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 *

167 related articles for article (PubMed ID: 38131956)

  • 1. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.
    Cîrstea Lazăr N; Nour V; Corbu AR; Codină GG
    Gels; 2023 Dec; 9(12):. PubMed ID: 38131956
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties.
    Cîrstea Lazăr N; Nour V; Boruzi AI
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766048
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan.
    Cîrstea Lazăr N; Nour V; Corbu AR; Muntean C; Codină GG
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761164
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
    Vargas-Ramella M; Munekata PES; Pateiro M; Franco D; Campagnol PCB; Tomasevic I; Domínguez R; Lorenzo JM
    Foods; 2020 May; 9(5):. PubMed ID: 32375313
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.
    Foggiaro D; Domínguez R; Pateiro M; Cittadini A; Munekata PES; Campagnol PCB; Fraqueza MJ; De Palo P; Lorenzo JM
    Foods; 2022 Feb; 11(4):. PubMed ID: 35206072
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils.
    Cîrstea Lazăr N; Nour V; Corbu AR; Codină GG
    Gels; 2024 Aug; 10(8):. PubMed ID: 39195063
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.
    Botella-Martinez C; Lucas-González R; Lorenzo JM; Santos EM; Rosmini M; Sepúlveda N; Teixeira A; Sayas-Barberá E; Pérez-Alvarez JA; Fernandez-Lopez J; Viuda-Martos M
    Foods; 2021 Nov; 10(11):. PubMed ID: 34828987
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.
    de Lima Guterres L; Pinton MB; Dos Santos BA; Correa LP; Cordeiro MWS; Wagner R; Cichoski AJ; Lorenzo JM; Campagnol PCB
    Meat Sci; 2023 Jan; 195():109028. PubMed ID: 36335868
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
    Lucas-González R; Roldán-Verdu A; Sayas-Barberá E; Fernández-López J; Pérez-Álvarez JA; Viuda-Martos M
    J Sci Food Agric; 2020 Feb; 100(3):1265-1273. PubMed ID: 31709548
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers.
    Badar IH; Wang Z; Zhou Y; Guo X; Jaspal MH; Kong B; Liu H
    Meat Sci; 2024 Jun; 212():109474. PubMed ID: 38442442
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I; Vasconcelos L; Leite A; Botella-Martínez C; Pereira E; Mateo J; Kasaiyan S; Teixeira A
    Biomolecules; 2022 Oct; 12(10):. PubMed ID: 36291625
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.
    Hanula M; Szpicer A; Górska-Horczyczak E; Khachatryan G; Pogorzelski G; Pogorzelska-Nowicka E; Poltorak A
    Molecules; 2022 Apr; 27(8):. PubMed ID: 35458595
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
    Badar IH; Li Y; Liu H; Chen Q; Liu Q; Kong B
    Meat Sci; 2023 May; 199():109143. PubMed ID: 36827828
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source.
    Teixeira A; Ferreira I; Pereira E; Vasconcelos L; Leite A; Rodrigues S
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441600
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability.
    Amoli PI; Hadidi M; Hasiri Z; Rouhafza A; Jelyani AZ; Hadian Z; Khaneghah AM; Lorenzo JM
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441736
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.
    Marti-Quijal FJ; Zamuz S; Tomašević I; Rocchetti G; Lucini L; Marszałek K; Barba FJ; Lorenzo JM
    J Sci Food Agric; 2019 May; 99(7):3672-3680. PubMed ID: 30638267
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
    Afshari R; Hosseini H; Khaksar R; Mohammadifar MA; Amiri Z; Komeili R; Khaneghah AM
    Food Technol Biotechnol; 2015 Dec; 53(4):436-445. PubMed ID: 27904378
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.
    de Oliveira AS; Dos Santos BA; Farias CAA; Correa LP; Cordeiro MWS; Pinton MB; Barcia MT; Wagner R; Cichoski AJ; Barin JS; Lorenzo JM; Nieto G; Campagnol PCB
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107426
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.