BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

387 related articles for article (PubMed ID: 28515646)

  • 21. 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]  

  • 22. Effects on quality properties of cooked pork sausages with
    Seo JK; Parvin R; Yim DG; Zahid MA; Yang HS
    J Food Sci Technol; 2019 Nov; 56(11):4946-4955. PubMed ID: 31741518
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of
    Lee JA; Kim HY
    Food Sci Anim Resour; 2021 May; 41(3):440-451. PubMed ID: 34017953
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals.
    Alvarado-Ramírez M; Santana-Gálvez J; Santacruz A; Carranza-Montealvo LD; Ortega-Hernández E; Tirado-Escobosa J; Cisneros-Zevallos L; Jacobo-Velázquez DA
    J Food Sci; 2018 Sep; 83(9):2351-2361. PubMed ID: 30101977
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets.
    Verma AK; Rajkumar V; Banerjee R; Biswas S; Das AK
    Asian-Australas J Anim Sci; 2013 Jun; 26(6):886-95. PubMed ID: 25049864
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
    Choi YS; Kim YB; Hwang KE; Song DH; Ham YK; Kim HW; Sung JM; Kim CJ
    Poult Sci; 2016 Jun; 95(6):1465-71. PubMed ID: 27030694
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.
    Pietrasik Z; Soladoye OP
    J Sci Food Agric; 2021 Aug; 101(11):4464-4472. PubMed ID: 33432585
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage.
    Ryu KS; Shim KS; Shin D
    Korean J Food Sci Anim Resour; 2014; 34(2):200-6. PubMed ID: 26760939
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.
    Carvalho LT; Lorenzo JM; de Carvalho FAL; Bellucci ERB; Trindade MA; Domínguez R
    Foods; 2020 Dec; 9(12):. PubMed ID: 33333724
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
    Wang W; Wang X; Zhao W; Gao G; Zhang X; Wang Y; Wang Y
    J Texture Stud; 2018 Jun; 49(3):300-308. PubMed ID: 28921519
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.
    Alaei F; Hojjatoleslamy M; Hashemi Dehkordi SM
    Food Sci Nutr; 2018 Mar; 6(2):512-519. PubMed ID: 29564119
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage.
    Jin SK; Kim YJ; Park JH; Hur IC; Nam SH; Shin D
    Asian-Australas J Anim Sci; 2012 Sep; 25(9):1329-37. PubMed ID: 25049698
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.
    Song DH; Kim HW; Hwang KE; Kim YJ; Ham YK; Choi YS; Shin DJ; Kim TK; Lee JH; Kim CJ; Paik HD
    Korean J Food Sci Anim Resour; 2017; 37(5):698-707. PubMed ID: 29147093
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
    Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
    Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.
    Massingue AA; de Almeida Torres Filho R; Fontes PR; de Lemos Souza Ramos A; Fontes EAF; Perez JRO; Ramos EM
    Asian-Australas J Anim Sci; 2018 Apr; 31(4):576-584. PubMed ID: 28920407
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.
    Lee SY; Kim HW; Hwang KE; Song DH; Choi MS; Ham YK; Choi YS; Lee JW; Lee SK; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(3):277-85. PubMed ID: 26761840
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage.
    Zaini HBM; Sintang MDB; Pindi W
    Food Sci Nutr; 2020 Oct; 8(10):5497-5507. PubMed ID: 33133552
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat.
    Wang L; Li C; Ren L; Guo H; Li Y
    J Food Sci; 2019 Nov; 84(11):3091-3098. PubMed ID: 31627254
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 20.