Results 141 to 150 of about 4,714 (161)

Structure and Preliminary Reliability of the Diet Quality Questionnaire (DQQ)-Based Form Adapted for Use in the Polish Population-Results from Initial Validation Stage. [PDF]

Nutrients
Rzymski P, Zawiejska A, Tomczyk K, Rzymska A, Kampioni M, Lipiak A, Kędzia M, Chawłowska E, Pięta B.   +8 more
europepmc   +1 more source

Presentations of Cutaneous Disease in Various Skin Pigmentations: Tinea Corporis. [PDF]

HCA Healthc J Med
Van Alfen B, Peddireddy N, Hall M, Lim H, Scheufele C, Furth G, Wilkes D, Carletti M, Weis SE.   +8 more
europepmc   +1 more source

Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs

Food Control, 2021
Herein, the formation of heterocyclic aromatic amines (HAAs) in chicken meatballs formulated with different levels of turmeric powder (0.5 and 1%) and cooked at different temperatures (150, 200, and 250 degrees C) was investigated.
Fatih Öz, Emel Öz
exaly   +2 more sources

Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage

Journal of Food Science and Technology, 2018
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20\ua0mg/100\ua0mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken ...
Elfadıl E Babiker, Omer Alsawmahi, Isam A Mohamed Ahmed   +2 more
exaly   +2 more sources

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Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Foods, 2021
Jinhwa Park, Ki Sun Yoon
exaly  

Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile

International Journal of Food Science and Technology, 2021
Elżbieta Hać-Szymańczuk, Marta Chmiel, Aneta Cegiełka   +2 more
exaly  

Effects of replacing fat with seed on the characteristics of meatballs

Meat Science, 2020
Laping He, Cuiqin Li
exaly  

Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs

International Journal of Food Science and Technology, 2019
Wangang Zhang, Wangang Zhang, Guanghong Zhou   +2 more
exaly  

Effects of L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage

LWT - Food Science and Technology, 2020
Jan Oszmiański, Lech Adamczak, Stanisław Kalisz   +2 more
exaly  

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations

Meat Science, 2017
Anne Raben, Ursula Kehlet
exaly