BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

338 related articles for article (PubMed ID: 28921519)

  • 1. 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]  

  • 2. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C; Xie W; Zhang X; Liu J; Zhang M; Shao JH
    Meat Sci; 2023 Mar; 197():109086. PubMed ID: 36580792
    [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. 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]  

  • 8. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
    Lesiow T; Rentfrow GK; Xiong YL
    Meat Sci; 2017 Jun; 128():40-46. PubMed ID: 28199889
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
    Glorieux S; Steen L; De Brabanter J; Foubert I; Fraeye I
    J Food Sci; 2018 Jun; 83(6):1596-1604. PubMed ID: 29786844
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M; Cipriano TM; da Cruz AG; Santos BA; Pollonio MA; Campagnol PC
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.
    Shao L; Bi J; Li X; Dai R
    Int J Biol Macromol; 2023 Jun; 239():124299. PubMed ID: 37011742
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage.
    Feng X; Sebranek JG; Lee HY; Ahn DU
    Meat Sci; 2016 Nov; 121():285-291. PubMed ID: 27388819
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage.
    Sukumaran AT; Holtcamp AJ; Campbell YL; Burnett D; Schilling MW; Dinh TTN
    Meat Sci; 2018 Nov; 145():71-78. PubMed ID: 29908445
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ; Luo SZ; Zhong XY; Cai KZ; Cai J; Jiang ST; Zheng Z
    J Food Sci; 2016 Feb; 81(2):E430-7. PubMed ID: 26766497
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products.
    Xu C; Wang Y; He J; Pan D; Wang H; Zhou G; Cao J
    J Food Sci; 2020 Jun; 85(6):1675-1680. PubMed ID: 32469102
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.
    Petrášová M; Král M; Pospiech M; Halamová P; Tremlová B; Walczycka M
    J Sci Food Agric; 2019 Mar; 99(4):1888-1897. PubMed ID: 30264466
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.
    Yang H; Khan MA; Yu X; Zheng H; Han M; Xu X; Zhou G
    Meat Sci; 2016 Nov; 121():79-87. PubMed ID: 27288900
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
    Zampouni K; Filippou A; Papadimitriou K; Katsanidis E
    Meat Sci; 2024 Feb; 208():109392. PubMed ID: 37979346
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.