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 *

137 related articles for article (PubMed ID: 32803187)

  • 1. Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan.
    Kim SM; Kim TK; Ku SK; Kim MJ; Jung S; Yong HI; Choi YS
    J Anim Sci Technol; 2020 Jul; 62(4):553-564. PubMed ID: 32803187
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality characteristics of duck jerky: combined effects of collagen and konjac.
    Kim TK; Kim HW; Lee YY; Jang HW; Kim YB; Choi YS
    Poult Sci; 2020 Jan; 99(1):629-636. PubMed ID: 32416851
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.
    Kim SM; Kim TK; Kim HW; Jung S; Yong HI; Choi YS
    Foods; 2021 Apr; 10(4):. PubMed ID: 33918496
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky.
    Triyannanto E; Lee KT
    Asian-Australas J Anim Sci; 2016 Feb; 29(2):271-9. PubMed ID: 26732452
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of hydrocolloids on the quality of restructured hams with duck skin.
    Kim TK; Shim JY; Hwang KE; Kim YB; Sung JM; Paik HD; Choi YS
    Poult Sci; 2018 Dec; 97(12):4442-4449. PubMed ID: 30289488
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky.
    Jang SJ; Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Lim YB; Jeong TJ; Kim SY; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(5):622-9. PubMed ID: 26761890
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky.
    Choi JH; Jeong JY; Han DJ; Choi YS; Kim HY; Lee MA; Lee ES; Paik HD; Kim CJ
    Meat Sci; 2008 Oct; 80(2):278-86. PubMed ID: 22063332
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.
    Choi YS; Han DJ; Choi JH; Hwang KE; Song DH; Kim HW; Kim YB; Kim CJ
    Poult Sci; 2016 May; 95(5):1198-204. PubMed ID: 26944980
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Loquat (
    Kim SM; Kim TK; Kang MC; Cha JY; Yong HI; Choi YS
    Food Sci Anim Resour; 2022 Jul; 42(4):566-579. PubMed ID: 35855266
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky.
    Song DH; Choi JH; Choi YS; Kim HW; Hwang KE; Kim YJ; Ham YK; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(6):727-35. PubMed ID: 26761667
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly.
    Kim TK; Yong HI; Jang HW; Kim YB; Sung JM; Kim HW; Choi YS
    J Anim Sci Technol; 2020 Jul; 62(4):587-594. PubMed ID: 32803190
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham.
    Shim JY; Kim TK; Kim YB; Jeon KH; Ahn KI; Paik HD; Choi YS
    Korean J Food Sci Anim Resour; 2018 Feb; 38(1):162-171. PubMed ID: 29725234
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content.
    Kim DH; Kim YJ; Shin DM; Lee JH; Han SG
    Food Sci Anim Resour; 2022 May; 42(3):411-425. PubMed ID: 35611074
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein.
    Kim TK; Yong HI; Cha JY; Park SY; Jung S; Choi YS
    Food Chem; 2022 Mar; 373(Pt B):131519. PubMed ID: 34776309
    [TBL] [Abstract][Full Text] [Related]  

  • 15. WITHDRAWN:Effect of Sodium Chloride Replacement on the Sensory and Physico-Chemical Properties of Restructured Chicken Jerky.
    Luckose F; Pandey MC; Abhishek V
    Asian-Australas J Anim Sci; 2015 Oct; ():. PubMed ID: 26954161
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat.
    Sorapukdee S; Uesakulrungrueng C; Pilasombut K
    Korean J Food Sci Anim Resour; 2016; 36(3):326-34. PubMed ID: 27433103
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky.
    Pei Y; Guo X; Shu X; Han Y; Ai Y; Wang H; Hou W
    Front Nutr; 2024; 11():1309924. PubMed ID: 38389800
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies.
    Kim HW; Park JH; Yeo EJ; Hwang KE; Song DH; Kim YJ; Ham YK; Jeong TJ; Choi YS; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(3):387-94. PubMed ID: 26761181
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.
    Ham YK; Song DH; Noh SW; Gu TW; Lee JH; Kim TK; Choi YS; Kim HW
    Food Sci Anim Resour; 2020 Nov; 40(6):1033-1043. PubMed ID: 33305286
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Edible gum addition improves the quality of freeze-dried restructured strawberry blocks.
    Yang F; Sun X; Hu J; Cai H; Xiao H; Wu X; Liu C; Wang H
    Food Chem X; 2023 Jun; 18():100702. PubMed ID: 37206321
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.