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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
of preprocessing » of reprocessing (Expand search), by preprocessing (Expand search), or reprocessing (Expand search)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
their decrease » the decrease (Expand search), their disease (Expand search), the decreased (Expand search)
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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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4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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7
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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9
10
“... decrease in congenital syphilis cases in the territory....”
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11
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
12
“...Increasing the cardinality of categorical variables might decrease the overall performance...”
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13
“....). During preprocessing, the solids were considered isotropic, linearly elastic, and homogeneous. Initially...”
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14
“... for at-line sensor development and decrease the time and cost of bioprocess development using Rhizopus...”
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15
“... beans. As the moisture content decreases, it reduces the absorbed energy and the breaking force and the...”
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17
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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18
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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19
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
20
“... work aims to provide a new idea for decrease the encoding time: a classification of image parts based...”
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