Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (Expandir a busca)
decrease post » decreases post (Expandir a busca), decrease of (Expandir a busca), decrease akt (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), taping decrease (Expandir a busca), brain decreases (Expandir a busca)
decrease post » decreases post (Expandir a busca), decrease of (Expandir a busca), decrease akt (Expandir a busca)
decreases to » decreases t (Expandir a busca), decreases mtor (Expandir a busca), decreases the (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
2
3
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
Acessar documento
Acessar documento
Artigo
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Acessar documento
Acessar documento
Artigo
5
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
Acessar documento
Acessar documento
Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Acessar documento
Acessar documento
Artigo
8
“... p38 (p-p38) protein and superoxide anion generation (SAG), two important players in the processing of neuropathic pain...”
Acessar documento
Acessar documento
Artigo
9
“... p38 (p-p38) protein and superoxide anion generation (SAG), two important players in the processing of neuropathic pain...”
Acessar documento
Acessar documento
Artigo
10
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Acessar documento
Acessar documento
Artigo
12
13
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Acessar documento
Acessar documento
Tese
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
Acessar documento
Acessar documento
Dissertação
15
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
16
“... seguida de post hoc Student-Newman-Keuls (SNK) tendo os grupos como fator independente e os dados...”
Acessar documento
Acessar documento
Dissertação
17
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
Acessar documento
Acessar documento
Tese
18
“... subject of studies to control pain, anxiety, sleep disturbances and nausea. Pain in the postoperative...”
Acessar documento
Acessar documento
Dissertação
19
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
Acessar documento
Acessar documento
Dissertação