ライフサイエンスコーパス: cream

1 the fact that the epidemic was spread by ice cream".

2 LA in a conventional cream formulation (25mg cream).

3 s of topical sodium nitrite (the 1.8% and 2% cream).

4 del was extremely sensitive (100%) for dairy cream.

5 oduced by Lactobacillus helveticus fermented cream.

6 ning cream was superior to that of acyclovir cream.

7 ensorial quality of the milk or the cultured cream.

8 ayers, while oat milk sedimented but did not cream.

9 ), or 10(9) CFU L. monocytogenes in whipping cream.

10 pionate, 0.05% cream, or hydrocortisone, 1%, cream.

11 al tears, PBS, methylcellulose, and aquaphor cream.

12 t affected by the addition of the functional cream.

13 im milk and conventional or imported organic cream.

14 some dairy products; yoghurt, cheese and ice cream.

15 chips, savoury snacks, confectionery and ice cream.

16 skin tightening treatment secondary to EMLA cream.

17 cs, lidocaine and prilocaine, in a gel and a cream.

18 technological effect as a stabilizer in ice cream.

19 one (3%) of 32 patients who received vehicle cream.

20 roflumilast 0.15% cream, and 109 to vehicle cream.

21 t; however, they were significantly lower in cream.

22 rted pain intensity ratings than the control cream.

23 na that were used to make the implicated ice cream.

24 am; and for ecamsule, 1.5 ng/mL (166.1%) for cream.

25 thermal stability (better using SC) with no creaming.

26 The effects of triamcinolone acetonide cream 0.025% were assessed based on gene expression and

27 .5% QD, 0.15% QD), vehicle, or triamcinolone cream (0.1% BID for 4 weeks, then vehicle for 4 weeks).

28 ogel, 2.0% or standard clobetasol propionate cream, 0.05% w/w.

29 nse technology system to receive ruxolitinib cream (1.5% twice daily, 1.5% once daily, 0.5% once dail

30 Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk crea

31 and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6logCFU/mL

32 ation, 109 were assigned to roflumilast 0.3% cream, 113 to roflumilast 0.15% cream, and 109 to vehicl

33 that curcuminoids were partitioned into the cream (18.0%w/w, 0.64% TS), milk serum (73.3%w/w, 2.86%

34 lipogel, 2.0%, or conventional cyclosporine cream, 2.0% w/w.

35 hicles were lotions (102 [59%]), followed by creams (22 [13%]), oils (21 [12%]), butters (14 [8%]), a

36 , as compared to pasteurised and homogenised cream (249 mg g(-1) DDM).

37 Imiquimod (Aldara 5% cream; 3M Pharmaceuticals, St Paul, Minn) was applied tw

38 icipants applied either topical fluorouracil cream, 5% (n = 468), or vehicle control cream (n = 464)

39 y assigned to treatment with 5% fluorouracil cream, 5% imiquimod cream, methyl aminolevulinate photod

40 ndicate that a single course of fluorouracil cream, 5%, effectively reduces AK counts and the need fo

41 Imiquimod cream, 5%, was applied topically to a designated target

42 1) digesta dry matter (DDM)) and homogenised creams (528 mg g(-1) DDM), as compared to pasteurised an

43 t using weight-based bands, or 5% permethrin cream 7-14 days apart if ivermectin was contraindicated.

44 standard course of topical fluorouracil, 5%, cream, a finding that may be attributable to a true lack

45 Roflumilast cream administered once daily to affected areas of psori

46 is as a rapid way for the detection of dairy cream adulteration with sunflower, coconut and palm oils

47 ammation by topical treatment with imiquimod cream (Aldara).

48 topical application of a Lawsone-containing cream ameliorates skin irritation.

49 Patients received either imiquimod, 5%, cream and an intralesional vehicle (imiquimod group: 44

50 Food systems, such as cream and butter, have an emulsion or emulsion-like stru

51 lean-up and liquid-liquid extraction for ice-cream and chocolate sweets.

52 ars comprising two reddish-brown, a brownish-cream and cream phenotypes were used.

