Keywords: قهوه اسپرسو; Consumer expectation; Consumer perception; Sensory; Hedonic; Espresso coffee; Crema
مقالات ISI قهوه اسپرسو (ترجمه نشده)
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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: قهوه اسپرسو; Espresso coffee; Coffee capsules; Single-dose; Carbohydrates; Melanoidin; Soluble dietary fibre;
Keywords: قهوه اسپرسو; 5-Caffeoylquinic acid (PubChem CID: 12310830); Caffeine (PubChem CID: 2519); Espresso coffee; Portioned coffee; Pods; Melanoidins; Antioxidant capacity; Extraction; Kinetics;
Keywords: قهوه اسپرسو; Coffee extraction; Espresso coffee; Under/over extraction; Packed bed; Permeability;
Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics
Keywords: قهوه اسپرسو; ATR; Attenuated Total Reflectance; D; particle diameter; DLATGS; Deuterated Triglycine Sulphate Doped with l-Alanine; FTIR-ATR; Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy; L; Luminosity; LV; Latent Variable; OSC; Orthogonal Signa
Plasticizer residues by HRGC-MS in espresso coffees from capsules, pods and moka pots
Keywords: قهوه اسپرسو; Espresso coffee; Packaging; Plasticizers; Phthalates; HRGC-MS; Estimated daily intake;
Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed
Keywords: قهوه اسپرسو; Ground coffee; Espresso coffee; Furanic compounds; SPME; GC–MS; Volatiles
Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS
Keywords: قهوه اسپرسو; Espresso coffee; Espresso coffee machine; Extraction temperature and pressure; HS-SPME-GC/MS; Arabica and Robusta coffee;
Interfacial properties of coffee oils
Keywords: قهوه اسپرسو; Interfacial tension; Coffee oil; Roasted coffee; espresso coffee
Water quality for Espresso coffee
Keywords: قهوه اسپرسو; Water; Roasted coffee; Espresso coffee; Foam
Acrylamide in espresso coffee: Influence of species, roast degree and brew length
Keywords: قهوه اسپرسو; Acrylamide; Espresso coffee; Coffee brews; Coffee species; Roast; Brew length
Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure
Keywords: قهوه اسپرسو; Espresso coffee; Coffee brews; Tocopherol; Vitamin E; HPLC; Coffee species; Arabica; Robusta; Roast degree; Food analysis; Food composition
Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties
Keywords: قهوه اسپرسو; Espresso coffee; Profile temperature; Extraction temperature
Tocopherols in espresso coffee: Analytical method development and validation
Keywords: قهوه اسپرسو; Espresso coffee; Coffee brew; Tocopherols; Vitamin E; HPLC
Interfacial rheology study of espresso coffee foam structure and properties
Keywords: قهوه اسپرسو; Interfacial rheology; Foam; Espresso coffee; Image analysis