BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

161 related articles for article (PubMed ID: 37979346)

  • 1. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
    Zampouni K; Filippou A; Papadimitriou K; Katsanidis E
    Meat Sci; 2024 Feb; 208():109392. PubMed ID: 37979346
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
    Siachou C; Zampouni K; Katsanidis E
    Gels; 2023 Apr; 9(4):. PubMed ID: 37102952
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.
    Franco D; Martins AJ; López-Pedrouso M; Cerqueira MA; Purriños L; Pastrana LM; Vicente AA; Zapata C; Lorenzo JM
    J Sci Food Agric; 2020 Jan; 100(1):218-224. PubMed ID: 31512242
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat.
    Wang L; Li C; Ren L; Guo H; Li Y
    J Food Sci; 2019 Nov; 84(11):3091-3098. PubMed ID: 31627254
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.
    Wolfer TL; Acevedo NC; Prusa KJ; Sebranek JG; Tarté R
    Meat Sci; 2018 Nov; 145():352-362. PubMed ID: 30031201
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C; Xie W; Zhang X; Liu J; Zhang M; Shao JH
    Meat Sci; 2023 Mar; 197():109086. PubMed ID: 36580792
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
    Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.
    Mora-Gallego H; Serra X; Guàrdia MD; Miklos R; Lametsch R; Arnau J
    Meat Sci; 2013 Mar; 93(3):668-74. PubMed ID: 23273479
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.
    Shao L; Bi J; Li X; Dai R
    Int J Biol Macromol; 2023 Jun; 239():124299. PubMed ID: 37011742
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
    Pires MA; Rodrigues I; Barros JC; Carnauba G; de Carvalho FA; Trindade MA
    J Sci Food Agric; 2020 Jan; 100(1):410-420. PubMed ID: 31599968
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C; Triki M; Herrero AM; Rodriguez-Salas L; Jiménez-Colmenero F
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.
    Wang L; Guo H; Liu X; Jiang G; Li C; Li X; Li Y
    Meat Sci; 2019 Oct; 156():44-51. PubMed ID: 31125946
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages.
    Kouzounis D; Lazaridou A; Katsanidis E
    Meat Sci; 2017 Aug; 130():38-46. PubMed ID: 28407498
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
    J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M; Cipriano TM; da Cruz AG; Santos BA; Pollonio MA; Campagnol PC
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
    Shin DJ; Lee HJ; Lee D; Jo C; Choe J
    Poult Sci; 2020 May; 99(5):2811-2818. PubMed ID: 32359618
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.
    Shin DM; Yune JH; Kim YJ; Keum SH; Jung HS; Kwon HC; Kim DH; Sohn H; Jeong CH; Lee HG; Han SG
    Anim Biosci; 2022 Jun; 35(6):927-937. PubMed ID: 34991215
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.