53 id not change chemical parameters of the ice cream and did not affect the freezing process, meltabili

54 In contrast to the application of cream and ethyl cellulose nanocarriers, Dex was already

55 nverse associations were seen for intakes of cream and high-fat fermented milk (P-trend < 0.01) and f

56 le (imiquimod group: 44 patients) or vehicle cream and intralesional Mw vaccine (Mw group: 45 patient

57 Dairy cream and its analogues with sunflower oil, coconut oil

58 uit, which is widely used to manufacture ice cream and jellies.

59 our understanding of characteristics of ice cream and may allow online testing of the product.

60 ul heat stimulations paired with a "control" cream and non-painful ones paired with a "treatment" cre

61 0%) of 125 patients who received ruxolitinib cream and one (3%) of 32 patients who received vehicle c

62 Placebo nitrite cream and placebo citric acid cream were applied twice d

63 Soy, rice and quinoa milks formed both cream and sediment layers, while oat milk sedimented but

64 loys distinct neural mechanisms than placebo cream and sham mindfulness meditation.

65 ining the quality and characteristics of ice cream and similar products.

66 c bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was o

67 e form of fugacity for chemicals in cosmetic cream and use it to model uptake from cosmetics as a sur

68 ese were added to dairy matrices, containing cream and whey proteins, of different forms (liquid or g

69 Creaming and droplet size significantly decreased when t

70 btained for whey as well as both Italian ice creams and cheeses.

71 for the topical application of ATRA rely on creams and emulsions to incorporate the highly hydrophob

72 Semisolid formulations, such as gels, creams and ointments, have recently contributed to the p

73 ion, the participants then received the same creams and stimulations.

74 analysis of dexamethasone acetate (DMA) in a cream, and (iii) the analysis of the local anesthetics,

75 umilast 0.3% cream, 113 to roflumilast 0.15% cream, and 109 to vehicle cream.

76 drops, viscous cold syrup solution, ointment cream, and a drug tablet.

77 creased pain ratings compared with a control cream, and also reduced pain thresholds on the nocebo-tr

78 (E152) in sugar and gummy confectionary, ice-cream, and chocolate sweets.

79 of sites treated with clobetasol propionate cream, and none of the sites treated with conventional c

80 milk, (types of) fermented dairy, cream, ice cream, and sherbet.

81 : light, medium, dark, blended, pasteurized, creamed, and meliponine.

82 st overall stability to droplet aggregation, creaming, and colour fading during storage at 45 degrees

83 ded pain creams were not better than placebo creams, and their higher costs compared with approved co

84 66.3%) for lotion, and 5.7 ng/mL (47.1%) for cream; and for ecamsule, 1.5 ng/mL (166.1%) for cream.

85 Overall, the pasteurised and homogenised cream appeared to be digested to a greater extent.

86 Proteins from raw (RC) and pasteurised (PC) creams appeared to be digested faster and to a greater e

87 nput parameters, especially the time between cream application and showering.

88 f PPIX was photobleached compared to topical cream application.

89 e (sodium nitrite, 6%, with citric acid, 9%, creams applied once daily at night, with placebo applied

90 (sodium nitrite, 3%, with citric acid, 4.5%, creams applied twice daily), middle dose (sodium nitrite

91 e (sodium nitrite, 6%, with citric acid, 9%, creams applied twice daily).

92 Smoke, fog, jelly, paints, milk and shaving cream are common everyday examples of colloids, a type o

93 Creams are multi-component semi-solid emulsions that fin

94 daptation task with pain on Day 1 (capsaicin cream around the ankle), while the task was performed pa

95 ated gastro-intestinal digestion with coffee cream as a lipid source, and compared with that of other

96 The lipolytic activity in oil body creams as affected by recovery and washing protocols was

97 n component in cosmetics and commercial acne creams as well as being a first-line chemotherapeutic ag

98 Ice cream, as a complex food system, consists of a frozen ma

99 d microfluidic emulsion creamer that packs ("creams") assay droplets by draining away excess oil thro

100 15d-PGJ2 cream associated with MNs also significantly reduced the

101 Our findings suggest that 15d-PGJ2 cream associated with MNs provides antinociceptive and a

102 ignificantly more patients given ruxolitinib cream at 1.5% twice daily (15 [45%] of 33) and 1.5% once

103 consumption of commercially distributed ice cream at multiple venues.

