210 related articles for article (PubMed ID: 22912469)
21. Qualitative improvement of low meat beef burger using Aloe vera.
Soltanizadeh N; Ghiasi-Esfahani H
Meat Sci; 2015 Jan; 99():75-80. PubMed ID: 25282702
[TBL] [Abstract][Full Text] [Related]
22. Effect of ground poppy seed as a fat replacer on meat burgers.
Gök V; Akkaya L; Obuz E; Bulut S
Meat Sci; 2011 Dec; 89(4):400-4. PubMed ID: 21620577
[TBL] [Abstract][Full Text] [Related]
23. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M
J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
[TBL] [Abstract][Full Text] [Related]
24. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
Paula MMO; Haddad GBS; Rodrigues LM; Benevenuto Júnior AA; Ramos ALS; Ramos EM
Meat Sci; 2019 Jun; 152():96-103. PubMed ID: 30836268
[TBL] [Abstract][Full Text] [Related]
25. Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks.
Qiao Y; Huang J; Chen Y; Chen H; Zhao L; Huang M; Zhou G
Anim Sci J; 2017 Jan; 88(1):156-165. PubMed ID: 27112713
[TBL] [Abstract][Full Text] [Related]
26. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
Shrestha S; Cornforth D; Nummer BA
J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
[TBL] [Abstract][Full Text] [Related]
27. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.
Mancini S; Preziuso G; Dal Bosco A; Roscini V; Szendrő Z; Fratini F; Paci G
Meat Sci; 2015 Dec; 110():93-100. PubMed ID: 26188362
[TBL] [Abstract][Full Text] [Related]
28. Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp.
Abd El-Hady ESA; Alfheeaid HA; Abd El-Razik MM; Althwab SA; Barakat H
Int J Food Sci; 2022; 2022():4581821. PubMed ID: 36284564
[TBL] [Abstract][Full Text] [Related]
29. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
Selani MM; Shirado GA; Margiotta GB; Saldaña E; Spada FP; Piedade SM; Contreras-Castillo CJ; Canniatti-Brazaca SG
Meat Sci; 2016 Feb; 112():69-76. PubMed ID: 26562792
[TBL] [Abstract][Full Text] [Related]
30. Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content.
Summo C; De Angelis D; Difonzo G; Caponio F; Pasqualone A
Foods; 2020 Aug; 9(8):. PubMed ID: 32759875
[TBL] [Abstract][Full Text] [Related]
31. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
[TBL] [Abstract][Full Text] [Related]
32. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.
Marti-Quijal FJ; Zamuz S; Tomašević I; Rocchetti G; Lucini L; Marszałek K; Barba FJ; Lorenzo JM
J Sci Food Agric; 2019 May; 99(7):3672-3680. PubMed ID: 30638267
[TBL] [Abstract][Full Text] [Related]
33. Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.
do Prado MEA; Queiroz VAV; Correia VTDV; Neves EO; Roncheti EFS; Gonçalves ACA; de Menezes CB; de Oliveira FCE
Meat Sci; 2019 Apr; 150():93-100. PubMed ID: 30616075
[TBL] [Abstract][Full Text] [Related]
34. Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.
Barker S; McSweeney MB
J Food Sci; 2022 Dec; 87(12):5390-5401. PubMed ID: 36302120
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
Badar IH; Li Y; Liu H; Chen Q; Liu Q; Kong B
Meat Sci; 2023 May; 199():109143. PubMed ID: 36827828
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products.
Xu C; Wang Y; He J; Pan D; Wang H; Zhou G; Cao J
J Food Sci; 2020 Jun; 85(6):1675-1680. PubMed ID: 32469102
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]