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 *

179 related articles for article (PubMed ID: 26595176)

  • 61. Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.
    Omana DA; Pietrasik Z; Betti M
    J Food Sci; 2012 Jul; 77(7):S274-80. PubMed ID: 22757718
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
    Ding X; Wang G; Zou Y; Zhao Y; Ge C; Liao G
    Meat Sci; 2021 May; 175():108465. PubMed ID: 33610908
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
    Vidal VAS; Santana JB; Paglarini CS; da Silva MAAP; Freitas MQ; Esmerino EA; Cruz AG; Pollonio MAR
    Meat Sci; 2020 Jan; 159():107911. PubMed ID: 31474317
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age.
    Lee YN; Lee SM; Kim KO
    J Food Sci; 2019 Oct; 84(10):2961-2972. PubMed ID: 31612540
    [TBL] [Abstract][Full Text] [Related]  

  • 65. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD; Vestergaard C; Koch AG
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.
    Bratcher CL; Dawkins NL; Solaiman S; Kerth CR; Bartlett JR
    J Anim Sci; 2011 May; 89(5):1429-33. PubMed ID: 21183711
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Effects of hydrocolloids as fat replacers on the physicochemical properties of produced Labneh.
    Saleh M; Al-Baz F; Al-Ismail K
    J Texture Stud; 2018 Feb; 49(1):113-120. PubMed ID: 28836674
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
    Gan X; Li H; Wang Z; Emara AM; Zhang D; He Z
    Meat Sci; 2019 Apr; 150():14-22. PubMed ID: 30562639
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction.
    Laranjo M; Gomes A; Agulheiro-Santos AC; Potes ME; Cabrita MJ; Garcia R; Rocha JM; Roseiro LC; Fernandes MJ; Fernandes MH; Fraqueza MJ; Elias M
    Meat Sci; 2016 Jun; 116():34-42. PubMed ID: 26848738
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method.
    Sinopoli DA; Lawless HT
    J Food Sci; 2012 Sep; 77(9):S319-22. PubMed ID: 22901084
    [TBL] [Abstract][Full Text] [Related]  

  • 72. 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]  

  • 73. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.
    do Amaral DS; Cardelle-Cobas A; do Nascimento BM; Monteiro MJ; Madruga MS; Pintado MM
    Food Funct; 2015 Aug; 6(8):2768-78. PubMed ID: 26158872
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride.
    de Sousa AMB; de Araujo Alves R; Madeira DSS; Santos RM; Pereira ALF; de Oliveira Lemos T; Abreu VKG
    J Food Sci Technol; 2020 Sep; 57(9):3232-3243. PubMed ID: 32728271
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).
    Muñoz I; Guàrdia MD; Arnau J; Dalgaard P; Bover S; Fernandes JO; Monteiro C; Cunha SC; Gonçalves A; Nunes ML; Oliveira H
    Food Chem Toxicol; 2020 Sep; 143():111554. PubMed ID: 32640353
    [TBL] [Abstract][Full Text] [Related]  

  • 76. 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]  

  • 77. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties.
    Stanley RE; Bower CG; Sullivan GA
    Meat Sci; 2017 Nov; 133():36-42. PubMed ID: 28599172
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance.
    Conroy PM; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2018 Sep; 143():190-198. PubMed ID: 29778005
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.
    Tomaschunas M; Köhn E; Bennwitz P; Hinrichs J; Busch-Stockfisch M
    J Food Sci; 2013 Jun; 78(6):S894-901. PubMed ID: 23772708
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Structural, textural and sensory impact of sodium reduction on long fermented pizza.
    Bernklau I; Neußer C; Moroni AV; Gysler C; Spagnolello A; Chung W; Jekle M; Becker T
    Food Chem; 2017 Nov; 234():398-407. PubMed ID: 28551253
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.