Works matching Hamburger

Results: 4695

Tekirdağ'da Tüketime Sunulan Hamburger ve Piliç Burgerlerin Mikrobiyolojik ve Fizikokimyasal Özellikieri.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 63

By:

İçöz, Aysel;
Kayışoğlu, Serap

Publication type:

Article

FARKLİ IŞİNLAMA DOZLARİNİN HAMBURGER KÖFTELERİN BAZİ FİZİKSEL, KİMYASAL VE DUYUSAL ÖZELLİKLERI ÜZERİNE ETKİLERİ.

Published in:

GIDA: The Journal of Food, 2012, v. 37, n. 1, p. 9

By:

Aylangan, Ayça;
Vural, Halil

Publication type:

Article

STUDY OF THE INFLUENCE OF THE PREPARATION METHOD AND THE SEASONING INGREDIENTS ON THE SENSORY CHARACTERISTICS OF PORK HAMBURGER.

Published in:

Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2020, v. 22, n. 1, p. 59

By:

NICOLETA, RABA DIANA;
GABRIELA, POPESCU;
CORNELIA, PÎRVULESCU LUMINIȚA;
ALEXANDRU, ȘTEFAN CASSIAN;
BREICA, BOROZAN AURICA

Publication type:

Article

تاثیرضد اکسیدانی و ضد باکتریایی عصاره زالزالک روي همبرگر.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 134, p. 193, doi. 10.22034/FSCT.20.134.193

By:

ولی درستی;
سارامتینی

Publication type:

Article

ریزپوشانی شده با لسیتین سویا بر خصوصیات فیزیکوشیمیایی، تأثیر عصاره زردچوبه و امگا3 میکروبی و حسی همبرگر.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 134, p. 71, doi. 10.22034/FSCT.20.134.71

By:

سید محمد حسین قدی
محمد احمدي;
سیداحمد شهیدي;
پیمان آریایی;
لیلا گلستان

Publication type:

Article

مقایسه و پیش بینی تغییرات دماي همبرگر در طی فرآیند انجماد با استفاده از دو روش مختلف مدل سازي عددي.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 115, p. 351, doi. 10.29252/fsct.18.06.28

By:

محسن دلوي اصفهان;
امیر دارائی گرمه

Publication type:

Article

Effects of irradiation and storage on the physico-chemical and sensory properties of hamburgers enriched with lycopene.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 10, p. 1983, doi. 10.1111/j.1365-2621.2009.02017.x

By:

Selgas, M. a. Dolores;
García, M. a. Luisa;
Calvo, Marta M.

Publication type:

Article

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?

Published in:

Foods, 2019, v. 8, n. 9, p. 369, doi. 10.3390/foods8090369

By:

Pérez-Villarreal, Héctor Hugo;
Martínez-Ruiz, María Pilar;
Izquierdo-Yusta, Alicia

Publication type:

Article

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy.

Published in:

Agriculture; Basel, 2019, v. 9, n. 4, p. 77, doi. 10.3390/agriculture9040077

By:

Bonadonna, Alessandro;
Alfiero, Simona;
Cane, Massimo;
Gheribi, Edyta

Publication type:

Article

Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 6, p. 4330, doi. 10.1002/fsn3.4099

By:

Köker, Ömer;
Kılıç, Birol;
Şimşek, Azim

Publication type:

Article

Effect of dietary olive leaves on the lipid and protein oxidation and bacterial safety of chicken hamburgers during frozen storage.

Published in:

International Food Research Journal, 2018, v. 25, n. 1, p. 383

By:

da Silva, S. L.;
Marangoni, C.;
Brum, D. S.;
Vendruscolo, R. G.;
Silva, M. S.;
de Moura, H. C.;
Rampelotto, C.;
Wagner, R.;
de Menezes, C. R.;
Barin, J. S.;
Campagnol, P. C. B.;
Cichoski, A. J.

Publication type:

Article

Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers.

Published in:

International Food Research Journal, 2014, v. 21, n. 6, p. 2141

By:

Azevedo, L. A.;
Campagnol, P. C. B.

Publication type:

Article

Physical and sensory properties of burgers affected by different dry ageing time of beef neck.

