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 *

125 related articles for article (PubMed ID: 36900512)

  • 1. 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]  

  • 2. 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]  

  • 3. Simultaneous use of adzuki beans (
    Aslinah LNF; Mat Yusoff M; Ismail-Fitry MR
    J Food Sci Technol; 2018 Aug; 55(8):3241-3248. PubMed ID: 30065435
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Quality of low-fat meatballs containing Legume flours as extenders.
    Serdaroğlu M; Yıldız-Turp G; Abrodímov K
    Meat Sci; 2005 May; 70(1):99-105. PubMed ID: 22063285
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.
    Ergezer H; Akcan T; Serdaroğlu M
    Korean J Food Sci Anim Resour; 2014; 34(5):561-9. PubMed ID: 26761488
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage.
    Al-Juhaimi FY; Shahzad SA; Ahmed AS; Adiamo OQ; Mohamed Ahmed IA; Alsawmahi ON; Ghafoor K; Babiker EE
    J Food Sci Technol; 2018 May; 55(5):1797-1805. PubMed ID: 29666532
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Optimization of single-step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent.
    Khushboo ; Kaushik N; Widell KN; Slizyte R; Kumari A
    J Food Sci; 2023 Dec; 88(12):5044-5062. PubMed ID: 37876355
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte).
    Serdaroğlu M; Değırmencioğlu O
    Meat Sci; 2004 Oct; 68(2):291-6. PubMed ID: 22062239
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.
    Dong P; Xiao L; Fan W; Yang H; Xu C; Qiao M; Zhu K; Wu H; Deng J
    Food Sci Technol Int; 2023 May; ():10820132231173158. PubMed ID: 37166957
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.
    Huang SC; Shiau CY; Liu TE; Chu CL; Hwang DF
    Meat Sci; 2005 Aug; 70(4):613-9. PubMed ID: 22063887
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs.
    Das JK; Chatterjee N; Pal S; Nanda PK; Das A; Das L; Dhar P; Das AK
    Foods; 2023 Jan; 12(1):. PubMed ID: 36613438
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters.
    Yeo EJ; Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; He FY; Park JH; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(4):415-22. PubMed ID: 26761279
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs.
    Yılmaz I
    Meat Sci; 2004 Jun; 67(2):245-9. PubMed ID: 22061320
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.
    Montoya L; Quintero N; Ortiz S; Lopera J; Millán P; Rodríguez-Stouvenel A
    Foods; 2022 Apr; 11(8):. PubMed ID: 35454653
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage.
    Karpińska-Tymoszczyk M
    Br Poult Sci; 2008 Nov; 49(6):742-50. PubMed ID: 19093248
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ; Luo SZ; Zhong XY; Cai KZ; Cai J; Jiang ST; Zheng Z
    J Food Sci; 2016 Feb; 81(2):E430-7. PubMed ID: 26766497
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs.
    Palamutoğlu R; Kasnak C; Ünaldı BÖ; Duman S; Baydır AT
    Food Technol Biotechnol; 2024 Mar; 62(1):110-118. PubMed ID: 38601965
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.