104 ing; 2) a high-fat load (150 g of fat [dairy cream] at time 0); 3) glucose (3 doses of 50 g at 0, 2,

105 tailed picture of the molecular structure of creams based on Aqueous Cream BP, and our findings revea

106 longer time might be devalued in face of ice cream because they prefer currently available options be

107 es, were then prepared and studied for their creaming behaviour.

108 nd point was the comparison between 1.5% RUX cream BID and vehicle in mean percentage change from bas

109 lecular structure of creams based on Aqueous Cream BP, and our findings reveal that the structure is

110 control (with the same base as the other two creams but containing neither paromomycin nor gentamicin

111 ification) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS) methods and

112 ffect of vehicle type (eg, ointment, lotion, cream, butter) was assessed using the Kruskal-Wallis tes

113 t and semi-hard cheeses, butter, cream, sour cream, buttermilk, yoghurt and low-fat milk always posse

114 her the antinociceptive property of 15d-PGJ2 cream can be enhanced with microneedles (MNs).

115 2 h, the triglyceride response caused by the cream cheese (change from baseline: +44%) was significan

116 t from a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorpo

117 Analyses of German cream cheese and curd lipids revealed that 7 out of 39 s

118 eater in the animals that received OT-440 in cream cheese by 8%, 27%, 52% and 60% than in correspondi

119 e mice then received oral OT-440 prepared in cream cheese or dissolved in water, or plain vehicle, fo

120 he effect of variation in acid gel pH during cream cheese production was investigated.

121 he second two weeks after crush for both the cream cheese vehicle study and water vehicle study.

122 At 6 h, the triglyceride response induced by cream cheese was significantly attenuated compared with

123 cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into sta

124 4, 6, and 8 h after the meal.Cheddar cheese, cream cheese, and butter induced similar increases in tr

125 of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at

126 nal standard for determination of nisin A in cream cheese, mascarpone, processed cheese and ripened c

127 their secondary structure and the resulting cream cheese.

128 were observed in pasteurised and homogenised cream chyme.

129 a different concentration of sodium nitrite cream (cohort 1: 0.5%, cohort 2: 1.0%, cohort 3: 1.5%, a

130 t of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenol

131 A red and a cream-coloured cowpea type were used.

132 r platelet-derived growth factors and silver cream compared with standard care.

133 Pain creams compounded for neuropathic pain (ketamine, gabape

134 Here, the CREAM consortium performs a joint meta-analysis to test

135 ns from cutaneous leishmaniasis to receive a cream containing 15% paromomycin-0.5% gentamicin (called

136 subcutaneous tumors by ~57%, while a topical cream containing 5mg of 5-ALA did not suppress the tumor

137 was low (<10%), possibly compromised by the cream containing test meal.

138 Topical application of Aldara cream containing the Toll-like receptor (TLR)7 agonist I

139 A simple cosmetic cream, containing no target analytes, was mixed with die

140 Topical application of Aldara cream, containing the Toll-like receptor 7/8 agonist Imi

141 Roflumilast cream contains a PDE-4 inhibitor that is being investiga

142 ct of adding dairy proteins and reducing the cream content in order to obtain healthier dairy dessert

143 Skin lotions and face creams contributed to the preponderance of daily BP-3 ex

144 pared with butter produced using unfermented cream (control).

145 1,000 mg/kg peanut in chocolate, vanilla ice cream, cookie dough, cookie, and muesli was 87% (range:

146 ositing red non-tannin sorghum with brownish-cream cowpea and in vitro gastrointestinal digestion on

147 was about thrice as effective as that of the cream cowpea type in protecting DNA from oxidative damag

148 5), cryotherapy (days 1 and 14), and placebo cream (daily for 20 days) in a 3:2:3 allocation.

149 om heat clarification) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS)

150 andomised to one of three higher ruxolitinib cream doses (0.5% once daily, 1.5% once daily, 1.5% twic

151 sei 01 and inulin addition on sheep milk ice cream during storage (-18 degrees C, 150days) was invest

152 s were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets.

