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lexical processing » chemical processing (Expand search), textual processing (Expand search), optical processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease lexical » decrease physical (Expand search), decreases local (Expand search), decrease fetal (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
lexical processing » chemical processing (Expand search), textual processing (Expand search), optical processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease lexical » decrease physical (Expand search), decreases local (Expand search), decrease fetal (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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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
4
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
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10
11
“... following two groups: some claim that CR V-Vs are formed on the lexical level, while others claim that...”
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12
“... processing for bilinguals and multilinguals, bridging the gap between Translation Studies and...”
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Master thesis
13
Subjects:
“...[en] NLP NATURAL LANGUAGEM PROCESSING...”
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Doctoral thesis
14
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
15
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
16
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Master thesis
17
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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20
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis