Keywords: خواص حسی; Shrimp peptide fraction; Nanoliposomes; Caseinate film; Film structure; Sensory properties; Mucoadhesion;
مقالات ISI خواص 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: خواص حسی; Brassica oleracea var. L botrytis; Respiration; Transpiration; Packaging design; Sensory properties;
Keywords: خواص حسی; Sodium chloride; Salt substitutes; Fresh white salted noodles; Microstructure; Sensory properties;
Keywords: خواص حسی; fresh forage; buffalo mozzarella cheese; fatty acid composition; sensory properties;
Keywords: خواص حسی; Non-saccharomyces; Schizosaccharomyces pombe; Oenological tannin; Wine colour; Anthocyanins; Volatile compounds; Sensory properties;
Keywords: خواص حسی; Irradiation; Electron beam; Quail; Chemical quality; Sensory properties;
Keywords: خواص حسی; Mixed bread; Hull-less barley; Physico-chemical properties; Sensory properties;
Keywords: خواص حسی; Dehulled white lupine; Meat; Physical characteristics; Rabbit; Sensory properties;
Keywords: خواص حسی; Inulin-β-glucan mixture; Low-fat burger; Canola-olive oils; Fatty acid profile; Sensory properties; Physico-chemical properties;
Keywords: خواص حسی; Nanocomposite film; Lamb meat; Microbial properties; Sensory properties; Bacterial inoculation;
Keywords: خواص حسی; Perylenediimide derivatives; Nanostructure; Sensory properties; Core-substituted groups; Structure-property relationship;
Keywords: خواص حسی; Pork patties; Lupin protein concentrate; Storage; Physicochemical properties; Lipid oxidation; Sensory properties;
Keywords: خواص حسی; GBP; Sensory properties; Antimicrobial activities; Aspergillus niger; Penicillium sp.;
Keywords: خواص حسی; Dense-phase CO2; Inactivation kinetics; Colour; Sensory properties;
Keywords: خواص حسی; Sodium Selenate (PubChem CID: 25960); Tween20 (PubChem CID: 443314); Sodium Hydroxide (PubChem CID: 14798); Sodium dodecylsulphate (PubChem CID: 3423265); Boric Acid (PubChem CID: 7628); Sulfuric acid (PubChem CID: 1118); 1-Butanol (PubChem CID: 263); Sel
Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar
Keywords: خواص حسی; High power ultrasound; Cranberry juice and nectar; Aroma profile; Sensory properties; Electronic tongue;
Keywords: خواص حسی; Pig; Fruit pomaces; Bioactive compounds; Sensory properties; Oxidative stability;
Keywords: خواص حسی; Chicken legs; Vacuum packaging; Ozonation; Shelf-life extension; Sensory properties;
Keywords: خواص حسی; Cherry pomace; Polyphenols; Microencapsulation; Proteins; Cookies; Colour; Sensory properties;
Keywords: خواص حسی; Gluten-free cookies; Shelf-life; Aldehydes; Sensory properties; Antioxidants; Antioxidant capacity
Keywords: خواص حسی; Horse sausages; Microbial counts; Chemical characteristics; Sensory properties; Volatile compounds
Keywords: خواص حسی; Stirred yoghurt; EPS-Producing culture; Microstructure; Texture; Sensory properties
Keywords: خواص حسی; Rice; Hardness; Stickiness; Size exclusion chromatography; Amylose; Amylopectin; Sensory properties
Keywords: خواص حسی; Fresh tomato pomace; Tomato ketchup; Rheological properties; Fibre; Sensory properties
Keywords: خواص حسی; Drying temperature; Starch; Sensory properties; Pasta; Durum wheat;
Keywords: خواص حسی; Celiac disease; Gluten; Gluten-free diet; Functional foods; Sensory properties;
Keywords: خواص حسی; High hydrostatic pressure processing; Oak chips; Red wine; Physicochemical properties; Sensory properties;
Keywords: خواص حسی; Gluten-free bread; Teff; Sourdough; Sensory properties; GF; gluten-free; HPMC; hidroxypropylmethylcelullose; BF; based on flour; SDBu; buckwheat based sourdough; SDRi; rice based sourdough; SDLh; sourdough with Lactobacillus helveticus; Te-SDBu; teff +Â
Keywords: خواص حسی; Buckwheat-enriched wheat bread; Wheat bread; Quality; Sensory properties; Antihyperlipidemic effect;
Keywords: خواص حسی; Carrot juice; Mild processing; Sensory properties; Carotene content; Shelf-life;
Keywords: خواص حسی; Botanical origin; Colour; Granulation; Sensory properties; Honey; Harenna forest; Ethiopia;
Keywords: خواص حسی; Dipteryx alata Vog.; Nitrogen blanket; Sensory properties; Chemical characteristics; Salad dressing;
Keywords: خواص حسی; Stelja; Sheep ham; Volatile compounds; Sensory properties;
Keywords: خواص حسی; Sensory properties; Yogurt; Functional food; Passion fruit fiber; Oil emulsion;
Keywords: خواص حسی; Complexity; Expected satiating capacity; Texture; Sensory properties;
Keywords: خواص حسی; nanopowdered oyster shell; sensory properties; calcium-added milk;
Keywords: خواص حسی; Coconut water; High Pressure Carbon Dioxide; Pasteurization; Natural microbial flora; Sensory properties; Volatile compounds;
Keywords: خواص حسی; Stevioside; Stevia amino acid; Glycine; l-alanine; Sweeteners; Sensory properties; Spectroscopic analysis;
Keywords: خواص حسی; Heat-induced toxicants; Meat sauce; Biscuits; Sensory properties; Vacuum;
Keywords: خواص حسی; Salt replacer; Flavor enhancer; Restructured ham; Functionality; Sensory properties;
Keywords: خواص حسی; Sheep; Intramuscular fat; pH; Electrical conductivity; Sensory properties;
Keywords: خواص حسی; Soybean; Natto; Seed chemical quality; Minerals; Sugars; Sensory properties;
Keywords: خواص حسی; Honey; Prunes; Antioxidant activity; Sensory properties;
Keywords: خواص حسی; Dry-cured bacon; Sodium chloride substitution; Potassium chloride; Proteolysis; Sensory properties;
Keywords: خواص حسی; Lactic acid bacteria; Probiotics; Kinetic acidification parameters; Sensory properties; Organic acids; Simulated gastrointestinal tract;
Keywords: خواص حسی; Fish protein hydrolysates; Herring; By-products; Nutritional; Antioxidative; Sensory properties;
Keywords: خواص حسی; Structured emulsions; Food microstructure; Fat reduction; Encapsulation; Targeted delivery; Sensory properties
Keywords: خواص حسی; Perylenediimide derivatives; Nanostructure; Sensory properties; Sensitivity; Core-substituted groups;
Keywords: خواص حسی; Goat's milk; Ice cream; Probiotics; Packaging; Viability; Sensory properties;
Keywords: خواص حسی; Foal meat; Muscle type; Meat quality; Sensory properties;