WordNet

an ice containing no milk but having a mushy consistency; usually made from fruit juice (同)sorbet
provide with water; "We watered the buffalo"
binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent (同)H2O
supply with water, as with channels or ditches or streams; "Water the fields" (同)irrigate
once thought to be one of four elements composing the universe (Empedocles)
secrete or form water, as tears or saliva; "My mouth watered at the prospect of a good dinner"; "His eyes watered"
a liquid necessary for the life of most animals and plants; "he asked for a drink of water"
fill with tears; "His eyes were watering"
diamonds; "look at the ice on that dame!" (同)sparkler
water frozen in the solid state; "Americans like ice in their drinks" (同)water_ice
cause to become ice or icy; "an iced summer drink"
put ice on or put on ice; "Ice your sprained limbs"
a frozen dessert with fruit flavoring (especially one containing no milk) (同)frappe
the frozen part of a body of water
(ice hockey) the act of shooting the puck from within your own defensive area the length of the rink beyond the opponents goal (同)icing the puck
wetting with water; "the lawn needs a great deal of watering"

PrepTutorEJDIC

〈U〉水 / 《しばしば複数形で》『海』(『湖,川』)『の水』 / 《複数形で》流れる水;(海・川・湖などの)波立つ水《+of+名》 / 《複数形で》(特定の)水域,領海,近海 / 〈U〉潮位,水位;《the water》水面 / 〈U〉分泌液(涙・汗・尿など) / 〈U〉溶液,…水 / 《複数形で》(飲用の)鉱泉水 / 〈U〉(織物・金属などの)波紋 / …‘に'『水をかける』(まく,やる) / 〈動物〉‘に'水を飲ませる / …‘に'水を供給する;…‘を'潅漑(かんがい)する / 〈液体など〉‘を'水で割る,薄める《+名+down,+down+名》 / 〈織物・金属など〉‘に'波紋(波模様)をつける / 〈動物などが〉水を飲む:〈船・機関などが〉給水を受ける / 〈目・口などが〉分泌液を出す
〈U〉『氷』 / 〈U〉《the~》表面に張った氷,氷面 / 〈C〉《米》氷菓子(シャーベット・フラッペなど) / 〈U〉(気持ち・態度などの)冷たさ,よそよそしさ / …‘を'氷でおおう《+『名』+『over』(『up』),+『over』(『up』)+『名』》 / …‘を'氷にする / (特に氷で)…‘を'冷やす,冷たくする / 〈ケーキなど〉‘に'糖衣をかける / 凍る《+『over』(『up』)》
(菓子などの)糖衣 / (飛行機の翼などへの)着氷

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/01/15 17:48:40」(JST)

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Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice.

Sae-Leaw T, Benjakul S, Gokoglu N, Nalinanon S.SourceDepartment of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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Changes in lipids, lipoxygenase activity and fishy odour development in the skin of Nile tilapia (Oreochromis niloticus) during iced storage of 18days were monitored. Triacylglycerol content of skin decreased with coincidental increases in free fatty acid, monoacylglycerol, diacylglycerol and phosph
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A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MS(E) based data independent acquisition technique to detect marker peptides in gelatin.

Yilmaz MT, Kesmen Z, Baykal B, Sagdic O, Kulen O, Kacar O, Yetim H, Baykal AT.SourceYıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey. Electronic address: mtyilmaz@yildiz.edu.tr.
Food chemistry.Food Chem.2013 Dec 1;141(3):2450-8. doi: 10.1016/j.foodchem.2013.05.096. Epub 2013 May 30.
We presented a novel nanoUPLC-MS(E) workflow method that has potential to identify origin of gelatin in some dairy products; yoghurt, cheese and ice cream. In this study, the method was performed in two steps. In the first step, gelatin was extracted from these products before the MS-sample preparat
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High resolution TaqMan real-time PCR approach to detect hazelnut DNA encoding for ITS rDNA in foods.

López-Calleja IM, de la Cruz S, Pegels N, González I, García T, Martín R.SourceDepartamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain. Electronic address: ilopezcalleja@vet.ucm.es.
Food chemistry.Food Chem.2013 Dec 1;141(3):1872-80. doi: 10.1016/j.foodchem.2013.05.076. Epub 2013 May 23.
A broad range of foods have been described as causing allergies, but the majority of allergic reactions can be ascribed to a limited number of food components. Recent extensive surveys showed how tree nuts, particularly hazelnut (Corylus avellana L.) seeds, rank amongst the most important sources of
PMID 23870904