Published in:

MESO (1332-0025), 2023, v. 25, n. 1, p. 34

By:

Kos, Ivica;
Pećina, Mateja;
Ljoljić, Darija Bendelja;
Špehar, Iva Dolenčić;
Kalit, Milna Tudor;
Vnučec, Ivan;
Bedeković, Dalibor;
Kiš, Goran;
Maturanec, Hrvoje

Publication type:

Article

Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study.

Published in:

BMC Microbiology, 2021, v. 21, n. 1, p. 1, doi. 10.1186/s12866-021-02326-8

By:

Rajaei, Maryam;
Moosavy, Mir-Hassan;
Gharajalar, Sahar Nouri;
Khatibi, Seyed Amin

Publication type:

Article

Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 18, p. 7749, doi. 10.3390/su12187749

By:

Pérez-Villarreal, Héctor Hugo;
Martínez-Ruiz, María Pilar;
Izquierdo-Yusta, Alicia;
Gómez-Cantó, Carmen María

Publication type:

Article

Effect of cutting set variations on structural and functional properties of hamburgers.

Published in:

European Food Research & Technology, 2024, v. 250, n. 3, p. 701, doi. 10.1007/s00217-023-04414-7

By:

Berger, Lisa M.;
Adam, Felix;
Gibis, Monika;
Witte, Franziska;
Terjung, Nino;
Weiss, Jochen

Publication type:

Article

Moisture Content and Oil Uptake Variations and Modeling in Deep-Fried Hamburger Slices.

Published in:

Chemical Product & Process Modeling, 2019, v. 14, n. 3, p. N.PAG, doi. 10.1515/cppm-2018-0036

By:

Movahhed, Sara;
Ahmadi Chenarbon, Hossein

Publication type:

Article

Gardening in Exile: Place, Identity and Ecology in the Poetry of Michael Hamburger.

Published in:

Oxford German Studies, 2023, v. 52, n. 3, p. 320, doi. 10.1080/00787191.2023.2225288

By:

Goodbody, Axel

Publication type:

Article

TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 1, p. 1

By:

SOTO, ANA M.;
GARCÍA, M. LUISA;
SELGAS, M. DOLORES

Publication type:

Article

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water.

Published in:

Antioxidants, 2021, v. 10, n. 12, p. 1969, doi. 10.3390/antiox10121969

By:

Barbieri, Sara;
Mercatante, Dario;
Balzan, Stefania;
Esposto, Sonia;
Cardenia, Vladimiro;
Servili, Maurizio;
Novelli, Enrico;
Taticchi, Agnese;
Rodriguez-Estrada, Maria Teresa

Publication type:

Article

Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger.

Published in:

Food & Bioprocess Technology, 2020, v. 13, n. 3, p. 533, doi. 10.1007/s11947-020-02418-9

By:

Hemmatkhah, Farrin;
Zeynali, Fariba;
Almasi, Hadi

Publication type:

Article

Stieltjes and Hamburger Reduced Moment Problem When MaxEnt Solution Does Not Exist.

Published in:

Mathematics (2227-7390), 2021, v. 9, n. 4, p. 309, doi. 10.3390/math9040309

By:

Novi Inverardi, Pier Luigi;
Tagliani, Aldo;
Curto, Raul

Publication type:

Article

Utilization of flavor enhancers in hamburgers with replacement of 70% NaCl by KCl.

Published in:

International Food Research Journal, 2017, v. 24, n. 1, p. 202

By:

Freitas, T. A.;
dos Santos, S. G. P.;
Gonçalves, C. A. A.;
dos Santos, B. A.;
Silva, M. S.;
Cichoski, A. J.;
Campagnol, P. C. B.

Publication type:

Article

Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7377, doi. 10.3390/app12157377

By:

Berger, Lisa M.;
Witte, Franziska;
Terjung, Nino;
Weiss, Jochen;
Gibis, Monika

Publication type:

Article

Lichen simplex chronicus on the scalp: Broom fibers on dermoscopy; gear wheel sign and hamburger sign on histopathology.

Published in:

Indian Dermatology Online Journal, 2020, v. 11, n. 3, p. 401, doi. 10.4103/idoj.IDOJ_350_19

By:

Agrawal, Sandip;
Dhurat, Rachita;
Ghate, Smita;
Sharma, Aseem;
Surve, Ravina;
Daruwalla, Sanober

Publication type:

Article

Effect of the addition of starter cultures to ground meat for hamburger preparation.

