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Utilizing chia flour‐based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 10, p. 7316, doi. 10.1002/fsn3.4350
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- Article
Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması.
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- Harran Journal of Agricultural & Food Science, 2021, v. 25, n. 3, p. 390, doi. 10.29050/harranziraat.863985
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- Article
Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack.
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- Journal of Food Process Engineering, 2023, v. 46, n. 6, p. 1, doi. 10.1111/jfpe.14347
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- Article
Drying kinetics behavior of turkey breast meat in different drying methods.
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- Journal of Food Process Engineering, 2020, v. 43, n. 10, p. 1, doi. 10.1111/jfpe.13487
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- Article
OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 14, doi. 10.34302/crpjfst/2022.14.3.2
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- Article
Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 7, p. 2075, doi. 10.1002/jsfa.8012
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- Article
Antioxidant potential of artichoke (<italic>Cynara scolymus</italic> L.) byproducts extracts in raw beef patties during refrigerated storage.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 982, doi. 10.1007/s11694-017-9713-0
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- Article
The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls.
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- Journal of Food Science & Technology, 2017, v. 54, n. 6, p. 1384, doi. 10.1007/s13197-017-2550-7
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- Article
The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets.
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- Turkish Journal of Veterinary & Animal Sciences, 2020, n. 1, p. 101, doi. 10.3906/vet-1908-25
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- Article
Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat.
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- Turkish Journal of Veterinary & Animal Sciences, 2005, v. 29, n. 3, p. 797
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- Article
Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar.
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- Academic Food Journal / Akademik GIDA, 2019, v. 17, n. 2, p. 281, doi. 10.24323/akademik-gida.613642
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- Article
Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı.
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- Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 1, p. 95, doi. 10.24323/akademik-gida.306079
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- Article
Et ve Et Ürünlerinde Nitrit-Nitrat; Kullanım Avantajları, Yasal Sınırlamalar ve Güncel Alternatif Yaklaşımlar.
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- Academic Food Journal / Akademik GIDA, 2015, v. 13, n. 3, p. 257
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- Article
Kanatlı Eti Emülsiyonlarının Fonksiyonel Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2011, p. 49
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- Article
Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2024, v. 38, n. 1, p. 71, doi. 10.15316/SJAFS.2024.007
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- Article
Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?
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- Journal of Food Biochemistry, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfbc.13007
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- Article
Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs.
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- Dokuz Eylul University Muhendislik Faculty of Engineering Journal of Science & Engineering / Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi, 2022, v. 24, n. 72, p. 927, doi. 10.21205/deufmd.2022247221
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- Article
Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation.
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- European Journal of Lipid Science & Technology, 2022, v. 124, n. 10, p. 1, doi. 10.1002/ejlt.202100243
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- Article
Effects of nitrite levels, endpoint temperature and storage on pink color development in turkey rolls.
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- European Food Research & Technology, 2003, v. 217, n. 6, p. 471
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- Article
Protein oxidation in meat products: exploring the role of natural antioxidants in preservation and quality enhancement.
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- Meat Technology, 2023, v. 64, n. 2, p. 427, doi. 10.18485/meattech.2023.64.2.82
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- Article
Innovative coating approach: vacuum impregnation with chia mucilage and sage infusion for turkey fillets.
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- Meat Technology, 2023, v. 64, n. 2, p. 354, doi. 10.18485/meattech.2023.64.2.67
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- Article
Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat.
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- Meat Technology, 2023, v. 64, n. 2, p. 344, doi. 10.18485/meattech.2023.64.2.65
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- Article
The characteristics of beef patties containing different levels of fat and oat flour.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 2, p. 147, doi. 10.1111/j.1365-2621.2005.01041.x
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- Article
Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts.
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- Croatian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 25, doi. 10.17508/CJFST.2024.16.1.03
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- Article
THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS.
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- GIDA: The Journal of Food, 2024, v. 49, n. 2, p. 238, doi. 10.15237/gida.GD23142
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- Article
FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 2, p. 443, doi. 10.15237/gida.GD20122
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- Article
RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 825, doi. 10.15237/gida.GD20064
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- Article
ET VE ET ÜRÜNLERİNDE FOSFATLAR: İŞLEVLERİ VE İKAME OLANAKLARININ GÜNCEL ÇERÇEVEDE DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2017, v. 42, n. 5, p. 535, doi. 10.15237/gida.GD17026
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- Article
Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays.
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- Food Analytical Methods, 2022, v. 15, n. 12, p. 3283, doi. 10.1007/s12161-022-02376-2
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- Article
QUALITY CHANGES OF SARDINE FILLETS MARINATED WITH VINEGAR, GRAPEFRUIT AND POMEGRANATE MARINADES.
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- Electronic Journal of Polish Agricultural Universities, 2015, v. 18, n. 4, p. 1
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- Article
EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATIVE STABILITY OF SARDINE (SARDINA PILCHARDUS) MINCE.
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- Journal of Food Quality, 2005, v. 28, n. 2, p. 109, doi. 10.1111/j.1745-4557.2005.00016.x
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- Article
Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14243
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- Publication type:
- Article