Results 121 to 130 of about 5,080 (184)

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

The Sensor Modules of a Dedicated Automatic Inspection System for Screening Smoked Sausage Coloration. [PDF]

Sensors (Basel)
Wang YH, Yen YF, Lee KC, Chang CY, Wu CC, Tsai MJ, Chieh JJ.   +6 more
europepmc   +1 more source

Mushroom: an emerging source for next generation meat analogues. [PDF]

Front Nutr
Panda J, Nath PC, Mishra AK, Rustagi S, Nayak D, Blundell R, Mohanta YK.   +6 more
europepmc   +1 more source

Identification of Chicken Bone Paste in Starch-Based Sausages Using Laser-Induced Breakdown Spectroscopy. [PDF]

Sensors (Basel)
Li H, Shen L, Han X, Liu Y, Wang Y.
europepmc   +1 more source

Comparative Effects of the Single and Binary Fermentations of <i>Latilactobacillus sakei</i> and <i>Staphylococcus carnosus</i> on the Growth and Metabolomic Profiles of Fermented Beef Sausages. [PDF]

Microorganisms
Li X, Zheng Y, Cui W, Bai X, Zhu C, Zhao G.   +5 more
europepmc   +1 more source

Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product. [PDF]

Foods
Sun X, He X, Wang D, Zhang M, Hu G, Sun E, Sun L, Jin Y, Zhao L.   +8 more
europepmc   +1 more source

Decreased purine ingestion, increased molybdenum ingestion, and the decline in amyotrophic lateral sclerosis on Guam. [PDF]

Front Nutr
Bourke CA.
europepmc   +1 more source

Exploring the feasibility of using school food purchase data as a method to assess dietary intakes in secondary school aged pupils. [PDF]

Public Health Nutr
Bradley J, Spence S.
europepmc   +1 more source

Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties. [PDF]

Food Sci Nutr
Moazzam M, Ali S, Khan MA, Waseem M, Javed MR, Rajput N, Alsulami T, Nauman K, Osei Tutu C.   +8 more
europepmc   +1 more source

Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages. [PDF]

Foods
Bukarbayev K, Abzhanova S, Baibolova L, Zhaksylykova G, Kulazhanov T, Vasilenko V, Jetpisbayeva B, Katasheva A, Sabraly S, Yerzhigitov Y.   +9 more
europepmc   +1 more source