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For: Qiu ZZ, Chin KB. Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods. Food Sci Anim Resour 2020;40:722-733. [PMID: 32968725 PMCID: PMC7492167 DOI: 10.5851/kosfa.2020.e47] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 11/16/2022] Open

For:	Qiu ZZ, Chin KB. Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods. Food Sci Anim Resour 2020;40:722-733. [PMID: 32968725 PMCID: PMC7492167 DOI: 10.5851/kosfa.2020.e47] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 11/16/2022] Open

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Cited by Other Article(s)

Qiu ZZ, Chin KB. Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

Qiu ZZ, Chin KB. Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15595] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]

Qiu ZZ, Chin KB. Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111415] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]