Keywords: کیفیت حسگر; Ovine; Body condition score; Chemical composition; Instrumental quality; Sensorial quality;
مقالات ISI کیفیت حسگر (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.
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Keywords: کیفیت حسگر; Sourdough bread; Cell-free extracts; Peptidases; Free amino acids; Volatile organic compounds; Sensorial quality;
Keywords: کیفیت حسگر; Sensorial quality; Sugars; Phenols; Antioxidant activity; Microbial load
Keywords: کیفیت حسگر; Risk-risk trade-off; Lactate; Food hygiene; Food safety; Sensorial quality
Keywords: کیفیت حسگر; Aspergillus tritici; Aspergillus amstelodami; Cake; Fermentates; Antifungal activity; Sensorial quality;
Keywords: کیفیت حسگر; Sensorial quality; Fresh-cut lettuce; Leuconostoc spp; Bacterial population dynamics; Shelf life; Off-odour
Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation
Keywords: کیفیت حسگر; Continuous-flow PEF; Red wine; Malolactic fermentation; Sensorial quality;
Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
Keywords: کیفیت حسگر; Prosopis alba flour; Sweet snack; Texture; Sensorial quality; Nutritional composition;
Antifungal activity of fermentates and their potential to replace propionate in bread
Keywords: کیفیت حسگر; Penicillium; Bread; Fermentates; Antifungal activity; Sensorial quality;
Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications
Keywords: کیفیت حسگر; Gr; Grand cru; Su; Sublime; Au; Authentique; CCQ; coffee cup quality; OAV; Odour Activity Value; Coffea arabica var. laurina; OAV; “Specialty coffee” brew; Trade classifications; Sensorial quality; “Bourbon Pointu”;
Effect of packaging conditions on shelf-life of fresh foal meat
Keywords: کیفیت حسگر; Foal meat; Physico-chemical properties; Sensorial quality; Shelf life;
Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions
Keywords: کیفیت حسگر; Foal meat; Microbiology; Physico-chemical; Sensorial quality; Shelf life;
Calcium salts and heat treatment for quality retention of fresh-cut 'Galia' melon
Keywords: کیفیت حسگر; Minimally fresh processed; Respiration rate; Microbial counts; Safety; Polygalacturonase; Pectin methylesterase; Firmness; Sensorial quality;
Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality
Keywords: کیفیت حسگر; Cucumis melo; Minimally fresh processed; Chlorine; Alternative sanitizing method; Microbial counts; Polyamines; Firmness; Sensorial quality
Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat
Keywords: کیفیت حسگر; Ostrich meat; Microbiological; Physico-chemical; Sensorial quality; MAP; Shelf life
Deacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices
Keywords: کیفیت حسگر; Tropical fruit juices; Deacidification; Electrodialysis; Sensorial quality; Composition
Metabolic activity and quality changes of whole and fresh-cut kohlrabi (Brassica oleracea L. gongylodes group) stored under controlled atmospheres
Keywords: کیفیت حسگر; Minimal fresh processing; Respiration rate; Ethylene production; Sugar and organic acids content; Sensorial quality