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 *

164 related articles for article (PubMed ID: 28967213)

  • 41. Effects of chicken feet gelatin extracted at different temperatures and wheat fiber with different particle sizes on the physicochemical properties of gels.
    Choe J; Kim HY
    Poult Sci; 2018 Mar; 97(3):1082-1088. PubMed ID: 29253260
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.
    Keenan DF; Resconi VC; Kerry JP; Hamill RM
    Meat Sci; 2014 Mar; 96(3):1384-94. PubMed ID: 24361558
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties.
    Uribe-Wandurraga ZN; Martínez-Sánchez I; Savall C; García-Segovia P; Martínez-Monzó J
    J Food Sci Technol; 2021 Oct; 58(10):3701-3711. PubMed ID: 34471294
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT; Padilla AP; Campderrós ME
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
    [TBL] [Abstract][Full Text] [Related]  

  • 45. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X; Han M; Kang ZL; Wang K; Bai Y; Xu XL; Zhou GH
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Material properties of ex vivo milk chocolate boluses examined in relation to texture perception.
    He Q; Bramante F; Davies A; Elleman C; Fourtouni K; Wolf B
    Food Funct; 2018 Jun; 9(6):3532-3546. PubMed ID: 29892751
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics.
    Faccinetto-Beltrán P; Gómez-Fernández AR; Orozco-Sánchez NE; Pérez-Carrillo E; Marín-Obispo LM; Hernández-Brenes C; Santacruz A; Jacobo-Velázquez DA
    Foods; 2021 Feb; 10(2):. PubMed ID: 33557241
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
    López-López I; Cofrades S; Cañeque V; Díaz MT; López O; Jiménez-Colmenero F
    Meat Sci; 2011 Sep; 89(1):27-34. PubMed ID: 21497025
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T; Herrero AM; Ruiz-Capillas C; Triki M; Carmona P; Jiménez-Colmenero F
    Food Sci Technol Int; 2016 Mar; 22(2):132-45. PubMed ID: 25788169
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.
    Tondhoosh A; Nayebzadeh K; Mohamadifar MA; Homayouni-Rad A; Hosseinoghli H
    Recent Pat Food Nutr Agric; 2016; 8(2):107-115. PubMed ID: 27756199
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysis.
    Obas FL; Lee SY; Thomas LC; Schmidt SJ
    J Food Sci; 2021 Jun; 86(6):2655-2670. PubMed ID: 34018184
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M; Xiong YL; Chen J; Tang X; Zhou G
    J Food Sci; 2009; 74(4):E207-17. PubMed ID: 19490326
    [TBL] [Abstract][Full Text] [Related]  

  • 54. 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]  

  • 55. Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions.
    Sarkar A; Juan JM; Kolodziejczyk E; Acquistapace S; Donato-Capel L; Wooster TJ
    J Agric Food Chem; 2015 Oct; 63(40):8829-37. PubMed ID: 26378382
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.
    Zychowski LM; Logan A; Augustin MA; Kelly AL; Zabara A; O'Mahony JA; Conn CE; Auty MA
    J Agric Food Chem; 2016 Aug; 64(34):6546-54. PubMed ID: 27476512
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Chicken Heads as a Promising By-Product for Preparation of Food Gelatins.
    Gál R; Mokrejš P; Mrázek P; Pavlačková J; Janáčová D; Orsavová J
    Molecules; 2020 Jan; 25(3):. PubMed ID: 31979349
    [TBL] [Abstract][Full Text] [Related]  

  • 58. 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]  

  • 59. Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl.
    Torrico DD; Prinyawiwatkul W
    J Food Sci; 2017 Aug; 82(8):1924-1934. PubMed ID: 28631806
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
    Selani MM; Shirado GA; Margiotta GB; Saldaña E; Spada FP; Piedade SM; Contreras-Castillo CJ; Canniatti-Brazaca SG
    Meat Sci; 2016 Feb; 112():69-76. PubMed ID: 26562792
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.