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 *

221 related articles for article (PubMed ID: 26761802)

  • 1. Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.
    Jo YJ; Kwon YJ; Min SG; Choi MJ
    Korean J Food Sci Anim Resour; 2015; 35(1):71-9. PubMed ID: 26761802
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage.
    Bai JJ; Lee JG; Lee SY; Kim S; Choi MJ; Cho Y
    Korean J Food Sci Anim Resour; 2017; 37(5):752-763. PubMed ID: 29147099
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.
    Cîrstea Lazăr N; Nour V; Boruzi AI
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766048
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage.
    Lund MN; Hviid MS; Claudi-Magnussen C; Skibsted LH
    Meat Sci; 2008 Aug; 79(4):727-33. PubMed ID: 22063036
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion.
    Lee J; Kim H; Choi MJ; Cho Y
    Food Sci Anim Resour; 2020 Mar; 40(2):262-273. PubMed ID: 32161921
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of Antioxidant Activity of
    Kim H; Chin KB
    Food Sci Anim Resour; 2020 Nov; 40(6):881-895. PubMed ID: 33305274
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage.
    Park SY; Chin KB
    Korean J Food Sci Anim Resour; 2014; 34(5):638-46. PubMed ID: 26761498
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage.
    Lee YK; Ko BB; Min SG; Hong GP
    Korean J Food Sci Anim Resour; 2015; 35(4):557-63. PubMed ID: 26761879
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.
    Cheng JH; Wang ST; Ockerman HW
    J Sci Food Agric; 2013 Sep; 93(12):2959-62. PubMed ID: 23471643
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions.
    Biswas AK; Keshri RC; Bisht GS
    Meat Sci; 2004 Mar; 66(3):733-41. PubMed ID: 22060884
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage.
    Kim YA; Park S; Park Y; Park G; Oh S; Choi J
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407090
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ; Zhang WG; Zhou GH
    J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
    Jiang J; Zhang X; True AD; Zhou L; Xiong YL
    J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.
    Wei L; Ren Y; Huang L; Ye X; Li H; Li J; Cao J; Liu X
    Gels; 2024 Jan; 10(2):. PubMed ID: 38391441
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil.
    Jang S; Kim C; Park S; Park Y; Park G; Oh S; Choi N; Lim Y; Cho JS; Choi J
    Food Sci Anim Resour; 2024 Jan; 44(1):189-203. PubMed ID: 38229858
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS; Choi JH; Han DJ; Kim HY; Kim HW; Lee MA; Chung HJ; Kim CJ
    Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antioxidant activity of vine tea
    Zhang X; Xu Y; Xue H; Jiang GC; Liu XJ
    Food Sci Nutr; 2019 May; 7(5):1735-1745. PubMed ID: 31139386
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.
    Verma AK; Chatli MK; Kumar D; Kumar P; Mehta N
    Asian-Australas J Anim Sci; 2015 Feb; 28(2):252-9. PubMed ID: 25557822
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions.
    Ahn DU; Jo C; Du M; Olson DG; Nam KC
    Meat Sci; 2000 Oct; 56(2):203-9. PubMed ID: 22061910
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.