153 nt used in mouthwash products and antiseptic creams, embedding the drug between alginate and poly-bet

154 The drained oil coflows with creamed emulsion and then reintroduces the oil to disper

155 Creamed emulsion assay incubation time dispersion was 1.

156 ameters on the formation of its oil-in-water cream emulsions.

157 Cream fermentation modified nutritional and textural pro

158 e found that topical application of 15d-PGJ2 cream for 15min directly on the rat TMJ skin did not ind

159 Trial of roflumilast cream for chronic plaque psoriasis.

160 e on the German market since 2011, with urea cream for prevention of HFS in patients treated with cap

161 fficacy of topical immunotherapy with 5% IMQ cream for the treatment of PNBCC.

162 ning emulsions such as sauces, dressings and creams for stabilizing purposes.

163 Imiquimod is a cream-formulated, TLR7 agonist that is Food and Drug Adm

164 plication of 20% w/w 5-ALA in a conventional cream formulation (25mg cream).

165 skin (~480mum) as compared to topical 5-ALA cream formulation (~150mum).

166 hat the antiviral activity is present in the cream fraction containing the fat.

167 gastric digestion of fat globules in bovine cream from raw, pasteurised or pasteurised and homogenis

168 were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogeni

169 lene were only detected in milk and cultured cream from the alpine rangeland feeding period and not i

170 Local anesthetics in the form of creams, gels and sprays have been evaluated to alleviate

171 etic and pharmaceutical formulations such as creams, gels, and pastes is presented.

172 I IBPs at a concentration 3mg.L(-1) made ice cream hard and crystalline with improved shape preservat

173 oil, motor oils, gasoline, car wax and hand cream) hardly cause confusion in alerting the presence o

174 The use of compounded topical pain creams has increased dramatically, yet their effectivene

175 (types of) milk, (types of) fermented dairy, cream, ice cream, and sherbet.

176 -controlled trial of adjunctive testosterone cream in 101 women, ages 21-70, with antidepressant-resi

177 ode of action of topical BM and pimecrolimus cream in AD.

178 the efficacy and safety of ruxolitinib (RUX) cream in adults with AD.

179 d areas of psoriasis was superior to vehicle cream in leading to a state of clear or almost clear at

180 ted the therapeutic potential of ruxolitinib cream in patients with vitiligo and report the efficacy

181 emulsion with CoQ10 was used as a functional cream in the cheese making process.

182 The size of the fat globules of all creams increased in the stomach.

183 ity, average droplet size, span, size index, creaming index, oxidation measurements and stability in

184 e sizes, viscosity, droplet aggregation, and creaming index, resulting in poor physical stability whi

185 ower size distributions (PDI: 0.22) and less creaming index.

186 456,773 reduces ear swelling in an imiquimod cream-induced mouse model of skin inflammation, and it r

187 ncentrations, and thus led to an increase in creaming instability and apparent viscosity of the emuls

188 % CI: 0.83, 0.90;P< 0.001;I(2)= 73%) and ice cream intake (at approximately 10 g/d, RR: 0.81; 95% CI:

189 n of curcumin-beta-CD complex in vanilla ice creams intensified the colour of the products and produc

190 Topical clobetasol propionate, 0.05%, cream is efficacious and safe as a first-line agent for

191 ults indicate that topical sodium nitrite 2% cream is suitable for additional clinical trials in adul

192 A new formulation of imiquimod (3.75% cream) is recommended for AGW treatment.

193 evaluate safety of intravaginal testosterone cream (IVT) or an estradiol-releasing vaginal ring (7.5

194 10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6logCFU/mL; 10% w/w inulin, L. casei

195 43%, indicated by the thickness of separated cream layer in the emulsion.

196 distributions are seen in the lower curd and cream layers.

197 We found that the treatment cream led to lower self-reported pain intensity ratings

198 Here we report that by applying a viscous, cream-like yet injectable zwitterionic polymer solution

199 d beef, ground pork, hamburger, hot dog, ice cream, liver, luncheon meat, margarine, meat-free dinner

200 The terpene content of milk and cream made from milk obtained from cows fed indoors, and

201 Ice creams made with IBPs (both from winter rye, and type II

202 ent with 5% fluorouracil cream, 5% imiquimod cream, methyl aminolevulinate photodynamic therapy (MAL-

203 consumed 40 g milk fat/d as either whipping cream (MFGM diet) or butter oil (control diet).

