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burger

Known as: burgers 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1999-2016
02419992016

Papers overview

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2017
2017
Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger).
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity… (More)
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2015
2015
Qualitative improvement of low meat beef burger using Aloe vera.
Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However… (More)
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2014
2014
Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.
The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different… (More)
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2013
2013
Quality and Acceptability of Value-Added Beef Burger
The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas… (More)
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2012
2012
[Microbiological study of spiced chicken burgers in Tripoli City, Libya].
We investigated the microbiological quality of uncooked and cooked spiced chicken burger in restaurants and fast food places in… (More)
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2012
2012
Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture.
Numerous investigations have provided evidence that chicken products are a source of Listeria monocytogenes and Campylobacter… (More)
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2011
2011
'The molecular biology of the hamburger'.
 
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2010
2010
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage.
The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during… (More)
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2008
2008
[Microbiological studies of spiced beef burgers in Tripoli city, Libyan Arab Jamahiriya].
We investigated the microbiological quality of uncooked and cooked spiced beef burger in restaurants and fast food places in… (More)
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2006
2006
Escherichia coli O157: burger bug or environmental pathogen?
The three main pathways of Escherichia coli O157 infection are foodborne, environmental (including direct contact with animals… (More)
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