Reference health
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 39 checked references that resolve
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Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage
resolves10.1016/j.meatsci.2016.06.001
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
resolves10.1016/S0963-9969(01)00089-8
Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef
resolves10.1016/j.meatsci.2013.06.031
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages
resolves10.1016/j.meatsci.2004.02.008
The effect of fructooligosaccharides on the sensory characteristics of cooked sausages
resolves10.1016/j.meatsci.2012.11.054
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
resolves10.1016/S0022-2275(20)38081-0
A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters
resolves10.1016/j.foodchem.2013.02.097
Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
resolves10.1016/j.lwt.2014.06.051
Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase
resolves10.3989/gya.0629152
Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté
resolves10.1007/s13197-016-2405-7
Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
resolves10.1002/ejlt.201600178
Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté
resolves10.1016/j.jfoodeng.2014.11.015
Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
resolves10.1016/j.meatsci.2015.02.002
Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose
resolves10.1111/1750-3841.14174
Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation
resolves10.1016/j.meatsci.2017.03.010
Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?
resolves10.1016/j.meatsci.2004.11.011
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
resolves10.1093/ajcn/70.6.1009
High–monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations
resolves10.1016/j.phrs.2009.10.007
Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies
resolves10.1016/j.numecd.2009.12.007
Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008
resolves10.1016/j.foodres.2016.08.012
Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix
resolves10.1093/ajcn/77.5.1146
Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials
resolves10.1016/S0309-1740(01)00075-4
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage
resolves10.1590/1089-6891v16i430548
REDUÇÃO DO TEMPO NO PROCESSO DE COZIMENTO DE MORTADELA E AVALIAÇÃO DA QUALIDADE FINAL DO PRODUTO
resolves10.1111/j.1365-2621.1987.tb06590.x
Functionality of Six Nonmeat Proteins in Meat Emulsion Systems
resolves10.1111/jfpp.13621
Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake
resolves10.1021/jf00023a027
Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef
resolves10.1016/j.meatsci.2017.11.027
A sensometric approach to the development of mortadella with healthier fats
resolves10.1590/0103-9016-2014-0387
Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
resolves10.1590/S0101-20612004000100020
Avaliação comparativa entre dois métodos para determinação do colesterol em carnes e leite
resolves10.1007/s13197-018-3129-7
Hazelnut as functional food component and fat replacer in fermented sausage
resolves10.3390/nu4121989
Monounsaturated Fatty Acids and Risk of Cardiovascular Disease: Synopsis of the Evidence Available from Systematic Reviews and Meta-Analyses
resolves10.1002/jsfa.3667
Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
resolves10.1016/j.foodqual.2015.03.003
Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions
resolves10.1590/S0100-40422012000200008
Aspectos analíticos da resposta do detector de ionização em chama para ésteres de ácidos graxos em biodiesel e alimentos
resolves10.1016/j.meatsci.2018.07.012
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
resolves10.1590/S0103-84782013005000038
Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais
The 10 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.meatsci.2018.11.020_bb0020
no DOI — not checkedFood texture and viscosity: Concept and measurement
no DOI — not checked10.1016/j.meatsci.2018.11.020_bb0040
no DOI — not checkedRegulation (EC) no 1924/2006 of the European Parliament and of the council of 20 December 2006 on Nutrition and Health claims made on Foods
no DOI — not checkedPork skin and canola oil as strategy to confer technological and nutritional advantages to burgers
no DOI — not checked10.1016/j.meatsci.2018.11.020_bb0105
no DOI — not checkedRancidity and warmed over flavor
no DOI — not checked10.1016/j.meatsci.2018.11.020_bb0125
no DOI — not checked10.1016/j.meatsci.2018.11.020_bb0185
no DOI — not checkedAn overview of the modulatory effects of oleic acid in health and disease
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