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 *

254 related articles for article (PubMed ID: 30774263)

  • 1. Effect of different smoking methods on the quality of pork sausages.
    Bhuyan D; Das A; Laskar SK; Bora DP; Tamuli S; Hazarika M
    Vet World; 2018 Dec; 11(12):1712-1719. PubMed ID: 30774263
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type
    Sherpa K; Priyadarshini MB; Mehta NK; Vaishnav A; Singh NS; Pati BK
    ACS Omega; 2023 Sep; 8(38):34431-34441. PubMed ID: 37779966
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
    Seo HW; Kang GH; Cho SH; Ba HV; Seong PN
    Korean J Food Sci Anim Resour; 2015; 35(5):638-45. PubMed ID: 26761892
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low-fat duck meat sausages.
    Moirangthem S; Laskar SK; Das A; Upadhyay S; Hazarika RA; Mahanta JD; Sangtam HM
    Anim Biosci; 2022 Aug; 35(8):1250-1257. PubMed ID: 35240023
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausages.
    Filho PRCO; de Araújo IB; Raúl LJ; Maciel MIS; Shinohara NKS; Gloria MBA
    J Food Sci; 2021 Jul; 86(7):2939-2948. PubMed ID: 34146418
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Studies on the quality of duck meat sausages during refrigeration.
    Naveen Z; Naik BR; Subramanyam BV; Reddy PM
    Springerplus; 2016; 5(1):2061. PubMed ID: 27995038
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.
    Ahmad S; Srivastava PK
    Meat Sci; 2007 Apr; 75(4):603-9. PubMed ID: 22064024
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects on quality properties of cooked pork sausages with
    Seo JK; Parvin R; Yim DG; Zahid MA; Yang HS
    J Food Sci Technol; 2019 Nov; 56(11):4946-4955. PubMed ID: 31741518
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.
    Shin DJ; Yim DG; Kwon JA; Kim SS; Lee HJ; Jo C
    Poult Sci; 2022 Jan; 101(1):101554. PubMed ID: 34823177
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
    Siachou C; Zampouni K; Katsanidis E
    Gels; 2023 Apr; 9(4):. PubMed ID: 37102952
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
    Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
    J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
    Lekjing S
    Meat Sci; 2016 Jan; 111():192-7. PubMed ID: 26473294
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.
    Lee SY; Kim HW; Hwang KE; Song DH; Choi MS; Ham YK; Choi YS; Lee JW; Lee SK; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(3):277-85. PubMed ID: 26761840
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.
    Yum HW; Seo JK; Jeong JY; Kim GD; Rahman MS; Yang HS
    Korean J Food Sci Anim Resour; 2018 Feb; 38(1):123-134. PubMed ID: 29725230
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Whey Protein-Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features.
    Aewsiri T; Ganesan P; Thongzai H
    Foods; 2023 Jul; 12(14):. PubMed ID: 37509856
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.
    Choe J; Kim GW; Kim HY
    J Anim Sci Technol; 2019 Jan; 61(1):28-34. PubMed ID: 31333858
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of vacuum cooling on stability of macro-porous sausage during refrigerated storage-Vacuum-cooled sausage has a longer shelf life.
    Song XY; Song Z; Liu B; Guo ZY; Luan Y
    Food Sci Nutr; 2020 May; 8(5):2223-2233. PubMed ID: 32405379
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage.
    Thomas R; Anjaneyulu AS; Kondaiah N
    J Food Sci Technol; 2010 Jun; 47(3):266-72. PubMed ID: 23572635
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
    Pires MA; Rodrigues I; Barros JC; Carnauba G; de Carvalho FA; Trindade MA
    J Sci Food Agric; 2020 Jan; 100(1):410-420. PubMed ID: 31599968
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
    Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.