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striatal processing » structural processing (Expand search), signal processing (Expand search), digital processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease striatal » disease striatal (Expand search), decrease survival (Expand search), decrease stigma (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
striatal processing » structural processing (Expand search), signal processing (Expand search), digital processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease striatal » disease striatal (Expand search), decrease survival (Expand search), decrease stigma (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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
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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
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
10
“... e a Tecnologia, I.P., through the NewFood4Thought project---(Exploitation of the bioactive nutrients' potential...”
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Article
11
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
12
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
13
“...In recent years, consumer demand for safer food and quality of meat, as well as meat products with...”
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Doctoral thesis
14
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Master thesis
16
17
“... 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
18
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