Keywords: (9S,10E,12Z)-9-hydroperoxy-10,12-octadecadienoate (PubChem CID: 49852425); 9-hydroxy-10E,12Z-octadecadienoic acid (PubChem CID: 5282944); 2,6-di-tert-butyl-4-methylphenol (PubChem CID: 31404); guaiacol (PubChem CID: 460); 5-hydroxymethyl-2-furfural (PubCh
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Keywords: CEO; clove essential oil; EUG; eugenol; EtOH; ethanol; PPO; polyphenol oxidase; POD; peroxidase; PAL; phenylalanine ammonia lyase; PVPP; polyvinyl polypyrrolidone; CIE; Commission Internationale de I'Eclairage; PBS; phosphate-buffered saline; Eugenol (P
Keywords: β-Damascenone (PubChem CID: 5374527); β-Ionone (PubChem CID: 638014); β-Citronellol (PubChem CID: 8842); α-Terpineol (PubChem CID: 17100); Linalool (PubChem CID: 6549); 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290); 3-Mercaptohexanol (PubChem C
Keywords: VOO; virgin olive oil; POX; peroxidase; PPO; polyphenoloxidase; PNPG; p-nitrophenyl-β, d-glucopiranoside; TBC; tert-butylcatechol; SDS; sodium dodecyl sulphate; PMSF; phenylmethylsulfonyl fluoride; WAF; weeks after flowering; RI; Ripening Index; EDTA; et
Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature
Keywords: Thermovinification; Pre-fermentation heat treatment; Heating temperature; Heating time; Aroma composition; β-Damascenone (PubChem CID: 5374527); β-Citronellol (PubChem CID: 8842); α-Terpineol (PubChem CID: 17100); Geraniol (PubChem CID: 637566); 4-Merc
Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars
Keywords: Hexanal (PubChem CID: 6184); Nonanal (PubChem CID: 31289); Decanal (PubChem CID: 8175); Methyl 4-hydroxybenzoate (PubChem CID: 54675830); Guaiacol (PubChem CID: 460); 4-Vinylguaiacol (PubChem CID: 332); (Z)-3-hexenol acetate (PubChem CID: 5363388); Heptan
Peroxidase production and ligninolytic potentials of fresh water bacteria Raoultella ornithinolytica and Ensifer adhaerens
Keywords: Azure B (PubChem CID: 68275); Congo red (PubChem CID: 11313); Guaiacol (PubChem CID: 460); Pyrogallol (PubChem CID: 1057); RBBR, Remazol Brilliant Blue R (PubChem CID: 17409); Veratryl alcohol (PubChem CID: 7118); Ligninolytic bacteria; Lignin degradation
High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.)
Keywords: Non-thermal technology; Leafy vegetables; Polyphenol oxidases; PeroxidasesPolyvinylpyrrolidone (PubChem CID: 6917); Serum albumin (PubChem CID: 16132389); Catechol (PubChem CID: 289); Guaiacol (PubChem CID: 460); Hydrogen peroxide (PubChem CID: 784); Etha
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry
Keywords: 3,4-DHPEA-EA; oleuropein aglycone; 3,4-DHPEA-EDA; deacetoxy oleuropein aglycone = dialdehydic form of oleuropein aglycone; 3,4-DHPEA-OH-EA; oxygenated oleuropein aglycone; 3,4-DHPEA-OH-EDA; deacetoxy oxygenated oleuropein aglycone; DTT; dithiothreitol;
The role of ascorbate peroxidase, guaiacol peroxidase, and polysaccharides in cassava (Manihot esculenta Crantz) roots under postharvest physiological deterioration
Keywords: Antioxidant enzymes; Cassava roots; Postharvest; L-ascorbic acid peroxidase; Polysaccharides; PostharvestL-ascorbate (PubChem CID: 54670067); Guaiacol (PubChem CID: 460); Alpha tocopherol (PubChem CID: 14985); Cellulose (PubChem CID: 3084047); Starch (Pub
Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile
Keywords: ALC; alcohols; ALD; aldehydes; Arb; Arbequina; Chet; Chétoui; EST; esters; KET; ketones; Rip; ripening; PD; penten dimers; VOO; virgin olive oil; Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); E-2-hexenal (PubChem CID: 5281168); E-2-hexenol (P