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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

596 related items for PubMed ID: 26995773

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B, Urgu M, Serdaroğlu M.
    J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep; 89(1):65-71. PubMed ID: 21497446
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
    Urgu-Öztürk M, Öztürk-Kerimoğlu B, Serdaroğlu M.
    Meat Sci; 2020 Sep; 167():108162. PubMed ID: 32413691
    [Abstract] [Full Text] [Related]

  • 13. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
    Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero AM.
    J Agric Food Chem; 2011 Dec 28; 59(24):12998-3003. PubMed ID: 22060725
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers.
    Zheng B, Li X, Hao J, Xu D.
    Food Chem; 2023 Feb 15; 402():134080. PubMed ID: 36137383
    [Abstract] [Full Text] [Related]

  • 16. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
    Selani MM, Shirado GA, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 May 15; 115():9-15. PubMed ID: 26775152
    [Abstract] [Full Text] [Related]

  • 17. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
    Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M.
    Meat Sci; 2021 Jun 15; 176():108464. PubMed ID: 33618129
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage.
    Jiang J, Xiong YL.
    Meat Sci; 2015 Nov 15; 109():56-65. PubMed ID: 26008711
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 30.