BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 34401056)

  • 1. Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins-peas, lentils, and faba beans.
    Kim T; Miller R; Laird H; Riaz MN
    Food Sci Nutr; 2021 Aug; 9(8):4048-4056. PubMed ID: 34401056
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
    Kim T; Riaz MN; Awika J; Teferra TF
    J Food Sci; 2021 Apr; 86(4):1322-1334. PubMed ID: 33761139
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties.
    Ferawati F; Zahari I; Barman M; Hefni M; Ahlström C; Witthöft C; Östbring K
    Foods; 2021 Apr; 10(4):. PubMed ID: 33924424
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration.
    Bakhsh A; Lee SJ; Lee EY; Sabikun N; Hwang YH; Joo ST
    Foods; 2021 Mar; 10(3):. PubMed ID: 33800417
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
    Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
    J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S; Cornforth D; Nummer BA
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of animal fat replacement with almond flour on quality parameters of beef patties.
    Kirkyol M; Akköse A
    Food Sci Nutr; 2023 Nov; 11(11):7091-7099. PubMed ID: 37970419
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.
    Samard S; Maung TT; Gu BY; Kim MH; Ryu GH
    Food Sci Biotechnol; 2021 Mar; 30(3):395-403. PubMed ID: 33868750
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of pulses and
    Žugčić T; Abdelkebir R; Barba FJ; Rezek-Jambrak A; Gálvez F; Zamuz S; Granato D; Lorenzo JM
    J Food Sci Technol; 2018 Nov; 55(11):4544-4553. PubMed ID: 30333651
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.
    Knaapila A; Kantanen K; Ramos-Diaz JM; Piironen V; Sandell M; Jouppila K
    Foods; 2024 May; 13(10):. PubMed ID: 38790744
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.
    Douglas SL; Bernardez-Morales GM; Nichols BW; Johnson GF; Barahona-Dominguez LS; Jessup AP; Belk AD; Ball JJ; Cho S; Sawyer JT
    Foods; 2024 Mar; 13(5):. PubMed ID: 38472924
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues.
    Mateen A; Singh G
    Food Res Int; 2023 Nov; 173(Pt 2):113395. PubMed ID: 37803733
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.
    Taylor J; Ahmed IAM; Al-Juhaimi FY; Bekhit AEA
    Foods; 2020 Jan; 9(1):. PubMed ID: 31936123
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Utilizing Haematococcus pluvialis to simulate animal meat color in high-moisture meat analogues: Texture quality and color stability.
    Huang Z; Liu Y; An H; Kovacs Z; Abddollahi M; Sun Z; Zhang G; Li C
    Food Res Int; 2024 Jan; 175():113685. PubMed ID: 38128978
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The levels of bioactive compounds found in raw and cooked Canadian pulses.
    Stone AK; Waelchli KN; Çabuk B; McIntosh TC; Wanasundara J; Arntfield SD; Nickerson MT
    Food Sci Technol Int; 2021 Sep; 27(6):528-538. PubMed ID: 33222551
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of natural sources rich in provitamin a on cooking characteristics, color, texture and sensory attributes of beef patties.
    Saleh NT; Ahmed ZS
    Meat Sci; 1998 Nov; 50(3):285-93. PubMed ID: 22061147
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of different fat level on microwave cooking properties of goat meat patties.
    Das AK; Rajkumar V
    J Food Sci Technol; 2013 Dec; 50(6):1206-11. PubMed ID: 24426036
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
    Lyon BG; Berry BW; Soderberg D; Clinch N
    J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Water binders in beef patties increase yield and extend shelf life.
    Van Buren JB; Puga KJ; Hoffman KC; Nasados JA; Bass PD; Colle MJ
    Transl Anim Sci; 2023; 7(1):txad091. PubMed ID: 37649647
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Incorporation of Sea Spaghetti (
    Głuchowski A; Crofton E; Inguglia ES; O'Sullivan MG; Kerry JP; Hamill RM
    Foods; 2024 Apr; 13(8):. PubMed ID: 38672870
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.