Published in:

Microbiology Research, 2020, v. 11, n. 1, p. 27, doi. 10.4081/mr.2020.8623

By:

Grispoldi, Luca;
Karama, Musafiri;
Sechi, Paola;
Francesca Iulietto, Maria;
Cenci-Goga, Beniamino

Publication type:

Article

Dramaturgy and Design: A Roundtable Discussion with Anne Hamburger, Cristiana Mazzoni, and Andrew Todd.

Published in:

Journal of Contemporary Drama in English, 2023, v. 11, n. 1, p. 232, doi. 10.1515/jcde-2023-0014

By:

Hamburger, Anne;
Mazzoni, Cristiana;
Todd, Andrew

Publication type:

Article

The Impact of Chitosan Nanoparticles Coating with Sodium Lactate on Beef Hamburger Quality during Storage at 4°C: Oxidative Stability, Microbial and Sensorial Characteristics.

Published in:

Archives of Razi Institute, 2024, v. 79, n. 3, p. 529, doi. 10.32592/ARI.2024.79.3.529

By:

Satarzadeh, R.;
Motallebi, A. A.;
Hosseini, H.;
Ahari, H.

Publication type:

Article

Effects of Storage Time and Temperature on Detection of Irradiated Hamburgers with DNA Comet and Gas Chromatography/Mass Spectrometry Analyses.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 1, p. 13

By:

Aylangan, Ayça;
Vural, Halil

Publication type:

Article

Antibiotic Resistance Pattern and Detection of mecA Gene in Staphylococcus aureus Isolated from Iranian Hamburger Samples.

Published in:

Journal of Food Quality & Hazards Control, 2020, v. 7, n. 4, p. 188, doi. 10.18502/jfqhc.7.4.4847

By:

Bokharaei, N. Momtaz;
Dallal, M. M. Soltan;
Pourmand, M. R.;
Rajabi, Z.

Publication type:

Article

Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa.

Published in:

Perspectivas en Nutrición Humana, 2021, v. 23, n. 1, p. 15, doi. 10.17533/udea.penh.v23n1a02

By:

Adriana Gómez-Muriel, Luz;
Benítez-Sepúlveda, Estefanía;
Velásquez-Henao, Andrea;
Jaramillo-Yepes, Faiber

Publication type:

Article

Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers.

Published in:

Acta Scientiarum: Technology, 2020, v. 42, p. 1, doi. 10.4025/actascitechnol.v42i1.47690

By:

Rogelio Ramos, Tatiane;
Pelaes Vital, Ana Carolina;
Mottin, Camila;
Akamine Torrecilhas, Juliana;
Velandia Valero, Maribel;
Guerrero, Ana;
Carvalho Kempinski, Emília Maria Barbosa;
do Prado, Ivanor Nunes

Publication type:

Article

Risk Assessment of Escherichia coli O157 Illness from Consumption of Hamburgers in the United States Made from Australian Manufacturing Beef.

Published in:

Risk Analysis: An International Journal, 2015, v. 35, n. 1, p. 77, doi. 10.1111/risa.12248

By:

Kiermeier, Andreas;
Jenson, Ian;
Sumner, John

Publication type:

Article

How the Hamburger Came to Moscow.

Published in:

American Diplomacy, 2011, p. 1

By:

Richmond, Yale

Publication type:

Article

Hamburgers and the Rainforest a Review of Issues and Evidence.

Published in:

Journal of Agricultural & Environmental Ethics, 1997, v. 10, n. 2, p. 153, doi. 10.1023/A:1007788803086

By:

Sam Bonti-Ankomah;
Glenn Fox

Publication type:

Article

Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 8, p. 1553, doi. 10.1111/j.1365-2621.2008.01822.x

By:

Corbo, Maria Rosaria;
Di Giulio, Stefania;
Conte, Amalia;
Speranza, Barbara;
Sinigaglia, Milena;
Del Nobile, Matteo Alessandro

Publication type:

Article

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.

Published in:

Foods, 2023, v. 12, n. 6, p. 1303, doi. 10.3390/foods12061303

By:

Peñaranda, Irene;
Garrido, María Dolores;
García-Segovia, Purificación;
Martínez-Monzó, Javier;
Igual, Marta

Publication type:

Article

Active cellulose acetate‐oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties.

