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2023
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The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream
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2022
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Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners
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2022
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Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream
Halabja University Journal,
2022
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Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products
Journal of Food Process Engineering,
2022
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Journal of Food Science,
2022
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Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream
Journal of Food Processing and Preservation,
2021
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Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices
CyTA - Journal of Food,
2021
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Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods
Current Diabetes Reviews,
2020
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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Czech Journal of Food Sciences,
2019
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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Czech Journal of Food Sciences,
2019
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The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder
Foods,
2019
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Natural sweeteners: health benefits of stevia
Foods and Raw Materials,
2018
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The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer
Starch - Stärke,
2018
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Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
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2017
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Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM
LWT - Food Science and Technology,
2017
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Adult Acceptance of Chocolate Milk Sweetened with Stevia
Journal of Culinary Science & Technology,
2016
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Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
International Journal of Food Science & Technology,
2016
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Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing
Journal of Food Processing and Preservation,
2015
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The production of ice cream using stevia as a sweetener
Journal of Food Science and Technology,
2015
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