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1.
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.
Meat Sci
; 177: 108485, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33743433
2.
Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.
Meat Sci
; 179: 108534, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33975259
3.
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils.
Meat Sci
; 170: 108230, 2020 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32659546
4.
Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage.
Food Chem
; 319: 126553, 2020 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32197214
5.
Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.
Food Res Int
; 116: 973-984, 2019 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30717030
6.
Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary.
Meat Sci
; 148: 164-170, 2019 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-30388481
7.
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.
Meat Sci
; 156: 174-182, 2019 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-31200329
8.
Ultrasound: A new approach to reduce phosphate content of meat emulsions.
Meat Sci
; 152: 88-95, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30836267
9.
Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.
Meat Sci
; 146: 147-153, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30145411
10.
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
Meat Sci
; 123: 50-56, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27614180
11.
Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?
Meat Sci
; 130: 16-25, 2017 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28347883
12.
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
Meat Sci
; 121: 73-78, 2016 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-27288899
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