BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

208 related articles for article (PubMed ID: 1482165)

  • 1. Consumer liking for sausages affected by sensory quality and information on fat content.
    Solheim R
    Appetite; 1992 Dec; 19(3):285-92. PubMed ID: 1482165
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2013 Feb; 93(2):145-52. PubMed ID: 23022579
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
    J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.
    Sheard PR; Hope E; Hughes SI; Baker A; Nute GR
    Meat Sci; 2010 May; 85(1):40-6. PubMed ID: 20374862
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.
    Braghieri A; Piazzolla N; Carlucci A; Bragaglio A; Napolitano F
    Meat Sci; 2016 Jan; 111():122-9. PubMed ID: 26398006
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.
    Guzek D; Głąbska D; Brodowska M; Godziszewska J; Górska-Horczyczak E; Pogorzelska E; Wojtasik-Kalinowska I; Wierzbicka A
    J Sci Food Agric; 2017 Dec; 97(15):5327-5334. PubMed ID: 28485500
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
    Mora-Gallego H; Guàrdia MD; Serra X; Gou P; Arnau J
    Meat Sci; 2016 Feb; 112():9-15. PubMed ID: 26497101
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
    Tomaschunas M; Zörb R; Fischer J; Köhn E; Hinrichs J; Busch-Stockfisch M
    Meat Sci; 2013 Nov; 95(3):629-40. PubMed ID: 23811098
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
    Paglarini CS; Vidal VAS; Dos Santos M; Coimbra LO; Esmerino EA; Cruz AG; Pollonio MAR
    Food Res Int; 2020 Jun; 132():109066. PubMed ID: 32331676
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.
    Corral S; Belloch C; López-Díez JJ; Salvador A; Flores M
    Meat Sci; 2017 Jan; 123():1-7. PubMed ID: 27579788
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
    Campagnol PCB; Dos Santos BA; Lorenzo JM; Cichoski AJ
    Food Sci Technol Int; 2017 Sep; 23(6):471-479. PubMed ID: 28345353
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs.
    Cox GO; Lee Y; Lee SY
    J Food Sci; 2019 Sep; 84(9):2610-2618. PubMed ID: 31429488
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.
    Mora-Gallego H; Serra X; Guàrdia MD; Miklos R; Lametsch R; Arnau J
    Meat Sci; 2013 Mar; 93(3):668-74. PubMed ID: 23273479
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.
    Yang H; Khan MA; Yu X; Zheng H; Han M; Xu X; Zhou G
    Meat Sci; 2016 Nov; 121():79-87. PubMed ID: 27288900
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat.
    Wang L; Li C; Ren L; Guo H; Li Y
    J Food Sci; 2019 Nov; 84(11):3091-3098. PubMed ID: 31627254
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A; Navarro JL; Salvador A; Flores M
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of fat content on aroma generation during processing of dry fermented sausages.
    Olivares A; Navarro JL; Flores M
    Meat Sci; 2011 Mar; 87(3):264-73. PubMed ID: 21112159
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.