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 *

357 related articles for article (PubMed ID: 32180227)

  • 41. Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fat.
    Bureš D; Needham T; Bartoň L; Lebedová N; Kotrba R; Řehák D; Kučerová I; Klouček P; Hoffman LC
    Meat Sci; 2024 Apr; 210():109424. PubMed ID: 38219545
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products.
    Kluth IK; Teuteberg V; Ploetz M; Krischek C
    Poult Sci; 2021 Sep; 100(9):101305. PubMed ID: 34274569
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of fat quality on sausage processing, texture, and sensory characteristics.
    Baer AA; Dilger AC
    Meat Sci; 2014 Mar; 96(3):1242-9. PubMed ID: 24334046
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
    Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
    Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages.
    Choe J; Lee J; Jo K; Jo C; Song M; Jung S
    Meat Sci; 2018 Sep; 143():114-118. PubMed ID: 29734004
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages.
    Capitani CD; Hatano MK; Marques MF; Castro IA
    Food Sci Technol Int; 2013 Feb; 19(1):69-77. PubMed ID: 23014857
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM; Karwowska M; Dolatowski ZJ
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [TBL] [Abstract][Full Text] [Related]  

  • 48. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
    Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
    Meat Sci; 2013 Feb; 93(2):145-52. PubMed ID: 23022579
    [TBL] [Abstract][Full Text] [Related]  

  • 49. The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages.
    Kalem IK; Bhat ZF; Kumar S; Noor S; Desai A
    Meat Sci; 2018 Jun; 140():38-43. PubMed ID: 29501931
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer.
    Fernández-López J; Lucas-González R; Viuda-Martos M; Sayas-Barberá E; Ballester-Sánchez J; Haros CM; Martínez-Mayoral A; Pérez-Álvarez JA
    Food Chem; 2020 Apr; 310():125936. PubMed ID: 31835224
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation.
    Chmiel M; Roszko M; Adamczak L; Florowski T; Pietrzak D
    Poult Sci; 2019 Jun; 98(6):2679-2690. PubMed ID: 30690524
    [TBL] [Abstract][Full Text] [Related]  

  • 52. 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]  

  • 53. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.
    do Amaral DS; Cardelle-Cobas A; do Nascimento BM; Madruga MS; Pintado MM
    Food Funct; 2016 Sep; 7(9):4020-4029. PubMed ID: 27711901
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage.
    Kasaiyan SA; Caro I; Ramos DD; Salvá BK; Carhuallanqui A; Dehnavi M; Mateo J
    Meat Sci; 2023 Aug; 202():109217. PubMed ID: 37172550
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage.
    McIvor D; Baccus-Taylor GS; Comissiong EA
    Br Poult Sci; 2002 May; 43(2):218-22. PubMed ID: 12047085
    [TBL] [Abstract][Full Text] [Related]  

  • 56. The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.
    Madruga MS; da Rocha TC; de Carvalho LM; Sousa AMBL; de Sousa Neto AC; Coutinho DG; de Carvalho Ferreira AS; Soares AJ; de Sousa Galvão M; Ida EI; Estévez M
    J Food Sci Technol; 2019 Mar; 56(3):1380-1388. PubMed ID: 30956317
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
    [TBL] [Abstract][Full Text] [Related]  

  • 58. 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]  

  • 59. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.
    Mastanjević K; Kovačević D
    Acta Sci Pol Technol Aliment; 2018; 17(1):19-26. PubMed ID: 29514422
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Texture and quality of chicken sausage formulated with woody breast meat.
    Rigdon M; Stelzleni AM; McKee RW; Pringle TD; Bowker B; Zhuang H; Thippareddi H
    Poult Sci; 2021 Mar; 100(3):100915. PubMed ID: 33518346
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 18.