379 related articles for article (PubMed ID: 28515646)
1. Lotus (
Ham YK; Hwang KE; Song DH; Kim YJ; Shin DJ; Kim KI; Lee HJ; Kim NR; Kim CJ
Korean J Food Sci Anim Resour; 2017; 37(2):219-227. PubMed ID: 28515646
[TBL] [Abstract][Full Text] [Related]
2. Effect of Buckwheat (
Lee SH; Kim GW; Choe J; Kim HY
Korean J Food Sci Anim Resour; 2018 Oct; 38(5):927-935. PubMed ID: 30479500
[TBL] [Abstract][Full Text] [Related]
3. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages.
Choi J; Kim N; Choi HY; Han YS
Food Sci Anim Resour; 2019 Oct; 39(5):742-755. PubMed ID: 31728444
[TBL] [Abstract][Full Text] [Related]
4. Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages.
Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Yeo IJ; Jeong TJ; Choi YS; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(3):378-86. PubMed ID: 26761180
[TBL] [Abstract][Full Text] [Related]
5. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.
Jin SK; Park JH
Asian-Australas J Anim Sci; 2013 Dec; 26(12):1753-61. PubMed ID: 25049766
[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. 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]
8. 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]
9. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.
Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Jeong TJ; Choi YS; Kim CJ
J Food Sci Technol; 2016 Jan; 53(1):872-9. PubMed ID: 26788010
[TBL] [Abstract][Full Text] [Related]
10. Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.
Ham YK; Song DH; Noh SW; Gu TW; Lee JH; Kim TK; Choi YS; Kim HW
Food Sci Anim Resour; 2020 Nov; 40(6):1033-1043. PubMed ID: 33305286
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.
Santana P; Huda N; Yang TA
J Food Sci Technol; 2015 Mar; 52(3):1507-15. PubMed ID: 25745219
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf.
Huang B; He J; Ban X; Zeng H; Yao X; Wang Y
Meat Sci; 2011 Jan; 87(1):46-53. PubMed ID: 20869815
[TBL] [Abstract][Full Text] [Related]
14. Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage.
Lee MA; Han DJ; Jeong JY; Choi JH; Choi YS; Kim HY; Paik HD; Kim CJ
Meat Sci; 2008 Nov; 80(3):708-14. PubMed ID: 22063587
[TBL] [Abstract][Full Text] [Related]
15. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage.
Park SY; Kim HY
Korean J Food Sci Anim Resour; 2016; 36(6):737-743. PubMed ID: 28115884
[TBL] [Abstract][Full Text] [Related]
16. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (
Jeong Y; Han Y
Food Sci Anim Resour; 2019 Dec; 39(6):953-965. PubMed ID: 31950111
[TBL] [Abstract][Full Text] [Related]
17. Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages.
Choi YS; Jeong TJ; Hwang KE; Song DH; Ham YK; Kim HW; Kim YB; Kim CJ
Poult Sci; 2016 Aug; 95(8):1943-9. PubMed ID: 27252369
[TBL] [Abstract][Full Text] [Related]
18. Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.
Wang L; Guo H; Liu X; Jiang G; Li C; Li X; Li Y
Meat Sci; 2019 Oct; 156():44-51. PubMed ID: 31125946
[TBL] [Abstract][Full Text] [Related]
19. Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.
Lee JA; Kim GW; Kim HY; Choe J
Food Sci Anim Resour; 2019 Apr; 39(2):286-295. PubMed ID: 31149670
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
