Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

Comparisons of methods for calculating retentions of nutrients in cooked foods

Elizabeth W. Murphy, Patricia E. Criner, Brucy C. Gray · Journal of Agricultural and Food Chemistry · 1975 · 419 citations

Nutrition, Dietary Exposure, Food Analysis +16

Calorific value and cholesterol content of normal and low-fat meat and meat products

R. Chizzolini, Emanuela Zanardi, V. Dorigoni et al. · Trends in Food Science & Technology · 1999 · 255 citations

Food Chemistry, Nutrition, Food Composition +9

Technologies for developing low-fat meat products

F. Jiménez‐Colmenero · Trends in Food Science & Technology · 1996 · 201 citations

Nutrition, Meat Packaging, Biomanufacturing +10

Quality of low-fat meatballs containing Legume flours as extenders

Meltem Serdaroğlu, Gülen Turp, Kiyalbek Abrodímov · Meat Science · 2005 · 197 citations

Food Chemistry, Nutrition, Alternative Protein Source +4

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

S.C. Huang, Chyuan‐Yuan Shiau, Tianran Liu et al. · Meat Science · 2005 · 171 citations

Food Chemistry, Food Physic, Food Analysis +7