Published in:

Packaging Technology & Science, 2022, v. 35, n. 2, p. 175, doi. 10.1002/pts.2618

By:

Fernandes, Flávio Gomes;
Grisi, Cristiani Viegas Brandão;
da Costa Araújo, Raunira;
Botrel, Diego Alvarenga;
de Sousa, Solange

Publication type:

Article

Local vs. International Hamburger Foodservice in the Consumer's Mind: An Exploratory Study.

Published in:

Social Sciences (2076-0760), 2021, v. 10, n. 7, p. 252, doi. 10.3390/socsci10070252

By:

Giachino, Chiara;
Terrevoli, Niccolò;
Bonadonna, Alessandro

Publication type:

Article

Development and Utilization of Rice Bran in Hamburger as a Fat Replacer.

Published in:

Journal of Chemical Health Risks, 2019, v. 9, n. 3, p. 245, doi. 10.22034/jchr.2019.668190

By:

Marvizadeh, Mohammad Mehdi;
Akbari, Neda

Publication type:

Article

The Tempo and Cooking Sound of a Gourmet Hamburger.

Published in:

Journal of Food Products Marketing, 2019, v. 25, n. 5, p. 566, doi. 10.1080/10454446.2019.1615023

By:

Arboleda, Ana M

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.

Published in:

Clinical Infectious Diseases, 2004, v. 38, p. S271

By:

Kassenborg, Heidi D.;
Hedberg, Craig W.;
Hoekstra, Michael;
Evans, Mary C.;
Chin, Arthur E.;
Marcus, Ruthanne;
Vugia, Duc J.;
Smith, Kirk;
Ahuja, Shama Desai;
Slutsker, Laurence;
Griffin, Patricia M.

Publication type:

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

By:

İçöz, Aysel;
Kayışoğlu, Serap

Publication type:

Article

CRIAÇÃO E COMBINAÇÃO DE RECURSOS PARA VANTAGEM COMPETITIVA: EVIDÊNCIAS DAS HAMBURGUERIAS DE BRASÍLIA.

Published in:

Revista Alcance, 2021, v. 28, n. 3, p. 340, doi. 10.14210/alcance.v28n3(set/dez).p340-354

By:

PIRES VIEIRA, DANIEL;
BICUDO DA COSTA, CAROLINE CORDOVA;
GRISOLIA DE OLIVEIRA, TAUÁ QUEIROZ

Publication type:

Article

Il cuoco, l’hamburger e la Coca Cola. Indagine su un cuciniere astigiano alla corte dei Savoia.

Published in:

Studi Piemontesi, 2019, v. 48, n. 1, p. 93, doi. 10.26344/0392-7261/19-1.GAL

By:

Gallino, Nicola

Publication type:

Article

Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 3, p. 254, doi. 10.1080/15428052.2017.1363108

By:

Carvalho, Camila Barbosa;
Vital, Ana Carolina Pelaes;
Carvalho Kempinski, Emília Maria Barbosa;
Madrona, Grasiele Scaramal;
Reche, Péricles Martim;
Guerrero, Ana;
Ornaghi, Mariana Garcia;
do Prado, Ivanor Nunes

Publication type:

Article

Effect of the addition of chia's by-product on the composition of fatty acids in hamburgers through chemometric methods.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 928, doi. 10.1002/jsfa.6764

By:

Souza, Aloisio H P;
Gohara, Aline K;
Rotta, Eliza M;
Chaves, Marcia A;
Silva, Claudia M;
Dias, Lucia F;
Gomes, Sandra T M;
Souza, Nilson E;
Matsushita, Makoto

Publication type:

Article

Regionale Sprache als Identitätsmarker Hamburger Fußballfans. Eine Projektskizze.

Published in:

Linguistik Online, 2019, v. 94, n. 6, p. 125, doi. 10.13092/lo.99.5968

By:

Neumann, Lara

Publication type:

Article

Regionale Sprache als Identitätsmarker Hamburger Fußballfans. Eine Projektskizze.

Published in:

Linguistik Online, 2019, v. 99, n. 6, p. 125, doi. 10.13092/lo.99.5968

By:

Neumann (Hamburg), Lara

Publication type:

Article

A normalized model based on Taqman real-time PCR assay for quantitative comparison of chicken adulteration in raw and heat-treated hamburgers.

Published in:

Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4991, doi. 10.1007/s11694-023-02005-4

By:

Sarlak, Zahra;
Rezvani, Nayebali;
Rouhi, Milad;
Shojaee-Aliabadi, Saeedeh;
Hosseini, Hedayat

Publication type:

Article