Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications. [PDF]
FoodsJaramillo-De la Garza JS +4 more
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Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausages. [PDF]
Anim BiosciKim MJ, Chin KB.
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Effect of Protein-Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage. [PDF]
FoodsOkuskhanova E +10 more
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Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance. [PDF]
J Food SciArgemí-Armengol I +3 more
europepmc +1 more source
Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects. [PDF]
Food Chem XMosabbeb AA +3 more
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Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study. [PDF]
NPJ Sci FoodYue Y +9 more
europepmc +1 more source
Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. [PDF]
FoodsBalquinta ML +7 more
europepmc +1 more source
Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages. [PDF]
FoodsKassenov A +9 more
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Survey on Ochratoxin A Occurrence in Cured Meat Products in The Netherlands. [PDF]
Toxins (Basel)Sopel MM +3 more
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Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (<i>Painho de Porco Preto</i>). [PDF]
FoodsTrindade S +6 more
europepmc +1 more source