Keywords: ارزیابی حسی; Rice slurry; Wet stone milling; Separated milling method; Sensory evaluation;
مقالات ISI ارزیابی حسی (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.
Keywords: ارزیابی حسی; Environmental enrichment; Intensive lamb production; Meat quality; Sensory evaluation; Fatty acid composition;
Keywords: ارزیابی حسی; Dry-cured hams; PDO; Sensory evaluation; Texture analysis; Electronic nose; Image-analysis;
Keywords: ارزیابی حسی; Green tea; Taste reconstruction; Taste omission; Half tongue test; Sensory evaluation; Mathematical modelling;
Keywords: ارزیابی حسی; Tactile sense; Microtexture; Functional surface; Precision machining; Vacuum hot press; Friction; Surface roughness; Deflection; Sensory evaluation; Plastic; Polypropylene;
Keywords: ارزیابی حسی; Vacuum-frying; Chicken nuggets; Oil uptake; Sensory evaluation; Texture
Keywords: ارزیابی حسی; Crystallization; High intensity ultrasound; Cakes; Cookies; Pie crust; Sensory evaluation;
Keywords: ارزیابی حسی; Cherry; Fruit breeding; Prunus avium; Sensory evaluation
Keywords: ارزیابی حسی; Sensory evaluation; Texture; Eating difficulty; Hydrocolloid gels
Keywords: ارزیابی حسی; Salad dressings; Potato starch; Physicochemical properties; Sensory evaluation;
Keywords: ارزیابی حسی; High-pressure; Breakfast sausages; Phosphate reduction; Salt reduction; Sensory evaluation;
Keywords: ارزیابی حسی; DHA/EPA; Fish oil substitution; Flatfish; Flesh quality; Sustainable diets; Sensory evaluation
Keywords: ارزیابی حسی; High pressure; Pork meat; Meat quality; Lipid and protein oxidation; Protein modification; Sensory evaluation
Keywords: ارزیابی حسی; VR; very rare; R; rare; MR; medium rare; M; medium; MW; medium well; WD; well done; VWD; very well done; Cooked meat; Sensory evaluation; Food photographs;
Keywords: ارزیابی حسی; Rice paper; Antioxidant; Flaxseed; Omega-3; Nutritional value; Sensory evaluation; ORAC; DPPH; Total phenolics;
Keywords: ارزیابی حسی; Dumpling; Frozen storage; Oxidation; Free fatty acid; Flavour compound; Sensory evaluation;
Keywords: ارزیابی حسی; Plant extract; Pork; Nutrition; Oxidative stability; Sensory evaluation; Collagen characteristics;
Keywords: ارزیابی حسی; Cheddar cheese; cow milk; buffalo milk; sensory evaluation;
Keywords: ارزیابی حسی; Shiitake mushroom; Umami; Aroma compounds; Taste compounds; Sensory evaluation;
Keywords: ارزیابی حسی; Chhana podo; Genetic algorithm; Fuzzy logic; Sensory evaluation; Similarity analysis;
Keywords: ارزیابی حسی; Mushroom mycelia; Bread; Colour; Texture profile analysis; Sensory evaluation;
Keywords: ارزیابی حسی; Red wine; Wood chips; Artificial ageing; Sensory evaluation; Colour parameters;
Keywords: ارزیابی حسی; Fermented sausages; Fat level; Physico-chemical parameters; Lipolysis; Lipid oxidation; Sensory evaluation;
Keywords: ارزیابی حسی; Meat quality; Boar taint; Consumer acceptance; Label information; Androstenone sensitivity; Sensory evaluation;
Keywords: ارزیابی حسی; Fermented sausages; Staphylococcus; Lactobacillus; Sensory evaluation; Volatile compounds; SPME-GC/MS;
Keywords: ارزیابی حسی; Mesona Blumes gum (MBG); Rice starch; Fat substitutes; Chinese sausage; Physicochemical properties; Sensory evaluation; PCA;
Keywords: ارزیابی حسی; Tactile sense; Microtexture; Functional surface; Precision cutting; Vacuum hot press; Sensory evaluation; Plastic; Polypropylene; Elastomer;
Keywords: ارزیابی حسی; Antioxidant capacity; Chocolate; Dried fruits; Polyphenols; Sensory evaluation;
Keywords: ارزیابی حسی; Common beans; Cooking; Texture; Sensory evaluation; Response surface methodology;
