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 *

387 related articles for article (PubMed ID: 26761810)

  • 1. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
    Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.
    Baek KH; Utama DT; Lee SG; An BK; Lee SK
    Asian-Australas J Anim Sci; 2016 Jun; 29(6):865-71. PubMed ID: 27004822
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Kim HW; Jeong JY; Kim CJ
    Meat Sci; 2009 Jun; 82(2):266-71. PubMed ID: 20416740
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
    Shin DJ; Lee HJ; Lee D; Jo C; Choe J
    Poult Sci; 2020 May; 99(5):2811-2818. PubMed ID: 32359618
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.
    Choi YS; Kim YB; Kim HW; Hwang KE; Song DH; Jeong TJ; Park J; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(2):258-64. PubMed ID: 26761836
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.
    Choi MS; Choi YS; Kim HW; Hwang KE; Song DH; N Lee SY; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(2):158-65. PubMed ID: 26760933
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
    Utama DT; Jeong HS; Kim J; Barido FH; Lee SK
    Poult Sci; 2019 Jul; 98(7):3059-3066. PubMed ID: 30877751
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.
    Yum HW; Seo JK; Jeong JY; Kim GD; Rahman MS; Yang HS
    Korean J Food Sci Anim Resour; 2018 Feb; 38(1):123-134. PubMed ID: 29725230
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions.
    Kim TK; Yong HI; Jung S; Kim YB; Choi YS
    Meat Sci; 2020 May; 163():108079. PubMed ID: 32061994
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
    Wang X; Xie Y; Li X; Liu Y; Yan W
    Meat Sci; 2018 Dec; 146():154-159. PubMed ID: 30149279
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.
    Cittadini A; Domínguez R; E S Munekata P; Pateiro M; Sarriés MV; Manuel Lorenzo J
    Food Res Int; 2022 Nov; 161():111881. PubMed ID: 36192994
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
    Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
    Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L; Bi J; Dai R; Li X
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.
    Kim TK; Lee MH; Kim SM; Kim MJ; Jung S; Yong HI; Choi YS
    Poult Sci; 2021 Feb; 100(2):1291-1298. PubMed ID: 33518086
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
    Asuming-Bediako N; Jaspal MH; Hallett K; Bayntun J; Baker A; Sheard PR
    Meat Sci; 2014 Jan; 96(1):187-94. PubMed ID: 23906753
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil.
    Revilla I; Santos S; Hernández-Jiménez M; Vivar-Quintana AM
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407009
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.
    Shin DJ; Yim DG; Kwon JA; Kim SS; Lee HJ; Jo C
    Poult Sci; 2022 Jan; 101(1):101554. PubMed ID: 34823177
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.
    Muguerza E; Fista G; Ansorena D; Astiasaran I; Bloukas JG
    Meat Sci; 2002 Aug; 61(4):397-404. PubMed ID: 22061068
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.