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 *

122 related articles for article (PubMed ID: 37170510)

  • 1. Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham.
    Kim GH; Chin KB
    Anim Biosci; 2023 Sep; 36(9):1445-1452. PubMed ID: 37170510
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage.
    Kim GH; Chin KB
    Anim Biosci; 2023 Nov; 36(11):1738-1746. PubMed ID: 37641843
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.
    Kim GH; Chin KB
    Anim Biosci; 2022 Aug; 35(8):1270-1278. PubMed ID: 34991193
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods.
    Kim H; Chin KB
    Anim Biosci; 2022 Mar; 35(3):494-502. PubMed ID: 34530509
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages.
    Kim GH; Chin KB
    Food Sci Anim Resour; 2024 May; 44(3):586-606. PubMed ID: 38765284
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.
    Choi MS; Choi YS; Kim HW; Hwang KE; Song DH; N Lee SY; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(2):158-65. PubMed ID: 26760933
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.
    Lee SY; Kim HW; Hwang KE; Song DH; Choi MS; Ham YK; Choi YS; Lee JW; Lee SK; Kim CJ
    Korean J Food Sci Anim Resour; 2015; 35(3):277-85. PubMed ID: 26761840
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages.
    Lee CH; Chin KB
    Foods; 2020 Jun; 9(6):. PubMed ID: 32492798
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages.
    Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Yeo IJ; Jeong TJ; Choi YS; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(3):378-86. PubMed ID: 26761180
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
    J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan.
    Lee CH; Chin KB
    Asian-Australas J Anim Sci; 2019 Jan; 32(1):144-151. PubMed ID: 30612414
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate.
    Choi JS; Chin KB
    J Anim Sci Technol; 2020 Jul; 62(4):577-586. PubMed ID: 32803189
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical properties of sausage manufactured with carp (
    Lee SH; Joe SD; Kim GW; Kim HY
    J Anim Sci Technol; 2020 Nov; 62(6):903-911. PubMed ID: 33987570
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
    Choi YS; Kim YB; Hwang KE; Song DH; Ham YK; Kim HW; Sung JM; Kim CJ
    Poult Sci; 2016 Jun; 95(6):1465-71. PubMed ID: 27030694
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.
    Kim HW; Choi MS; Hwang KE; Song DH; Kim YJ; Ham YK; Chang SJ; Lim YB; Choi YS; Kim CJ
    Korean J Food Sci Anim Resour; 2014; 34(2):133-40. PubMed ID: 26760930
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effects of hot water pasteurizing treatments on the appearances of pork and beef.
    Gill CO; Badoni M
    Meat Sci; 1997 May; 46(1):77-87. PubMed ID: 22061847
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage.
    Kim GH; Chin KB
    J Anim Sci Technol; 2021 Mar; 63(2):394-404. PubMed ID: 33987613
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage.
    Hu H; Li Y; Zhang L; Tu H; Wang X; Ren L; Dai S; Wang L
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574276
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages.
    Park JH; Kang SN; Shin D; Hur IC; Kim IS; Jin SK
    Asian-Australas J Anim Sci; 2013 Feb; 26(2):287-94. PubMed ID: 25049789
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.
    Yang HS; Choi SG; Jeon JT; Park GB; Joo ST
    Meat Sci; 2007 Feb; 75(2):283-9. PubMed ID: 22063660
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.