[1] Taghavi, N., Nateghi, L., & Berenji, S. (2018). Feasibility of functional ice cream on the basis of green coffee fiber and kefir seeds. Journal of Food Research, 28(2), 161-177.
[2] Khawsud, A., Aumpa, P., Junsi, M., Jannu, T., Nortuy, N., & Sukeaw Samakradhamrongthai, R. (2020). Effect of black pepper (Piper nigrum) and cinnamon (Cinnamomum verum) on properties of reduced− fat milk− based ice cream. Food and Applied Bioscience Journal, 8, 54-67.
[3] Goraya, R. K., Singla, M., Bajwa, U., Kaur, A., & Pathania, S. (2021). Impact of sodium alginate gelling and ingredient amalgamating order on ingredient interactions and structural stability of ice cream. LWT, 147, 111558.
[4] Bikheet, M. M., Abdel-Aleem, W. M., & Khalil, O. S. F. (2018). Supplemented Ice Milk with Natural Bioactive Components from Roselle Calyces and Cinnamon Extracts. Journal of Food and Dairy Sciences, 9(7), 229-235.
[5] Paul, V., Arvind, D. C. R., Pandhi, S., & Seth, A. (2020). Development of functional ice cream using basil oil microcapsules. Indian Journal of Dairy Science, 73(6).
[6] Arslaner, A., & Salik, M. A. (2020). Functional ice cream technology. Akademik Gıda, 18(2), 180-189.
[7] Khadivi, A., Mirheidari, F., Moradi, Y., & Paryan, S. (2020). Phenotypic variability of oleaster (Elaeagnus angustifolia L.) as revealed by morphological characteristics. Industrial crops and products, 149, 112322.
[8] Nazir, N., Zahoor, M., & Nisar, M. (2020). A review on traditional uses and pharmacological importance of genus Elaeagnus species. The Botanical Review, 86, 247-280.
[9] Sarvarian, M., Jafarpour, A., Awuchi, C. G., Adeleye, A. O., & Okpala, C. O. R. (2022). Changes in physicochemical, free radical activity, total phenolic and sensory properties of orange (Citrus sinensis L.) juice fortified with different oleaster (Elaeagnus angustifolia L.) extracts. Molecules, 27(5), 1530.
[10] Sahan, Y., Aydin, E., Dundar, A. I., Altiner, D. D., Celik, G., & Gocmen, D. (2019). Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. Food Science and Biotechnology, 28, 1401-1408.
[11] Lavini, A., Mohtarami, F., Pirsa, S., & Talebi, A. (2022). The Effect of Elaeagnus angustifolia (oleaster) powder on physicochemical, textural and sensory properties of gluten free bread. Journal of food science and technology (Iran), 18(119), 1-15.
[12] Yavuz, Z., TÖRNÜK, F., & Durak, M. Z. (2021). Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough. European Food Science and Engineering, 2(1), 7-12.
[13] Çakmakçı, S., Topdaş, E. F., Kalın, P., Han, H., Şekerci, P., P. Köse, L., & Gülçin, İ. (2015). Antioxidant capacity and functionality of oleaster (E laeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. International Journal of Food Science & Technology, 50(2), 472-481.
[14] Gheybi, N., RaftaniAmiri, Z., & Kasaai, M. R. (2017). Effect of stevia and inulin on the structure, physicochemical and sensory properties of dietetic ice cream.
[15] Perera, K. D. S. S., & Perera, O. D. A. N. (2021). Development of coconut milk-based spicy ice cream as a nondairy alternative with desired physicochemical and sensory attributes. International Journal of Food Science, 2021
[16] Goff, H. D., & Sahagian, M. E. (1996). Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. Thermochimica Acta, 280, 449-464.
[17] Marshall, R. T., Goff, H. D., & Hartel, R. W. (2003). Ice cream. Springer Science & Business Media.
[18] Hashemi, M., Gheisari, H. R., & Shekarforoush, S. S. (2015). Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream. Food Hygiene, 5(2 (18)), 71-81.
[19] Moschopoulou, E., Dernikos, D., & Zoidou, E. (2021). Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. International Dairy Journal, 122, 105146.
[20] Maleknejad, A., & Sheikh-Jabbari, M. M. (2011). Non-Abelian gauge field inflation. Physical Review D, 84(4), 043515.
[21] Sharifian-Nejad, M. S., & Shekarchizadeh, H. (2019). Physicochemical and functional properties of oleaster (Elaeagnus angustifolia L.) polysaccharides extracted under optimal conditions. International journal of biological macromolecules, 124, 946-954.
[22] Sarraf, M., Sani, A. M., & Atash, M. M. S. (2017). Physicochemical, organoleptic characteristics and image analysis of the doughnut enriched with oleaster flour. Journal of Food Processing and Preservation, 41(4), e13021.
[23] Sagdic, O., Ozturk, I., Cankurt, H., & Tornuk, F. (2012). Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, 5, 2964-2971.