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1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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2
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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3
“... processes: i) without irradiation; ii) irradiated by neutrons and induced fission fragments and iii...”
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4
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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7
8
“... to less lactylation, we also detected a further decrease of hdac4 expression. This suggests that the...”
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9
“...Oceanic Islands are natural laboratories for the study of the processes and patterns of dispersion...”
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10
“.... We also found that 19% of the proteins were downregulated, being associated to non-respiratory processes...”
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11
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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12
“... face of chemical attack and annealing processes. The zircon samples containing induced fission tracks...”
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Doctoral thesis
13
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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14
15
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
16
17
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
18
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
20
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Master thesis