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 *

477 related articles for article (PubMed ID: 28133759)

  • 1. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
    Nieto G; Martínez L; Castillo J; Ros G
    J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model.
    Martínez L; Ros G; Nieto G
    Nutrients; 2018 Jul; 10(8):. PubMed ID: 30049997
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
    J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage.
    Kasaiyan SA; Caro I; Ramos DD; Salvá BK; Carhuallanqui A; Dehnavi M; Mateo J
    Meat Sci; 2023 Aug; 202():109217. PubMed ID: 37172550
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B; Urgu M; Serdaroğlu M
    J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Innovations in the development of healthier chicken sausages formulated with different lipid sources.
    Andrés SC; Zaritzky NE; Califano AN
    Poult Sci; 2009 Aug; 88(8):1755-64. PubMed ID: 19590092
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.
    Zhu Y; Guo L; Tang W; Yang Q
    Poult Sci; 2020 Dec; 99(12):7147-7158. PubMed ID: 33248632
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
    de Souza Paglarini C; Vidal VA; Ribeiro W; Badan Ribeiro AP; Bernardinelli OD; Herrero AM; Ruiz-Capillas C; Sabadini E; Rodrigues Pollonio MA
    J Sci Food Agric; 2021 Jan; 101(2):505-517. PubMed ID: 32648307
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
    Nacak B; Öztürk-Kerimoğlu B; Yıldız D; Çağındı Ö; Serdaroğlu M
    Meat Sci; 2021 Jun; 176():108464. PubMed ID: 33618129
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
    Beriain MJ; Gómez I; Petri E; Insausti K; Sarriés MV
    Meat Sci; 2011 May; 88(1):189-97. PubMed ID: 21236589
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
    Zając M; Kasprzak MM; Tkaczewska J; Berski W; Stępień A; Okpala COR; Domagała J
    J Sci Food Agric; 2024 Jul; 104(9):5368-5380. PubMed ID: 38329620
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
    Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
    J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
    [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. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages.
    Aquilani C; Sirtori F; Flores M; Bozzi R; Lebret B; Pugliese C
    Meat Sci; 2018 Nov; 145():389-398. PubMed ID: 30036844
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
    Pintado T; Herrero AM; Jiménez-Colmenero F; Pasqualin Cavalheiro C; Ruiz-Capillas C
    Meat Sci; 2018 Jan; 135():6-13. PubMed ID: 28843146
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
    Choe J; Kim HY
    Poult Sci; 2019 Jun; 98(6):2662-2669. PubMed ID: 30698807
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 24.