Nonself-Adjoint Second-Order Difference Operators in Limit-Circle Cases by Bilender P. Allahverdiev

“…We consider the maximal dissipative second-order difference (or discrete Sturm-Liouville) operators acting in the Hilbert space ℓ2𝑤(ℤ) (ℤ:={0,±1,±2,…}), that is, the extensions of a minimal symmetric operator with defect index (2,2) (in the Weyl-Hamburger limit-circle cases at ±∞). We investigate two classes of maximal dissipative operators with separated boundary conditions, called “dissipative at −∞” and “dissipative at ∞.” …”
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Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…Meat processing technology is used to produce many of the foods we enjoy, such as hot dogs, hamburgers, and chicken nuggets. Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” …”
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Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…Meat processing technology is used to produce many of the foods we enjoy, such as hot dogs, hamburgers, and chicken nuggets. Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” …”
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Representation of Non-Voice-Parties in Democracies: Arguments for the Representation of People without Voice as Part of the Citizenry by Elena Simon

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Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat by Ana Clara L. Pavanello, Rebeca P.F. Catarino, Claudimara da S. Portela, Jaquellyne B.M.D. da Silva, Vinícius A.B. Mascareli, Viviane L.L. da Costa, Bárbara G. Vicenzi, Fernanda J. Mendonça, Sandra H. Prudencio, Tatiana C. Pimentel, Adriana L. Soares

“…The results suggest that WS chicken meat and HC can be used to produce hamburgers with 50% replacement of animal fat without compromising the quality of the products.…”
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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

“…Currently, fat substitutes are mainly used in western meat products such as Frankfurter sausage and hamburger patties, and less research has been conducted in Chinese meat products. …”
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Diet quality and characteristics of family environment in a school from Itajaí-SC by Ana Luisa Pereira Michereff, Larissa Tachini, Tatiana Mezadri, Doroteia Aparecida Höfelmann

“…Foods more consumed were: meat or poultry, dairy products and beans; fish, instant noodles, hamburgers or hot dogs and fried snacks presented low consumption. …”
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Risk Factors for Obesity un Adolescents from the Tulcán Popular Housing Neighborhood by Mayra Jeaneth Jiménez Jiménez

“…The 34 % ate French fries and 8 % ate hamburgers. <br /><strong>Conclusions:</strong> the following were described as risk factors that led adolescents to obesity: socioeconomic conditions, high consumption of calories and micronutrients, ingestion of food at inappropriate times and more times than normal, insufficient levels of physical activity, and consumption of high consumption of sugary drinks and processed foods.…”
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Determination of embryotoxic and teratogenic effects of flunixin meglumine given early stage in ovo by Murat Öznurlu, Yasemin Öznurlu

“…Eggs from each group were opened on various days of the incubation and developmental stages of embryos were determined according to the Hamburger-Hamilton scale. Also, malformation types, both live and relative embryo weights and crown-rump lengths (CRL) were determined.…”
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Scandal in scientific reform: the breaking and remaking of science by Bart Penders

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How do consumers evaluate buffalo meat? by Ricardo Alexandre Silva Pessoa, Marilia Celeste Tavares Fernandes, María Luciana Menezes Wanderley Neves, Thales Freire Arival, Fabiana Carvalho Vasconcelos Pessoa

“…The questionnaire addressed the following aspects: age, sex, family income, the most consumed meat cut, the main aspects observed in fresh and ready-to-eat buffalo meat and the determinants in the choice, degree of satisfaction with the product, prior knowledge of buffalo meat and the degree of satisfaction with the consumption of hamburgers and sausages. Data were tabulated and subjected to descriptive statistical analysis using the Excel 2013 Office version program. …”
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Detection and Characterization of <i>Escherichia coli</i> and <i>Escherichia coli</i> O157:H7 in Human, Animal, and Food Samples from Kirkuk Province, Iraq by Hayman Abdullah Ameen Altaie, Maroua Gdoura Ben Amor, Burhan Ahmed Mohammed, Radhouane Gdoura

“…This study aims to investigate the prevalence of <i>E. coli</i> and <i>E. coli</i> O157:H7 in 353 samples collected in Kirkuk from human stool, animal feces, raw and pasteurized milk, and beef hamburgers. <i>E. coli</i> was isolated using conventional methods and identified with the Enterosystem Kit 18R. …”
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Smart Sport Watch Usage: The Dominant Role of Technology Readiness over Exercise Motivation and Sensation Seeking by Gershon Tenenbaum, Tomer Ben-Zion, Yair Amichai-Hamburger, Yair Galily, Assaf Lev

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Automation-aided construction and characterization of Bacillus subtilis PrsA strains for the secretion of amylases by Felix Hamburger, Niels Schlichting, Michael Eichenlaub, Paul Igor Costea, Christopher Sauer, Stefan Jenewein, Johannes Kabisch, Johannes Kabisch

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Serum CEACAM1 Correlates with Disease Progression and Survival in Malignant Melanoma Patients by Sapoznik Sivan, Faranesh Suzan, Ortenberg Rona, Hamburger Tamar, Barak Vivian, Peretz Tamar, Schachter Jacob, Markel Gal, Lotem Michal

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How can the buffalo carcass be used rationally? by Ricardo Alexandre Silva Pessoa

“…The ground trimmings can be sold as ground meat or used in the preparation of hamburgers, sausages, meatballs, kafta, among others. …”
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New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

“…This could help to optimise the use of duckweed in human diets (e.g., hamburgers or pastas supplemented with duckweed) or animal feed. …”
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Adjuvant Autologous Melanoma Vaccine for Macroscopic Stage III Disease: Survival, Biomarkers, and Improved Response to CTLA-4 Blockade by Michal Lotem, Sharon Merims, Stephen Frank, Tamar Hamburger, Aviram Nissan, Luna Kadouri, Jonathan Cohen, Ravid Straussman, Galit Eisenberg, Shoshana Frankenburg, Einat Carmon, Bilal Alaiyan, Shlomo Shneibaum, Zeynep Ozge Ayyildiz, Murat Isbilen, Kerem Mert Senses, Ilan Ron, Hanna Steinberg, Yoav Smith, Eitan Shiloni, Ali Osmay Gure, Tamar Peretz

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