Keywords: آماده به غذا خوردن; Leafy green vegetables; Ready-to-eat; Pesticides; Salmonella; Enteropathogenic Escherichia coli; Hepatitis E virus; Boscalid (PubChem CID: 213013); Propamocarb (PubChem CID: 32490); Imidacloprid (PubChem CID: 86418); Pyraclostrobin (PubChem CID: 6422843);
مقالات ISI آماده به غذا خوردن (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: آماده به غذا خوردن; Edible insects; Ready-to-eat; Bacillus cereus group; E-commerce; Spore-forming bacteria;
Keywords: آماده به غذا خوردن; Ready-to-eat; Diplotaxis tenuifolia; Michaelis-Menten; Modified atmosphere packaging; Temperature;
Keywords: آماده به غذا خوردن; Eye-tracking; Attention bias; Food stimuli; Low calorie foods; High calorie foods; Ready-to-eat;
Keywords: آماده به غذا خوردن; Ready-to-eat; White cabbage; Indole glucosinoaltes; Aliphatic glucosinolates; Cytotoxicity
Keywords: آماده به غذا خوردن; 3-chlorotyrosine (PubChem CID: 110992); Sodium hypochlorite (PubChem CID: 23665760); Ethyl chloroformate (PubChem CID: 10928); Dichloromethane (PubChem CID: 6344); Pyridine (PubChem CID: 1049); Sodium sulphate (PubChem CID: 24436); Phenol (PubChem CID: 99
Keywords: آماده به غذا خوردن; Ready-to-eat; Listeria monocytogenes; E. coli; Growth potential; Modified atmosphere packaging; Argon;
Keywords: آماده به غذا خوردن; Shelf-stable; Ready-to-eat; Radiation processing; Gamma irradiation; Traditional Indian bread; Sensory quality
Keywords: آماده به غذا خوردن; Listeria monocytogenes; Ready-to-eat; Meats; Lactate; Acetate
Keywords: آماده به غذا خوردن; Ready-to-eat; Lasagne; High-pressure processing; Listeria monocytogenes; Staphylococcus aureus; Shelf life;
Keywords: آماده به غذا خوردن; Cowpea; Micronization; Protein quality; Ready-to-eat; Sorghum; CE; catechin equivalent; CP; Cowpeas; CPL; Cowpea leaves; DFS; defatted soy flour; HTST; high temperature-short time; IVPD; in vitro protein digestibility; LMW; low molecular weight; MCP 1; M
Keywords: آماده به غذا خوردن; Antioxidant activity; Modified atmosphere; Pomegranate; Quality parameters; Ready-to-eat
Keywords: آماده به غذا خوردن; Minimally processed; Ready-to-eat; Phenolics; Antioxidants; Enzymes; Myrosinase
Keywords: آماده به غذا خوردن; Baby spinach; Ready-to-eat; Temperature abuse; Sensory attributes; Quality
Keywords: آماده به غذا خوردن; NCHS; National Center for Health Statistics; NHANES; National Health and Nutrition Examination Survey; NSLP; National School Lunch Program; oz eq; ounce equivalent; RTE; ready-to-eat; USDA; US Department of Agriculture; WG; whole grain.; Whole grain; Tota
Keywords: آماده به غذا خوردن; Cling-stone; Consumer acceptance; Fresh-cut; Melting; Postharvest; Prunus persica L. Batsch; Ready-to-eat
Keywords: آماده به غذا خوردن; Listeria monocytogenes; Seafood; Ready-to-eat; Temperature; Transport;
Keywords: آماده به غذا خوردن; RTE; Ready-to-Eat; HMR; home meal replacement; FMI; Food Marketing Institute; CDC; Centers for Disease Control; FDA; Food and Drug Administration; USDA; United States Department of Agriculture; SPSS; Statistical Package for Social Sciences; Food safety; T
NaCl stress enhances silicon tissue enrichment of hydroponic “baby leaf” chicory under biofortification process
Keywords: آماده به غذا خوردن; Cichorium intybus L.; Floating system; Salinity; Ready-to-eat; Oxalate content; Nitrate content;
An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus)
Keywords: آماده به غذا خوردن; Ultrasound; Cooking; Brown crab; Ready-to-eat; Heat transfer; Mass transfer;
Chemical, physical and sensorial characterization of fresh quinoa sprouts (Chenopodium quinoa Willd.) and effects of modified atmosphere packaging on quality during cold storage
Keywords: آماده به غذا خوردن; Chenopodium quinoa; Sprouts; Ready-to-eat; Modified atmosphere packaging (MAP);
Development of a novel multiplexed qPCR and Pyrosequencing method for the detection of human pathogenic yersiniae
Keywords: آماده به غذا خوردن; Yersinia; qPCR; Pyrosequencing; Sprouts; Ready-to-eat;
Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals
Keywords: آماده به غذا خوردن; CFU; colony forming units; OD; optical density; PBS; peptone buffered saline; PCA; plate count agar; REPFEDs; refrigerated processed foods of extended durability or refrigerated extended shelf life foods; RTE; ready-to-eat; TS; tryptone soya; Paenibacilli
Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) films
Keywords: آماده به غذا خوردن; Food safety; Bacteriophage; Salmonella; Listeria monocytogenes; Active packaging; BHI; brain heart infusion; CFU; colony forming units; OD600; optical density at 600Â nm; PFU; plaque forming units; PLA; poly-lactic acid; RTE; ready-to-eat; TSA; tryptic so
Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)
Keywords: آماده به غذا خوردن; Ready-to-eat; Idli; Shelf-stable; Electron Beam Irradiation; Thermal treatment;
Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique
