Reference health
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer
49/49 checkable references clean · checked 2026-07-23
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.
11 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 49 checked references that resolve
resolves10.1016/j.tifs.2007.05.006
Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats
resolves10.1016/j.tifs.2015.04.011
Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
resolves10.1016/j.meatsci.2016.08.003
Potential use of organogels to replace animal fat in comminuted meat products
resolves10.1007/s11746-016-2915-5
A Novel Propolis Wax‐Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties
resolves10.1016/j.foodhyd.2018.09.029
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
resolves10.1016/j.foodchem.2015.04.024
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
resolves10.1007/s13197-016-2432-4
Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications
resolves10.2903/j.efsa.2010.1461
Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol
resolves10.1016/j.foodchem.2016.07.162
Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile
resolves10.1007/BF02660727
Oil content and fatty acid composition of chia (<i>Salvia hispanica</i> L.) from five northwestern locations in Argentina
resolves10.1002/jsfa.9694
<scp><i>Fucus vesiculosus</i></scp> extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
resolves10.1016/j.meatsci.2017.07.009
The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
resolves10.3390/foods8090366
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
resolves10.1007/s13197-017-2860-9
Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties
resolves10.1007/s11947-019-02281-3
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
resolves10.1016/j.meatsci.2017.08.004
Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation
resolves10.1177/1082013215577033
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters
resolves10.1016/j.lwt.2015.02.004
A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
resolves10.5851/kosfa.2017.37.3.376
Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties
resolves10.1016/j.meatsci.2018.07.012
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
resolves10.1016/j.meatsci.2016.05.010
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
resolves10.1111/ijfs.13996
Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐ and <scp>PUFA</scp>‐enriched dry fermented sausages
resolves10.1002/jsfa.10025
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
resolves10.1002/ejlt.200900234
Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products
resolves10.1016/j.meatsci.2015.10.008
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat
resolves10.1016/j.meatsci.2012.06.013
Beef, chicken and lamb fatty acid analysis — a simplified direct bimethylation procedure using freeze-dried material
resolves10.1016/j.meatsci.2012.06.035
Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
resolves10.1016/j.meatsci.2011.05.026
Amorphous cellulose gel as a fat substitute in fermented sausages
resolves10.1016/S0309-1740(01)00210-8
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
resolves10.1016/j.meatsci.2012.04.028
Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
resolves10.1016/j.meatsci.2007.07.019
Fat deposition, fatty acid composition and meat quality: A review
resolves10.1016/j.lwt.2017.12.041
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
resolves10.1016/j.meatsci.2015.12.009
Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient
resolves10.1016/j.meatsci.2014.07.034
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system
resolves10.3181/0711-MR-311
The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases
resolves10.1016/j.meatsci.2007.03.022
Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
resolves10.1016/j.foodcont.2012.10.008
Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix
resolves10.1016/j.meatsci.2016.11.002
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
resolves10.1016/S0309-1740(01)00079-1
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
resolves10.1016/j.meatsci.2012.06.026
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties
resolves10.1016/j.meatsci.2013.06.005
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed
resolves10.1016/j.lwt.2012.10.016
Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages
resolves10.1016/S0309-1740(96)00113-1
Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages
resolves10.1016/j.meatsci.2011.06.001
Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil
resolves10.1016/j.foodchem.2003.10.019
The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages
The 11 references without a DOI — listed, not checked
no DOI — not checkedFrias, J., Martínez-Villaluenga, C., and Penas, E. (2017). Fermented meat sausages. Fermented foods in health and disease prevention, Elsevier Science LTD.
no DOI — not checkedWHO (2003). Diet, Nutrition and the Prevention of chronic diseases, WHO. World Health Organization Technical Report Series.
no DOI — not checkedAOAC (2005). Official Methods of Analysis, AOAC International. [18th ed.].
no DOI — not checkedTexture profile analysis
no DOI — not checkedEuropean Commission (2006). Regulation
no DOI — not checked(EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. OJEU, L 404, 3-18.
no DOI — not checkedEuropean Commission (2012). Regulation
no DOI — not checked(EU) No 432/2012 of the European Parliament and of the Council of 16 may 2012 establishing a list of permited health claims made on foods other than those referring to the reduction of disease risk and to children's development and health. OJEU, L 136, 1-408.
no DOI — not checkedIARC (International Agency for Research on Cancer) (2020, May 05). IARC monographs evaluate consumption of red meat and processed meat. Available online: https://www.iarc.fr/wp-content/uploads/2018/07/pr240_E.pdf.
no DOI — not checkedPhysicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content
no DOI — not checkedStone, H., and Sidel, J.L. (2004). Sensory evaluation practices, Elsevier. [3rd ed.].
What this badge says. CiteStamped means the CHECKABLE references of this
work were clean at the dated check: each resolved to a known work in a public registry, and none
carried a retraction notice at that time. It says nothing about the quality, findings,
or importance of the work itself, and nothing about references deposited without a DOI.
checked 2026-07-23 — re-checked daily as this page is visited; titles and statuses come from Crossref and DataCite and are not part of the signed record
Embed this badge
Both snippets point at the live badge image and link back to this page. The badge re-renders from the daily check, so an embed never goes stale by more than a day of visits.
<a href="https://citestamp.com/citestamped/10.3390/foods9060830"><img src="https://citestamp.com/citestamped/10.3390/foods9060830/badge.svg" alt="CiteStamped reference-health badge" width="460" height="64"></a>
[](https://citestamp.com/citestamped/10.3390/foods9060830)