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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 using » decrease during (Expand search), decrease owing (Expand search), decreases during (Expand search)
decrease that » decrease the (Expand search), decrees that (Expand search), decree that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
using objects » using object (Expand search), using objective (Expand search), cutting objects (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), and decrease (Expand search), not decrease (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease using » decrease during (Expand search), decrease owing (Expand search), decreases during (Expand search)
decrease that » decrease the (Expand search), decrees that (Expand search), decree that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
using objects » using object (Expand search), using objective (Expand search), cutting objects (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), and decrease (Expand search), not decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
“...Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins...”
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3
“... that there is observed different statistical relationship level between some of objects price-forming...”
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4
5
“... a solution of sodium alginate and cinnamon essential oil (CEO) that was used as packaging for burger beef...”
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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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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
“... the aid of an ultrasonic probe using AgNO3 aqueous solution in concentrations of 10, 40 and 100 mmol...”
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10
“...). Participants were submitted to a BCI training paradigm using a virtual reality interface over seven sessions...”
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11
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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13
14
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
15
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
16
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
17
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
18
“... ingested regularly. The chemical analysis of the burgers have shown that treatments with higher...”
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Master thesis
20
“... e a uma avaliação sensorial através dos testes Check all that apply (CATA) e de aceitação com escala hedônica...”
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Master thesis