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.
148 related articles for article (PubMed ID: 34359471)
1. Effect of Quinoa ( Park JH; Lee YJ; Lim JG; Jeon JH; Yoon KS Foods; 2021 Jul; 10(7):. PubMed ID: 34359471 [TBL] [Abstract][Full Text] [Related]
2. Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage. Nurkhoeriyati T; Huda N; Ahmad R J Food Sci; 2012 Jan; 77(1):S91-8. PubMed ID: 22260136 [TBL] [Abstract][Full Text] [Related]
3. Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Parvin R; Zahid MA; Seo JK; Park J; Ko J; Yang HS Antioxidants (Basel); 2020 Jul; 9(8):. PubMed ID: 32727026 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs. Khushboo ; Kaushik N; Widell KN; Slizyte R; Kumari A Foods; 2023 Feb; 12(5):. PubMed ID: 36900512 [TBL] [Abstract][Full Text] [Related]
6. Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head). Jiang SS; Li Q; Wang T; Huang YT; Guo YL; Meng XR Ultrason Sonochem; 2024 Oct; 109():106997. PubMed ID: 39032370 [TBL] [Abstract][Full Text] [Related]
7. Physicochemical properties of esterified/crosslinked quinoa starches and their influence on bread quality. Wang D; Tang Z; Chen R; Zhong X; Du X; Li YX; Zhao Z J Sci Food Agric; 2024 May; 104(7):3834-3841. PubMed ID: 38394374 [TBL] [Abstract][Full Text] [Related]
8. Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties. Peng M; Yin L; Dong J; Shen R; Zhu Y J Food Sci; 2022 May; 87(5):2147-2158. PubMed ID: 35365864 [TBL] [Abstract][Full Text] [Related]
9. Yu J; Guo M; Liu G; Zhang J; Fan N; Li X; Sun Y; Yuan J; Huang R Food Sci Anim Resour; 2022 Jul; 42(4):580-592. PubMed ID: 35855275 [TBL] [Abstract][Full Text] [Related]
10. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. Niu H; Zhao F; Ji W; Ma L; Lu B; Yuan Y; Yue T Int J Biol Macromol; 2024 Feb; 258(Pt 1):128772. PubMed ID: 38103670 [TBL] [Abstract][Full Text] [Related]
11. Evaluation of texture differences among varieties of cooked quinoa. Wu G; Morris CF; Murphy KM J Food Sci; 2014 Nov; 79(11):S2337-45. PubMed ID: 25308337 [TBL] [Abstract][Full Text] [Related]
12. Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen. Turhan S; Yazici F; Saricaoglu FT; Mortas M; Genccelep H Korean J Food Sci Anim Resour; 2014; 34(4):423-33. PubMed ID: 26761280 [TBL] [Abstract][Full Text] [Related]
13. Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa, Willd) seeds. Ruales J; Nair BM Plant Foods Hum Nutr; 1994 Apr; 45(3):223-46. PubMed ID: 8052579 [TBL] [Abstract][Full Text] [Related]
14. Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa. Wu G; Morris CF; Murphy KM J Food Sci; 2017 Oct; 82(10):2387-2395. PubMed ID: 28869289 [TBL] [Abstract][Full Text] [Related]
15. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Fu L; Du L; Sun Y; Fan X; Zhou C; He J; Pan D Foods; 2022 Apr; 11(7):. PubMed ID: 35407142 [TBL] [Abstract][Full Text] [Related]
16. Quality properties of chicken meatballs prepared with varying proportions of woody breast meat. Sun X; You J; Xu L; Zhou D; Cai H; Maynard CJ; Caldas-Cueva JP J Food Sci Technol; 2022 Feb; 59(2):666-676. PubMed ID: 35153310 [TBL] [Abstract][Full Text] [Related]
17. Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs. Ding Y; Wang SY; Yang DJ; Chang MH; Chen YC J Food Drug Anal; 2015 Sep; 23(3):501-508. PubMed ID: 28911709 [TBL] [Abstract][Full Text] [Related]
18. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Brito IL; de Souza EL; Felex SS; Madruga MS; Yamashita F; Magnani M J Food Sci Technol; 2015 Sep; 52(9):5866-73. PubMed ID: 26345002 [TBL] [Abstract][Full Text] [Related]
19. Starch and protein hydrolysis in cooked quinoa ( Tagle-Freire D; Mennah-Govela Y; Bornhorst GM Food Funct; 2022 Jan; 13(2):920-932. PubMed ID: 35005748 [TBL] [Abstract][Full Text] [Related]
20. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Abugoch James LE Adv Food Nutr Res; 2009; 58():1-31. PubMed ID: 19878856 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]