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 *

146 related articles for article (PubMed ID: 22061466)

  • 41. Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurter.
    Yu SY; Lin KW
    J Food Sci; 2014 Jun; 79(6):C1117-22. PubMed ID: 24888552
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS; Park KS; Kim HW; Hwang KE; Song DH; Choi MS; Lee SY; Paik HD; Kim CJ
    Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties.
    Piñero MP; Parra K; Huerta-Leidenz N; Arenas de Moreno L; Ferrer M; Araujo S; Barboza Y
    Meat Sci; 2008 Nov; 80(3):675-80. PubMed ID: 22063581
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications.
    Pintado T; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
    J Food Sci Technol; 2016 Dec; 53(12):4336-4347. PubMed ID: 28115774
    [TBL] [Abstract][Full Text] [Related]  

  • 45. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
    Petersson K; Godard O; Eliasson AC; Tornberg E
    Meat Sci; 2014 Jan; 96(1):503-8. PubMed ID: 24008058
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Properties of Frankfurters Processed with Different Levels of Sodium Bicarbonate
    Bechtel PJ; McKEITH FK; Martin SE; Basgall EJ; Novakofski JE
    J Food Prot; 1985 Oct; 48(10):861-864. PubMed ID: 30939693
    [TBL] [Abstract][Full Text] [Related]  

  • 47. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A; Polcyn A; Chudy S; Michniewicz J
    Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.
    Pintado T; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
    Meat Sci; 2016 Apr; 114():75-84. PubMed ID: 26745305
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.
    Murphy SC; Gilroy D; Kerry JF; Buckley DJ; Kerry JP
    Meat Sci; 2004 Mar; 66(3):689-701. PubMed ID: 22060879
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.
    Rahman MS; Seo JK; Zahid MA; Park JY; Choi SG; Yang HS
    Meat Sci; 2019 May; 151():89-97. PubMed ID: 30784961
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ; Zhang WG; Zhou GH
    J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters.
    Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas Pérez C; Solas MT; Jiménez-Colmenero F
    Meat Sci; 2013 Mar; 93(3):757-66. PubMed ID: 23261536
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effect of natural colourants and nitrites on colour attributes of frankfurters.
    Bloukas JG; Arvanitoyannis IS; Siopi AA
    Meat Sci; 1999 Jul; 52(3):257-65. PubMed ID: 22062573
    [TBL] [Abstract][Full Text] [Related]  

  • 54. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs.
    Yılmaz I; Dağlıoğlu O
    Meat Sci; 2003 Oct; 65(2):819-23. PubMed ID: 22063444
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation.
    Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas C; Jiménez-Colmenero F
    Meat Sci; 2015 Dec; 110():160-8. PubMed ID: 26232749
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
    Carmona P; Ruiz-Capillas C; Jiménez-Colmenero F; Pintado T; Herrero AM
    J Agric Food Chem; 2011 Dec; 59(24):12998-3003. PubMed ID: 22060725
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content.
    López-López I; Cofrades S; Ruiz-Capillas C; Jiménez-Colmenero F
    Meat Sci; 2009 Oct; 83(2):255-62. PubMed ID: 20416743
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations.
    Nieto G; Castillo M; Xiong YL; Alvarez D; Payne FA; Garrido MD
    Meat Sci; 2009 Sep; 83(1):24-30. PubMed ID: 20416748
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids.
    Cofrades S; Salcedo Sandoval L; Delgado-Pando G; López-López I; Ruiz-Capillas C; Jiménez-Colmenero F
    Food Chem; 2011 Nov; 129(2):429-436. PubMed ID: 30634248
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese.
    Wang F; Tong Q; Luo J; Xu Y; Ren F
    J Food Sci; 2016 Aug; 81(8):E1949-55. PubMed ID: 27315361
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.