Works matching Hamburgers
Results: 4573
Tekirdağ'da Tüketime Sunulan Hamburger ve Piliç Burgerlerin Mikrobiyolojik ve Fizikokimyasal Özellikieri.
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- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 63
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- Article
FARKLİ IŞİNLAMA DOZLARİNİN HAMBURGER KÖFTELERİN BAZİ FİZİKSEL, KİMYASAL VE DUYUSAL ÖZELLİKLERI ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2012, v. 37, n. 1, p. 9
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Effect of cutting set variations on structural and functional properties of hamburgers.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 701, doi. 10.1007/s00217-023-04414-7
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Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants.
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- Sustainability (2071-1050), 2020, v. 12, n. 18, p. 7749, doi. 10.3390/su12187749
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تاثیرضد اکسیدانی و ضد باکتریایی عصاره زالزالک روي همبرگر.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 134, p. 193, doi. 10.22034/FSCT.20.134.193
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ریزپوشانی شده با لسیتین سویا بر خصوصیات فیزیکوشیمیایی، تأثیر عصاره زردچوبه و امگا3 میکروبی و حسی همبرگر.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 134, p. 71, doi. 10.22034/FSCT.20.134.71
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مقایسه و پیش بینی تغییرات دماي همبرگر در طی فرآیند انجماد با استفاده از دو روش مختلف مدل سازي عددي.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 115, p. 351, doi. 10.29252/fsct.18.06.28
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Effects of irradiation and storage on the physico-chemical and sensory properties of hamburgers enriched with lycopene.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 10, p. 1983, doi. 10.1111/j.1365-2621.2009.02017.x
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- Article
Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger.
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- Food & Bioprocess Technology, 2020, v. 13, n. 3, p. 533, doi. 10.1007/s11947-020-02418-9
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Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4330, doi. 10.1002/fsn3.4099
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STUDY OF THE INFLUENCE OF THE PREPARATION METHOD AND THE SEASONING INGREDIENTS ON THE SENSORY CHARACTERISTICS OF PORK HAMBURGER.
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- Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2020, v. 22, n. 1, p. 59
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TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 1, p. 1
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Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water.
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- Antioxidants, 2021, v. 10, n. 12, p. 1969, doi. 10.3390/antiox10121969
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Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy.
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- Agriculture; Basel, 2019, v. 9, n. 4, p. 77, doi. 10.3390/agriculture9040077
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Moisture Content and Oil Uptake Variations and Modeling in Deep-Fried Hamburger Slices.
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- Chemical Product & Process Modeling, 2019, v. 14, n. 3, p. N.PAG, doi. 10.1515/cppm-2018-0036
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Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study.
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- BMC Microbiology, 2021, v. 21, n. 1, p. 1, doi. 10.1186/s12866-021-02326-8
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Testing Model of Purchase Intention for Fast Food in Mexico: How do Consumers React to Food Values, Positive Anticipated Emotions, Attitude toward the Brand, and Attitude toward Eating Hamburgers?
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- Foods, 2019, v. 8, n. 9, p. 369, doi. 10.3390/foods8090369
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Gardening in Exile: Place, Identity and Ecology in the Poetry of Michael Hamburger.
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- Oxford German Studies, 2023, v. 52, n. 3, p. 320, doi. 10.1080/00787191.2023.2225288
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Effect of dietary olive leaves on the lipid and protein oxidation and bacterial safety of chicken hamburgers during frozen storage.
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- International Food Research Journal, 2018, v. 25, n. 1, p. 383
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Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2141
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Physical and sensory properties of burgers affected by different dry ageing time of beef neck.
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- MESO, 2023, v. 25, n. 1, p. 34
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Lichen simplex chronicus on the scalp: Broom fibers on dermoscopy; gear wheel sign and hamburger sign on histopathology.
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- Indian Dermatology Online Journal, 2020, v. 11, n. 3, p. 401, doi. 10.4103/idoj.IDOJ_350_19
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Stieltjes and Hamburger Reduced Moment Problem When MaxEnt Solution Does Not Exist.
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- Mathematics (2227-7390), 2021, v. 9, n. 4, p. 309, doi. 10.3390/math9040309
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Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7377, doi. 10.3390/app12157377
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Utilization of flavor enhancers in hamburgers with replacement of 70% NaCl by KCl.
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- International Food Research Journal, 2017, v. 24, n. 1, p. 202
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Dramaturgy and Design: A Roundtable Discussion with Anne Hamburger, Cristiana Mazzoni, and Andrew Todd.
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- Journal of Contemporary Drama in English, 2023, v. 11, n. 1, p. 232, doi. 10.1515/jcde-2023-0014
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Effect of the addition of starter cultures to ground meat for hamburger preparation.
