يعرض 1 - 10 نتائج من 16,503 نتيجة بحث عن '"SAUSAGES"', وقت الاستعلام: 1.39s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.

    المؤلفون: Atalar, İlyas, Gül, Osman, Kurt, Abdullah, Saricaoğlu, Furkan Türker, Gençcelep, Hüseyin

    المصدر: Food Science & Technology International; Jun2024, Vol. 30 Issue 4, p329-339, 11p

    مصطلحات موضوعية: FRANKFURTER sausages, SAUSAGES, MEAT quality, HAZELNUTS, EMULSIONS, MEAT, COLD storage

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  2. 2
    دورية أكاديمية
    X-ray spectral properties of dust-obscured galaxies in the XMM-SERVS coverage of the XMM-LSS field.

    المؤلفون: Kayal, Abhijit, Singh, Veeresh

    المصدر: Monthly Notices of the Royal Astronomical Society; Jun2024, Vol. 531 Issue 1, p830-850, 21p

    مصطلحات موضوعية: ACTIVE galactic nuclei, X-ray spectra, GALAXIES, X-rays, FRANKFURTER sausages

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  3. 3
    دورية أكاديمية
    Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages.

    المؤلفون: Lorusso, Patrizio, Pandiscia, Annamaria, Manfredi, Alessio, Tantillo, Giuseppina Marilia, Terio, Valentina

    المصدر: Italian Journal of Food Safety; 2024, Vol. 13 Issue 2, p1-4, 4p

    مصطلحات موضوعية: HEPATITIS E virus, RNA viruses, RNA virus infections, MEAT industry, PORK, SAUSAGES, ANIMAL industry

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  4. 4
    دورية أكاديمية
    Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.

    المؤلفون: Wang, Jiawang, Lu, Jiasheng, Zhang, Xin, Kong, Baohua, Li, Yongjie, Chen, Qian, Wen, Rongxin

    المصدر: Foods; Jun2024, Vol. 13 Issue 11, p1747, 16p

    مصطلحات موضوعية: LACTIC acid bacteria, SAUSAGES, SALT, FLAVOR, VACCINATION

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  5. 5
    دورية أكاديمية
    Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.

    المؤلفون: Carhuancho-Colca, Karen P., Silva-Paz, Reynaldo J., Elías-Peñafiel, Carlos, Salvá-Ruiz, Bettit K., Encina-Zelada, Christian R.

    المصدر: Foods; Jun2024, Vol. 13 Issue 11, p1733, 14p

    مصطلحات موضوعية: SAUSAGES, QUINOA, CONSUMERS, SOY proteins, FACTOR analysis, VEGETARIANS, CONSUMER profiling

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  6. 6
    دورية أكاديمية
    The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage.

    المؤلفون: Mashhadi, Zahra, Davati, Nafiseh, Emamifar, Aryou, Karami, Mostafa

    المصدر: Food Science & Nutrition; Jun2024, Vol. 12 Issue 6, p4269-4283, 15p

    مصطلحات موضوعية: BEE pollen, REFRIGERATED storage, COLIFORMS, SAUSAGES, LIPIDS, MICROBIAL lipids, MEAT spoilage, BEE venom

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  7. 7
    دورية أكاديمية
    Structural and functional insights of itaconyl‐CoA hydratase from Pseudomonas aeruginosa highlight a novel N‐terminal hotdog fold.

    المؤلفون: Pramanik, Atanu, Datta, Saumen

    المصدر: FEBS Letters; Jun2024, Vol. 598 Issue 11, p1387-1401, 15p

    مصطلحات موضوعية: PSEUDOMONAS aeruginosa, FRANKFURTER sausages, BIOCHEMICAL substrates, CRYSTAL structure, CATALYSIS

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  8. 8
    دورية أكاديمية
    Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products.

    المؤلفون: Kudumija, Nina, Kos, Ivica, Lešić, Tina, Vahčić, Nada, Vulić, Ana, Polak, Tomaž, Krešić, Greta, Vnučec, Ivan, Bendelja Ljoljić, Darija, Škrivanko, Mario, Bogdanović, Tanja, Pleadin, Jelka

    المصدر: Journal of Food Quality; 5/29/2024, Vol. 2024, p1-17, 17p

    مصطلحات موضوعية: MEAT, CROATS, SAUSAGES, CONSUMER preferences, FATTY acid analysis, NUTRITIONAL value, LEUCINE, AMINO acids

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  9. 9
    دورية أكاديمية
    The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.

    المؤلفون: Okoń, Anna, Zielińska, Dorota, Szymański, Piotr, Łepecka, Anna, Siekierko, Urszula, Neffe-Skocińska, Katarzyna, Trząskowska, Monika, Kajak-Siemaszko, Katarzyna, Sionek, Barbara, Karbowiak, Marcelina, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.

    المصدر: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4027, 15p

    مصطلحات موضوعية: SAUSAGES, VINEGAR, ACETOBACTER, MEAT flavor & odor, LACTIC acid bacteria, ORCHARDS, OXIDATION-reduction potential

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  10. 10
    دورية أكاديمية
    Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage.

    المؤلفون: Wójciak, Karolina, Materska, Małgorzata, Pełka, Arkadiusz, Michalska, Agata, Małecka-Massalska, Teresa, Kačániová, Miroslava, Čmiková, Natália, Słowiński, Mirosław

    المصدر: Molecules; May2024, Vol. 29 Issue 10, p2249, 25p

    مصطلحات موضوعية: COMMON dandelion, PORK, SAUSAGES, LACTIC acid bacteria, OXIDATION-reduction potential

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