Keywords: آماده به غذا خوردن; Rice product; Ready-to-eat; Dry heat parboiling; TPA; Starch digestibility; Resistant starch;
Fortification of white milled rice with phytochemicals during cooking in aqueous extract of Mentha spicata leaves. An adsorption study
Keywords: آماده به غذا خوردن; Rice enrichment; Spearmint; Phenolic compounds; Thermal stability; Adsorption kinetics; MS; Mentha spicata; TPC; Total Polyphenol Content; GC/MS; Gas Chromatography/Mass Spectroscopy; GAE; Gallic Acid Equivalents; RTE; Ready-to-eat;
Identification and characterization of species-specific nanobodies for the detection of Listeria monocytogenes in milk
Keywords: آماده به غذا خوردن; Enzyme-linked immunosorbent assay (ELISA); Listeria monocytogenes; Naive library; Phage display; Variable domain of heavy-chain antibodies (VHHs); LM; Listeria monocytogenes; RTE; ready-to-eat; VHH; variable domain of heavy-chain antibody; LB; Luria Broth
Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods
Keywords: آماده به غذا خوردن; Listeria monocytogenes; Bacteriophage; Phage bio-control; ListShieldâ¢; Food safety; Organoleptic testing; AS; antibrowning solution; PBS; phosphate buffered saline; PFU; plaque forming unit; CFU; colony forming unit; RTE; ready-to-eat; LB; Luria-Berta
Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types
Keywords: آماده به غذا خوردن; Food analysis; Food composition; HPLC; Quality; Canonical discriminant analysis; Fresh-cut; Ready-to-eat; Bioactive; Antioxidants
The effects of active and passive modified atmosphere packaging on the survival of Salmonella enterica serotype Typhimurium on washed romaine lettuce leaves
Keywords: آماده به غذا خوردن; Lettuce; Ready-to-eat; Modified atmosphere; Active MAP; Food safety; Salmonella
Microbial quality of condensation in fresh and ready-to-eat processing facilities
Keywords: آماده به غذا خوردن; Condensation; Fabrication; Harvest; Ready-to-eat; Microbial risks;
Development of a risk-based methodology for estimating survival and growth of enteropathogenic Escherichia coli on iceberg-lettuce exposed at short-term storage in foodservice centers
Keywords: آماده به غذا خوردن; Foodservice centers; Non verotoxigenic Escherichia coli; Ready-to-eat; Iceberg-lettuce; Short-term storage; Risk-based model
Evaluating the growth of Listeria monocytogenes that has been inoculated into tofu containing background microflora
Keywords: آماده به غذا خوردن; Listeria monocytogenes; Tofu; Soy food; Microbiological quality; Ready-to-eat
Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks
Keywords: آماده به غذا خوردن; Daucus carota; Minimally processed; Fresh-cut; Ready-to-eat; MAP; Ascorbic acid; Carotenoids; Polyphenols
Prolonged hospital and community-based listeriosis outbreak caused by ready-to-eat scalded sausages
Keywords: آماده به غذا خوردن; Foodborne outbreak; Hospital; Immunocompromised patients; Listeria monocytogenes; Meat products; Pulsed-field gel electrophoresis; Ready-to-eat;
Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables
Keywords: آماده به غذا خوردن; Essential oils; Spoilage; Sensory; Volatiles; Lettuce; Carrot; Ready-to-eat
Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments
Keywords: آماده به غذا خوردن; Incidence; Foodborne pathogens; Fresh-cut; Ready-to-eat; Salmonella; E. coli; L. monocytogenes; Campylobacter; Y. enterocolitica
Use of gamma irradiation for inactivation of pathogens inoculated into Kimbab, steamed rice rolled by dried laver
Keywords: آماده به غذا خوردن; Kimbab; Ready-to-eat; Pathogen; Irradiation; Microbiological safety
Nonsense-mutated inlA and prfA not widely distributed in Listeria monocytogenes isolates from ready-to-eat seafood products in Japan
Keywords: آماده به غذا خوردن; Listeria monocytogenes; Internalin A; Ready-to-eat; Seafood
Near-infrared spectroscopic analysis of macronutrients and energy in homogenized meals
Keywords: آماده به غذا خوردن; ASTM; American Standards for Testing and Materials; HO; sample preparation homogenized only; HD; sample preparation homogenized and dried; HDF; sample preparation homogenized dried and defatted; n; number of samples; NIR; near infrared; PLS; partial least
Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters
Keywords: آماده به غذا خوردن; Ready-to-eat; Refrigeration; Herb; Listeria monocytogenes
Variations in the radiation sensitivity of foodborne pathogens associated with complex ready-to-eat food products
Keywords: آماده به غذا خوردن; Gamma; Ionizing; Irradiation; Sandwiches; Complex; Ready-to-eat
Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam
Keywords: آماده به غذا خوردن; Post-lethality treatment; Ready-to-eat; Deli meats; Pasteurization; Quality; Listeria monocytogenes;
Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C
Keywords: آماده به غذا خوردن; Ready-to-eat; Ultraviolet light; Sensory quality; Microbial quality; Anthocyanin content; Antioxidant activity;