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that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
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or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decreases that » decreases the (Expand search), decreases th2 (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
decrease wall » decrease cell (Expand search), decrease and (Expand search), decrease with (Expand search)
wall patterns » all patterns (Expand search), call patterns (Expand search), cell patterns (Expand search)
decrease or » decrease of (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
“...Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins...”
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Article
3
“... a solution of sodium alginate and cinnamon essential oil (CEO) that was used as packaging for burger beef...”
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Article
4
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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5
“... by transthoracic echocardiography with assessment of myocardial deformation. CIC was defined as a decrease in LVEF...”
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6
“...This study evaluated the dynamic behavior of total and compartmental chest wall volumes...”
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7
“...This study evaluated the dynamic behavior of total and compartmental chest wall volumes...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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9
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
10
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
12
13
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
15
“... in bladder capacity and uroflow/EMG patterns. Results BCT resulted in significant normalization of DUI...”
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Article
16
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
17
“... through Fourier transform infrared spectroscopy (FTIR) spectra and X-ray diffraction (XRD) patterns...”
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Article
18
“... Descriptive Analysis (QDA) of the article 2 topic has showed that low-sodium burgers had lower taste of fat...”
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Doctoral thesis
19
“... ingested regularly. The chemical analysis of the burgers have shown that treatments with higher...”
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Master thesis