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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 toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decreases of » decreases in (Expand search), decreases _ (Expand search), decreases c (Expand search)
decrease pt » decrease at (Expand search), decreases ptp (Expand search), decrease akt (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
pt program » pt programa (Expand search), pet program (Expand search), it program (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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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
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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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8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
10
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
11
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Master thesis
12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
14
“...In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs...”
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Article
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
“... (decrease of gray matter in the superior parietal lobe and white matter in the angular and superior temporal...”
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Article
17
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
18
“... (in terms of decrease of total organic carbon TOC), 44.2%. To assess phytotoxicity, the germination success...”
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Article
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
20
“...This study was financed by the Dutch water supply companies as part of the joint research program...”
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