Keywords: پذیرش مصرف کننده; Aging; Beef; Consumer acceptability; Retail display; Tenderness;
مقالات ISI پذیرش مصرف کننده (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: پذیرش مصرف کننده; Hot sauce; Cross-cultural; Food pairing; Hot and spicy flavor; Consumer acceptability;
Keywords: پذیرش مصرف کننده; Bitterness; Green vegetables; Baby food; Descriptive analysis; Consumer acceptability;
Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product
Keywords: پذیرش مصرف کننده; Immature wheat flour; Alternative flour; Baked product; Antioxidant properties; Consumer acceptability; Willingness to pay;
Keywords: پذیرش مصرف کننده; Flaxseed; Multigrain biscuits; Lignans; Omega-3 fatty acids; Consumer acceptability; WW; White Wheat; W; whole-meal Wheat; W-F; whole-meal Wheat with Flaxseed; R-W-F; Rye and whole-meal Wheat with Flaxseed; O-W-F; Oat and whole-meal Wheat with Flaxseed; B
Keywords: پذیرش مصرف کننده; ice cream; fat reduction; maltodextrin; consumer acceptability;
Keywords: پذیرش مصرف کننده; peach; sugar; organic acid; aroma volatile; flavor; consumer acceptability;
Keywords: پذیرش مصرف کننده; Long-term preservation; Frozen and chilled storage; Red meat; Eating quality; Spoilage; Shelf life; Consumer acceptability;
Keywords: پذیرش مصرف کننده; sensory analysis; consumer acceptability; jenny milk; cheese;
Keywords: پذیرش مصرف کننده; Dry-cured ham; Sensory evaluation; Consumer acceptability; External preference mapping; Hierarchical analysis;
Keywords: پذیرش مصرف کننده; Itinerant sensory session; Consumer acceptability; Rate-all-that-apply; Just-about-right scale; Decision tree; Food pairing; Parmigiano-Reggiano cheese
Keywords: پذیرش مصرف کننده; Beef; Pasteurizing; Color; TBARS; Consumer acceptability
Keywords: پذیرش مصرف کننده; consumer acceptability; free-choice profile; soft cheese; grape skin powder;
Keywords: پذیرش مصرف کننده; Smart grids; Renewable energy; Social costs; Consumer acceptability;
Keywords: پذیرش مصرف کننده; Grape skins; Dietary fibre; Polyphenols; Descriptive analysis; Consumer acceptability;
Keywords: پذیرش مصرف کننده; CHD, Coronary heart disease; FACT, Food action rating scale; LDL, Low density lipoprotein; USFDA, United States Food and Drug Administration; VAS, Visual Analog ScaleSoy muffin; Sensory evaluation; Consumer acceptability; Health claim; FACT scale; Functio
Keywords: پذیرش مصرف کننده; yogurt; vegetable oil; n-3 α-linolenic acid; healthy benefit; consumer acceptability;
Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile
Keywords: پذیرش مصرف کننده; Encapsulation; Ultrasonic atomizer; Astaxanthin; Beads; Consumer acceptability;
Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties
Keywords: پذیرش مصرف کننده; Consumer acceptability; Hamburger; Hedonics; Food safety
Baby boomers' acceptability of a tomato lentil pasta sauce
Keywords: پذیرش مصرف کننده; TLPS, Tomato lentil pasta sauceBaby boomers; Pasta sauce; Functional ingredients; Consumer acceptability
Beef acceptability and consumer expectations associated with production systems and marbling
Keywords: پذیرش مصرف کننده; Consumer acceptability; Consumer expectations; Production system; Marbling; Chilean beef
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets
Keywords: پذیرش مصرف کننده; Extruded linseed; Ewe; Pecorino cheese; Consumer acceptability
Fruit color development, anthocyanin content, standard quality, volatile compound emissions and consumer acceptability of several ‘Fuji’ apple strains
Keywords: پذیرش مصرف کننده; Apple; ‘Fuji’ strains; Color; Anthocyanin; Fruit quality; Consumer acceptability; Volatile compounds
Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines
Keywords: پذیرش مصرف کننده; Fresh-cut nectarine; Colour analysis; Visual appearance; Computer vision system; Scoring system; Consumer acceptability
Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals
Keywords: پذیرش مصرف کننده; Resistant starch; Amylose; Granola bars; Storage time; Consumer acceptability;
Constructing intelligent model for acceptability evaluation of a product
Keywords: پذیرش مصرف کننده; Consumer acceptability; Ensemble classifiers; Feature ranking; Acceptability evaluation; Non-parametric statistical test
