Funicular Myelosis in a Butcher: It Was the Cream Cans by Fabian Wolpert, Krisztina Baráth, Janis Brakowski, Roland Renzel, Michael Linnebank, Andreas R. Gantenbein

“…Since the diagnostic process did not reveal any metabolic causes, reinterrogation of the patient uncovered recreational abuse of nitrous oxide out of whipped cream can gas cartridges. After stopping abuse and supplementation of vitamin B12, the patient recovered almost completely. …”
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Impact of prebiotic fibre on the attributes of probiotic ice cream by Yisell Diez-Libreros, Lilia Marcela Grisales-Cataño, Juan Sebastián Ramírez-Navas

“… Ice cream is a complex colloidal food system due to its components. …”
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The possible usage of konjac gum in ice-cream production by K. Kaan Tekinşen, Ahmet Güner, Gürkan Uçar

Subjects: “…ice-cream…”
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Analysis of Rhodamine B in Lip Creams from Marketplace by Odilia Dea Christina, Agustina Putri Pitarisa

Subjects: “…lip cream…”
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Comparative Efficacy and Tolerability of Imiquimod 3.75% Cream vs 5-Fluorouracil 4% cream in the Treatment of Actinic Keratosis: A Split-Face Study by Cesare Ariasi, Carola Romanò, Cesare Tomasi, Gaetano Licata, Davide Geat, Piergiacomo Calzavara-Pinton, Mariachiara Arisi

“…Objective: The aim of this study is to compare efficacy, safety, local skin reaction, time to wound closure, and patient preference of imiquimod (IMQ) 3.75% vs 5-fluorouracil (5-FU) 4% cream treatment for AKs. Methods: Two symmetrical contralateral areas of approximately 25 cm2 harboring a similar (≥5) number of AKs were selected and randomly assigned to IMQ 3.75% or 5- FU 4% cream treatment. …”
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Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk by Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz

“…Buttermilk was more abundant in monoenoic and polyenoic fatty acids than raw milk and cream. A thermal analysis demonstrated significant (p≤0.05) differences in the parameters of fat crystallisation and melting peaks between raw milk, buttermilk and cream. …”
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Process optimization of vegan prebiotic ice cream by response surface methodology by Sakshi K. Devalekar, Iranna S. Udachan

“…Abstract The study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients. …”
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UJI KARAKTERISTIK LANGKAR CREAM SCRUB TANAMAN BANGKAL (Nauclea subdita) by Nur Armelia Rahman, Najmi Nur Asyifa Ali, Nor Saidah, Elsya Adha Triyani, Atikah Soraya, Emilda Prasiska, RR. Ariessanti Alicia Kusuma Wardhani

Subjects: “…cream scrub ∙ tanaman bangkal ∙ uji karakteristik…”
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Neurodermatitis of the scalp associated with trichotillomania treated with roflumilast cream 0.3% by Edith Hanna, MD, Nour El Moussawi, MD

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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

“…Ice cream is a frozen dessert highly appreciated by all categories of consumers. …”
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Stevens-Johnson Syndrome and Erythema Multiforme Induced by Imiquimod 5% Cream by Ilaria Salvi, Ilaria Trave, Riccardo Castelli, Aurora Parodi, Emanuele Cozzani

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Efficacy of the Healing Effect of Topical Jayanti (Tridax procumbens) Cream versus Topical Lignocaine with Nifedipine Cream in Parikartika (Acute Fissure-in Ano): A protocol for Randomised Controlled Trial by Shubham Bobade, Sheetal Asutkar

“…In the control group, topical Lignocaine and Nifedipine cream will be applied, while in the interventional group, topical Jayanti (T. procumbens) cream will be applied to the acute fissure-in-ano. …”
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Effect of altering the whey protein/casein ratio on quality properties of ice cream by Muhammad Azeem Ur Rehman Alvi, Joy Ikedichi Agbawodike, Andrea G. Soler-Sánchez, Sergio I. Martínez-Monteagudo

Subjects: “…Ice cream…”
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Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes by Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka

Subjects: “…ice cream mix emulsion…”
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Evaluation of Therapeutic Efficacy and Safety of Tranexamic Acid Local Infiltration in Combination with Topical 4% Hydroquinone Cream Compared to Topical 4% Hydroquinone Cream Alone in Patients with Melasma: A Split-Face Study by Zohreh Tehranchinia, Bita Saghi, Hoda Rahimi

“…Thus, we conducted this study to evaluate the efficacy and safety of tranexamic acid local infiltration in combination with topical 4% hydroquinone cream compared to topical 4% hydroquinone cream alone in patients with melasma. …”
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Finite Element Evaluation of the Effect of Adhesive Creams on the Stress State of Dentures and Oral Mucosa by Anantha Narayanan Ramakrishnan, Oliver Röhrle, Christopher Ludtka, Roshan Varghese, Josephine Koehler, Andreas Kiesow, Stefan Schwan

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Automated Measurement of Air Bubbles Dispersion in Ice Cream Using Machine Learning Methods by Igor A. Korolev

Subjects: “…ice cream…”
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Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly by Budi Setiawan, Salma S. Aulia, Tiurma Sinaga, Ahmad Sulaeman

“…The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. …”
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New Hair Growth Cream Formulation with Cocoa Pod Peel (Theobroma cacao L.) by Resmi Mustarichie, Aliya Nur Hasanah, Gofarana Wilar, Dolih Gozali, Nyi Mekar Saptarini

“…The best activity in hair cream preparation was at 12.5% concentration. In addition, there were no signs of irritation to the rabbit’s skin where hair cream preparation was applied. …”
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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report by Kasprzyk Iwona, Markowska Joanna, Polak Elżbieta

Subjects: “…ice cream…”
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