Results 171 to 180 of about 6,699 (223)

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

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

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

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

Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis. [PDF]

Foods
Koishybayeva A, Uzakov Y, Kenenbay S, Korzeniowska M.   +3 more
europepmc   +1 more source

Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products. [PDF]

Sci Rep
Yazdanparast S, Mohammadi-Nasrabadi F, Hashmati A, Rezazadeh R, Taheri M, Alhouei B, Esfarjani F.   +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