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 *

173 related articles for article (PubMed ID: 30196201)

  • 1. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
    Carvalho LT; Pires MA; Baldin JC; Munekata PES; de Carvalho FAL; Rodrigues I; Polizer YJ; de Mello JLM; Lapa-Guimarães J; Trindade MA
    Meat Sci; 2019 Jan; 147():53-59. PubMed ID: 30196201
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of tiger nut fibre on quality characteristics of pork burger.
    Sánchez-Zapata E; Muñoz CM; Fuentes E; Fernández-López J; Sendra E; Sayas E; Navarro C; Pérez-Alvarez JA
    Meat Sci; 2010 May; 85(1):70-6. PubMed ID: 20374867
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Examination of the nutritional composition of alternative beef burgers available in the United States.
    Cole E; Goeler-Slough N; Cox A; Nolden A
    Int J Food Sci Nutr; 2022 Jun; 73(4):425-432. PubMed ID: 34847799
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers.
    Pietrasik Z; Sigvaldson M; Soladoye OP; Gaudette NJ
    Meat Sci; 2020 Mar; 161():107974. PubMed ID: 31704474
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
    López-Vargas JH; Fernández-López J; Pérez-Álvarez JÁ; Viuda-Martos M
    Meat Sci; 2014 Jun; 97(2):270-6. PubMed ID: 24607997
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions.
    Barros JC; Munekata PES; de Carvalho FAL; Domínguez R; Trindade MA; Pateiro M; Lorenzo JM
    Meat Sci; 2021 Mar; 173():108396. PubMed ID: 33288362
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Potential effects of the next 100 billion hamburgers sold by McDonald's.
    Spencer EH; Frank E; McIntosh NF
    Am J Prev Med; 2005 May; 28(4):379-81. PubMed ID: 15831345
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger.
    Patinho I; Selani MM; Saldaña E; Bortoluzzi ACT; Rios-Mera JD; da Silva CM; Kushida MM; Contreras-Castillo CJ
    Meat Sci; 2021 Feb; 172():108307. PubMed ID: 32927379
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger.
    Latunde-Dada GO; Kajarabille N; Rose S; Arafsha SM; Kose T; Aslam MF; Hall WL; Sharp PA
    Nutrients; 2023 Jun; 15(12):. PubMed ID: 37375636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.
    Rios-Mera JD; Saldaña E; Cruzado-Bravo MLM; Patinho I; Selani MM; Valentin D; Contreras-Castillo CJ
    Food Res Int; 2019 Jul; 121():288-295. PubMed ID: 31108751
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
    Selani MM; Shirado GA; Margiotta GB; Rasera ML; Marabesi AC; Piedade SM; Contreras-Castillo CJ; Canniatti-Brazaca SG
    Meat Sci; 2016 May; 115():9-15. PubMed ID: 26775152
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The addition of golden flaxseed flour (
    Cócaro ES; Laurindo LF; Alcantara M; Martins IBA; Junior AAB; Deliza R
    Food Sci Technol Int; 2020 Mar; 26(2):105-112. PubMed ID: 31461368
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
    Serdaroğlu M; Öztürk B; Urgu M
    Meat Sci; 2016 Jul; 117():187-95. PubMed ID: 26995773
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.
    Swanepoel M; Leslie AJ; Hoffman LC
    Meat Sci; 2016 Apr; 114():103-113. PubMed ID: 26771142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparing the sensory properties of commercially available animal and plant-based burgers.
    Forster RA; Hassall E; Hoffman LC; Baier SK; Stokes JR; Smyth HE
    J Texture Stud; 2024 Jun; 55(3):e12838. PubMed ID: 38816187
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sensory attributes and texture profile of beef burgers with gari.
    Akwetey WY; Knipe CL
    Meat Sci; 2012 Dec; 92(4):745-8. PubMed ID: 22795661
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
    Tomaschunas M; Zörb R; Fischer J; Köhn E; Hinrichs J; Busch-Stockfisch M
    Meat Sci; 2013 Nov; 95(3):629-40. PubMed ID: 23811098
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.