Keywords: تردید; Associative learning; Color-taste association; Semantic-free methods; Bitterness; Prototypical tastes;
مقالات ISI تردید (ترجمه نشده)
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Keywords: تردید; Bitterness; GPCRs; Taste receptors; Promiscuity; in-silico; Prediction; Pediatric drugs; Tas2Rs;
Keywords: تردید; Wine; Ethanol; Bitterness; Sweetness; Sensory analysis;
Keywords: تردید; Sensory; Sweetness; Tartness; Bitterness; Soluble solids; Acidity;
Keywords: تردید; casein hydrolysate; bioactivity; bitterness; insulinogenic peptide; peptidomic approach;
Keywords: تردید; Food neophobia; Arousal; Liking; Fungiform papillae; Prop; Bitterness; Astringency;
Keywords: تردید; Bitterness; Green vegetables; Baby food; Descriptive analysis; Consumer acceptability;
Keywords: تردید; Oleuropein; β-glucosidase; Hydrolysis; Brine; Bitterness;
Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness
Keywords: تردید; Chlorogenic acid (CID:1794427); Caffeic acid (CID:689043); Ferulic acid (CID:445858); Quinic acid (CID:6508); 4-O-feruloyl quinic acid (CID:101024370); 5-Caffeoyl quinic acid (CID:12310830); Coffee; Bitterness; Enzymes; Chlorogenic acid lactones; Chloroge
Keywords: تردید; Sensory interactions; Level of expertise; Red wine; Astringency; Bitterness;
Keywords: تردید; Bitterness; Sweetness; Taste interactions; Tastant inhomogeneity; Bitterness suppression; Oral processing;
Keywords: تردید; Whole wheat foods; Bitterness; Sensory-guided fraction; Trihydroxyoctadecenoic acids; Crumb;
Keywords: تردید; Vegetables; Taste; Preparation; Cooking; Bitterness
Keywords: تردید; Lettuce; Sesquiterpenoid lactone; Bitterness; Sweetness; Sugar; Bitter suppression
Keywords: تردید; Solid-state NMR; Membrane fluidity; Order parameter; Lipid phase heterogeneity; Astringency; Bitterness; C; (+)-catechin; CH; cholesterol; DMPC; 1,2-dimyristoyl-sn-glycero-3-phosphocholine; DMPC-2H54; 1,2-myristoyl-2H54-sn-glycero-3-phosphocholine; EtOH;
Keywords: تردید; Brief-access taste aversion; Lickometer; Bitterness; Emax model; NONMEM; Quinine;
Keywords: تردید; Chicory; Radicchio; Bitterness; Sesquiterpene lactones; High resolution mass spectrometry; Tandem mass spectrometry;
Keywords: تردید; Procyanidin; Bitterness; Astringency; Flavor; Sensory interaction;
Keywords: تردید; Fungiform papillae; 6-n-propylthiouracil; Bitterness; Sugar use
Keywords: تردید; Bitterness; Taste enhancement; Tastant inhomogeneity; Spatial distribution; Oral processing
Keywords: تردید; Chiral Liquid Chromatography–High Resolution Mass Spectrometry; Vibrational circular dichroism; Counter Current Chromatography; Lignan; Oak wood; Bitterness
Keywords: تردید; Electronic tongue; Sensory analysis; Dairy protein hydrolysates; Bitterness;
Keywords: تردید; Bitterness; Astringency; Apple procyanidins; AverageDP;
Keywords: تردید; Average degree of polymerization; Bitterness; Astringency; Sourness; Sweetness;
Keywords: تردید; Bitterness; Electronic tongue; HPLC; Sensory analysis; Dairy protein hydrolysates; Prediction
Keywords: تردید; Taste; Berberine hydrochloride; Bitterness; Electronic Tongue;
Keywords: تردید; Marchantiophyta; Liverworts; Bryophyta; Mosses; Terpenoids; Phenolics; Aroma; Bitterness; Cytotoxicity; Muscle relaxation;
Quantitative analyses of the bitterness and astringency of catechins from green tea
Keywords: تردید; (â)-Epigallocatechin gallate (PubChem CID: 65064); (â)-Epicatechin gallate (PubChem CID: 367141); (â)-Epigallocatechin (PubChem CID: 72277); (â)-Epicatechin (PubChem CID: 72276); (â)-Gallocatechin gallate (PubChem CID: 199472); (â)-Catechin ga
The taste of KCl - What a difference a sugar makes
Keywords: تردید; Bitterness; Chemical activity; Sensory integration; Potassium chloride; Taste masking; Taste enhancement; Trehalose; Sucrose; Salt;
Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties
Keywords: تردید; Microencapsulation; Casein hydrolysates; Antioxidant properties; Microstructure; Bitterness;
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties
Keywords: تردید; Entrapment; Bitterness; Proanthocyanidins; Stability; Cinnamomum zeylanicum;
Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease
Keywords: تردید; Bitterness; Astringency; Hydroxycinnamic acids; Limonoids; Chemical fractionation; HLB; huanglongbing; HLBOJ; HBL-affected orange juice; COJ; control orange juice from healthy fruit; TA; titratable acidity; SSC; soluble solids content; HCA; hydroxycinnami
β-Glucosidase activity in almond seeds
Keywords: تردید; β-glucosidases; Agroinfiltration; Bitterness; Cyanogenic glucosides; Prunasin hydrolase; Prunus dulcis;
Sensory profile of ethyl β-d-glucopyranoside and its contribution to quality of sea buckthorn (Hippophaë rhamnoides L.)
