [PMID:41962722]
- Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance. (J Food Sci, 2013) [PMID:23772708]
- Cross-modal interactions for custard desserts differ in obese and normal weight Italian women. (Appetite, 2016) [PMID:26911260]
_Worker-drafted node — pending editorial review._
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- Tailoring κ/ι-hybrid carrageenans from red algae Chondracanthus chamissoi via alkaline pretreatment: characterization and potential applications in vanilla custard preparation and methylene blue removal. (2026) pubmed
- Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance. (2013) pubmed
- Cross-modal interactions for custard desserts differ in obese and normal weight Italian women. (2016) pubmed
- Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts. (2020) pubmed
- Relating particles and texture perception. (2005) pubmed
- [A case of vertebral osteomyelitis caused by Staphylococcus aureus; complication of a staphylococcal enterotoxicosis caused by consumption of vanilla custard]. (1980) pubmed
- The role of alpha-amylase in the perception of oral texture and flavour in custards. (2004) pubmed
- Enhancement of retronasal odors by taste. (2012) pubmed
- [A simple method for the detection of staphylococcal enterotoxin type B in vanilla custard using the ELISA (author's transl)]. (1981) pubmed
- Food acceptability affects ghrelin and insulin levels in healthy male subjects. A pilot study. (2018) pubmed