BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 28115774)

  • 61. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.
    Pintado T; Herrero AM; Jiménez-Colmenero F; Ruiz-Capillas C
    Meat Sci; 2016 Apr; 114():75-84. PubMed ID: 26745305
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
    Poyato C; Ansorena D; Berasategi I; Navarro-Blasco I; Astiasarán I
    Meat Sci; 2014 Dec; 98(4):615-21. PubMed ID: 25089785
    [TBL] [Abstract][Full Text] [Related]  

  • 63. 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]  

  • 64. Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
    Chakraborty P; Witt T; Harris D; Ashton J; Stokes JR; Smyth HE
    Food Res Int; 2019 Jun; 120():62-72. PubMed ID: 31000279
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.
    Mastanjević K; Kovačević D
    Acta Sci Pol Technol Aliment; 2018; 17(1):19-26. PubMed ID: 29514422
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    Meat Sci; 2012 Jan; 90(1):106-15. PubMed ID: 21703779
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels.
    Yang X; Gong T; Lu YH; Li A; Sun L; Guo Y
    Carbohydr Polym; 2020 Feb; 229():115468. PubMed ID: 31826449
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.
    Álvarez D; Xiong YL; Castillo M; Payne FA; Garrido MD
    Meat Sci; 2012 Sep; 92(1):8-15. PubMed ID: 22503483
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers.
    Karp S; Wyrwisz J; Kurek MA
    Int J Biol Macromol; 2019 Jul; 132():236-243. PubMed ID: 30930267
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.
    Ying D; Hlaing MM; Lerisson J; Pitts K; Cheng L; Sanguansri L; Augustin MA
    Food Res Int; 2017 Oct; 100(Pt 1):665-673. PubMed ID: 28873735
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Oat bran, but not its isolated bioactive β-glucans or polyphenols, have a bifidogenic effect in an in vitro fermentation model of the gut microbiota.
    Kristek A; Wiese M; Heuer P; Kosik O; Schär MY; Soycan G; Alsharif S; Kuhnle GGC; Walton G; Spencer JPE
    Br J Nutr; 2019 Mar; 121(5):549-559. PubMed ID: 30688188
    [TBL] [Abstract][Full Text] [Related]  

  • 72. The impact of oat structure and β-glucan on
    Grundy MML; Quint J; Rieder A; Ballance S; Dreiss CA; Cross KL; Gray R; Bajka BH; Butterworth PJ; Ellis PR; Wilde PJ
    J Funct Foods; 2017 Nov; 38(Pt A):378-388. PubMed ID: 29129983
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability.
    Robert P; Zamorano M; González E; Silva-Weiss A; Cofrades S; Giménez B
    Food Res Int; 2019 Jun; 120():904-912. PubMed ID: 31000312
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements.
    Bowker BC; Eastridge JS; Solomon MB
    J Food Sci; 2011 Apr; 76(3):S210-6. PubMed ID: 21535862
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Alginate-based emulsion template containing high oil loading stabilized by nonionic surfactants.
    Ong WD; Tey BT; Quek SY; Tang SY; Chan ES
    J Food Sci; 2015 Jan; 80(1):E93-E100. PubMed ID: 25529579
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Gelatin-based emulsion gels for diffusion-controlled release applications.
    Thakur G; Naqvi MA; Rousseau D; Pal K; Mitra A; Basak A
    J Biomater Sci Polym Ed; 2012; 23(5):645-61. PubMed ID: 21418746
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Application of Emulsion Gels as Fat Substitutes in Meat Products.
    Ren Y; Huang L; Zhang Y; Li H; Zhao D; Cao J; Liu X
    Foods; 2022 Jun; 11(13):. PubMed ID: 35804763
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Studies on eggless mayonnaise from rice bran and sesame oils.
    Chetana R; Bhavana KP; Babylatha R; Geetha V; Suresh Kumar G
    J Food Sci Technol; 2019 Jun; 56(6):3117-3125. PubMed ID: 31205366
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
    Sahan N; Yasar K; Hayaloglu AA; Karaca OB; Kaya A
    J Dairy Res; 2008 Feb; 75(1):1-7. PubMed ID: 17961288
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Food products containing free tall oil-based phytosterols and oat beta-glucan lower serum total and LDL cholesterol in hypercholesterolemic adults.
    Maki KC; Shinnick F; Seeley MA; Veith PE; Quinn LC; Hallissey PJ; Temer A; Davidson MH
    J Nutr; 2003 Mar; 133(3):808-13. PubMed ID: 12612157
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.