Keywords: تردید; Bitterness; Ethyl β-d-glucopyranoside; Hippophaë rhamnoides; Sea buckthorn; Sensory properties; Taste threshold; Ethyl β-d-glucopyranoside (PubChem CID: 11127487);
Past exposure to fruit and vegetable variety moderates the link between fungiform papillae density and current variety of FV consumed by children
Keywords: تردید; Fungiform papillae; Dietary exposure; Fruit; Vegetables; Astringency; Bitterness;
Exploring bitterness of traditional Chinese medicine samples by potentiometric electronic tongue and by capillary electrophoresis and liquid chromatography coupled to UV detection
Keywords: تردید; Traditional Chinese Medicine (TCM); Bitterness; Polyphenols; Chromatographic and electrophoretic profiles; Electronic tongue;
Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system
Keywords: تردید; Oxygen; Ellagitannins; Oak wood; Red wine aging; Tasting; NIRS (near infrared spectroscopy); Astringency; Bitterness;
Impact of CO2 and its interaction with the matrix components on sensory perception in model cider
Keywords: تردید; Bitterness; Astringency; Apple procyanidins; Carbon dioxide;
Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
Keywords: تردید; Tylosema esculentum; Marama bean water extracts; Roasting; Descriptive sensory evaluation; Bitterness; Phenolic compounds; Saponins;
Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium
Keywords: تردید; Alginate; Bitterness; Caffeine; Encapsulation; Texture;
Characterization of two putative prolinases (PepR1 and PepR2) from Lactobacillus plantarum WCFS1: Occurrence of two isozymes with structural similarity and different catalytic properties
Keywords: تردید; DLS; dynamic light scattering; MAL; 2,5-pyrroledione; NEM; N-ethylmaleimide; r-PepR1 & r-PepR2; recombinant Lactobacillus plantarum WCFS1 prolinases; Bitterness; Proline; Prolidase; Molecular cloning; PepI/PepL/PepR family;
CoMFA and CoMSIA analysis of ACE-inhibitory, antimicrobial and bitter-tasting peptides
Keywords: تردید; ACE inhibition; Antimicrobial; Bitterness; CoMFA; CoMSIA
Influence of light exposure during storage on the content of sesquiterpene lactones and photosynthetic pigments in witloof chicory (Cichorium intybus L. var. foliosum Hegi)
Keywords: تردید; Cichorium intybus L. var. foliosum Hegi; Sesquiterpene lactone; Bitterness; Chlorophyll; β-carotene;
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference
Keywords: تردید; Fruit maturity; Cabernet Sauvignon wine; Ethanol; Aroma; Volatiles; PLS regression; Fruit; Dark fruit; Red fruit; Green; Vegetative; Colour; Bitterness; Astringency; Sensory descriptive analysis; Consumer hedonic test;
Caffeine increases the expression of cystatin SN in human submandibular acinar-like HSG cells
Keywords: تردید; Bitterness; Caffeine; HSG cell line; Saliva; Submandibular gland;
Relationship between food preferences and PROP taster status of college students
Keywords: تردید; Taste; Food preferences; Supertaster; Propylthiouracil (PROP); Bitterness; Culture;
Reducing bitter taste through perceptual constancy created by an expectation
Keywords: تردید; Bitterness; Expectation; Perceptual constancy; Perception; Off-taste
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
Keywords: تردید; Odour-induced saltiness; Sodium; Potassium; Bitterness; Sourness; Salt reduction
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences
Keywords: تردید; chocolate ice cream; bitterness; rejection threshold; sensory evaluation
Assessment of bitter taste of pharmaceuticals with multisensor system employing 3 way PLS regression
Keywords: تردید; Electronic tongue; Potentiometric chemical sensors; Bitterness; API; n-Way PLS regression