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 *

141 related articles for article (PubMed ID: 37087273)

  • 1. Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion.
    Gutiérrez-Luna K; Astiasaran I; Ansorena D
    Food Res Int; 2023 May; 167():112714. PubMed ID: 37087273
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds.
    Gutiérrez-Luna K; Ansorena D; Cruz R; Astiasarán I; Casal S
    Food Chem; 2023 Feb; 402():134416. PubMed ID: 36303378
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
    Lucas-Gonzalez R; Sayas-Barberá E; Lorenzo JM; Pérez-Álvarez JÁ; Fernández-López J; Viuda-Martos M
    J Sci Food Agric; 2023 Oct; 103(13):6473-6482. PubMed ID: 37219392
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.
    Curti E; Federici E; Diantom A; Carini E; Pizzigalli E; Wu Symon V; Pellegrini N; Vittadini E
    J Sci Food Agric; 2018 Aug; 98(10):3836-3842. PubMed ID: 29363756
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T; Herrero AM; Ruiz-Capillas C; Triki M; Carmona P; Jiménez-Colmenero F
    Food Sci Technol Int; 2016 Mar; 22(2):132-45. PubMed ID: 25788169
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality.
    Ansorena D; Cartagena L; Astiasaran I
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613270
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.
    Cittadini A; Domínguez R; E S Munekata P; Pateiro M; Sarriés MV; Manuel Lorenzo J
    Food Res Int; 2022 Nov; 161():111881. PubMed ID: 36192994
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
    Zając M; Kasprzak MM; Tkaczewska J; Berski W; Stępień A; Okpala COR; Domagała J
    J Sci Food Agric; 2024 Jul; 104(9):5368-5380. PubMed ID: 38329620
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
    Nieto G; Martínez L; Castillo J; Ros G
    J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Gels as fat replacers in bakery products: a review.
    Gutiérrez-Luna K; Astiasarán I; Ansorena D
    Crit Rev Food Sci Nutr; 2022; 62(14):3768-3781. PubMed ID: 33412906
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.
    Lin D; Kelly AL; Miao S
    Food Chem; 2022 Mar; 372():131262. PubMed ID: 34628120
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
    Beriain MJ; Gómez I; Petri E; Insausti K; Sarriés MV
    Meat Sci; 2011 May; 88(1):189-97. PubMed ID: 21236589
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
    Nacak B; Öztürk-Kerimoğlu B; Yıldız D; Çağındı Ö; Serdaroğlu M
    Meat Sci; 2021 Jun; 176():108464. PubMed ID: 33618129
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies.
    Palla CA; Wasinger MF; Carrín ME
    J Sci Food Agric; 2021 Apr; 101(6):2398-2405. PubMed ID: 33011986
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of tea polyphenol ester with different fatty acid chain length on camellia oil-based oleogels preparation and its effects on cookies properties.
    Pan LH; Wu XL; Luo SZ; He HY; Luo JP
    J Food Sci; 2020 Aug; 85(8):2461-2469. PubMed ID: 32671855
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B; Urgu M; Serdaroğlu M
    J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
    [TBL] [Abstract][Full Text] [Related]  

  • 17. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility.
    Gayoso L; Ansorena D; Astiasarán I
    J Sci Food Agric; 2019 Mar; 99(5):2251-2258. PubMed ID: 30324696
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Parenteral fat emulsions based on olive and soybean oils: a randomized clinical trial in preterm infants.
    Göbel Y; Koletzko B; Böhles HJ; Engelsberger I; Forget D; Le Brun A; Peters J; Zimmermann A
    J Pediatr Gastroenterol Nutr; 2003 Aug; 37(2):161-7. PubMed ID: 12883303
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
    Vargas-Ramella M; Munekata PES; Gagaoua M; Franco D; Campagnol PCB; Pateiro M; Barretto ACDS; Domínguez R; Lorenzo JM
    Foods; 2020 Oct; 9(10):. PubMed ID: 33080963
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes.
    Alejandre M; Passarini D; Astiasarán I; Ansorena D
    Meat Sci; 2017 Dec; 134():7-13. PubMed ID: 28738225
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.