These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

199 related articles for article (PubMed ID: 1482165)

  • 21. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.
    Pietrasik Z; Soladoye OP
    J Sci Food Agric; 2021 Aug; 101(11):4464-4472. PubMed ID: 33432585
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y; Rodriguez Furlán LT; Campderrós ME
    Food Sci Technol Int; 2017 Apr; 23(3):245-253. PubMed ID: 27956651
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD; Vestergaard C; Koch AG
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages.
    Chabanet C; Tarrega A; Septier C; Siret F; Salles C
    Meat Sci; 2013 Jun; 94(2):253-61. PubMed ID: 23501259
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance.
    Rodrigues I; Gonçalves LA; Carvalho FA; Pires M; Jp Rocha Y; Barros JC; Carvalho LT; Trindade MA
    Food Sci Technol Int; 2020 Mar; 26(2):123-131. PubMed ID: 31510800
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2012 Dec; 92(4):659-66. PubMed ID: 22784420
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat.
    Giezenaar C; Orr RE; Godfrey AJR; Maggs R; Foster M; Hort J
    Food Res Int; 2024 Jul; 188():114465. PubMed ID: 38823862
    [TBL] [Abstract][Full Text] [Related]  

  • 29. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H; Wismer WV
    Food Res Int; 2019 Sep; 123():631-641. PubMed ID: 31285012
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M; Cipriano TM; da Cruz AG; Santos BA; Pollonio MA; Campagnol PC
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Color of low-fat cheese influences flavor perception and consumer liking.
    Wadhwani R; McMahon DJ
    J Dairy Sci; 2012 May; 95(5):2336-46. PubMed ID: 22541462
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran.
    Arildsen Jakobsen LM; Vuholm S; Aaslyng MD; Kristensen M; Sørensen KV; Raben A; Kehlet U
    Food Sci Nutr; 2014 Sep; 2(5):534-46. PubMed ID: 25473511
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Lorenzo JM; Temperán S; Bermúdez R; Purriños L; Franco D
    Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
    Nowak B; von Mueffling T; Grotheer J; Klein G; Watkinson BM
    J Food Sci; 2007 Nov; 72(9):S629-38. PubMed ID: 18034747
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding.
    Fellendorf S; O'Sullivan MG; Kerry JP
    Meat Sci; 2015 May; 103():75-82. PubMed ID: 25635779
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages.
    Choe J; Lee J; Jo K; Jo C; Song M; Jung S
    Meat Sci; 2018 Sep; 143():114-118. PubMed ID: 29734004
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH; Kwon KY; Kim KO
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z; Gaudette NJ
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
    Dermiki M; Mounayar R; Suwankanit C; Scott J; Kennedy OB; Mottram DS; Gosney MA; Blumenthal H; Methven L
    J Sci Food Agric; 2013 Oct; 93(13):3312-21. PubMed ID: 23585029
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.