204 vel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal di

205 These data suggest that ruxolitinib cream might be an effective treatment option for patient

206 for low-risk basal-cell carcinoma, imiquimod cream might still be a useful treatment option for small

207 als [e.g., corn or frosted flakes], and full cream milk), increased temperature of hot drinks, and de

208 rigin from food products such as yogurt, ice cream, milk dessert or other gelatin containing products

209 llization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay a

210 e crystals that entrapped pockets of the ice cream mixture in a rigid network.

211 acil cream, 5% (n = 468), or vehicle control cream (n = 464) to the face and ears twice daily for up

212 s), spray 2 (n = 6), a lotion (n = 6), and a cream (n = 6).

213 to 24h after drug application as commercial cream, nanocrystals or ethyl cellulose nanocarriers appl

214 ising snacks, biscuits, chocolates, bonbons, creams, nut bars, ice creams, precooked meals, breads, b

215 d, butter, jam, and 2% milk plus hot cereal [Cream of Rice (CR), or instant-oatmeal plus either 3 g o

216 .5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions.

217 gate the effect of topical fluorouracil, 5%, cream on photoaging using validated photonumeric scales.

218 nd that local application of an inert nocebo cream on the forearm increased pain ratings compared wit

219 inds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL a

220 Patients were treated with 5% IMQ cream once a day, 5 days per week, for 8-16 weeks.

221 Participants were randomized to imiquimod 5% cream once daily (superficial basal cell carcinoma, 6 we

222 oflumilast 0.15% cream, or vehicle (placebo) cream once daily for 12 weeks.

223 tumour type, to receive either imiquimod 5% cream once daily for 6 weeks (superficial) or 12 weeks (

224 verse event among patients given ruxolitinib cream (one [3%] of 33 in the 1.5% twice daily group; thr

225 andomized to apply topical fluorouracil, 5%, cream or a vehicle control cream to the face and ears tw

226 ication of emollient daily (either Diprobase cream or DoubleBase gel) for the first year plus standar

227 sites treated with conventional cyclosporine cream or placebo gel.

228 gned to receive clobetasol propionate, 0.05% cream, or hydrocortisone, 1%, cream.

229 se roflumilast 0.3% cream, roflumilast 0.15% cream, or vehicle (placebo) cream once daily for 12 week

230 application of topical emollient (ointments, creams, or oils) on the incidence of invasive infection,

231 s indicators, to show that milk and cultured cream originate from the alpine rangeland feeding period

232 nd 5 of 30 (17%; 95% CI, 7%-34%) for placebo cream (P < .001 for IL Sb vs each other group).

233 red meat (p < 0.001), butter, margarine, and cream (p < 0.001).

234 cked food from bakery shops and 20% from ice cream parlours.

235 sing two reddish-brown, a brownish-cream and cream phenotypes were used.

236 , chocolates, bonbons, creams, nut bars, ice creams, precooked meals, breads, beverages, yogurts, cer

237 ve probiotic - the L. helveticus, to ferment cream prior to butter production was anticipated to alte

238 RUX cream provided rapid and sustained improvements in AD sy

239 ith plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used.

240 However, the low zeta-potential and the high creaming rate at this pH, may have limited the oxidation

241 topical corticosteroids, and thick emollient creams, rendering their eruption tolerable for the durat

242 sis in a 1:1:1 ratio to use roflumilast 0.3% cream, roflumilast 0.15% cream, or vehicle (placebo) cre

243 at pg/g levels, taking marine samples and a cream sample as a model.

244 It was concluded that the origin of a cream sample could be fairly well identified by gas chro

245 The extra-whey protein low-cream sample had the densest, firmest matrix, which is r

246 the same melting characteristics as the ice cream samples made with commercial gum Arabic.

247 fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level

248 cid (FA) composition of bovine milk fat from cream samples, originating from three regions of Poland

249 to quantify lactose content in real milk and cream samples.

