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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

175 related items for PubMed ID: 23273437

  • 21. 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
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  • 22. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
    Alirezalu K, Hesari J, Nemati Z, Munekata PES, Barba FJ, Lorenzo JM.
    Food Res Int; 2019 Jun; 120():839-850. PubMed ID: 31000305
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  • 23. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
    Zhang L, Lin YH, Leng XJ, Huang M, Zhou GH.
    Meat Sci; 2013 Oct; 95(2):145-50. PubMed ID: 23739264
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  • 24. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
    Utrilla MC, García Ruiz A, Soriano A.
    Meat Sci; 2014 Aug; 97(4):575-82. PubMed ID: 24769879
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  • 25. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
    Pintado T, Herrero AM, Jiménez-Colmenero F, Pasqualin Cavalheiro C, Ruiz-Capillas C.
    Meat Sci; 2018 Jan; 135():6-13. PubMed ID: 28843146
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  • 26. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
    Lekjing S.
    Meat Sci; 2016 Jan; 111():192-7. PubMed ID: 26473294
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  • 30. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.
    Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA.
    Meat Sci; 2010 Jul; 85(3):568-76. PubMed ID: 20416839
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  • 31. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
    Utama DT, Jeong HS, Kim J, Barido FH, Lee SK.
    Poult Sci; 2019 Jul 01; 98(7):3059-3066. PubMed ID: 30877751
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  • 32. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin.
    Min B, Ahn DU.
    J Food Sci; 2009 Jul 01; 74(1):C41-8. PubMed ID: 19200084
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  • 34. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
    Love JA, Prusa KJ.
    J Am Diet Assoc; 1992 Nov 01; 92(11):1367-71. PubMed ID: 1430722
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