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 *

164 related articles for article (PubMed ID: 22061068)

  • 1. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.
    Muguerza E; Fista G; Ansorena D; Astiasaran I; Bloukas JG
    Meat Sci; 2002 Aug; 61(4):397-404. PubMed ID: 22061068
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages.
    Bloukas JG; Paneras ED; Fournitzis GC
    Meat Sci; 1997 Feb; 45(2):133-44. PubMed ID: 22061297
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil.
    Koutsopoulos DA; Koutsimanis GE; Bloukas JG
    Meat Sci; 2008 May; 79(1):188-97. PubMed ID: 22062612
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.
    Muguerza E; Gimeno O; Ansorena D; Bloukas JG; Astiasarán I
    Meat Sci; 2001 Nov; 59(3):251-8. PubMed ID: 22062779
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
    Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
    Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
    [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. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
    Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil.
    Pappa IC; Bloukas JG; Arvanitoyannis IS
    Meat Sci; 2000 Sep; 56(1):81-8. PubMed ID: 22061775
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
    Siachou C; Zampouni K; Katsanidis E
    Gels; 2023 Apr; 9(4):. PubMed ID: 37102952
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.
    Domínguez R; Pateiro M; Agregán R; Lorenzo JM
    J Food Sci Technol; 2017 Jan; 54(1):26-37. PubMed ID: 28242900
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
    Zampouni K; Filippou A; Papadimitriou K; Katsanidis E
    Meat Sci; 2024 Feb; 208():109392. PubMed ID: 37979346
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C; Triki M; Herrero AM; Rodriguez-Salas L; Jiménez-Colmenero F
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.
    Franco D; Martins AJ; López-Pedrouso M; Cerqueira MA; Purriños L; Pastrana LM; Vicente AA; Zapata C; Lorenzo JM
    J Sci Food Agric; 2020 Jan; 100(1):218-224. PubMed ID: 31512242
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.
    Zhu Y; Guo L; Tang W; Yang Q
    Poult Sci; 2020 Dec; 99(12):7147-7158. PubMed ID: 33248632
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk).
    Kayaardı S; Gök V
    Meat Sci; 2004 Jan; 66(1):249-57. PubMed ID: 22063955
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Partial substitution of pork backfat with extra-virgin olive oil in 'salami' products: effects on chemical, physical and sensorial quality.
    Severini C; De Pilli T; Baiano A
    Meat Sci; 2003 Jul; 64(3):323-31. PubMed ID: 22063019
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Utilization of cereal and fruit fibres in low fat dry fermented sausages.
    García ML; Dominguez R; Galvez MD; Casas C; Selgas MD
    Meat Sci; 2002 Mar; 60(3):227-36. PubMed ID: 22063393
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.