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
Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity… (More)
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2015
2015
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
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
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
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
Numerous investigations have provided evidence that chicken products are a source of Listeria monocytogenes and Campylobacter… (More)
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2011
2011
 
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2010
2010
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
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
The three main pathways of Escherichia coli O157 infection are foodborne, environmental (including direct contact with animals… (More)
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