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2001“…Most studies to date apply Hamburger and Hamilton stages derived from chicken development; however, significant differences in development between precocial and altricial species suggest that they may not be directly comparable. …”
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2002“…We herein report a 76-year-old demented woman who developed ketoacidosis after 1 month of abnormal eating behavior involving selectively eating hamburger steak (estimated carbohydrate =12.7 g/day). …”
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2003
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2004por Zimmermann-Klemd, Amy M., Reinhardt, Jakob K., Morath, Anna, Schamel, Wolfgang W., Steinberger, Peter, Leitner, Judith, Huber, Roman, Hamburger, Matthias, Gründemann, CarstenEnlace del recurso
Publicado 2020
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2005por Mahmoud, Abdelhalim Babiker, Danton, Ombeline, Kaiser, Marcel, Khalid, Sami, Hamburger, Matthias, Mäser, PascalEnlace del recurso
Publicado 2020
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2006por Fontana, Mary F., de Melo, Gabrielly L., Anidi, Chioma, Hamburger, Rebecca, Kim, Chris Y., Lee, So Youn, Pham, Jennifer, Kim, Charles C.Enlace del recurso
Publicado 2017
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2007por Zhang, Yanjun, Henning, Susanne M., Lee, Ru-Po, Huang, Jianjun, Zerlin, Alona, Li, Zhaoping, Heber, David“…The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. …”
Publicado 2015
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2008“…In this article, we analyse a 2013 press conference hosting the world’s first tasting of a laboratory grown hamburger. We explore this as a media event: an exceptional performative moment in which common meanings are mobilised and a connection to a shared centre of reality is offered. …”
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2009“…Giulio Bizzozero classified the tissues concerning their capacity to self-renew during the adult life in labile, stable and permanent tissues. In 1940 Viktor Hamburger and Rita Levi Montalcini exposed the possibility to induce the growth of permanent cells thanks to a specific ligand Nerve Growth Factor (NGF). …”
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2010por Boulos, Suliman, Park, Min Chul, Zeibak, Marian, Foo, Shen Yun, Jeon, Yoon Kyung, Kim, Young Tae, Motzik, Alex, Tshori, Sagi, Hamburger, Tamar, Kim, Sunghoon, Nechushtan, Hovav, Razin, EhudEnlace del recurso
Publicado 2018
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2011por Borsari, Chiara, Keles, Erhan, Treyer, Andrea, De Pascale, Martina, Hebeisen, Paul, Hamburger, Matthias, Wymann, Matthias P.Enlace del recurso
Publicado 2021
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2012
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2013
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2014por Yazji, S., Hamburger, S., Wang, Y., Yavrom, S., Pietrofeso, A., Bliss, R., Breitmeyer, J. B., Dreyling, M., Wang, M.Enlace del recurso
Publicado 2022
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2015“…In 9 xenografts and 9 patients' biopsy specimens Method A (essentially that of Courtenay & Mills, 1978) gave considerably higher PE that Method B (essentially that of Hamburger & Salmon, 1977) and, in contrast to Method B, the number of colonies was proportional to the number of cells plated. …”
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2016por Ottestad, L., Tveit, K. M., Høifødt, H. K., Nesland, J. M., Vaage, S., Høie, J., Lund, E., Pihl, A.“…The C-M method gave significantly higher PEs than the Hamburger-Salmon (H-S) method. Hormone supplements (insulin, oestradiol, progesterone, hydrocortisone) and also reduced agar concentrations (less than 0.3%) gave marginal stimulation of colony formation. …”
Publicado 1988
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2017Preference evaluation of ground beef by untrained subjects with three levels of finely textured beefpor Depue, Sandra Molly, Neilson, Morgan Marie, Lusk, Jayson L., Mafi, Gretchen, Norwood, F. Bailey, Ramanathan, Ranjith, VanOverbeke, Deborah“…Moreover, when the three beef types are consumed as part of a slider (small hamburger), subjects are indifferent to the level of finely textured beef.…”
Publicado 2018
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2018“…We present measurements of the bulk Young's moduli of early chick embryos at Hamburger-Hamilton stage 10. Using a micropipette probe with a force constant k ~0.025 N/m, we applied a known force in the plane of the embryo in the anterior-posterior direction and imaged the resulting tissue displacements. …”
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2019por Hellwig, Coralie, Gmoser, Rebecca, Lundin, Magnus, Taherzadeh, Mohammad J., Rousta, Kamran“…Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. …”
Publicado 2020
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2020por Castro, Tiago Alves, Leite, Bruna Santos, Assunção, Larissa Santos, de Jesus Freitas, Tayane, Colauto, Nelson Barros, Linde, Giani Andrea, Otero, Deborah Murowaniecki, Machado, Bruna Aparecida Souza, Ferreira Ribeiro, Camila Duarte“…Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. …”
Publicado 2021
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