Results 161 to 170 of about 62,334 (223)

Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products. [PDF]

Foods
Idyryshev B, Nurgazezova A, Assirzhanova Z, Utegenova A, Amirkhanov S, Jumazhanova M, Baikadamova A, Dautova A, Spanova A, Serikova A.   +9 more
europepmc   +1 more source

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. [PDF]

Foods
Kaya M, Karayiğit A, Oral ZFY, Öztürk K, Fencioğlu Çakır H, Akyol Y, Ulutaş B, Sallan S, Kaban G.   +8 more
europepmc   +1 more source

A new nuclear marker for quantitative analysis of wild boar and domestic pig meat in game meat products using PLAG1 zinc finger gene. [PDF]

Sci Rep
Adenuga BM, Spychaj A, Montowska M.
europepmc   +1 more source

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages. [PDF]

PLoS One
Adeyemi KD, Abdulkadir LO.
europepmc   +1 more source

Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion. [PDF]

Foods
Jin DX, Jin YX.
europepmc   +1 more source

A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats. [PDF]

Food Sci Anim Resour
Choi DM, Lee SH, Kim HY.
europepmc   +1 more source

Enabling equitable and inclusive travel experiences for dysphagia patients: a call to action for the aviation industry. [PDF]

Front Rehabil Sci
Cino A, Shashikumar UA, Troxell K, Seeley MA, Seshadri DR.   +4 more
europepmc   +1 more source

Macronutrient intakes and associations with psoriasis severity: a cross-sectional analysis of the asking people with psoriasis about lifestyle and eating (APPLE) study. [PDF]

Eur J Nutr
Zanesco S, Maruthappu T, Griffiths CEM, Zhang R, Dalrymple KV, Gibson R, Hall WL.   +6 more
europepmc   +1 more source

Genomic and Metabolic Features of the <i>Lactobacillus sakei</i> HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology. [PDF]

Foods
Chen Q, Bai Y, Fan Y, Lu J, Sui Y, Kong B, Hu Y.   +6 more
europepmc   +1 more source

The amino acid composition of commercially available vegan meat and dairy analogues. [PDF]

Br J Nutr
Domić J, van Loon LJC, Siebelink E, Borgonjen-van den Berg KJ, de Groot LCPGM, Grootswagers P.   +5 more
europepmc   +1 more source