203 related articles for article (PubMed ID: 23751543)
1. Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products.
Jimenez EC; García-Pérez JV; Canillas SV; Fort JJ
Food Sci Technol Int; 2014 Jun; 20(4):275-85. PubMed ID: 23751543
[TBL] [Abstract][Full Text] [Related]
2. Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams.
Niñoles L; Mulet A; Ventanas S; Benedito J
Meat Sci; 2010 May; 85(1):26-32. PubMed ID: 20374860
[TBL] [Abstract][Full Text] [Related]
3. Ultrasonic characterization of pork fat crystallization during cold storage.
Corona E; García-Pérez JV; Santacatalina JV; Ventanas S; Benedito J
J Food Sci; 2014 May; 79(5):E828-38. PubMed ID: 24697650
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.
Ospina-E JC; Cruz-S A; Pérez-Alvarez JA; Fernández-López J
Meat Sci; 2010 Mar; 84(3):491-7. PubMed ID: 20374815
[TBL] [Abstract][Full Text] [Related]
6. Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.
Cheong LZ; Zhang H; Nersting L; Jensen K; Haagensen JA; Xu X
Meat Sci; 2010 Aug; 85(4):691-9. PubMed ID: 20416789
[TBL] [Abstract][Full Text] [Related]
7. Composition assessment of raw meat mixtures using ultrasonics.
Benedito J; Carcel JA; Rossello C; Mulet A
Meat Sci; 2001 Apr; 57(4):365-70. PubMed ID: 22061708
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systems.
Niñoles L; Mulet A; Ventanas S; Benedito J
Meat Sci; 2011 Oct; 89(2):174-80. PubMed ID: 21571442
[TBL] [Abstract][Full Text] [Related]
10. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
Glorieux S; Steen L; De Brabanter J; Foubert I; Fraeye I
J Food Sci; 2018 Jun; 83(6):1596-1604. PubMed ID: 29786844
[TBL] [Abstract][Full Text] [Related]
11. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
Lorenzo JM; Montes R; Purriños L; Franco D
Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
[TBL] [Abstract][Full Text] [Related]
12. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).
Trejo A; Martín MJ; Gómez-Quintana A; Cava R; García-Parra JJ; Ramírez MR
J Food Sci; 2021 May; 86(5):1963-1978. PubMed ID: 33884640
[TBL] [Abstract][Full Text] [Related]
13. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
Gómez M; Lorenzo JM
Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
[TBL] [Abstract][Full Text] [Related]
14. Feasibility of use of fatty acid and triacylglycerol profiles for the authentication of commercial labelling in Iberian dry-cured sausages.
Horcada A; Fernández-Cabanás VM; Polvillo O; Botella B; Cubiles MD; Pino R; Narváez-Rivas M; León-Camacho M; Acuña RR
Talanta; 2013 Dec; 117():463-70. PubMed ID: 24209369
[TBL] [Abstract][Full Text] [Related]
15. Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.
Miklos R; Mora-Gallego H; Larsen FH; Serra X; Cheong LZ; Xu X; Arnau J; Lametsch R
Meat Sci; 2014 Jan; 96(1):617-22. PubMed ID: 24045062
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties.
Lorenzo JM; Franco D
Meat Sci; 2012 Dec; 92(4):704-14. PubMed ID: 22795774
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. XIII. Sausages and luncheon meats. Comprehensive evaluation of fatty acids in foods.
Anderson BA
J Am Diet Assoc; 1978 Jan; 72(1):48-52. PubMed ID: 563888
[TBL] [Abstract][Full Text] [Related]
20. Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.
Sánchez-Zapata E; Zunino V; Pérez-Alvarez JA; Fernández-López J
Meat Sci; 2013 Nov; 95(3):562-8. PubMed ID: 23793111
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]