Keywords: تجزیه و تحلیل توصیفی حسی; Alcohol-based hand rub; Healthcare professionals; Hand hygiene; Skin feel; Focus group; Sensory descriptive analysis;
مقالات ISI تجزیه و تحلیل توصیفی حسی (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: تجزیه و تحلیل توصیفی حسی; (W)FCPM; (Whole) fresh chilled pasteurized milk; VOCs; Volatile organic compounds; DA; sensory descriptive analysis; PTR-MS; Proton transfer reaction - mass spectrometry; HDPE; High-density polyethylene; PPM; Part per million; TMN; Total microbial numbe
Keywords: تجزیه و تحلیل توصیفی حسی; Wine; Dealcoholisation; Lower alcohol wine; Early harvest; Common component and specific weights analysis; Sensory descriptive analysis; Reverse osmosis; Evaporative perstraction;
Keywords: تجزیه و تحلیل توصیفی حسی; Malbec; Wine; Sensory descriptive analysis; Terroir; Phenolic compounds; Regionality; Classification;
Keywords: تجزیه و تحلیل توصیفی حسی; volatiles; Common Component Specific Weights Analysis; polypropylene membrane; sequential harvest; sensory descriptive analysis; wine alcohol-reduction;
Keywords: تجزیه و تحلیل توصیفی حسی; Cocktail bitters; Aroma; GC-MS; Sensory descriptive analysis; Multivariate statistics; Botanical extracts;
Keywords: تجزیه و تحلیل توصیفی حسی; Grape glycosidic aroma precursors; Dealcoholised wines; Volatile compounds; AEDA-GC-O; Sensory descriptive analysis;
Keywords: تجزیه و تحلیل توصیفی حسی; Multisensory perception; Consumer; Uniqueness; Sensory descriptive analysis; Crossmodal association; Conceptualisation;
Keywords: تجزیه و تحلیل توصیفی حسی; Saccharomyces cerevisiae; Sensory descriptive analysis; Spent coffee ground; Spirit; Volatile compounds;
Irrigation level and time of imposition impact vine physiology, yield components, fruit composition and wine quality of Ontario Chardonnay
Keywords: تجزیه و تحلیل توصیفی حسی; Regulated deficit irrigation; Soil moisture; Vine water status; Transpiration; Sensory descriptive analysis;
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference
Keywords: تجزیه و تحلیل توصیفی حسی; Fruit maturity; Cabernet Sauvignon wine; Ethanol; Aroma; Volatiles; PLS regression; Fruit; Dark fruit; Red fruit; Green; Vegetative; Colour; Bitterness; Astringency; Sensory descriptive analysis; Consumer hedonic test;
An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening
Keywords: تجزیه و تحلیل توصیفی حسی; Melon maturity; Ripening; Aroma; Flavour; Volatiles; Sensory descriptive analysis; zNose; Headspace sorptive extraction;
Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints
Keywords: تجزیه و تحلیل توصیفی حسی; Goat patties; Sensory descriptive analysis; Texture profile analysis;
Quality scoring – A tool for sensory evaluation of cheese?
Keywords: تجزیه و تحلیل توصیفی حسی; Cheese; Sensory quality control; Quality scoring; Sensory descriptive analysis; Preference mapping
Sensory local uniqueness of Danish honeys
Keywords: تجزیه و تحلیل توصیفی حسی; Local foods; Danish honey; Sensory descriptive analysis; Uniqueness; Location
Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
Keywords: تجزیه و تحلیل توصیفی حسی; Red wine; Winemaking techniques; Micro-oxygenation; Oxygen transfer rate; Synthetic closure; Sensory descriptive analysis
Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil
Keywords: تجزیه و تحلیل توصیفی حسی; Long chain polyunsaturated fatty acids; Lipid oxidation; Microencapsulation; Sensory descriptive analysis
A sensory scientific approach to visual pattern recognition of complex biological systems
Keywords: تجزیه و تحلیل توصیفی حسی; Sensory descriptive analysis; Computer-derived image analysis; Mathematical modelling of biological systems; Partial Least Squares Regression
Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
Keywords: تجزیه و تحلیل توصیفی حسی; Yoghurt; Cream cheese; Sensory descriptive analysis; Creaminess; Angle measure technique; Image analysis; Multivariate data analysis; Partial least squares regression
Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance
Keywords: تجزیه و تحلیل توصیفی حسی; Mandarin juice; Generation of descriptors; Sensory descriptive analysis
Influence of Proteins on the Perception of Flavored Stirred Yogurts
Keywords: تجزیه و تحلیل توصیفی حسی; texture and olfactory properties; milk protein; yogurt; sensory descriptive analysis;