Results 171 to 180 of about 29,915 (300)

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4942-4950, June 2026.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source

Coexisting autoimmune pancreatitis and pancreatic adenocarcinoma: Diagnostic challenges and case insights. [PDF]

Radiol Case Rep
Qajia H, Jabbari C, Choumad S, Lejouad M, Eddahoumi Y, Nassar I, Imrani K.   +6 more
europepmc   +1 more source

Approach to Nail Pitting in Pediatric and Adolescent Patients: A Dermatology Perspective

JEADV Clinical Practice, Volume 5, Issue 2, Page 394-401, June 2026.
ABSTRACT This narrative review aims to discuss the etiologies of nail pitting in pediatric and adolescent patients, while providing a framework for further evaluation of possible underlying systemic conditions and their clinical findings from a dermatologic standpoint.
Elizabeth Botto, Victoria Griffith, Samuel Stahly, Jere Mammino   +3 more
wiley   +1 more source

Functional Properties and Mechanistic Study of Native Starches as Fat Replacers in Low-Fat Pork Sausages. [PDF]

Foods
Gao L, Chen W, Lin Z, Ye S, Wang H, Lin G, Xu D, Chi C, Xiang L, Zhou Y.   +9 more
europepmc   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Effects of Magnolia denudata extract on quality and storage characteristics of emulsified chicken sausage. [PDF]

Food Sci Anim Resour
Ku B, Kim M, Kang J, Han H, Park G, Lee SH, Choi J.   +6 more
europepmc   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>. [PDF]

Foods
Li X, Wang S, Zou H, Du S, Li Y, Li J, Liu M, Bai H, Wang H, Chen X.   +9 more
europepmc   +1 more source

Writer identification based on hyper sausage neuron

, 2011
This paper proposes biomimetic pattern recognition (BPR) based on hyper sausage neuron (HSN) and applies it in writer identification. HSN is used to cover the training set.
Sahmin, Samsuryadi, Shamsuddi, Siti Mariyam   +1 more
core  

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source