Found: 23
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Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 8, p. 7172, doi. 10.1007/s11694-024-02728-y
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- Article
Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1241, doi. 10.1007/s11694-022-01684-9
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- Article
Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 2088, doi. 10.1007/s11694-020-00800-x
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- Article
Effect of l-lysine on the physicochemical properties of pork sausage.
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- Food Science & Biotechnology, 2014, v. 23, n. 3, p. 775, doi. 10.1007/s10068-014-0104-6
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- Article
Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels.
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- Food Science & Biotechnology, 2012, v. 21, n. 4, p. 941, doi. 10.1007/s10068-012-0124-z
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- Article
Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage.
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- Food Science & Biotechnology, 2012, v. 21, n. 3, p. 669, doi. 10.1007/s10068-012-0087-0
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- Article
Effect of carboxy-hemoglobin on color stability of cooked pork sausage.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 267, doi. 10.1007/s10068-012-0035-z
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- Article
A novel method to stabilize meat colour: ligand coordinating with hemin.
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- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1213, doi. 10.1007/s13197-012-0625-z
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- Article
Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates.
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- European Food Research & Technology, 2015, v. 240, n. 4, p. 743, doi. 10.1007/s00217-014-2379-5
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- Article
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3548, doi. 10.1002/jsfa.9575
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- Article
Study on Gas Migration Law of Mining Coal Seam under the Influence of Normal Fault.
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- Geofluids, 2022, p. 1, doi. 10.1155/2022/9726379
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- Article
Study on Prediction of Outburst Risk of Excavation Face by Initial Gas Emission.
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- Geofluids, 2022, p. 1, doi. 10.1155/2022/4866805
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- Publication type:
- Article
Effects of l-lysine/ l-arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 1, p. 88, doi. 10.1111/ijfs.13561
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- Article
Effects of l-lysine on thermal gelation properties of chicken breast actomyosin.
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- Food Science & Biotechnology, 2017, v. 26, n. 3, p. 549, doi. 10.1007/s10068-017-0081-7
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- Article
The role of monoxide hemoglobin in color improvement of chicken sausage.
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- Food Science & Biotechnology, 2016, v. 25, n. 2, p. 409, doi. 10.1007/s10068-016-0056-0
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- Article
Coal Mining Surface Damage Characteristics and Restoration Technology.
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- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9745, doi. 10.3390/su14159745
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- Article
Evaluation of Strawberry Pigments as Pork Sausage Colorant.
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- Food Science & Technology Research, 2013, v. 19, n. 4, p. 583, doi. 10.3136/fstr.19.583
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- Article
Selective extraction of berberine and palmatine from Huangbai powder.
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- Pakistan Journal of Pharmaceutical Sciences, 2013, v. 26, n. 5, p. 1023
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- Article
Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5777, doi. 10.1111/ijfs.17331
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- Article
Individual effects of l‐arginine and l‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5874, doi. 10.1111/ijfs.16690
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- Article
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3085, doi. 10.1111/ijfs.16435
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- Article
Individual effects of l‐arginine or l‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6742, doi. 10.1111/ijfs.15365
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- Article
Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork Using Multispectral Imaging Approach.
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- Food Analytical Methods, 2016, v. 9, n. 5, p. 1180, doi. 10.1007/s12161-015-0298-0
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- Article