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 *

237 related articles for article (PubMed ID: 26158872)

  • 41. Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate.
    Mokni Ghribi A; Ben Amira A; Maklouf Gafsi I; Lahiani M; Bejar M; Triki M; Zouari A; Attia H; Besbes S
    Meat Sci; 2018 Sep; 143():74-80. PubMed ID: 29715663
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. 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]  

  • 44. Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.
    Petrášová M; Král M; Pospiech M; Halamová P; Tremlová B; Walczycka M
    J Sci Food Agric; 2019 Mar; 99(4):1888-1897. PubMed ID: 30264466
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage.
    Feng L; Qiao Y; Zou Y; Huang M; Kang Z; Zhou G
    Meat Sci; 2014 Sep; 98(1):34-40. PubMed ID: 24831062
    [TBL] [Abstract][Full Text] [Related]  

  • 46. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
    Lekjing S
    Meat Sci; 2016 Jan; 111():192-7. PubMed ID: 26473294
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques.
    Fernandes VR; Souza Franco ML; Mikcha JM; de Souza VL; Gasparino E; Coutinho ME; Tanamati A; Del Vesco AP
    J Sci Food Agric; 2014 Feb; 94(3):468-72. PubMed ID: 23775517
    [TBL] [Abstract][Full Text] [Related]  

  • 48. 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]  

  • 49. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.
    Santiaguín-Padilla AJ; Peña-Ramos EA; Pérez-Gallardo A; Rascón-Chu A; González-Ávila M; González-Ríos H; González-Noriega JA; Islava-Lagarda T
    J Food Sci; 2019 Jun; 84(6):1331-1339. PubMed ID: 31132153
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T; Herrero AM; Ruiz-Capillas C; Triki M; Carmona P; Jiménez-Colmenero F
    Food Sci Technol Int; 2016 Mar; 22(2):132-45. PubMed ID: 25788169
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages.
    Grossi A; Søltoft-Jensen J; Knudsen JC; Christensen M; Orlien V
    Meat Sci; 2011 Oct; 89(2):195-201. PubMed ID: 21576003
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
    Kim HW; Choi JH; Choi YS; Kim HY; Lee MA; Hwang KE; Song DH; Lee JW; Kim CJ
    Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
    Marchetti L; Andrés SC; Califano AN
    Meat Sci; 2014 Mar; 96(3):1297-303. PubMed ID: 24342180
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
    Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
    J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
    Salminen H; Herrmann K; Weiss J
    Meat Sci; 2013 Mar; 93(3):659-67. PubMed ID: 23273478
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Microwave heating of cooked pork patties as a function of fat content.
    Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J
    J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.
    Swanepoel M; Leslie AJ; Hoffman LC
    Meat Sci; 2016 Apr; 114():103-113. PubMed ID: 26771142
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.
    Utrilla MC; García Ruiz A; Soriano A
    Meat Sci; 2014 Dec; 98(4):785-91. PubMed ID: 25134015
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
    Pintado T; Herrero AM; Jiménez-Colmenero F; Pasqualin Cavalheiro C; Ruiz-Capillas C
    Meat Sci; 2018 Jan; 135():6-13. PubMed ID: 28843146
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Quality of deli-style turkey enriched with plant sterols.
    Grasso S; Brunton NP; Lyng JG; Harrison SM; Monahan FJ
    Food Sci Technol Int; 2016 Dec; 22(8):743-751. PubMed ID: 27166126
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.