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For: Barbosa PT, Santos IC, Ferreira VC, Fragoso SP, Araújo ÍB, Costa AC, Araújo LC, Silva FA. Physicochemical properties of low sodium goat kafta. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.06.071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Number Cited by Other Article(s)
1
Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets. Foods 2023;12:foods12061184. [PMID: 36981111 PMCID: PMC10048763 DOI: 10.3390/foods12061184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 03/16/2023]  Open
2
Cordeiro ARRDA, Bezerra TKA, Madruga MS. Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use. Animals (Basel) 2022;12:ani12233277. [PMID: 36496799 PMCID: PMC9736461 DOI: 10.3390/ani12233277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022]  Open
3
Darlan Leal de Araujo C, Freire da Costa G, Luiz Nunes de Oliveira F, Alves Azeredo de Oliveira G. Physico-Chemical and Microbiological Quality of Sausages with Reduced Fat and Sodium Chloride Formulated with Inulin and Oregano Essential Oil. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2131671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
4
Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. Food Chem 2020;332:127414. [DOI: 10.1016/j.foodchem.2020.127414] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 06/20/2020] [Accepted: 06/22/2020] [Indexed: 01/02/2023]
5
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride. Journal of Food Science and Technology 2020;57:3232-3243. [PMID: 32728271 DOI: 10.1007/s13197-020-04354-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]
6
Liu S, Zhang Y, Zhou G, Ren X, Bao Y, Zhu Y, Zeng X, Peng Z. Lipolytic degradation, water and flavor properties of low sodium dry cured beef. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1642354] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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