Functional movement screen test as an predictor for jumping tests performance and on-ice skating sprint in elite level ice hockey players. by Jakub Baron, Maciej Hołub, Arkadiusz Stanula

“…The main purpose of this research was to establish selected motor skills measured in off-ice and on-ice conditions in ice hockey players using the functional movement screen test, vertical jumps, and on-ice sprints. …”
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The valorization of poppy seed cake for Pickering stabilization of functional ice creams by Nujamee Ngasakul, Michaela Freyová, Ali Kozlu, Diana Karina Baigts Allende, Iveta Klojdová

“…This study aimed to valorize poppy seed cake by its incorporation into functional vegan ice creams based on coconut milk. Poppy seed cake's phytochemical composition (phenolics and flavonoids) was analyzed alongside its antioxidant activities (DPPH scavenging activity, FRAP assay, and metal chelating activity). …”
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Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures by I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova

“…Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. …”
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SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES by M. A. Gasheva

“…The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition. Ice cream becomes even healthier and tastier as a result of enrichment with beneficial ingredients such as probiotics, bioelements, vitamins [1; 4; 7].Ice cream based on fermentation differs from the traditional type of ice cream in terms of organoleptic characteristics, so consumer acceptability is an important evaluation factor.Production of ice cream enriched with functional ingredients with a reduced energy value is an urgent and timely task.Probiotic ice cream is superior in vitamin ratio to regular ice cream. …”
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Measuring and modelling functional moat area in perennially ice-covered Lake Fryxell, Antarctica by Michael S. Stone, Mark R. Salvatore, Hilary A. Dugan, Madeline E. Myers, Peter T. Doran

“…The perennially ice-covered lakes of the McMurdo Dry Valleys (MDVs), Antarctica, are an important reservoir of liquid water in an arid and largely frozen environment. …”
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Effect of providing cooling techniques (pre-cooling & per-cooling) on cognitive function by Raden Argarini

“…The combination of pre-cooling with an ice vest and per-cooling with an ice slushy can help maintain cognitive function after high-intensity exercise compared to using either method alone. …”
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Simulation of synbiotic ice cream fermentation process by M. A. Vavilova

Subjects: “…fermented milk ice cream…”
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Antarctic ice-free terrestrial microbial functional redundancy in core ecological functions and microhabitat-specific microbial taxa and adaptive strategy by Mimi Zhang, Yao Xiao, Qianqian Song, Zhiyong Li

“…Results Microhabitat type has a greater influence on microbial community structure and function in the ice-free Antarctic terrestrial ecosystem than geographical location. …”
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PLANT-BASED DRINK ALTERNATIVES OF MILK ON A SEGMENT OF FUNCTIONAL ICE CREAM – A REVIEW by Ionela IACOBAN, Adriana DABIJA, Ancuța CHETRARIU

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A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food by Seyed Ali Issazadeh, Samaneh Hatami

“…Moreover, paraprobiotics enhance the functional value of high-protein ice cream by promoting gut health and immune support, making it an ideal functional supplement for athletes and bodybuilders. …”
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The effect of a 12-week functional training program on functional movement patterns and dynamic balance in young elite ice hockey players by Bieniec Anna, Grabara Małgorzata

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Snacks and ice cream as complementary dog feed: perspectives, trends, ingredients by Anete Freiberga, Aija Ilgaza, Evita Strausa, Inga Ciprovica, Jelena Zagorska

“…This review explores the dog snack market, emphasizing pet ice cream as a growing sector with potential for further development. …”
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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

“…The study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. …”
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Cloning and function analysis of ZmICE1a, a contributor to the melioration of maize kernel traits by Yifei Xiao, Liang Tu, Yulin Jiang, Pengfei Liu, Xiangyang Guo, Angui Wang, Yunfang Zhu, Xuefeng Lu, Zehui Chen, Xun Wu

“…In the present study, qKWEI3.1 was fine-mapped, the ZmICE1a gene was cloned, and the relevant functions of ZmICE1a were dissected. …”
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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

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EFFECTS OF CONSUMERS’ SENSORY ATTRIBUTES ON THEIR WILLINGNESS TO PAY AND THE OPTIMUM PRICE FOR ICED COFFEE DRINKS by Aretha Safira, Nur Aini Masruroh, Titis Wijayanto

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Intensified training augments cardiac function, but not blood volume, in male youth elite ice hockey team players by Mads Fischer, Jan S. Jeppesen, Jeppe F. Vigh‐Larsen, Eric J. Stöhr, Magni Mohr, Kate A. Wickham, Lasse Gliemann, Jens Bangsbo, Ylva Hellsten, Morten Hostrup

“…Abstract While it is well‐established that a period of interval training performed at near maximal effort, such as speed endurance training (SET), enhances intense exercise performance in well‐trained individuals, less is known about its effect on cardiac morphology and function as well as blood volume. To investigate this, we subjected 12 Under‐20 Danish national team ice hockey players (age 18 ± 1 years, mean ± SD) to 4 weeks of SET, consisting of 6–10 × 20 s skating bouts at maximal effort interspersed by 2 min of recovery conducted three times weekly. …”
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Ice recrystallization inhibitors enable efficient cryopreservation of induced pluripotent stem cells: A functional and transcriptomic analysis by Kathleen Mommaerts, Satoshi Okawa, Margaux Schmitt, Olga Kofanova, Tracey R. Turner, Robert N. Ben, Antonio Del Sol, William Mathieson, Jens C. Schwamborn, Jason P. Acker, Fay Betsou

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Improvement of Functional Properties of Egg White by High-pressure Homogenisation with Xylo-Oligosaccharide and Its Application in Ice Creams by Lingzhi WEI, Yaotong LIU, Yujie CHI, Yuan CHI

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Digital portrait of state and variability for the ice cover of Japan Sea by S. I. Kislova, V. V. Plotnikov, V. A. Dubina

Subjects: “…ice concentration…”
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