BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

187 related articles for article (PubMed ID: 26595176)

  • 1. Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings.
    Fellendorf S; O'Sullivan MG; Kerry JP
    Meat Sci; 2016 Mar; 113():17-25. PubMed ID: 26595176
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding.
    Fellendorf S; O'Sullivan MG; Kerry JP
    Meat Sci; 2015 May; 103():75-82. PubMed ID: 25635779
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.
    Fellendorf S; O'Sullivan MG; Kerry JP
    Food Sci Nutr; 2017 Mar; 5(2):273-284. PubMed ID: 28265362
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.
    Horita CN; Morgano MA; Celeghini RM; Pollonio MA
    Meat Sci; 2011 Dec; 89(4):426-33. PubMed ID: 21645975
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J
    Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z; Gaudette NJ
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
    Dos Santos Alves LAA; Lorenzo JM; Gonçalves CAA; Dos Santos BA; Heck RT; Cichoski AJ; Campagnol PCB
    Meat Sci; 2017 Jan; 123():50-56. PubMed ID: 27614180
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
    Totosaus A; Alfaro-Rodriguez RH; Pérez-Chabela ML
    Int J Food Sci Nutr; 2004 Aug; 55(5):371-80. PubMed ID: 15545045
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.
    de Souza VR; Freire TV; Saraiva CG; de Deus Souza Carneiro J; Pinheiro AC; Nunes CA
    J Dairy Res; 2013 Aug; 80(3):319-25. PubMed ID: 23719341
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
    Marchetti L; Argel N; Andrés SC; Califano AN
    Meat Sci; 2015 Jun; 104():67-77. PubMed ID: 25725284
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.
    Kamleh R; Olabi A; Toufeili I; Najm NE; Younis T; Ajib R
    J Dairy Sci; 2012 Mar; 95(3):1140-51. PubMed ID: 22365197
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT; Padilla AP; Campderrós ME
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
    Pietrasik Z; Gaudette NJ
    Meat Sci; 2014 Mar; 96(3):1165-70. PubMed ID: 24334036
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP; de Oliveira Paula MM; Fontes PR; do Nascimento Benevenuto WC; Silva VR; Benevenuto Júnior AA; Ramos EM
    Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
    Mora-Gallego H; Guàrdia MD; Serra X; Gou P; Arnau J
    Meat Sci; 2016 Feb; 112():9-15. PubMed ID: 26497101
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
    Choi YM; Jung KC; Jo HM; Nam KW; Choe JH; Rhee MS; Kim BC
    Meat Sci; 2014 Jan; 96(1):21-5. PubMed ID: 23896133
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.
    Jiménez-Colmenero F; Cofrades S; López-López I; Ruiz-Capillas C; Pintado T; Solas MT
    Meat Sci; 2010 Mar; 84(3):356-63. PubMed ID: 20374797
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
    Sriwattana S; Chokumnoyporn N; Prinyawiwatkul W
    J Food Sci; 2021 Sep; 86(9):3939-3950. PubMed ID: 34355398
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Technological, sensory and microbiological impacts of sodium reduction in frankfurters.
    Yotsuyanagi SE; Contreras-Castillo CJ; Haguiwara MM; Cipolli KM; Lemos AL; Morgano MA; Yamada EA
    Meat Sci; 2016 May; 115():50-9. PubMed ID: 26854791
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.