Keywords: ارزیابی حسی; milk volatile organic compound; milk fatty acid; solid-phase microextraction; sensory evaluation;
Keywords: ارزیابی حسی; Camel milk; Sheep milk; Yoghurt processing; Starter culture; Composition; Sensory evaluation
Keywords: ارزیابی حسی; Sensory evaluation; Chilling injury; Flesh color; Postharvest; CIELAB
Keywords: ارزیابی حسی; Egg yolk; Egg yolk fractions; Snacks; Texture; Sensory evaluation
Keywords: ارزیابی حسی; Aqueous extracts; Antibacterial activity; Borage; Fresh pasta; Sensory evaluation
Keywords: ارزیابی حسی; Peripheral nerve injuries; Child; Motor evaluation; Sensory evaluation; Outcomes
Keywords: ارزیابی حسی; Egg yolk granules; Low-cholesterol dessert; Rheology; Texture; Sensory evaluation
Vanillin and cinnamic acid in aqueous solutions or in active modified packaging preserve the quality of fresh-cut Cantaloupe melon
Keywords: ارزیابی حسی; Natural sanitizers; Microbiological growth; Antioxidant activity; Vitamin C; Sensory evaluation
Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)
Keywords: ارزیابی حسی; CAT; catalase; DPPH; 1,1-diphenyl-2-picryl-hydrazyl; PA; polyamines; PUT; putrescine; SPD; spermidine; SPM; spermine; SPD-PUT; spermidine and putrescine; Antioxidant activity; Bell pepper; DPPH; Postharvest; Sensory evaluation; Storage;
Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour
Keywords: ارزیابی حسی; Fermented Agaricus bisporus polysaccharide flour; Composite gluten-free biscuit; Rheology; Sensory evaluation; Texture; Chemical compositions;
Evaluation of chemical composition and sensory profile in Jerusalem artichoke (Helianthus tuberosus L) tubers: The effect of clones and cooking conditions
Keywords: ارزیابی حسی; Jerusalem artichoke; Sensory evaluation; Panel; PCA;
Controlled water deficit modifies the phenolic composition and sensory properties in Cabernet Sauvignon wines
Keywords: ارزیابی حسی; Controlled water deficit; Cabernet Sauvignon; Phenolic compounds; Anthocyanins; Sensory evaluation; Wine;
Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics
Keywords: ارزیابی حسی; Opuntia macrorhiza Engelm.; Mixing plan; Cake; Physical characteristics; Sensory evaluation;
Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup “afang” commonly consumed in South-south Nigeria
Keywords: ارزیابی حسی; Recipe standardization; Nutrient composition; Sensory evaluation; Vegetable soup; Edible coefficient; Retention factor;
A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation
Keywords: ارزیابی حسی; Beef taste; PVC/polypyrrole sensor; Electrochemical; Sensory evaluation; Cluster analysis;
Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince
Keywords: ارزیابی حسی; Cryoprotectant; Fish protein hydrolysate; Response surface methodology; Differential scanning calorimetry; Sensory evaluation;
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
Keywords: ارزیابی حسی; Gujinggong; Chinese Baijiu; GC-O; AEDA; OAV; Sensory evaluation; Omission test;
Quality assessment of ready-to-eat asparagus spears as affected by conventional and sous-vide cooking methods
Keywords: ارزیابی حسی; Asparagus officinalis L.; Carotenoids; Colour; Rutin; Sensory evaluation;
Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates
Keywords: ارزیابی حسی; Antioxidant potential; Biochemical composition; Coconut haustorium; Extrusion; Sensory evaluation;
Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes
Keywords: ارزیابی حسی; Acrylamide; Hydroxymethylfurfural; Tara pods; Polyphenolic extracts; Sensory evaluation;
The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese
Keywords: ارزیابی حسی; Buttermilk powder; Free fatty acids; Volatile profile; Sensory evaluation; Meltability; Firmness;