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Journal Abstract Search

123 related items for PubMed ID: 26139898

  • 1. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.
    Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero F, Herrero AM.
    J Food Sci Technol; 2015 Jul; 52(7):4333-41. PubMed ID: 26139898
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  • 4. Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential.
    Henrique JT, Biason MV, Dos Santos Mendes P, Cardoso FAR, Leimann FV, Gonçalves OH, Bona E, de Oliveira A, Marques LLM, Fuchs RHB, Droval AA.
    Food Chem X; 2024 Oct 30; 23():101627. PubMed ID: 39100244
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  • 6. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities.
    Gøtterup J, Olsen K, Knøchel S, Tjener K, Stahnke LH, Møller JK.
    Meat Sci; 2008 Apr 30; 78(4):492-501. PubMed ID: 22062470
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  • 7. Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM).
    Tahmouzi S.
    J Food Sci Technol; 2016 Jan 30; 53(1):381-90. PubMed ID: 26787957
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  • 13. Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures.
    Carballo J, Cavestany M, Jiménez-Colmenero F.
    Meat Sci; 1991 Jan 30; 30(3):235-44. PubMed ID: 22061972
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  • 15. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.
    Sindelar JJ, Cordray JC, Olson DG, Sebranek JG, Love JA.
    J Food Sci; 2007 Oct 30; 72(8):S551-9. PubMed ID: 17995620
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  • 16. Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.
    Öztürk-Kerimoğlu B, Kavuşan HS, Tabak D, Serdaroğlu M.
    Food Sci Anim Resour; 2020 Sep 30; 40(5):710-721. PubMed ID: 32968724
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  • 18. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z, Gaudette NJ.
    J Sci Food Agric; 2015 Jul 30; 95(9):1845-51. PubMed ID: 25155993
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