Keywords: پنیر; Cheese; Ageing; 31P NMR; Colloidal calcium phosphate; Phosphoserine;
مقالات ISI پنیر (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پنیر; Microplate immunocapture; Cheese; Milk; Real-time PCR; Listeria monocytogenes;
Keywords: پنیر; Biofilm; Cheese; Environmental factors; Lactic acid bacteria; Planktonic growth;
Keywords: پنیر; Cheese; Fungi; Mould; Casein; Penetrometer;
Keywords: پنیر; Rennet gelation; Whey protein; Gelation kinetics; Chymosin; Inhibition; Cheese; Milk; Microfiltration;
Keywords: پنیر; Dairy product; Cheese; Food comfortability; Elderly; Sensory perception; Bolus; Texture; Milk protein;
Keywords: پنیر; cheese; crystal; polarized light microscopy;
Keywords: پنیر; LCA; Traditional; Cheese; Environmental impact; Carbon footprint; Spain;
Keywords: پنیر; Yoghurt; Milk; Cheese; Butter; Phenotypic and genotypic characterization;
Keywords: پنیر; cheese; bioactive compound; multifunctional activities; health effect;
Keywords: پنیر; cheese; farm; fat recovery; protein recovery;
Keywords: پنیر; cheese; structure; function; interaction;
Keywords: پنیر; cheese; interaction; starter culture; nonstarter lactic acid bacteria; metabolism;
Keywords: پنیر; Cheese; Hyperspectral image; Adulteration in foods; Non-destructive technique; Linear regression;
Keywords: پنیر; Ester synthesis; Aroma compound; Cheese; Culture; Cell-free extract; Ethanol (PubChem CID: 702); Ethyl butanoate (PubChem CID: 7762); Butanoic acid (PubChem CID: 264); Tributyrin (PubChem CID: 6050);
Keywords: پنیر; Nisin; Lactococcus lactis; Listeria monocytogenes; Cheese;
Keywords: پنیر; Cheese; Brining; Permittivity; Sodium chloride;
Keywords: پنیر; Low fat cheese; Cheese; Alginate; Cheddar; Rennet and milk;
Keywords: پنیر; Whey proteins; Denaturation; Aggregates; Cheese;
Keywords: پنیر; Cheese; Texture; Salt release; Polysaccharides; Salt reduction; Microstructure;
Keywords: پنیر; Cheese; Salt; Ripening; ICA; MIR; Heating;
Keywords: پنیر; Cheese; Essential oil; Spoilage; Antimicrobial; Foodborne pathogen;
Keywords: پنیر; Active packaging; Antimicrobial activity; Foodborne pathogens; Cheese; Conservation;
Keywords: پنیر; Ultrasound; Online monitoring; Cheese; Coagulation time;
Keywords: پنیر; Néolithique; Résidus lipidiques; Exploitation laitière; Lactase; Ãvolution; Fromage; Neolithic; Lipid residue analysis; Dairying; Lactase; Evolution; Cheese;
Keywords: پنیر; Cheese; Microbiology; Environment; Training; Food safety; Sanitation;
Keywords: پنیر; Technology; Cheese; Pasta filata; Probiotic;
Keywords: پنیر; Aroma; Cheese; Dairy products; GC/MS; Probiotics;
Keywords: پنیر; Protective culture; Bio-preservation; Antifungal compounds; Cheese; Penicillium;
Keywords: پنیر; Cheese; Citrinin; Fungal identification; Ochratoxin A; Penicillium;
Keywords: پنیر; Ozone; Cheese; Yoghurt; Spoilage; Microflora;
Keywords: پنیر; Cheese; Oscillation rheology; Fluorescence spectroscopy; Multivariate statistics;
Electrochemical enzyme biosensors based on calcium phosphate materials for tyramine detection in food samples
Keywords: پنیر; Electrochemical biosensor; Tyrosinase; Calcium phosphate; Tyramine; Cheese;
Keywords: پنیر; Adjunct cultures; Lactobacilli; Spray-drying; Cheese;
Keywords: پنیر; Lactobacillus casei group; Pyruvate oxidase; High-throughput sequencing; Cheese; Reverse transcription quantitative PCR;
Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions
Keywords: پنیر; γ2- and γ3-casein; Peptide markers; Milk; Cheese; Proteomics;
Keywords: پنیر; cheese; staphylococci; antibiotic resistance; virulence factor;
Keywords: پنیر; pH; milk; cheese;
Keywords: پنیر; Sodium chloride; Glycerol; Conidial germination; Radial growth; Predictive mycology; Cheese;
Keywords: پنیر; Goat; Raw milk; Diet; Banana silage; Cheese; Sensory analysis;
Keywords: پنیر; bacteriocin; cheese; Pediococcus; Enterococcus;
Keywords: پنیر; Finite element modeling; Fracture; Cheese; Single edge notched bending; Wire cutting;
Keywords: پنیر; Nisin; Poly-γ-glutamic acid/chitosan nanoparticle; Electrospun nanofiber; Listeria monocytogenes; Cheese;
Keywords: پنیر; olive pomace; milk; cheese; fatty acid; aromatic profile;
Keywords: پنیر; Nanoemulsions; Mandarin fiber; Cheese; Edible coatings; Staphylococcus aureus; Molds; Oregano essential oil;
Keywords: پنیر; Lactic acid bacteria; Cheese; Artisanal; Safety; Adjunct culture;
Keywords: پنیر; Bubalus bubalis; dairy product; efficiency; industry; cheese;
Keywords: پنیر; cheese; cheese production; cheese history;
Keywords: پنیر; whey protein; cheese; moisture; rheological properties; pressing;
Keywords: پنیر; yield; fat loss; theoretical yield; cheese;