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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease art » decrease akt (Expand search), decrease at (Expand search), decreased akt (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
4
5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
7
“...-art techniques using benchmarks and our datasets. The results showed a decrease of 69.4% in the...”
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Article
8
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
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
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
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
15
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
16
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Master thesis
18
19
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis
20