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Journal Abstract Search

366 related items for PubMed ID: 26745305

  • 1. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.
    Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.
    Meat Sci; 2016 Apr; 114():75-84. PubMed ID: 26745305
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  • 2. 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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  • 3. Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life.
    Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Navarro C, Haros CM, Pérez-Álvarez JA.
    Meat Sci; 2019 Oct; 156():139-145. PubMed ID: 31158600
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  • 4. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters.
    Herrero AM, Ruiz-Capillas C, Pintado T, Carmona P, Jimenez-Colmenero F.
    Food Chem; 2017 Apr 15; 221():1333-1339. PubMed ID: 27979097
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  • 6. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
    Imran M, Nadeem M, Manzoor MF, Javed A, Ali Z, Akhtar MN, Ali M, Hussain Y.
    Lipids Health Dis; 2016 Sep 20; 15(1):162. PubMed ID: 27647503
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  • 7. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ.
    Meat Sci; 2010 Mar 20; 84(3):557-63. PubMed ID: 20374824
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  • 8. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2014 Feb 20; 96(2 Pt A):892-900. PubMed ID: 24200582
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  • 9. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
    Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F.
    J Sci Food Agric; 2016 Feb 20; 96(3):900-8. PubMed ID: 25752293
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  • 10. 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 20; 100(3):1265-1273. PubMed ID: 31709548
    [Abstract] [Full Text] [Related]

  • 11. Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers.
    Herrero AM, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P.
    J Agric Food Chem; 2014 Jun 25; 62(25):5963-71. PubMed ID: 24910127
    [Abstract] [Full Text] [Related]

  • 12. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization.
    Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P, Herrero AM.
    Food Chem; 2015 Oct 15; 185():470-8. PubMed ID: 25952895
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  • 13. Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications – a review.
    Marcinek K, Krejpcio Z.
    Rocz Panstw Zakl Hig; 2017 Oct 15; 68(2):123-129. PubMed ID: 28646829
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  • 14. Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.
    Ramos S, Fradinho P, Mata P, Raymundo A.
    J Sci Food Agric; 2017 Apr 15; 97(6):1753-1760. PubMed ID: 27465402
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  • 15. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.
    Gutiérrez-Luna K, Ansorena D, Astiasarán I.
    J Food Sci; 2020 Oct 15; 85(10):3072-3080. PubMed ID: 32869333
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  • 19. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.
    Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Canizalez-Román VA, Del Rosario León-Sicairos C, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2017 Dec 15; 72(4):345-352. PubMed ID: 28900797
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  • 20. Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage.
    Fernandes SS, Mellado MLMS.
    J Food Sci; 2018 Jan 15; 83(1):74-83. PubMed ID: 29165817
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