250 d serve as markers of geographical origin of cream samples.

251 ous determination of AT and VC in lightening cream samples.

252 ith higher concentrations of 15d-PGJ2 in the cream showing a more durable effect up to 8h.

253 rom both soft and semi-hard cheeses, butter, cream, sour cream, buttermilk, yoghurt and low-fat milk

254 Rheological tests showed that the ice cream stabilized by the A. mearnsii gum had a more struc

255 quite different from the generic picture of cream structure that is widely accepted and reproduced i

256 thetised prior to the procedure with topical creams such as EMLA (Eutectic mixture of local anaesthet

257 , jelly candy, jujube candy, hard candy, ice cream syrup, sports drinks, soft drinks, energy drinks,

258 in food science, use of some of them in ice cream testing is few, but has shown promising results.

259 ter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37 degrees C

260 To avoid globule creaming, the aqueous phase was gelled by incorporating

261 wn as antifreeze proteins, were added to ice cream to investigate their effect on structure and textu

262 Blue catfish eggs are normally cream to light yellow.

263 fluorouracil, 5%, cream or a vehicle control cream to the face and ears twice daily for 2 to 4 weeks

264 or vanilloid 1 agonist capsaicin and placebo creams topically applied to contralateral areas on the s

265 Clobetasol usage plans (0.05% clobetasol cream twice daily applied to palms and soles) were eithe

266 atients applied a thin layer of the assigned cream twice daily to the areas of hair loss for 2 cycles

267 gredient was selected to fortify a chocolate cream used to fill sandwich-type cookies.

268 med to assess the effectiveness of imiquimod cream versus surgical excision in patients with low-risk

269 Our results indicated that 5% IMQ cream was a useful alternative treatment for NBBCC, espe

270 he skin for 5min, removed, and then 15d-PGJ2 cream was applied, a significant reduction in formalin-i

271 Treatment with ruxolitinib cream was associated with substantial repigmentation of

272 he total number of microorganisms in the ice cream was higher than in the starter cultures.

273 EMLA cream was inadvertently administered to both eyes in pre

274 Regular-fat ice cream was less available when any policy (district, stat

275 enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.

276 Raspberry chocolate chip ice cream was statistically associated with illness in two a

277 of a Ca-SP and microalgae extract containing cream was superior to that of acyclovir cream.

278 This trial demonstrated that 10% urea cream was superior to the new ointment at preventing HFS

279 ratosis lesions on the head, 5% fluorouracil cream was the most effective of four field-directed trea

280 The extent of droplet aggregation and creaming was largely independent of antioxidant type.

281 ce crystals and no entrapment in control ice creams was observed.

282 lacebo nitrite cream and placebo citric acid cream were applied twice daily.

283 Increasing concentrations of sodium nitrite cream were applied twice weekly for 4 weeks to one ulcer

284 calcipotriol ointment combined with 5% 5-FU cream were compared with Vaseline plus 5-FU for the fiel

285 pon metabolic activities of L. helveticus in cream were focused in this research.

286 Compounded pain creams were not better than placebo creams, and their hi

287 rocess and applied for the production of ice cream which were then analyzed physicochemically and mic

288 d non-painful ones paired with a "treatment" cream, which actually were both Vanicreams.

289 The extraordinary culprit was ice cream, which had a frequent/occasional/none consumption

290 aused by inadvertent ocular exposure to EMLA cream, which was used in preparation for the plasma fibr

291 The ice cream with addition of bacteria enriched with magnesium

292 Moreover, doping moisturising cream with NPs could provide a similar DNA protective ef

293 , and butyl paraben (BP) and diluted to make creams with concentrations ranging from 0.025% to 6%.

294 5.0 and then diluting the resulting oil body creams with deionized water.

295 ed more hydrophobic aroma compounds than ice creams with high fat level.

296 Ice creams with low fat level released more hydrophobic arom

297 more aroma compounds were released from ice creams with lower protein content.

298 compared expensive proprietary ointments or creams with standard care.

299 For semi-solid food, cream yoghurt, inulin at 3.9+/- 1.1g/100g FW was found.

300 ant or additive in food products such as ice-cream, yogurts and other products.