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 *

201 related articles for article (PubMed ID: 29786844)

  • 61. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio.
    Scholliers J; Steen L; Fraeye I
    Food Res Int; 2020 Nov; 137():109703. PubMed ID: 33233277
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages.
    Stangierski J; Rezler R; Kawecki K; Peplińska B
    J Sci Food Agric; 2020 Mar; 100(5):2043-2051. PubMed ID: 31875966
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method.
    Hoffman LC; Tlhong TM
    J Sci Food Agric; 2012 Oct; 92(13):2587-93. PubMed ID: 22555902
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.
    Youssef MK; Barbut S
    Meat Sci; 2011 Jan; 87(1):54-60. PubMed ID: 20875930
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
    Gómez M; Lorenzo JM
    Meat Sci; 2013 Nov; 95(3):658-66. PubMed ID: 23811106
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Review: Pork quality attributes from farm to fork. Part II. Processed pork products.
    Lebret B; Čandek-Potokar M
    Animal; 2022 Feb; 16 Suppl 1():100383. PubMed ID: 34750079
    [TBL] [Abstract][Full Text] [Related]  

  • 67. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
    Florowski T; Florowska A; Chmiel M; Adamczak L; Pietrzak D; Ruchlicka M
    Meat Sci; 2017 Jan; 123():29-34. PubMed ID: 27610754
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs.
    Bothma C; Hugo A; Osthoff G; Joubert CC; Swarts JC; de Kock HL
    Meat Sci; 2014 Jun; 97(2):277-86. PubMed ID: 24642113
    [TBL] [Abstract][Full Text] [Related]  

  • 69. 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]  

  • 70. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM; Carmona P; López-López I; Jiménez-Colmenero F
    J Agric Food Chem; 2008 Aug; 56(16):7119-24. PubMed ID: 18642923
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels.
    Jiang S; Cao CA; Xia XF; Liu Q; Kong BH
    J Food Sci; 2019 May; 84(5):1068-1077. PubMed ID: 30990884
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters.
    Li YP; Zou XL; Kang ZL; Ma HJ
    Meat Sci; 2022 Dec; 194():108990. PubMed ID: 36183626
    [TBL] [Abstract][Full Text] [Related]  

  • 73. 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]  

  • 74. 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]  

  • 75. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
    [TBL] [Abstract][Full Text] [Related]  

  • 76. 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]  

  • 77. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC; Osburn WN
    J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil.
    Komprda T; Jůzl M; Matejovičová M; Piechowiczová M; Popelková V; Vymazalová P; Nedomová Š; Levá L
    J Food Sci; 2021 Jun; 86(6):2312-2326. PubMed ID: 33963532
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.
    Qi W; Wu J; Shu Y; Wang H; Rao W; Xu HN; Zhang Z
    Int J Biol Macromol; 2020 Jun; 152():567-575. PubMed ID: 32112849
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.
    Gibbs RA; Rymer C; Givens DI
    Food Chem; 2013 Jun; 138(2-3):1749-56. PubMed ID: 23411307
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.