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.
121 related articles for article (PubMed ID: 36591179)
1. Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. Akcicek A; Yildirim RM; Tekin-Cakmak ZH; Karasu S ACS Omega; 2022 Dec; 7(51):48520-48530. PubMed ID: 36591179 [TBL] [Abstract][Full Text] [Related]
2. The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Tekin-Cakmak ZH; Atik I; Karasu S Foods; 2021 Nov; 10(11):. PubMed ID: 34829043 [TBL] [Abstract][Full Text] [Related]
3. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability. Avci E; Tekin-Cakmak ZH; Ozgolet M; Karasu S; Kasapoglu MZ; Ramadan MF; Sagdic O Foods; 2023 Apr; 12(7):. PubMed ID: 37048350 [TBL] [Abstract][Full Text] [Related]
4. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing. Avci E; Akcicek A; Tekin Cakmak ZH; Kasapoglu MZ; Sagdic O; Karasu S ACS Omega; 2024 Mar; 9(9):10243-10252. PubMed ID: 38463330 [TBL] [Abstract][Full Text] [Related]
5. Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum. Abedinzadeh S; Torbati M; Azadmard-Damirchi S Adv Pharm Bull; 2016 Dec; 6(4):597-606. PubMed ID: 28101467 [No Abstract] [Full Text] [Related]
6. Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing. Sinsuwan S Int J Food Sci; 2024; 2024():4229514. PubMed ID: 39015432 [TBL] [Abstract][Full Text] [Related]
7. The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream. Atik I; Tekin Cakmak ZH; Avcı E; Karasu S Foods; 2021 Sep; 10(10):. PubMed ID: 34681350 [TBL] [Abstract][Full Text] [Related]
8. Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties. Maani B; Alimi M; Shokoohi S; Fazeli F J Texture Stud; 2017 Jun; 48(3):205-214. PubMed ID: 28573728 [TBL] [Abstract][Full Text] [Related]
9. Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage. Mohamad R; Agus BAP; Hussain N Food Technol Biotechnol; 2019 Mar; 57(1):59-67. PubMed ID: 31316277 [TBL] [Abstract][Full Text] [Related]
10. Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise. Hijazi T; Karasu S; Tekin-Çakmak ZH; Bozkurt F Foods; 2022 Jan; 11(3):. PubMed ID: 35159516 [TBL] [Abstract][Full Text] [Related]
11. Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings. Zalazar AL; Lara VM; Gliemmo MF; Campos CA J Sci Food Agric; 2022 Nov; 102(14):6727-6736. PubMed ID: 35622938 [TBL] [Abstract][Full Text] [Related]
12. Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production. Yalmanci D; Dertli E; Tekin-Cakmak ZH; Karasu S Int J Biol Macromol; 2023 Jan; 226():772-779. PubMed ID: 36521704 [TBL] [Abstract][Full Text] [Related]
13. Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing. Rahmani-Manglano NE; Guadix EM; Yesiltas B; Prieto C; Lagaron JM; Jacobsen C; García-Moreno PJ Food Chem; 2024 Jan; 431():137157. PubMed ID: 37611360 [TBL] [Abstract][Full Text] [Related]
14. Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions. Yang B; Chen J; Mis Solval K Food Sci Nutr; 2024 Jan; 12(1):370-384. PubMed ID: 38268867 [TBL] [Abstract][Full Text] [Related]
15. Effect of riboflavin on the photo-oxidative stability of vegetable oil in salad dressing. Lee YH; Lee J; Min DB; Pascall MA Food Chem; 2014; 152():349-54. PubMed ID: 24444947 [TBL] [Abstract][Full Text] [Related]
16. Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability. Quintana SE; Torregroza-Fuentes E; García Zapateiro LA Gels; 2022 Mar; 8(4):. PubMed ID: 35448110 [TBL] [Abstract][Full Text] [Related]
17. Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil. Let MB; Jacobsen C; Meyer AS J Agric Food Chem; 2007 Sep; 55(19):7802-9. PubMed ID: 17715898 [TBL] [Abstract][Full Text] [Related]
18. Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils. Denkova-Kostova RS; Goranov BG; Teneva DG; Tomova TG; Denkova ZR; Shopska V; Mihaylova-Ivanova Y Acta Sci Pol Technol Aliment; 2021; 20(1):5-16. PubMed ID: 33449515 [TBL] [Abstract][Full Text] [Related]
19. The effect of organic acids and storage temperature on lite salad dressing rheology and Meldrum AD; Ünlü G; Joyner H J Food Sci Technol; 2022 Oct; 59(10):4075-4084. PubMed ID: 36193377 [TBL] [Abstract][Full Text] [Related]
20. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Tan J; Martini S; Wang Y; Kong F; Hartel R; Barbosa-Cánovas G; Vardhanabhuti B; Bornhorst G; Keppler S; Joyner H J Food Sci; 2019 Nov; 84(11):3204-3212. PubMed ID: 31589341 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]