BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

181 related articles for article (PubMed ID: 26760939)

  • 21. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.
    Choe J; Kim GW; Kim HY
    J Anim Sci Technol; 2019 Jan; 61(1):28-34. PubMed ID: 31333858
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
    Seo HW; Kang GH; Cho SH; Ba HV; Seong PN
    Korean J Food Sci Anim Resour; 2015; 35(5):638-45. PubMed ID: 26761892
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.
    Seo JK; Parvin R; Park J; Yang HS
    Antioxidants (Basel); 2021 Mar; 10(3):. PubMed ID: 33800453
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.
    Carvalho LT; Lorenzo JM; de Carvalho FAL; Bellucci ERB; Trindade MA; Domínguez R
    Foods; 2020 Dec; 9(12):. PubMed ID: 33333724
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage.
    Jin SK; Kim GD
    Meat Sci; 2023 Jul; 201():109193. PubMed ID: 37068409
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.
    Kim IS; Jin SK; Mandal PK; Kang SN
    J Food Sci Technol; 2011 Oct; 48(5):591-7. PubMed ID: 23572792
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage.
    Cagdas E; Kumcuoglu S
    J Food Sci Technol; 2015 May; 52(5):2918-25. PubMed ID: 25892791
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC; Brewer MS
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of
    Ham HJ; Kang GH; Choi YS; Jeong TJ; Hwang KE; Kim CJ
    Korean J Food Sci Anim Resour; 2016 Oct; 36(5):601-611. PubMed ID: 27857535
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods.
    Qiu ZZ; Chin KB
    Food Sci Anim Resour; 2020 Sep; 40(5):722-733. PubMed ID: 32968725
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of vacuum cooling on stability of macro-porous sausage during refrigerated storage-Vacuum-cooled sausage has a longer shelf life.
    Song XY; Song Z; Liu B; Guo ZY; Luan Y
    Food Sci Nutr; 2020 May; 8(5):2223-2233. PubMed ID: 32405379
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.
    Jin SK; Choi JS; Lee SJ; Lee SY; Hur SJ
    Korean J Food Sci Anim Resour; 2016 Oct; 36(5):656-664. PubMed ID: 27857542
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.
    Kim GH; Chin KB
    Anim Biosci; 2022 Aug; 35(8):1270-1278. PubMed ID: 34991193
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.
    Jayawardana BC; Hirano T; Han KH; Ishii H; Okada T; Shibayama S; Fukushima M; Sekikawa M; Shimada K
    Meat Sci; 2011 Oct; 89(2):150-3. PubMed ID: 21663804
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage.
    Cuong TV; Chin KB
    Korean J Food Sci Anim Resour; 2016; 36(4):476-86. PubMed ID: 27621688
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage.
    Hwang KE; Kim HW; Song DH; Kim YJ; Ham YK; Lee CH; Choi YS; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(2):178-84. PubMed ID: 26760936
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Efficacy of tomato powder as antioxidant in cooked pork patties.
    Kim IS; Jin SK; Yang MR; Chu GM; Park JH; Rashid RH; Kim JY; Kang SN
    Asian-Australas J Anim Sci; 2013 Sep; 26(9):1339-46. PubMed ID: 25049917
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.