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1.
Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.
J Food Sci Technol
; 57(7): 2516-2523, 2020 Jul.
Article
in English
| MEDLINE | ID: mdl-32549602
2.
Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages.
Molecules
; 23(12)2018 Dec 19.
Article
in English
| MEDLINE | ID: mdl-30572669
3.
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics.
Food Chem
; 426: 136520, 2023 Nov 15.
Article
in English
| MEDLINE | ID: mdl-37307745
4.
Effect of salt mixture on flavor of reduced-sodium restructured bacon with ultrasound treatment.
Food Sci Nutr
; 8(7): 3857-3871, 2020 Jul.
Article
in English
| MEDLINE | ID: mdl-32724647
5.
Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice.
Food Funct
; 11(8): 6834-6842, 2020 Aug 01.
Article
in English
| MEDLINE | ID: mdl-32691810
6.
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions.
Food Chem
; 269: 236-243, 2018 Dec 15.
Article
in English
| MEDLINE | ID: mdl-30100429
7.
Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
J Food Sci
; 81(2): E430-7, 2016 Feb.
Article
in English
| MEDLINE | ID: mdl-26766497
8.
[Study on breeding of probiotic Aspergillus nigre by N+ implantation and fermentation condition of its mutant].
Wei Sheng Wu Xue Bao
; 45(4): 534-8, 2005 Aug.
Article
in Zh
| MEDLINE | ID: mdl-16245865
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