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)
during processes » curing processes (Expandir a busca), nursing processes (Expandir a busca), turning processes (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (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)
during processes » curing processes (Expandir a busca), nursing processes (Expandir a busca), turning processes (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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5
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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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
“... o background genético da cultivar Micro-Tom (MT), MT-Rg1 e MT-pro (procera), os quais afetam positiva...”
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“... morphogenetic processes that require cell-cell mechanocoupling, we believe the mechanotransduction function...”
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“... a ativação de fatores pró-inflamatórios e a hiperativação do eixo endócrino hipotálamo-hipófise-adrenal (HPA...”
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“... environments. This study contributes to the improvement of VHG fermentation processes by exploring...”
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“... development. Therefore, this study aimed to investigate the effects of F exposure during pregnancy and...”
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“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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19
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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20
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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