Sensory characteristics of commercial lactose-free milks manufactured in the United States
Keywords: پذیرش مصرف کننده; Ultrapasteurized lactose-free milk; Descriptive analysis; Consumer acceptability; PLS regression
Evaluation of different types of dry-cured ham by Italian and French consumers
Keywords: پذیرش مصرف کننده; Dry-cured ham; Consumer acceptability; Sensory evaluation; Internal preference map; Principal Component Analysis
Development of a nutritious acceptable snack bar using micronized flaked lentils
Keywords: پذیرش مصرف کننده; Product development; Micronized flaked lentils; Snack bars; Preference mapping; Consumer acceptability; Descriptive sensory analysis; Mixture design experiment
Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures
Keywords: پذیرش مصرف کننده; End-point temperature; Longissimus lumborum; Consumer acceptability; Descriptive sensory; Cluster analysis
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes
Keywords: پذیرش مصرف کننده; Acrylamide; Consumer acceptability; Deep-fried potatoes; Glycine; Lactic acid fermentation
Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks
Keywords: پذیرش مصرف کننده; MAP; Consumer acceptability; Beef; Oxidation; Texture
Identification of QTLs related to sugar and organic acid composition in melon using near-isogenic lines
Keywords: پذیرش مصرف کننده; Cucumis melo L.; Fruit quality; Heritability; Quantitative trait loci mapping; Consumer acceptability; Introgression lines
Consumer valuation of functional foods and nutraceuticals in Canada. A conjoint study using probiotics
Keywords: پذیرش مصرف کننده; Functional foods; Probiotics; Consumer acceptability; Canada
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate
Keywords: پذیرش مصرف کننده; Beef; Freezing; Thawing; Marination; Moisture enhancement; Hydration; Consumer acceptability
Shelf-life estimation of ‘Fuji’ apples: II. The behavior of recently harvested fruit during storage at ambient conditions
Keywords: پذیرش مصرف کننده; ‘Fuji’ apples; Shelf-life; Consumer acceptability; Descriptive analysis; Rheology; Texture
Distinctive sensory features introduced by resistant starch in baked products
Keywords: پذیرش مصرف کننده; Resistant starch; Muffins; Consumer acceptability; Descriptive sensory analysis
Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit
Keywords: پذیرش مصرف کننده; Resistant starch; Battered food; No pre-frying; Crispness; Colour; Fibre; Consumer acceptability
Differences in fruit colour development, anthocyanin content, fruit quality and consumer acceptability of eight ‘Gala’ apple strains
Keywords: پذیرش مصرف کننده; Apple; ‘Gala’ strains; Colour; Anthocyanin; Fruit quality; Consumer acceptability
The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk
Keywords: پذیرش مصرف کننده; pasteurization temperature; consumer acceptability; sensory analysis; fluid milk shelf-life;
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham
Keywords: پذیرش مصرف کننده; American dry-cured ham; Sensory descriptors; Consumer acceptability; Volatile flavor compounds
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll
Keywords: پذیرش مصرف کننده; PSE-like; Turkey collagen; Soy protein concentrate; Carrageenan; Chunked and formed; Water holding capacity; Protein bind; Consumer acceptability;
Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions
Keywords: پذیرش مصرف کننده; Dry-cured ham; Ripening; Sensory analysis; Consumer acceptability; Texture;
Composition and quality of Mexican and imported retail beef in Mexico
Keywords: پذیرش مصرف کننده; Beef quality; Chemical composition; Consumer acceptability;
Shelf-life estimation of 'Fuji' apples: Sensory characteristics and consumer acceptability
Keywords: پذیرش مصرف کننده; Fuji apples; Cold storage; Shelf-life; Survival analysis; Descriptive sensory analysis; Consumer acceptability;
Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa
Keywords: پذیرش مصرف کننده; Consumer acceptability; Sensory evaluation; Rice; Ghana; Africa;
Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models
Keywords: پذیرش مصرف کننده; Sausages; Quality constraints; Consumer acceptability; Least-cost formulation; Nonlinear programming;