Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes. [PDF]
MoleculesZhumaliyeva G +4 more
europepmc +1 more source
Starch coating with carbon dots: A promising coating to enhance the freeze-thaw stability of meatballs. [PDF]
Food Chem XZhao L, Jiang H, Han Z, Gu W, Meng X.
europepmc +1 more source
Isolation of high-purity muscle stem cells through ice-cold treatment method for the production of cell cultured meat. [PDF]
Curr Res Food SciHuang YL +8 more
europepmc +1 more source
Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (<i>Malus domestica</i> ) Pomace. [PDF]
Food Sci NutrGracey P, Padilla-Zakour OI, Tako E.
europepmc +1 more source
Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods. [PDF]
Front NutrSu W +5 more
europepmc +1 more source
The meatball matchup: Plant vs. animal proteins on campus.
Food Res IntSt Pierre SR +3 more
europepmc +1 more source
Thermally-triggered L-menthol release system based on starch sodium octenyl succinate/Nisin-stabilized high internal phase Pickering Emulsion: Development, characterization and meatball coating application. [PDF]
Curr Res Food SciAn Z +8 more
europepmc +1 more source
Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage. [PDF]
Poult SciRabby MG +8 more
europepmc +1 more source
Plasma and Urinary TMAO and Methylamine Responses to Meat and Egg Ingestion: Links to Gut Microbiota Composition in Subjects With and Without Metabolic Syndrome. [PDF]
NutrientsHefni ME +4 more
europepmc +1 more source
Antimicrobial effect of curcumin, alone or in combination with black pepper, against foodborne pathogens in vacuum-packed ground mutton. [PDF]
Sci RepElghareeb MA +3 more
europepmc +1 more source