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- Microbiology Research, 2020, v. 11, n. 1, p. 27, doi. 10.4081/mr.2020.8623
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The Impact of Chitosan Nanoparticles Coating with Sodium Lactate on Beef Hamburger Quality during Storage at 4°C: Oxidative Stability, Microbial and Sensorial Characteristics.
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- Archives of Razi Institute, 2024, v. 79, n. 3, p. 529, doi. 10.32592/ARI.2024.79.3.529
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Effects of Storage Time and Temperature on Detection of Irradiated Hamburgers with DNA Comet and Gas Chromatography/Mass Spectrometry Analyses.
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- Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 1, p. 13
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Local vs. International Hamburger Foodservice in the Consumer's Mind: An Exploratory Study.
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- Social Sciences (2076-0760), 2021, v. 10, n. 7, p. 252, doi. 10.3390/socsci10070252
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Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy.
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- Animals (2076-2615), 2020, v. 10, n. 12, p. 2330, doi. 10.3390/ani10122330
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Hamburger-Associated Escherichia Coli 0157:H7 Infection in Las Vegas: A Hidden Epidemic.
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- American Journal of Public Health, 1997, v. 87, n. 2, p. 176, doi. 10.2105/AJPH.87.2.176
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Regionale Sprache als Identitätsmarker Hamburger Fußballfans. Eine Projektskizze.
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- Linguistik Online, 2019, v. 94, n. 6, p. 125, doi. 10.13092/lo.99.5968
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Regionale Sprache als Identitätsmarker Hamburger Fußballfans. Eine Projektskizze.
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- Linguistik Online, 2019, v. 99, n. 6, p. 125, doi. 10.13092/lo.99.5968
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How the Hamburger Came to Moscow.
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- American Diplomacy, 2011, p. 1
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Development and Utilization of Rice Bran in Hamburger as a Fat Replacer.
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- Journal of Chemical Health Risks, 2019, v. 9, n. 3, p. 245, doi. 10.22034/jchr.2019.668190
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The Tempo and Cooking Sound of a Gourmet Hamburger.
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- Journal of Food Products Marketing, 2019, v. 25, n. 5, p. 566, doi. 10.1080/10454446.2019.1615023
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Active cellulose acetate‐oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties.
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- Packaging Technology & Science, 2022, v. 35, n. 2, p. 175, doi. 10.1002/pts.2618
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Hamburgers and the Rainforest a Review of Issues and Evidence.
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- Journal of Agricultural & Environmental Ethics, 1997, v. 10, n. 2, p. 153, doi. 10.1023/A:1007788803086
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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.
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- Foods, 2023, v. 12, n. 6, p. 1303, doi. 10.3390/foods12061303
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Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa.
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- Perspectivas en Nutrición Humana, 2021, v. 23, n. 1, p. 15, doi. 10.17533/udea.penh.v23n1a02
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"Your Proscenium Is as High as the Sky": Anne Hamburger in Conversation with Julie Vatain-Corfdir and Émilie Rault.
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- Journal of Contemporary Drama in English, 2023, v. 11, n. 1, p. 199, doi. 10.1515/jcde-2023-0012
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Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 4, p. M174, doi. 10.1111/j.1750-3841.2008.00719.x
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Physical-Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1268, doi. 10.1111/j.1365-2621.1990.tb03912.x
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Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 8, p. 1553, doi. 10.1111/j.1365-2621.2008.01822.x
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- Article
Tekirdağ'da Tüketime Sunulan Hamburger ve Piliç Burgerlerin Mikrobiyolojik ve Fizikokimyasal Özellikleri.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 63
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- Publication type:
- Article
Farm Visits and Undercooked Hamburgers as Major Risk Factors for Sporadic Escherichia coli O157:H7 Infection: Data from a Case-Control Study in 5 FoodNet Sites.
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- Clinical Infectious Diseases, 2004, v. 38, p. S271
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Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content.
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- Journal of Culinary Science & Technology, 2018, v. 16, n. 3, p. 254, doi. 10.1080/15428052.2017.1363108
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Antibiotic Resistance Pattern and Detection of mecA Gene in Staphylococcus aureus Isolated from Iranian Hamburger Samples.
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- Journal of Food Quality & Hazards Control, 2020, v. 7, n. 4, p. 188, doi. 10.18502/jfqhc.7.4.4847
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CRIAÇÃO E COMBINAÇÃO DE RECURSOS PARA VANTAGEM COMPETITIVA: EVIDÊNCIAS DAS HAMBURGUERIAS DE BRASÍLIA.
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- Revista Alcance, 2021, v. 28, n. 3, p. 340, doi. 10.14210/alcance.v28n3(set/dez).p340-354
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- Article