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.
158 related articles for article (PubMed ID: 30145871)
1. Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots. Ahn SJ; Kim HJ; Lee N; Lee CH Asian-Australas J Anim Sci; 2019 Mar; 32(3):413-420. PubMed ID: 30145871 [TBL] [Abstract][Full Text] [Related]
2. Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil. Jang S; Kim C; Park S; Park Y; Park G; Oh S; Choi N; Lim Y; Cho JS; Choi J Food Sci Anim Resour; 2024 Jan; 44(1):189-203. PubMed ID: 38229858 [TBL] [Abstract][Full Text] [Related]
3. Production performance and rumen bacterial community structure of Hu sheep fed fermented spent mushroom substrate from Pleurotus eryngii. Huang X; Zhou L; You X; Han H; Chen X; Huang X Sci Rep; 2023 May; 13(1):8696. PubMed ID: 37248311 [TBL] [Abstract][Full Text] [Related]
4. Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat. Park W; Kim JH; Ju MG; Yeon SJ; Hong GE; Lee CH J Food Sci Technol; 2016 Jan; 53(1):658-66. PubMed ID: 26787985 [TBL] [Abstract][Full Text] [Related]
5. Evaluation of Antioxidant Activity of Kim H; Chin KB Food Sci Anim Resour; 2020 Nov; 40(6):881-895. PubMed ID: 33305274 [TBL] [Abstract][Full Text] [Related]
6. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Jo C; Son JH; Son CB; Byun MW Meat Sci; 2003 May; 64(1):13-7. PubMed ID: 22062657 [TBL] [Abstract][Full Text] [Related]
7. Effect of Yang F; Cho WY; Seo HG; Jeon BT; Kim JH; Kim YHB; Wang Y; Lee CH Foods; 2020 Jul; 9(8):. PubMed ID: 32722299 [TBL] [Abstract][Full Text] [Related]
8. The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. Bae SM; Jeong JY Food Sci Anim Resour; 2024 Jul; 44(4):849-860. PubMed ID: 38974733 [TBL] [Abstract][Full Text] [Related]
9. Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage. Jo YJ; Kwon YJ; Min SG; Choi MJ Korean J Food Sci Anim Resour; 2015; 35(1):71-9. PubMed ID: 26761802 [TBL] [Abstract][Full Text] [Related]
10. Antioxidative and Sensory Properties of Lee N; Lee CH Food Sci Anim Resour; 2019 Dec; 39(6):943-952. PubMed ID: 31950110 [TBL] [Abstract][Full Text] [Related]
11. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Choi YS; Choi JH; Han DJ; Kim HY; Kim HW; Lee MA; Chung HJ; Kim CJ Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100 [TBL] [Abstract][Full Text] [Related]
12. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties. Verma AK; Chatli MK; Kumar D; Kumar P; Mehta N Asian-Australas J Anim Sci; 2015 Feb; 28(2):252-9. PubMed ID: 25557822 [TBL] [Abstract][Full Text] [Related]
13. Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage. Cuong TV; Chin KB Korean J Food Sci Anim Resour; 2016; 36(4):476-86. PubMed ID: 27621688 [TBL] [Abstract][Full Text] [Related]
14. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Biswas AK; Keshri RC; Bisht GS Meat Sci; 2004 Mar; 66(3):733-41. PubMed ID: 22060884 [TBL] [Abstract][Full Text] [Related]
15. Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork. Bakhsh A; Lee SJ; Lee EY; Hwang YH; Joo ST Food Sci Anim Resour; 2021 Nov; 41(6):983-996. PubMed ID: 34796325 [TBL] [Abstract][Full Text] [Related]
16. Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties. Ramírez-Rojo MI; Vargas-Sánchez RD; Torres-Martínez BDM; Torrescano-Urrutia GR; Lorenzo JM; Sánchez-Escalante A Foods; 2019 Dec; 8(12):. PubMed ID: 31810247 [TBL] [Abstract][Full Text] [Related]
17. Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout. Choi YS; Sung JM; Park JD; Hwang KE; Lee CW; Kim TK; Jeon KH; Kim CJ; Kim YB Korean J Food Sci Anim Resour; 2016; 36(6):799-806. PubMed ID: 28115892 [TBL] [Abstract][Full Text] [Related]
18. Effect of Black Rice Powder on the Quality Properties of Pork Patties. Park SY; Lee JW; Kim GW; Kim HY Korean J Food Sci Anim Resour; 2017; 37(1):71-78. PubMed ID: 28316473 [TBL] [Abstract][Full Text] [Related]
19. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking. Jeong JY; Lim ST; Kim CJ Korean J Food Sci Anim Resour; 2016; 36(4):538-46. PubMed ID: 27621696 [TBL] [Abstract][Full Text] [Related]
20. Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems. Hayes JE; Stepanyan V; O'Grady MN; Allen P; Kerry JP Meat Sci; 2010 Jun; 85(2):289-96. PubMed ID: 20374901 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]